Sentences with phrase «ricotta until»

Arrange the flower over the ricotta until tart until is fully covered.

Beat the eggs and ricotta until completely combined.

Stir the ricotta until smooth and creamy, then fold in the chopped basil.

Using a hand mixer, whip the ricotta until smooth.

Blend tofu ricotta until smooth.

In a large mixing bowl cream together the butter, sugar and ricotta until smooth, about 2 minutes.

Using forks, gently toss spaghetti with sauce, chicken and ricotta until fully incorporated.

Not exact matches

Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.

Just take some firm tofu, put it in the food processor with some salt plus a little squeeze of lemon, and pulse until it has a ricotta - like texture.

In a large bowl combine the ricotta, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.

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.

Sweet, ripe strawberries layered over creamy ricotta, each mixed with a touch of honey and a bit of lemon zest, all of it wrapped in an enriched tart dough, and baked until golden brown.

Serve the ricotta immediately or transfer to an airtight container and place it in the refrigerator until you're ready to serve.

Add the remaining ricotta ingredients (minus the spinach) and pulse until mostly smooth.

Add ricotta mixture to the flour mixture and mix until you form a shaggy dough.

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

Then you add your layers of ricotta egg mixture, meat sauce, zucchini rounds... until your reach the top and you add a big bunch of shredded mozzarella.

Add the remaining ingredients, starting with 2 tablespoons of the yogurt and process until it resembles ricotta and scraping the sides a couple of times, as needed.

Discard the whey and eat the ricotta right away or transfer to an airtight container and refrigerate until ready to use.

Royal sauce: in a small bowl stir half and half, ricotta, eggs, salt and flour until mixture is smooth.

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.

Add the ricotta, pumpkin puree, mixed spice and salt - mix together until smooth.

Add the ricotta and sugar and beat until smooth (about 2 - 3 minutes), scraping down the bowl as needed.

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.

They then bake until the ricotta reaches a molten hot state and the mozzarella melts and gets some wonderful caramelized spots on it.

Mix ricotta with 1/4 — 1/2 cup whole milk or cream until it becomes very creamy and spreadable.

Put mascarpone and ricotta in the bowl of a food processor and process until smooth, about 2 minutes, scraping down the sides as needed.

Make up a big batch and use it for multiple recipes, then don't make those recipes again until you're ready to make another batch of «ricotta» filling or whatever.

Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy.

Add in milk and then the ricotta, beat another 1 minutes until thoroughly combined (remember to scrape sides intermittently).

Add ricotta cheese and blend until light and fluffy.

Then I mixed ricotta, shredded Parmesan, salt, pepper and chopped basil, and put it in the pastry crust until it almost reached the top of the edges (I used a narrow rectangular tart pan).

In a large bowl, cream the butter, ricotta, and sugar together with an electric beater until well blended.

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.

Fold in the ricotta - egg - herbs mixture until thoroughly combined.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

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

If you shake the pan and move your spatula around quickly you will continue to pull the hottest eggs from the bottom of the pan and it will cook until there are lots of little, soft curds and the eggs look a bit like ricotta, scrambled but still very loose as they will continue to cook and not fully set, about 2 minutes.

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.

very gently fold in the ricotta and milk until everything comes together into a dough (you might need to use your hands).

As for the filling, it's a barely sweet, shallow layer of ricotta beaten until almost smooth with silky mascarpone, and scented with just enough cinnamon to add warmth and complexity without making the tart taste like Christmas.

Using your hands crumble up tofu and squish between your fingers until you have a ricotta - like texture.

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.

Until I made this I had actually never baked with ricotta before — not quite sure why it took me so long to give it a try.

Stir in the ricotta and nutmeg until smooth and season to taste.

Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined.

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.