Sentences with phrase «using fresh ricotta»

Writes Rauh: Mrs. Cuomo went on to share her own lasagna recipe, which involves using fresh ricotta cheese, herbs, like Italian parsley, and parmesan.

If using fresh ricotta that has excess liquid, you may need to drain it overnight.

I prefer using fresh ricotta in my cheesecake.

Also, it depends on the type of cheese you use, like I used fresh ricotta so it did not change the flavor much, but if you use a cheese which melts really well can take this omelette to another level, I swear!

For the proper texture, be sure to use fresh ricotta cheese; it's available at some supermarkets and at specialty foods stores and Italian markets.

Not exact matches

Enjoy the mozzarella with garden - fresh tomatoes and fresh basil, or use the ricotta as a topping for crostini.

What's in it: 1 slice of thick whole grain bread, toasted 3 tablespoons ricotta Fresh fruit: I used 1/2 nectarine and about 8 blackberries, but any berries / fruit would work!

Here I used avocado brightened up by fresh lemon juice, and ricotta topped with seasonal fruit.

With all the fresh fruit available during the spring and summer months, why not use some to make a frozen treat like Cherry - almond Ricotta Ice Cream?

I used fresh tortellini (not homemade) filled with spinach and ricotta, but you can choose any filling you like.

I used ground beef instead of turkey, cottage cheese instead of ricotta, and fresh spinach (I wilted first).

SERVINGS Serves 4 - 6 INGREDIENTS 2 cups whole milk ricotta 1/4 cup maple syrup 1/2 teaspoon vanilla extract Zest of half a lemon 1/4 teaspoon salt 4 cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants) 2 teaspoons chopped fresh tarragon leaves

Seriously, you can follow the recipe as is if you use very good parmigiano reggiano (that you grate yourself) and fresh, hand pulled ricotta.

Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to 180 °C.

I used this recipe for tofu «ricotta» to which I added (thawed) frozen spinach, fresh basil, fresh parsley, and plain Greek yogurt.

I tweaked the recipe just a little; I used the entire box of fusilli, used two cans of tomatoes, used canned mushrooms instead of fresh (my own personal preference), and opted for a little shredded mozzarella on top instead of ricotta.

And, when you use fluffy fresh ricotta to bring the two together, you'll officially enter breakfast heaven.

I had just got done making french rolls, and had to use up some leftovers ftom the dumplings, had fresh strawberries and ricotta, and already toasted chopped almonds, and this recipe was close enough to use it all.

For today's pizza I used peaches and prosciutto, a wonderful combination, and topped it with fresh ricotta, baby arugula, toasted pine nuts and a drizzle of honey.

I found it a great cheese replacement to use in savoury recipes as an alternative to ricotta, cream cheese or fresh cream.

I also pair this pleasantly seedy jam with fresh ricotta on an everything bagel and use it as the binder in granola bars.

Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.

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.

Swiss Chard, stems and leaves separated and chopped 1 large onion, chopped 4 cloves garlic, minced 4 1/2 cups tomato sauce, divided 1 1/2 cups fresh basil leaves (I used dried and reduced the amount) 9 6 - inch corn tortillas, divided 2 cups part - skim ricotta cheese 3 oz.

I tweaked the recipe just a little; I used the entire box of fusilli, used two cans of tomatoes, used canned mushrooms instead of fresh (my own personal preference), and opted for a little shredded mozzarella on top instead of ricotta.

What's in it: 1 slice of thick whole grain bread, toasted 3 tablespoons ricotta Fresh fruit: I used 1/2 nectarine and about 8 blackberries, but any berries / fruit would work!

Here I used avocado brightened up by fresh lemon juice, and ricotta topped with seasonal fruit.

For the cheese, you could use a cubed ricotta salata, fresh mozzarella, or goat cheese, or try shredded Parmesan instead of the feta.

I used fat free for the ricotta, some basil pesto, and three cloves fresh minced garlic.

The key for the ricotta is to use this recipe, double it, and substitute two tablespoons fresh basil for the parsley.

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