Sentences with phrase «ricotta cheese until»

While zucchini is cooking, mix onion and ricotta cheese until creamy.

Not exact matches

On the bottom rack of a preheated 350 F degree oven, bake for 30 minutes, checking every 10 minutes, until the phyllo dough is golden and the ricotta cheese mixture is baked and set.

Place all ingredients in a food processor and pulse until the consistency is that of ricotta cheese.

With an electric mixer, beat the ricotta, cream cheese, and sugar until smooth.

Add ricotta cheese and blend until light and fluffy.

In a food processor, mix the rest of the ingredients, with the exception of cilantro, until it reaches a ricotta cheese - like consistency.

In another bowl, beat ricotta, cream cheese and confectioners» sugar with an electric mixer on medium until smooth.

In a medium bowl, add the ricotta, cream cheese, parmesan, feta, olive oil, dill, salt and pepper and stir until fully combined.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

Add the lemon juice and ricotta cheese and stir until well combined.

For the filling, place the sugar, cream cheese and ricotta in a clean food processor and process until smooth.

Add the ricotta and cream cheese and toss until combined and there are no chunks.

Add remaining cashew ricotta ingredients and pulse just until blended and slightly chunky, similar to the texture of ricotta cheese.

With recipes like Buttermilk Ricotta Cheese, Crawfish - Pimento Mac «N Cheese, «Fried» Green Tomatoes (a dish I never had until I met my husband, p.s.), it was hard to choose just one to showcase...

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

Mash tofu until it resembles a ricotta cheese like texture.

To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth.

To make the filling, place the cream cheese into a freestanding mixer bowl and beat until the mixture is smooth and in the ricotta and sugar and beat again.

Make the ricotta: In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese.

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.

In a medium bowl, mix together the ricotta and Parmesan cheese until well combined.

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.

Combine ricotta cheese and cream cheese in a large bowl and beat until smooth.

Add ricotta and stir just until incorporated but clumps of cheese are still visible.

Once cool wrap in a tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.

While the quinces are roasting, prepare the topping by mixing the ricotta cheese with the honey and a pinch of cinnamon, and keep in the fridge until ready to serve.

Place the ricotta cheeses and powdered sugar in a large bowl and stir together until the sugar is dissolved.

Add the ricotta and Parmesan cheese to the meat and vegetables and mix well until incorporated.

In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top.

Whisk the ricotta, eggs and soft goat's cheese with the lemon zest until you have a smooth custard with a few lumps.

In a mixing bowl, whisk together ricotta cheese and egg white until well blended.

Alternate a noodle half with ricotta cheese and the roasted zucchini and shallots until you have 3 to 4 layers of pasta.

Add ricotta cheese to a microwave - safe bowl and heat until warm, 1 minute.

Tomatoes are lightly roasted until they become sweet and juicy then topped with creamy ricotta cheese, lemon zest and fresh mint.

Then it's topped with ricotta cheese and baked until deliciously golden.

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.