8914 venison ragu ricotta Recipes

orange juice, white vinegar, seasoned salt, pepper, cayenne pepper, venison or elk flank steak, cut into thin strips, green pepper , julienned, sweet red pepper , julienned, onion, halved and sliced, vegetable oil, divided, flour tortillas (8 inches), shredded mexican cheese blend or cheddar cheese, sour cream and salsa

ground venison, diced tomatoes with mild green chilies, undrained, salsa, taco seasoning, eggs, lightly beaten, curd cottage cheese, dried oregano, ground cumin, flour tortillas (8 inches), shredded cheddar cheese

active dry yeast, warm water (110o to 115o), sugar, butter, softened, nonfat dry milk powder, egg, salt, king arthur unbleached all-purpose flour, egg white, cold water, rye flour, coarse salt, caraway seeds, venison roast (3 to 4 lb), water, ketchup, onion soup mix, prepared horseradish, garlic powder , dried oregano and pepper, cornstarch, cold water

johnsonville hot italian sausage links, onion, diced, sweet red pepper, diced, venison steak, cut into 1-1/2-inch cubes, olive oil, crushed tomatoes, beef broth, tomato paste, brown sugar, ground cumin, chili powder, dried oregano, crushed red pepper flakes, salt and pepper to taste, minced fresh parsley, hot cooked rice , optional

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

venison, cubed, olive oil, beef broth, dried thyme, dried marjoram, dried parsley flakes, garlic cloves, minced, salt, whole peppercorns, bay leaf, cubed peeled potatoes, onion, chopped, carrots, sliced, celery ribs, chopped, king arthur unbleached all-purpose flour, water, browning sauce

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

water, ricotta cheese (whole or part-skim), bread flour, light brown sugar, gluten, salt, chopped fresh chives, fresh ground black pepper , a dash, fast rising yeast (or 1 tsp. bread machine yeast), water, ricotta cheese (whole or part-skim), bread flour, light brown sugar, gluten , plus, gluten, salt, chopped fresh chives, fresh ground black pepper , a dash, fast rising yeast (or 1 tsp, plus 1/2 t. bread machine yeast)

low-fat ricotta cheese or 3/4 cup regular ricotta cheese, walnut halves, emmenthaler cheese or 2 oz swiss cheese, shredded, grated lemon , rind of, nutmeg, cinnamon, snipped fresh chives, salt & freshly ground black pepper, sheets phyllo dough, peanut oil or 1 tbsp vegetable oil

grated pecorino cheese, roughly chopped flat leaf parsley, kosher salt, chopped fresh oregano, eggs, beaten, fresh ground black pepper , to taste, crushed red pepper flakes (optional), extra virgin olive oil, yellow onion, halved and thinly sliced, fresh scallions, chopped fine, fingerling potatoes, peeled and sliced into 1/8-inch rounds, red bell pepper , roasted, peeled, and cut into1/4-inch strips (don tsp used the bottled kind, the integrity of the dish will be ruined, they are too runny!), homemade ricotta cheese (we used publix brand) or 1 cup store-bought ricotta cheese (we used publix brand)

whole milk ricotta cheese or 1 (15 oz) container part-skim ricotta cheese, garlic clove (crushed through a press), grated lemon zest, fresh thyme leave (stripped from the stem ), salt, fresh ground black pepper, extra virgin olive oil, basil leaves (rolled and cut into strip for garnish )

pasta shells, fat-free ricotta cheese or 1 cup low-fat ricotta cheese, baby spinach, garlic cloves, fresh pepper, mixed italian herbs

butter, for oiling the pan, fresh ricotta, granulated sugar, candied grated orange zest, anise-flavored liqueur (recommended : sambuca), orange , zested, amaro (recommended : fernet branca), eggs, separated

unsalted butter, melted, plus more for greasing, crushed cannoli shells, granulated sugar, two 8-oz packages cream cheese, granulated sugar, ricotta, all-purpose flour, vanilla bean, scraped, eggs, bittersweet chocolate chips, chopped, orange zest, granulated sugar, juice of 3 oranges, heavy cream, sugar, mascarpone, ricotta, orange zest

all-purpose flour , plus more for dusting work surface, salt, extra-virgin olive oil, extra-virgin olive oil, plus extra for frying, drained ricotta, salt and freshly ground black pepper, chopped fresh parsley leaves, grated pecorino, plus extra for garnish, sliced fresh mint leaves, bottarga cheese, chili flakes, for garnish