Recipe: Recipes Using Ricotta or Cottage Cheese (14)
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08-04-2000 - 14 Recipes Using Ricotta or Cottage Cheese
Victoria__Pa (10:03:42) : SUPER SPEEDY SALMON SUPPER
1 pkg. noodles romanoff
2/3 c. milk
1-7 oz. can salmon
1/2 c. creamed cottage cheese
1 tbsp. chives
1 tsp. paprika
Heat oven to 350. Prepare noodles romanoff as directed except use 2/3 c. milk. Stir in remaining ingredients. Pour into 1 qt. casserole dish. Cover and bake 15-20 min. Serves 4....*you can use tuna for variety.
Gina,Fla (10:33:19) : Sweet Noodle Kugel
3 cups cottage cheese
2 cups sour cream
1/2 cup sugar
3 eggs
1 T. vanilla
2 tsp. cinnamon
12 oz. wide egg noodles - cooked
1 - 28 oz. can crushed pineapple - drained
1/2 cup yellow raisins
1 cup corn flake crumbs
2 T. brown sugar
2 T. melted butter
In a food processor, combine the cottage cheese, sour cream, sugar,
eggs, vanilla and cinnamon. In a large bowl, combine the blended cheese
mixture, cooked noodles, pineapple and raisins. Toss well to coat the
noodles. Place mixture in a 9x13 glass baking dish. In a small bowl,
mix together the corn flake crumbs, brown sugar and butter. Sprinkle
the topping over the kugel. Bake at 325 degrees for 1 hour until a
toothpick comes out clean.
Gina,Fla (10:31:13) : Ricotta Pie
Crust
2 1/2 cups flour
2/3 cup unsalted butter
2/3 cup sugar
3 egg yolks
Filling
2/3 lb fresh ricotta
2/3 cup sugar
Grated zest of half an orange
2 yolks
1/2 pound finely mined candied peel (orange, lemon,
or melon)
1/2 tsp vanilla extract
Mix the flour and sugar and cream the butter. Combine
the ingredients of the dough, using a pastry cutter
and working the dough as little as possible with
your hands. Form it into a ball and let it sit in
a cool place for an hour.
In the meantime, put the ricotta through a strainer,
combine it with the sugar, and beat the mixture with
a fork until it is smooth and creamy. Lightly beat
the yolks and work them into the mixture a bit at
a time and finally stir in the minced candied fruit.
Divide the dough in two unequal pieces. Use the larger
one to line a buttered 8-inch pie pan. Fill the pie
with the filling, cover it with the second piece of
crust, tamping down around the edges, and bake at 350
for about an hour. Let it cool, remove it from the pan
and dust it with powdered sugar.
Italian Ricotta Cheese Cake
Source: Preserving Our Italian Heritage
From: Gina, Fla
1 (3 lb.) container ricotta cheese
2 cups sugar, divided use
6 eggs, separated
1/2 cup flour
3 tbsp. anisette
3 tbsp. creme de cocoa
1 tsp. vanilla
1 lemon and 1 orange rind, grated
1/2 cup whipped cream
1/4 cup chocolate chips
2 tbsp. butter, softened
1/2 cup graham cracker crumbs
Beat ricotta until smooth, gradually adding 1 1/2 cups of sugar and egg yolks. Add flour, anisette, cr me de cocoa, vanilla, lemon rind and orange rind.
Beat egg whites with the remaining 1/2 cup sugar.
Fold whipped cream, egg white mixture and chocolate bits into the ricotta mixture.
Turn into a 12-inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.
Bake in preheated oven 425 degrees F for 10 minutes. Lower temperature to 350 degrees F (leave pan in oven) and bake 1 hour. Turn off heat and allow to cool in oven with door closed.
Refrigerate cooled cheesecake.
Kelly~WA (09:34:57) : Blueberry Italian Cheesecake
1-1/4 cups graham cracker crumbs
1/2 teaspoon ground mace
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/3 cup butter or margarine, melted
2 containers (15 oz. ea.) ricotta cheese (whole milk)
5 eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
1 pint blueberries
In medium bowl, combine crumbs and 3
tablespoons sugar; blend in butter. Press evenly on bottom of 9-inch by 1-1/3-inch springform or false-bottom cake pan.
In large bowl of electric mixer, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour and mace, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries.
Pour into prepared pan and place on
cookie sheet. Bake in a preheated 350
degree oven about 1-1/4 hours or until
center is almost set. Turn off heat.
Keep cake in oven 20 more minutes.
Cool on rack. Chill 4 or more hours.
When ready to serve, run knife around
edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired.
Yield: 8 to 10 servings. (Best when served chilled, preferably the next day.)
