ray a 9x13-inch pan with Pam.
Cook rigatoni as
Stir Ricotta cheese by hand or mixer until granular.
Mix eggs, sugar and cream with flour.
Combine with Ricotta cheese. Add almonds and vanilla; mix well.
as still warm add mozzarella cheese. Keep warm.
Cook shells
arlic to pan, and season with salt, pepper and bay. Stir
Beat eggs lightly with water.
Melt butter in large saucepan. Saute onions until golden brown.
Mix Ricotta cheese and Parmesan cheese.
Pour eggs into frypan.
Sprinkle cheese mixture and parsley over eggs and onions.
Salt and pepper.
Cover and cook in oven at 250\u00b0.
Serves 4.
To make sauce, combine butter with Ricotta cheese, Parmesan cheese and salt and pepper.
hicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
ease two round baking pans with butter (9 inches).
Step
Prepare 2 9-inch round cake pans by greasing and flouring
Bake cake mix as directed.
Cool down and cut in half.
(You can use a 9 x 13-inch pan.)
Beat Ricotta cheese with approximately 1/2 cup of sugar.
Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake.
Take whipping cream whip and add sugar to taste.
Spread on top and sides of cake.
Refrigerate. Best if made the day before.
pringform pan. Line the bottom with parchment paper. Fold a length
lour mixture alternating with buttermilk, beginning and ending with flour. Divide batter
he cake onto a plate. Yields 4-5 slices. Top with Cream Cheese
b>Ricotta cheese and butter on low to medium heat.
(Sometimes the Ricotta
Bake cake mix as directed.
Cool down and cut in half.
(You can use a 9 x 13-inch pan.)
Beat Ricotta cheese with approximately 1/2 cup of sugar.
Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake.
Take whipping cream whip and add sugar to taste.
Spread on top and sides of cake.
Refrigerate. Best if made the day before.
n a non-stick pan with two cloves of minced garlic
e springform, grease and dust with flour. Now bake another
irm.
Drain and toss with remaining 1 tablespoon olive oil
FOR CAKE:
Heat oven to 325