|Jewish Cooking Jewish Cooks|
|by Ramona Kovel|
It's a lot more than just chicken soup and matzo balls! Jewish life and tradition revolve around food--so this collection of delicious, tried-and-...
1 - 10 of 36 for easter ricotta pie
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Note: The traditional ricotta pie is flavored with ... confectioners sugar for at least 1 month. This adds a wonderful flavor to many Italian baked desserts.
The optional lemon ... were making a pie crust. In a ... cup of the ricotta. Add Parmesan ... part of traditional Easter fare, and sometimes ... in your family, too.
Cream Crisco, sugar, ... thoroughly, add to ricotta filling. Beat eggs ... dough. Fill pan 3/4 full. Bake at 325 degrees for 3 hours. Remove when cooled.
Mix flour and ... inch deep dish pie plate. Combine Ricotta, sugar, eggs, ... form a lattice top. Crimp edges. Bake in a 350 degree oven for 45 minutes.
Make crust (should ... 1 crust in pie plate. Mix well ... crust. Bake at 425 degrees for 10 minutes, then 350 degrees for 45 minutes. Very rich and moist.
Mix cheese, sugar, eggs, and pineapple. Pour into crust. Bake at 350 degrees for 30 minutes. Keep oven closed 1/2 hour. Top with whipped cream and ...
Mix all with melted butter. Make hole with 4 cups flour and pour mixture in hole. If dry, add milk - roll until smooth - save some for top. Place 1/2 ...
Dice all meats ... aside. Beat eggs, ricotta and Romano cheese ... crust. Bake at 325°F for 1 to 1 1/2 hours. Makes three pies. (from Grammy Rosie's cookbook)
Boil sausage and ... to sausage. Add Ricotta, grated cheese, ... pepper and Mozzarella cheese. Make dough to fit lasagna pan. Bake 350 degrees for 1 hour.
13 x 9 ... for a regular pie. Dice all ... with spoon the Ricotta, eggs and ... until filling is set – very, very light golden color on top – do not burn.
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