onsiderably.
Now add the ricotta cheese to the milk and stir
b>Ricotta cheese and butter on low to medium heat.
(Sometimes the Ricotta
br>Blend one cup of ricotta cheese with 1/2 cup shredded
mall bowl.
Stir in ricotta cheese, parmesan cheese and parsley.
To
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.
ut as much liquid from Ricotta cheese and discard.
In a
Place ricotta cheese in strainer. Drain for about 1 hour, or until
Drain the ricotta cheese in a cheesecloth-lined strainer
enerously with salt. Let stand for 30 minutes. Rinse and drain
eat. Add the feta and ricotta cheese, and pepper.
Cook, stirring
oil.
Boil pasta, uncovered, for about 5 to 6 minutes
Preheat oven to 350\u00b0.
Cream together sugar and butter.
Add vanilla.
Beat eggs in one at a time.
Sift flour, salt and baking soda.
Add to creamed mixture.
Mix well.
Add the ricotta cheese.
**Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite).
Drop by teaspoonfuls onto a non-stick cookie sheet.
Bake for 15 minutes or until lightly browned.
Frost if desired.
br>Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic
In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
rom heat. Cool.
Mix Ricotta cheese, sugar, egg, egg yolk, candied
Melt butter in a deep pan.
Add ricotta cheese, stirring until smooth, for about 2-3 minutes.
Add condensed milk.
Turn heat to LOW, heat the entire mixture for 30-35 minutes, stirring occasionally.
Add almonds and/or pistachios. (I added some coconut chopped super-fine with pistachios).
EITHER: pour mixture into a square pan, let set in fridge for 4 hours, cut into squares.
OR: Let cool in fridge, serve ice-cream sized scoop, garnished with whole pistachio or almond.
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.
Mix cake as directed on package. Pour into prepared loaf pan. Mix Ricotta cheese, sugar and eggs.
Spoon over top of cake mix. Bake at 350\u00b0 for about 30 minutes.
Test for doneness; toothpick should be clean when cake is done.
Garnish with fresh fruit and powdered sugar, if desired.
n a small bowl, combine ricotta cheese, egg, milk and cinnamon.