Ricotta And Parmesan Spread Recipes

Steps:

• Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
• Process until the mixture is rough-textured, not completely smooth

Steps:

• Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath.
• In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
• Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.

Steps:

• For spread: In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes. Add Parmesan. Beat until combined. Stir in basil, oregano, chives, salt and pepper. (If the spread seems a little dry, stir in olive oil.) 2.Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours. 3.For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425 degrees F oven about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted. Remove from oven; set aside. 4.Serve with cooled toast slices and vegetable dippers.

Steps:

• Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
• Stir in parsley and oregano. Toss with hot pasta and serve.

Steps:

• Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken with salt, pepper, and cayenne.
• Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
• Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
• Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
• Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
• Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
• Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

Steps:

• Place ricotta, garlic, herbs and parmesan cheese in a small bowl and fold together until blended.
• Add salt and pepper to taste.