Dougherty Family Recipe Box

Category: Cheese

  • Mushroom Barley Risotto

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, finely diced
    • salt
    • pepper
    • 1 pound mushrooms, sliced
    • 1 1/2 cups pearl barley
    • 2 large carrots, finely diced
    • 3 cups vegetable broth
    • 1 1/2 cups water
    • thyme
    • 2/3 cup mozzarella cheese, finely grated
    • 1/4 cup fresh parsley, chopped

    Method

    1. Preheat the oven to 250°F.
    2. Heat oil in a dutch oven on the stove over medium-high heat.
    3. Add onions, dash salt, and pepper, and cook until lightly browned.
    4. Add mushrooms and cook until browned.
    5. Stir in the barley and thyme and cook until barley is browned (about 2 minutes).
    6. Remove from heat, stir in carrots, broth, water, and a bit more salt.
    7. Cover and put in oven to cook for 3 hours.
    8. Remove from oven, stir in cheese.
    9. Thin with warm water if too thick, add more salt and pepper to taste.
    10. Serve and garnish with parsley.

    Source

  • Greek Salad

    Ingredients

    • 2 cups grape or cherry tomatoes, halved
    • 2 cups cucumber, chopped to same size as tomatoes
    • 1/2 red onion, thinly sliced and soaked in ice water for 10 minutes
    • 3/4 cup crumbled feta

    Dressing

    • 1/4 cup balsamic vinegar
    • 1/4 cup olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon dried parsley
    • 1 teaspoon dried oregano
    • salt
    • black pepper

    Method

    1. Put vegetables and feta in a salad bowl.
    2. Mix together dressing.
    3. Pour dressing over salad and toss.

    Source

  • Spinach and Mushroom Lasagna

    Ingredients

    Vegetable Filling

    • 1 tbsp. olive oil
    • 1 white onion, chopped fine
    • 1 head garlic, minced
    • 1 large package (4.5 cups) frozen chopped spinach
    • 4 packages (7 ounces each) fresh sliced white mushrooms
    • Salt
    • Pepper
    • Dried basil
    • Dried parsley

    Tomato Sauce

    • 1 can (28 ounces) crushed tomatoes
    • 3 large carrots, coarsely grated
    • Salt

    Cheese Sauce

    • 1 medium container (1 pound) low fat cottage cheese
    • 2 eggs

    Cheese Topping

    • 1/2 pound low fat mozzarella, coarsely grated
    • 1/4 cup grated parmesan cheese

    Noodles

    • 1 package (1 lb.) lasagna noodles cooked 5 minutes short of al dente (recipe is very wet, noodles will finish cooking in the oven)

    Method

    Vegetable Filling

    1. In a large skillet brown the onion and garlic over medium heat.
    2. Add mushrooms, spinach, and spices and continue cooking until mushrooms are browned and liquid from the vegetables is reduced.

    Tomato Sauce

    1. Mix together crushed tomatoes, grated carrots, and salt.

    Cheese Sauce

    1. Mix together cottage cheese and eggs.

    Cheese Topping

    1. Mix together mozzarella and parmesan.

    Lasagne

    1. Preheat oven to 375°F.
    2. In a 9×13 pan, layer: noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping, noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping.
    3. Bake for 45-60 minutes or until cheese is brown and bubbling.
    4. Remove from oven and let cool for 5-10 minutes before serving.

    Source

  • Breakfast in a Cup

    Ingredients

    • 24 slices bacon
    • 6 slices bread
    • 1/2 cup grated cheddar cheese
    • 12 eggs
    • salt
    • pepper

    Method

    1. Preheat oven to 400°F. 
    2. Grease a 12 cup muffin pan.
    3. Cut circles out of the bread to put in bottom of each muffin cup.
    4. Partially cook the bacon on the stove (render the fat out, but do not let it get crisp).
    5. Line the outside of each muffin cup with 2 slices of bacon.
    6. Put a bit of grated cheese in each muffin cup on top of the bread.
    7. Crack an egg into each muffin cup on top of the cheese.
    8. Put in oven and bake until bacon is crisp and eggs are desired doneness (about 15-20 minutes).
    9. Remove from oven and add salt and pepper to taste.

    Source

  • Cauliflower Cheese

    Ingredients

    • 1 head cauliflower
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 teaspoons dry mustard
    • salt
    • pepper
    • 2 cups milk
    • 1 1/3 cups old cheddar, grated

    Method

    1. Preheat oven to 400°F. 
    2. Trim cauliflower into florets.
    3. Steam cauliflower until firm but tender (about 10 minutes).
    4. Drain cauliflower and spread out on a dry tea towel to wick out moisture.
    5. In a medium saucepan, melt butter over medium heat.
    6. Whisk in flour.
    7. Whisk in dry  mustard, salt, and pepper.
    8. Slowly add milk while whisking.
    9. Simmer sauce until thickened.
    10. Slowly stir in cheddar.
    11. Spread cauliflower in a baking dish.
    12. Spoon sauce over cauliflower.
    13. Bake until browning and bubbly (about 35 minutes).
    14. Remove from oven and serve.

    Source