|The Man Who Ate Everything|
|by Jeffrey Steingarten|
Winner of the Julia Child Book Award A James Beard Book Award FinalistWhen Jeffrey Steingarten was appointed food critic for Vogue, he systematica...
1 - 10 of 585 for using ricotta cheese
Mix sugar and ... blended. Then add ricotta cheese and vanilla extract. ... more sugar or milk as needed to achieve the correct consistency for frosting.
Preheat oven to 425°F. Toast bread slices for 4-5 minutes or until lightly browned. Combine remaining ingredients in bowl and season to taste with ...
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!
Bring 3 cups ... then add cream cheese, ricotta, and Parmesan, ... apply toppings. Pierce topping five places with a fork. Bake at 350 until golden brown.
You will also ... coarse and your cheese has gone down ... well, allow the ricotta to drain and ... available that way. It keeps in the fridge a few days.
In large non-stick ... to bowl. Combine ricotta cheese, eggs, milk ... refrigerate and serve later. 8 servings. May be frozen and re-heated in microwave.
Sieve the ricotta and stir in the butter, Parmesan cheese, eggs and ... or with tomato sauce and grated cheese. Can be made with cooked mashed potatoes.
Combine Ricotta cheese, sugar and ... mini chips. If ricotta cheese is unavailable, substitute 1 cup heavy cream. Whip with sugar and liqueur until stiff.
Preheat oven to 350 degrees. Beat Ricotta, Prosciutto and ... tablespoons of the cheese mixture into each ... on serving plates and pour hot sauce over.
In a measuring ... mixture to the Ricotta cheese and mix until ... and blend gently. Divide among 12 muffin cups. Bake at 400 degrees for 20 to 25 minutes.
top of page