Sentences with phrase «more of a ricotta»

Next time I would suggest omitting any extra salt you may have added, and cutting back on the feta while using more of the ricotta — try a 50/50 ratio to see how that works.

Shannon, I bet you could leave out the alfredo, and add a bit more of the ricotta or mozzarella cheese instead.

The cheese blend tasted more of ricotta than any other cheese, which leaves your mouth tasting like creamy glue.

Not exact matches

This recipe for Simple Spinach and Ricotta Gnocchi is a little different than some of the more traditional Italian dishes you may enjoy, but there's always room to add something new to the mix.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.

Next, Smoked Chicken Cannelloni: Guy mixes more of that smoked chicken with ricotta, parmesan, spinach and tomatoes, pipes that into tubes of pasta and bakes the whole thing with a creamy roasted red pepper sauce.

Check out the pasta section of my recipe index for favorites like Chicken Pot Pasta, Beefy American Goulash, Beef Stroganoff, One - Pot Cincinnati Chili Spaghetti Bake, Sausage Ricotta Pasta, Lemon Chicken Orzo, Italian Wedding Pasta Skillet, Slow Cooker Kickin» Chicken Pasta, Beef and Sausage Manicotti, Pumpkin Alfredo Tortellini Skillet, Spinach and Artichoke Lasagna Roll Ups, Chicken Cordon Bleu Pasta Bake, Tomato Soup Mac & Cheese, Spaghetti Pie, Sausage Tortellini Skillet, Buffalo Chicken Lasagna Roll Ups, Chicken Parmesan Stuffed Shells, Spicy Sausage Pasta and many more!

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.

I am in love with the lemon ricotta, so in love... I wasn't such a fan of the eggplant, mushrooms and zucchini though, maybe I need to cook them a little bit more beforehand.

To assemble: use a butter knife to stuff the berries / peppers with about 1 t. each of the Honey Basil Ricotta (the peppers will hold more ricotta than the beRicotta (the peppers will hold more ricotta than the bericotta than the berries).

It's a bit like pound cake in cake form, plus the tangy and sweet raspberries, but at the same time fluffier and more cheese cake like because of the addition of ricotta.

The flavor doesn't match 100 % — the cashew ricotta has a little bit more umami goin'there because of the nutritional yeast.

But I wanted to develop a recipe for fluffy ricotta pancakes that was a little more reminiscent of American diner - style breakfast pancakes.

Ricotta cheese, cream cheese, sour cream, cottage cheese and many more tubs of whiteness scared me, and many still do.

Spread the pea - ricotta mixture generously on the top of each toast and garnish each with a little more shredded Parmesan to serve.

Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting

Repeat layering of noodles, ricotta, fontina and sauce 3 more times.

Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.

We've figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.

On the side, a nutty multigrain ciabatta spread with more of that savory roasted garlic, and a lemon - and - oregano scented «ricotta» made from tofu!

16 DIY recipes including Italian seitan coins, a bunch of homemade spices, nut ricotta and more.

I made it with my food processor, instead of my Vitamix, hoping to get a more cheese - like consistency, but it still was no match to real ricotta cheese.

Repeat the layers: 1/3 of the noodles, the other halves of the ricotta, zucchini, and «sausage,» and more sauce.

I used gruyere and parmesan instead of ricotta, and I added red pepper flakes for some more flavor.

To each plate add pasta, mushroom ragu, 2 tablespoons of vegan ricotta (or more to taste), vegan parmesan and fresh basil.

Of course those are relative terms since they are both soft, but one is like really wet traditional ricotta and the other is a more dry and crumbly version that you can press into almost sliceable cheese.

for the filling 2 cups ricotta cheese (I make mine with raw goat milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons coconut sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved

For just $ 12 more, add an order of house - made Meatballs — made with pork, beef, veal and ricotta — served with pomodoro sauce, or add a shareable side — such as Crispy Parmesan Potatoes, Italian Creamed Corn or Signature Truffle Mac + Cheese — each only $ 5.50.

What I love about it is its versatility: It's mild enough that it never overpowers dishes, but works great in soups, scrambled eggs, grain bowls, pesto, panzanella (one of my fave ricotta salata moments), leftover chicken situations, tacos, that food you took home from a restaurant that could use a little more life, etc..

You could of course use store - bought ricotta for this cake and it would still be amazing, but if you take the extra 10 minutes to make fresh stuff, the end result will be lighter and that bit more delicious.

Before I get to more the pea shoot potato ricotta tortilla, a quick rundown of what was in our CSA share this week.

Hi Lydia, I think it works a little better with ranchero since ricotta cheese has more liquid and it blends into the marinara making it more of a creamy sauce.

We've figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.

In fact, research has shown that ricotta cheese contains more than 5 times vitamin D than the other varieties of cheese.

But our batch uses less than a gallon of milk to make ricotta — versus the more typical 500 gallons — so if we used whey, we would only get a few measly teaspoons.

1 cup goat's milk (I used raw and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two lemons (I used meyer lemons) more sugar + sea salt for the top of the cake