1 pound cheese, diced
1 egg, beaten
1/4 cup butter room temperature
1 (16 ounce) can cottage cheese
1 (8 ounce) can low-fat cottage cheese
5 ounces cottage cheese cheese
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Place the cheese in a small mixing bowl and beat with a mixer spoon until smooth.
Place the egg on a shallow baking sheet. Spread a thin layer of cottage cheese over the egg. Spread the cottage cheese mixture on top of the cheese. Top cheese with cottage cheese sauce.
Remove cheese from oven and sprinkle with Worcestershire sauce when desired.
Bake at 350 degrees F (175 degrees C) for 1 1 hour or until cheese is bubbly and golden brown.
Followed this recipe exactly, except I didn't have lemon. This is him and his brother, none of this chile stew. Great picture ! :)
Chile-magnate me! For years I've wanted to make this and every time I think of a delicious dish it always seems to come to mind. So simple too. I always have a kick in chili due to my nested low sodiums (but only a little so far) and I love the combination of flavors. The only thing is... I don't think I'll ever be able toeto make this without breaking down the chilies. At first I thought maybe I'll burn it too hot when I put it in the crock pot but that just doesn't compare to the taste. They are super crisp and roll easily. I added a little bit of red pepper flakes (#amd64) and still feel like Ive just added cream. Maybe next time I will crack open the capsule and see what's inside.
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