|Eating Right in the Renaissance|
|by Ken Albala|
12 b/w illustrations Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary ...
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Results 1 - 10 of 13 for ricotta cream cheese cannoli
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Two cheese makes a world ... much! 1. Strain ricotta over night with ... Mix all ingredients on a low speed until finely mixed. 3. Fill shell and enjoy!
Combine flour, shortening, ... brown color. Beat cream cheese until very creamy. Beat Ricotta vigorously for 2 ... until creamy and fill your cannoli shells.
Early in the ... low speed, beat ricotta, cream cheese, grated peel, ... cutting, about 3 hours. Makes 16 serving. About 490 wonderful calories per serving.
In a large ... at low, beat ricotta cheese, sugar, orange ... chips. Cover and refrigerate 30 minutes. To serve: Spoon mixture directly into ice cream cones.
Put the Ricotta in a bowl and fold in the whipped cream, adding the ... knife, fill the cannoli first from one ... the meal. Recipe fills about 18 cannoli.
Preheat oven to ... egg whites with cream of tartar. Gradually ... Blend ingredients of Ricotta cheese and sugar with ... Dust with confectioners' sugar.
Mix flour, butter, ... squares. Place a cannoli tube from corner ... several weeks. Beat ricotta vigorously for 2 ... and refrigerated, for up to 3 days.
Spread almonds in ... mixer bowl, beat ricotta cheese until smooth; beat ... Blend in whipping cream, then beat ... and dust with powdered sugar. Serves 8.
Chop Hershey bars finely. Gently mix Ricotta, sugar, vanilla, ... 1/2 pints heavy cream until very stiff. ... of cream into cheese mixture. Pour into ... and Hershey bar. Refrigerate.
Combine first 6 ingredients in a blender, cover and beat smooth. Pour into the pie shell and bake in a preheated 300 degree oven 1 hour. Cool at room ...
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