|by A. Zee|
An engaging and informative adventure through the captivating world of Chinese cuisine, with folklore and anecdotes.
Results 1 - 10 of 21 for cannoli cream
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Two cheese makes a world of difference! Strain overnight with a cheese cloth. I line a strainer with cheese cloth. Vanilla is really strong, so be ...
Mix all ingredients with beater until smooth. Chill until ready to use. Yield: slightly more than 1 1/2 cups filling, or enough for about 12 cannolis.
Combine the ricotta ... mixing bowl. With an electric mixer, beat until smooth. Stir in the chocolate chips and pour the cream over the berries. Serves: 8.
Mix flour, butter, ... squares. Place a cannoli tube from corner ... immediately, the filling may be kept, tightly covered and refrigerated, for up to 3 days.
Mix ricotta, powdered sugar and flavoring. Beat well. Add mini chocolate chips. In another bowl beat heavy cream until stiff. Fold into ricotta mixture.
Combine flour, shortening, ... brown color. Beat cream cheese until very ... days in refrigerator. Blend and beat until creamy and fill your cannoli shells.
Early in the ... speed, beat ricotta, cream cheese, grated peel, ... cutting, about 3 hours. Makes 16 serving. About 490 wonderful calories per serving.
Preheat oven to ... egg whites with cream of tartar. Gradually ... filling. Roll cake. Cover and refrigerate several hours. Dust with confectioners' sugar.
In a cup ... Fold in whipped cream and 3 tablespoons ... inch square. Place cannolis form diagonally on ... overlapping edge with water. Fry until light brown.
In large bowl, ... heavy or whipping cream until soft peaks ... knife, draw lines in spoke fashion. Refrigerate cake until filling is firm, about 3 hours.
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