arge bowl. Stir in the ricotta cheese and the chocolate chips
To prepare the pear, walnuts, ricotta pie start peeling the four pears,
Put ricotta in a large sieve or
br>In mixing bowl combine Ricotta, cream cheese, 1/4 cup
b>ricotta and blend well. Fold in pineapple and pour filling into pie
Mix all ingredients and pour in pie crust.
Top with crust and bake at 350\u00b0 to 375\u00b0 until set.
about 5 minutes.
Stir ricotta cheese, Parmesan cheese, 2 whole
In a separate bowl, mix 3 tablespoons cornstarch with 1/2 cup milk.
In a mixing bowl, beat eggs and Ricotta cheese well, then add milk, sugar and vanilla.
Beat with beaters.
Add cornstarch and milk mixture to mixing bowl.
Put into an unbaked 9-inch pie crust.
Bake 10 minutes at 400\u00b0.
Lower the temperature to 375\u00b0 and bake another 45 minutes or until brown or until testing with a knife to see if it comes out dry.
Remove from oven and sprinkle with a little cinnamon.
Remove sausage from casing, crumble and cook.
Let cool.
Mix together eggs, Ricotta, Parmesan and Mozzarella cheese.
Add cooled sausage.
Place pie crust into a 9-inch pan following package directions.
Fill with cheese mixture and top with second crust.
Bake at 375\u00b0 for 1 hour.
Let cool before cutting.
To make crust, mix flour and salt in medium bowl.
Cut in butter until mixture looks like coarse crumbs.
Stir in egg yolk and water.
Roll out, place crust in 10\" glass pie plate and flute the edges.
For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
Beat in eggs and add sugar gradually.
Pour filling into crust and bake at 350\u00b0 until firm and light brown (approximately 1 hour and 20 minutes).
Mix all ingredients except sugar and eggs.
Beat eggs and sugar.
Add to cheese mixture.
Pour into pie crust shell (thick). Bake at 350\u00b0 for 50 to 60 minutes.
Cream sugar and Ricotta, add flour, eggs and remaining ingredients; mix well.
Set aside.
nto a 9-inch glass pie plate, flute edges and chill
Preheat oven to 350\u00b0.
Mix spinach and onion; set aside.
Beat cheeses and seasonings in a small bowl at medium speed with an electric mixer until well blended.
Stir in spinach mixture. Spread into a 9-inch pie plate.
Bake 15 to 20 minutes or until thoroughly heated.
Top with remaining ingredients (cheese and tomato).
Serve with bagel chips or crisp crackers.
Enjoy.
Place Ricotta in mixer; mix.
Add sugar and flour.
Add one egg at a time alternating with cream.
Add vanilla.
Butter a 13 x 9-inch glass baking dish and sprinkle with graham cracker crumbs. Make sure bottom and sides are well covered.
Pour mixture into dish.
Sprinkle cinnamon on top.
Bake at 350\u00b0 for 20 minutes, then reduce temperature to 300\u00b0 for about 1 hour or until done (knife comes out dry).
Once cooled, store in refrigerator.
br>Prepare a 9-inch pie pan.
For the crust
9 inch oven-proof pie dish by spraying with some
ough into a 9-inch pie dish, reserving about 1 tablespoon
In bowl, combine the ricotta cheese, eggs, chocolate chips, sugar,
Preheat oven to 350 degrees.
Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
Combine ricotta, yolks, and sugar. Beat until lemon colored.
Add lemon zest, juice, pineapple and vanilla.
In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
Pour mixture into the prepared pie shell.
Bake at 350 degrees for 45 to 50 minutes.
Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.