Ricottapineapplemuffins Recipes

Steps:

• In a measuring cup, place the egg and add enough oil to make 1/2 cup.
• Add egg and oil mixture to the ricotta cheese in a large bowl and mix until smooth and add crushed pineapple.
• In a separate bowl combine flour, sugar, baking powder, baking soda, and salt.
• Add to wet ingredients and blend gently (the dough is pretty stiff).
• fill greased muffin tins 2/3 full and bake at 400 F for 25 minutes.

Steps:

• In a 1/2 cup measuring cup place the egg and add enough oil to make 1/2 cup.
• In a large bowl combine the Ricotta cheese and sour cream and mix until smooth.
• Add pineapple.
• In a smaller bowl combine the dry ingredients.
• Add to the wet ingredients and blend gently. Fill 12 well-greased muffins cups 3/4 full. Bake at 400°F for 25 minutes.

Steps:

• Line a sieve with cheesecloth or a damp paper towel and place over a bowl.
• In a large, heavy pot over moderate heat, bring the milk, cream and salt to a boil, stirring constantly to prevent scorching. Add the lemon juice, reduce the heat to low and continue stirring until curds form, about 3 minutes.
• Pour the mixture into the lined sieve and let drain, about 10 minutes. Remove the ricotta from the sieve to a medium bowl, discarding the liquid. Mix in the apricots and walnuts and serve.
• BYOC: Feel free to toss in some fresh herbs here, oregano or thyme would be beautiful. You could also drizzle some lemon-infused olive oil on top.

Steps:

• Heat a nonstick griddle to medium-high heat.
• Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.
• Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
• Spread some butter on the hot pancake griddle.
• Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200 degree F oven before serving.

Steps:

• Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.
• Keep in airtight container refrigerated for 2 days.

Steps:

• Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
• Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
• Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper., Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese., Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F.
• Cream sugar and butter in a mixer for 2 minutes.
• Add milk, ricotta, vanilla, egg, and lemon juice and zest. Mix on medium speed 1 to 2 minutes or until well combined.
• In a small bowl, combine flour, cornmeal, baking powder, and salt. Mix well.
• Add flour mixture to milk mixture and fold gently until just combined.
• Spray muffin pan with nonstick spray or use paper muffin pan liners. Divide batter to make 12 muffins, about 1/4 cup batter each.
• Bake 20 minutes or until golden brown.
• Sprinkle with confectioner's sugar, if desired. (After cooling).

Steps:

• Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
• In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
• Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
• Over medium high heat bring oil to frying temperature. Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
• Drop egg-cheese mixture by tablespoons full into hot oil. Turn once to brown both sides. When they are puffed up and well browned, remove and drain on absorbent paper.
• When drained and cool, sprinkle puffs with powdered sugar.

Steps:

• Combine ricotta cheese, peanut butter, peanut butter syrup, and vanilla extract in a bowl and mix with a hand mixer until well combined. Add protein powder, sweetener, and salt; mix until smooth.
• Roll mixture into 1-inch balls and coat in chopped peanuts. Refrigerate until ready to serve.