Kelly~WA (09:33:41) : Hay and Straw Pasta
6 ounces spinach fettuccine
6 ounces plain fettuccine
2 tsp. olive oil
1 clove garlic, minced
1/2 lb. mushrooms, quartered
1/2 cup frozen baby peas, thawed
2/3 cup low fat cottage cheese
1 Tbs. plus 1 tsp. grated Parmesan cheese
Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl. While pasta is cooking, heat oil in a heavy skillet over medium heat. Saut garlic and mushrooms 4-5 minutes, or until mushrooms are tender.
Stir in peas. Cover skillet and reduce heat to low. Simmer 2 minutes.
Stir in cottage cheese, and salt and pepper to taste. Increase heat to medium high, stirring occasionally until mixture just comes to a boil.
Add cheese mixture to pasta and toss.
Sprinkle with Parmesan.
Kelly~WA (09:32:44) : Strawberries with Creme Sauce
2 cups cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
3 cups strawberries, washed, hulled and halved
1/4 cup chocolate fudge topping
Process cottage cheese, vanilla and
honey in a food processor 1-2 minutes
or until very smooth. Serve sauce
over strawberries and drizzle with topping.
Kelly~WA (09:32:18) : Berries with Creme Sauce
2 cups cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
2 cups blueberries, picked over
1 cup strawberries, hulled and halved
Process cottage cheese, vanilla and
honey in a food processor or blender
1-2 minutes or until very smooth.
Serve sauce over berries.
Kelly~WA (09:31:57) :
Caramel Apples with Creme Sauce
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup sugar
4 Jonathan or Macintosh apples, peeled, cored and sliced
2 cups low fat large curd cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
Melt butter in a heavy nonstick skillet
over medium high heat. Add sugar and
cook, stirring constantly, until sugar
turns golden. Add apples and cook
5-7 minutes, stirring occasionally, until
apples are just tender. Using a slotted
spoon, remove apples from caramel.
Boil caramel 5 minutes, stirring
occasionally, until caramel thickens.
Remove from heat and set aside.
Combine cottage cheese, vanilla and
honey in a food processor or blender
and process 1-2 minutes or until very
smooth. Stir apples into cooled caramel.
Serve apples with creme sauce spooned over top.
Kelly~WA (09:31:27) :
Lime Salad Supreme
1 cup canned crushed pineapple, drained, liquid reserved hot water
3 ounces lime gelatin
10 large marshmallows
1 cup cottage cheese, drained
1/2 cup walnuts or pecans, chopped
1 cup light frozen dessert topping
8 lettuce leaves
Add enough hot water to reserved pineapple
juice to make a total of 1-1/2 cups. Heat in a heavy
saucepan over medium high heat. Stir in gelatin
until dissolved. Add marshmallows and stir until
dissolved. Chill until mixture just begins to set.
Stir in pineapple, cottage cheese and nuts.
Chill until partially set. Fold in whipped topping.
Pour into mold or a 9 inch glass baking dish
and chill until set.
Unmold and serve on lettuce leaves.
This recipe serves 8 people.
Kelly~WA (09:31:04) : Ricotta Cheese Cake
1 (18.5 ounce) package yellow cake mix
24 ounces ricotta cheese
3/4 cup white sugar
3 eggs
1/4 teaspoon vanilla extract
1/8 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease one 9x13 inch pan.
Make yellow cake mix according to package directions.
Pour batter into the greased 9x13 inch pan.
Mix together the ricotta cheese, sugar, eggs and vanilla
extract and spoon over cake batter.
Bake at 350 degrees F (175 degrees C) for about 45
minutes. Sprinkle cake with confectioners' sugar when
cool.
Kelly~WA (09:30:17) : Sfinge di Ricotta
(A Sicillian treat)
1 pinch salt
3/4 cup granulated sugar
1 1/2 pounds ricotta cheese
1 teaspoon baking powder
4 eggs
2 tablespoons vanilla extract
1/2 cup milk
1 cup vegetable oil for frying
1/3 cup confectioners' sugar for decoration
4 cups cake flour
In a large bowl; mix eggs, white sugar, and ricotta cheese
until smooth and creamy. Stir in the vanilla and flour. If
the batter is dry mix in a little of the milk.
In a frying pan over medium high heat, heat vegetable oil
until hot. Drop teaspoonfuls of batter into the hot oil and
fry until golden. Turn to cook cookies evenly. Remove with
a slotted spoon and drain cookies on paper towels.
Sprinkle with confectioner's sugar if desired.
Makes 2 -4 dozen
Kelly~WA (09:29:40) :
Low fat Homemade Cheese English Muffin
This is a great low fat recipe to use for
breakfast. Fat Grams 2gm
1 English Muffin
4 tbsp skim ricotta cheese
1/2 c applesauce
1 tsp ground cinnamon
Preheat oven to BROIL.
