With
the extra ricotta cheese the texture is more between a cheesecake and a cake.
Not exact matches
1 bunch organic broccoli 3/4 cup raw pistachios 2 cups vegetable broth 2 cloves garlic, chopped 1 tbsp rice wine vinegar
extra virgin olive oil
ricotta cheese or plain yogurt
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan
cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-,
ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage
cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions,
extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard seeds, spices, black pepper
A little cottage
cheese or
ricotta stirred in gives it
extra creaminess, and instead of wrestling with a whole butternut squash on a weeknight I just dump in a bag of frozen, cubed butternut squash.
Had a little
extra of everything: will layer it with
ricotta cheese, mozzarella & lasagna.
To make them
extra tasty, you can even try making your own creamy homemade fresh
ricotta cheese.
We recently bought some
ricotta cheese to make Italian Easter pies... and now i know what we can do with that
extra ricotta.
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.
The «
ricotta cheese» is replaced by a mixture of crumbled
extra firm tofu, roasted cauliflower and nutritional yeast flakes.
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.
Ingredients 1 box large pasta shells 1 15oz container part - skim
ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
cheese 1 egg, lightly beaten 1/4 cup grated Parmesan
cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
cheese 1/4 cup shredded Italian
Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian
cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
cheese (mix of Mozzarella and Provolone) * First squeeze all of the
extra liquid out of the thawed spinach, then measure.
To slim it down, I used fat free
ricotta cheese and to kick it up, I added an
extra clove of garlic, chili flakes and freshly ground black pepper.
To slim it down, I used fat free
ricotta cheese and to kick it up, I added an
extra clove of garlic, chili flakes and freshly ground black pepper.
Perfectly complemented with smooth
Ricotta cheese, blueberries & fresh apple, organic flax seed and just the right mix of
extra virgin olive oil.
1 1/2 tbsp
extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh
ricotta cheese 6 ounces grated Gruyere
cheese (about 1 1/2 cups)