Sentences with phrase «drained ricotta»

Cheesecake: In a bowl combine drained ricotta cheese with cream cheese, egg, egg white, vanilla, stevia and sugar.

In a food processor, combine the drained ricotta, flour, egg and egg yolk until cream and smooth.

Turn the drained ricotta into a mixing bowl.

As others suggested, I drained the ricotta and put the cut gnocchi in the freezer for a bit before boiling them.

Thanks to other reviewers I drained my ricotta for a few hours in the fridge over a strainer prior to working with it.

Drained the ricotta for a few hours because I had time.

To drain the ricotta, I wrapped it in several paper towels and squeezed out as much liquid as possible.

Plus, I learned a cool trick to drain your ricotta lightening fast, so you don't have to wait for it to slowly drip overnight.

Meanwhile, drain the ricotta cheese in a sieve over the sink for 10 minutes, and toast the pine nuts in a dry pan over a medium heat, shaking often, until golden.

Not exact matches

15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian herb seasoning Salt and pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles

12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

It requires three simple ingredients, plus a dash of salt — and it's really not time consuming, most of the time spent the ricotta is draining and doesn't need your attention.

You can feel free to use either commercial or homemade ricotta in this gluten - free tart, as long as it is properly drained.

I drained the tofu, added the rest of the ingredients and then mashed away until the texture was crumbly like ricotta and everything was uniformly mixed.

I like to use whole milk ricotta in this recipe and you will need to drain it before adding it to the cheesecake batter.

Re-reading the recipe to begin, we realized that we missed one crucial step: The ricotta needed to drain for an hour before using it.

Also added 2 tablespoons of heavy cream since I was using homemade ricotta that I had drained pretty well.

Drain the cauliflower and place it in a food processor or blender with the parmesan, ricotta, salt, sage, garlic, and milk and puree until smooth.

The only suggestion I have might be to look at the moisture content of the ricotta... perhaps drain some of the liquid.

container ricotta or cottage cheese (drain, if needed) 1 1/2 cups white whole wheat flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tsp vanilla 1/4 tsp cinnamon canola oil, butter, for frying

Drain the pasta, and toss with the ricotta, greens and cheese.

Filling 2 pounds ricotta cheese, drained well if necessary 1 cup granulated sugar 6 large egg yolks, room temperature 1/2 cup all purpose flour 2 tablespoons orange zest, finely grated 3 tablespoons Amaretto Liquor 1 teaspoon vanilla extract 1/2 teaspoon kosher salt

When the whey is reheated (re-cooked) the solid milk parts are skimmed off to drain, and this is called ricotta cheese.The foam of the whey when it is being recooked is called zabbina in Sicilian.

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour

Depending on the brand, if the ricotta cheese is watery, I would drain it before adding it to the cheesecake batter.

To reduce fat and cholesterol, they can be made substituting two egg whites for each egg, using reduced fat cheeses, ricotta or drained cottage cheese or naturally lower fat cheeses such as mozzarella, Parmesan or lower fat queso quesadilla.

A favorite of mine is tomato sauce, penne and ricotta cheese... after you drain the pasta add the ricotta and then top with sauce and parmasen cheese... yummy!

FILLING: 3/4 cup whole milk ricotta cheese (drained overnight w / cheesecloth & squeezed dry) 3/4 cup mascarpone cheese (or cream cheese) 1/4 cup Swerve (or stevia glycerite to taste) 1/2 tsp vanilla 1/2 tsp ground cinnamon A pinch of salt

You could obviously use store - bought ricotta, but make sure you drain it first to remove some of the moisture.

Tofu Ricotta 1 package tofu, drained zest and juice of 1 lemon 3 tbsp nutritional yeast 1 tsp salt 1 tsp chili flakes

1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

1/3 cup ricotta or creamed cottage cheese 3 tablespoons grated Parmesan cheese 2 cups (1 pound) cooked drained ground beef 1 cup shredded mozzarella cheese (4 ounces) 1/2 cup spaghetti sauce 1/2 teaspoon salt 1/2 cup baking mix 1 cup milk 2 large eggs Additional spaghetti sauce, heated, if desired

Second, I had to cook it about 30 minutes longer (and it was still creamy) I used quality store bought ricotta but may drain it a little before making this again.

In a bowl add aprox, 2 cups of ricotta, 1 / 3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach (squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel.

Pipe ricotta mixture into drained shells.

If using fresh ricotta that has excess liquid, you may need to drain it overnight.

If using supermarket ricotta, proceed with recipe; no draining required.

If using store bought ricotta, consider draining it over a sieve overnight in a fridge.

In a large bowl combine drained spinach ricotta, onion and parsley.

If you are ever short on time, just mix the ricotta blend into your pot of cooked (and drained) pasta, then top with sauce.

While the ricotta drains, add cherries and red wine to a small non-stick skillet.

When the shells are drained and cooled, spoon the ricotta mixture into each shell and place them side by side with the open side up in the baking dish.

1/2 (12 ounce box) jumbo shells (about 20 to 24 shells) 1/2 (32 ounce container) light ricotta 1 (8 ounce) package part skim shredded mozzarella 1 cup grated Parmesan Reggiano 1 teaspoon dried parsley 1 cup frozen chopped spinach, thawed and drained 1 egg Italian Marinara Sauce

1 / 4C Cashews, Soaked and drained 1 / 4C Lemon juice 1T Olive oil 1T Nutritional yeast 2 Garlic cloves 1 1/2 t Salt 1 400g / 1 lb pkg Firm tofu 2T Brown rice flour (Optional - to help set up ricotta)

2 cups ricotta, drained of liquid 3/4 cup all - purpose flour 1 egg 1 egg yolk 1 tsp.

Made my own homemade ricotta last night that was already pretty drained and dry to mix in.

When the whey is reheated (re-cooked) the solid milk parts are skimmed off to drain, and this is called ricotta cheese.The foam of the whey when it is being recooked is called zabbina in Sicilian.

I can tell you that most cheeses are allowed on the low FODMAP diet except particularly wet cheeses that still contain a fair amount of the whey (cottage cheese, ricotta) When cheese is made the proteins curdle and rise to the top and the whey — which contains the lactose is drained off.