Sentences with phrase «tablespoons ricotta cheese»

8 ounces uncooked fettuccine 1 tablespoon olive oil 1/2 teaspoon crushed red pepper 4 garlic cloves, minced 1 pound large (16 - 20) shrimp, peeled and deveined 2 cups chopped plum tomato 4 tablespoons ricotta cheese 1 tablespoon tomato paste 2 tablespoons chopped fresh basil 1/2 teaspoon kosher salt 1/4 cup freshly grated Parmesan cheese

1/2 cup Fresh Small Mozzarella Balls 1/4 cup Fresh Shredded Parmesan Cheese 2 pieces Naan Bread 4 tablespoons Ricotta Cheese 1 1/2 tablespoons Olive Oil 1/2 cup whole Teardrop Tomatoes (or Cherry Tomatoes) 6 dashes Sea Salt 4 dashes Ground Black Pepper 12 Fresh Whole Basil Leaves

* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper

When ready to serve, spread about 3 tablespoons ricotta cheese down the middle of each crepe.

Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.

Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.

Not exact matches

Once golden remove toast and spread each piece with 1 - 2 Tablespoons of ricotta cheese.

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

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

In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling.

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage.

ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)

ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)

ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons fresh dill (finely chopped) 1/2 teaspoon Kosher salt 1 teaspoon freshly ground pepper 1 package phyllo dough (thawed) 1 stick unsalted butter (melted)

Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste

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.

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

1 tablespoon butter 1/2 cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced bread 1 cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper

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

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Spoon one tablespoon tomato puree into each mushroom, then spoon the spinach ricotta mixture, again one tablespoon tomato puree and finally top the mushrooms with mozzarella cheese.

2 eggs 3/4 cup ricotta cheese 3/4 cup heavy cream 1 teaspoon salt or Vege - Sal 1 tablespoons Splenda or erythritol, or the equivalent in your choice of low carb sweetener 1/2 teaspoon pepper

I used 5 tablespoons of marscapone cheese (because I had no cottage cheese and my ricotta was moldy).

3 pounds baking potatoes, washed and peeled, cut in quarters (I used russets) 3 tablespoons butter 1 tablespoon minced garlic 1/2 pound (1 cup) ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 3 eggs, lightly beaten separately in small bowl 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano, rubbed

1) 2.2 pounds of ricotta cheese 2) 1 cup of honey 3) 3/4 cup of sugar 4) 6 eggs 5) 1/2 teaspoon of ground cinnamon 6) 3 tablespoons of tapioca flour / arrowroot flour 7) 1/3 teaspoon of baking powder 8) Ground cinnamon and walnuts, for garnish

Dot with 1/4 cup of ricotta cheese and 2 tablespoons of mozzarella.

3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup + 2 tablespoons granulated cane sugar 1 vanilla bean scraped 1 cup + 2 tablespoons salted butter 3 tablespoons maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2 cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups fresh blueberries 1 tablespoon freshly squeezed lemon juice

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

Ingredients: 2 cups (16 ounces) part - skim ricotta cheese 2 (8 - ounce) packages cream cheese, softened 4 large eggs 1 cup buttermilk 1/2 cup granulated sugar 2 tablespoons cornstarch 2 teaspoons vanilla extract 1/4 teaspoon salt Juice and grated rind of 1 small lemon

1 medium French baguette Olive oil 1 clove garlic 1/2 pound asparagus 1 cup ricotta cheese 2 tablespoons fresh lemon juice 2 teaspoons honey

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

Ingredients 3/4 cup whole milk ricotta cheese, room temperature 2 large eggs, room temperature 1/2 teaspoon vanilla extract 8 tablespoons (1 stick) unsalted butter, melted, cooled 1/2 — 2/3 cup sugar zest of 1 lime, finely grated 1 cup all - purpose flour 1 cup whole - wheat flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup fresh or frozen (unthawed) blueberries

(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)

Combine the spinach with ricotta cheese, salt and pepper to taste and stuff shells with the mixture, using about 1 tablespoon of stuffing for each shell.

Combine the spinach with ricotta cheese and stuff shells with the mixture, using about 1 tablespoon of stuffing for each shell.

To make the filling, in a large bowl combine ricotta cheese, defrosted spinach, chopped parsley, 1 tablespoon olive oil, 1/2 Parmesan cheese, 1 cup mozzarella cheese and 1 egg.

The ricotta version has healthy fat and protein from ricotta (which is pretty low calorie compared to other cheeses at 50 cal per 2 tablespoons) and pistachios, and tons of vitamins from the fruit.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

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

1 1/2 cups frozen strawberries 1 cup thick yogurt or ricotta cheese 1 tablespoon honey 1 avocado 2 tablespoons strawberry fruit spread (optional)

2 cup reduced - fat ricotta cheese 3 tablespoons freshly grated Parmigiano - Reggiano or smoked mozzarella 2 cups chicken or vegetable stock 1?

Spread 2 to 3 tablespoons of the ricotta filling on each noodle and roll them up so that the cheese is on the inside of the roll.