16202 filled ricotta toblerone Recipes

ricotta cheese, parmesan cheese, minced parsley, egg, salt, nutmeg , a small grating (optional), pasta dough

ricotta cheese, sugar, creme de cacao, kahlua (or bacardi light rum), semi-sweet chocolate chips (or to taste), cannoli shells or pizzelles or even with strawberry

ricotta cheese, chocolate chip, powdered sugar , sub. granulated

ricotta cheese, powdered sugar, semisweet chocolate chips, pecans, chopped, orange extract, lemon extract, vanilla, sherry wine (or any dry white wine), orange zest (optional), lemon zest (optional)

ricotta cheese, pureed pumpkin, fresh-grated parmesan, garlic powder, salt, black pepper, sage, dried rosemary

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

whole-milk ricotta cheese or 15 oz fresh, leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise, egg, freshly grated parmesan cheese , plus additional for serving, salt, ground black pepper, ground nutmeg, all purpose flour , plus additional for dredging, shelled fresh fava beans or frozen double-peeled, thawed, butter, fresh sage leaves

skim milk or 3 tbsp whole milk, low-fat ricotta cheese or 2/3 cup ricotta cheese, unsalted butter, softened to room temperature, egg, granulated sugar, salt, bread flour , plus, more bread flour , as needed, active dry yeast

ricotta cheese, eggs, fresh parsley, chopped, grated parmesan cheese, oregano or 1 tsp italian seasoning, pepper

ricotta cheese, eggs, lightly beaten, prosciutto, coarsely chopped, grated romano cheese, shredded mozzarella cheese, fresh parsley, minced

ricotta cheese or 8 oz cream cheese, softened, egg, lemon juice, onion, finely chopped & fried in, butter, salt, pepper, sugar, flour, eggs, salt, warm chicken stock or 3/4-1 cup chicken bouillon, salt water

ricotta cheese (low-fat ok), manicotti, egg, frozen chopped spinach, thawed, artichoke heart, sliced, spaghetti sauce, shredded mozzarella cheese, parmesan cheese, salt & pepper

ricotta cheese, well drained, goat cheese, at room temperature, fresh herbs (basil, parsley, thyme, marjoram), chopped, egg, salt and pepper, to taste

baguette, about 1/2 inch thick , cut on the diagonal, ricotta cheese (ricotta fresca), oven-roasted tomato ( es), fresh ground black pepper, salt

italian sausage, removed from casing and crumbled, fennel seeds, toasted and ground, red chile flakes, red onion, finely chopped, fennel, finely chopped, carrot, finely diced, rib celery, finely diced, garlic, sliced, basic tomato sauce , recipe follows, salt and pepper to taste, ricotta gnocchi , recipe follows, pecorino romano, grated, fresh goat-milk ricotta, unbleached all-purpose flour , or as needed, eggs, beaten, chopped fresh italian parsley leaves, salt, freshly ground black pepper, freshly grated nutmeg, extra virgin olive oil, spanish onion, chopped in 1/4 inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

breadcrumbs, egg yolks, sugar, ricotta cheese, ground almonds, candied lemon peel, golden raisin, lemon rind, grated

ricotta cheese (i use part skim), grated parmesan cheese, salt, rotini pasta or 1 lb other short pasta, frozen shelled edamame, chopped basil, chopped sun-dried tomato (not in oil), salt and pepper