Toast English muffin halves lightly. Top toasted muffin halves with
ricotta cheese and applesauce. Sprinkle with cinnamon. Broil 2
to 3 min or until cheese melts.
Can sprinkle some sugar or use honey to sweeten.
NOTE: This also works well using cottage cheese!
Kelly~WA (09:28:19) :
Impossible Chicken Parmigiana
Serving Size: 8
3/4 cup Creamed cottage cheese Small curd
1/3 cup Grated parmesan cheese
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano
1/2 teaspoon Basil
1 can Tomato paste 6 oz.
1 cup Milk
Eggs
2/3 cup Bisquick
1/4 teaspoon Pepper
1 1/2 cups Chicken cooked & diced
1 1/4 cups Mozzarella cheese shredded
Heat oven to 400. Grease 10 inch pie plate.
Layer cottage cheese and parmesan cheese in pie plate.
Mix chicken and 1/2 cup mozzarella
cheese, the garlic powder, oregano,
basil and tomato paste; spoon over
parmesan cheese. Beat remaining
ingredients in blender on high for 15
seconds, by hand for 1 min. until
smooth. Pour into pie plate and
bake 30 minutes.
Top with remaining mozzarella cheese.
Bake 5-8 minutes longer or until knife
inserted in center comes out clean.
Cool 5 minutes.
08-04-2000 - 14 Recipes Using Ricotta or Cottage Cheese
Victoria__Pa (10:03:42) : SUPER SPEEDY SALMON SUPPER
1 pkg. noodles romanoff
2/3 c. milk
1-7 oz. can salmon
1/2 c. creamed cottage cheese
1 tbsp. chives
1 tsp. paprika
Heat oven to 350. Prepare noodles romanoff as directed except use 2/3 c. milk. Stir in remaining ingredients. Pour into 1 qt. casserole dish. Cover and bake 15-20 min. Serves 4....*you can use tuna for variety.
Gina,Fla (10:33:19) : Sweet Noodle Kugel
3 cups cottage cheese
2 cups sour cream
1/2 cup sugar
3 eggs
1 T. vanilla
2 tsp. cinnamon
12 oz. wide egg noodles - cooked
1 - 28 oz. can crushed pineapple - drained
1/2 cup yellow raisins
1 cup corn flake crumbs
2 T. brown sugar
2 T. melted butter
In a food processor, combine the cottage cheese, sour cream, sugar,
eggs, vanilla and cinnamon. In a large bowl, combine the blended cheese
mixture, cooked noodles, pineapple and raisins. Toss well to coat the
noodles. Place mixture in a 9x13 glass baking dish. In a small bowl,
mix together the corn flake crumbs, brown sugar and butter. Sprinkle
the topping over the kugel. Bake at 325 degrees for 1 hour until a
toothpick comes out clean.
Gina,Fla (10:31:13) : Ricotta Pie
Crust
2 1/2 cups flour
2/3 cup unsalted butter
2/3 cup sugar
3 egg yolks
Filling
2/3 lb fresh ricotta
2/3 cup sugar
Grated zest of half an orange
2 yolks
1/2 pound finely mined candied peel (orange, lemon,
or melon)
1/2 tsp vanilla extract
Mix the flour and sugar and cream the butter. Combine
the ingredients of the dough, using a pastry cutter
and working the dough as little as possible with
your hands. Form it into a ball and let it sit in
a cool place for an hour.
In the meantime, put the ricotta through a strainer,
combine it with the sugar, and beat the mixture with
a fork until it is smooth and creamy. Lightly beat
the yolks and work them into the mixture a bit at
a time and finally stir in the minced candied fruit.
Divide the dough in two unequal pieces. Use the larger
one to line a buttered 8-inch pie pan. Fill the pie
with the filling, cover it with the second piece of
crust, tamping down around the edges, and bake at 350
for about an hour. Let it cool, remove it from the pan
and dust it with powdered sugar.
Italian Ricotta Cheese Cake
Source: Preserving Our Italian Heritage
From: Gina, Fla
1 (3 lb.) container ricotta cheese
2 cups sugar, divided use
6 eggs, separated
1/2 cup flour
3 tbsp. anisette
3 tbsp. creme de cocoa
1 tsp. vanilla
1 lemon and 1 orange rind, grated
1/2 cup whipped cream
1/4 cup chocolate chips
2 tbsp. butter, softened
1/2 cup graham cracker crumbs
Beat ricotta until smooth, gradually adding 1 1/2 cups of sugar and egg yolks. Add flour, anisette, cr me de cocoa, vanilla, lemon rind and orange rind.
Beat egg whites with the remaining 1/2 cup sugar.
Fold whipped cream, egg white mixture and chocolate bits into the ricotta mixture.
Turn into a 12-inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.
Bake in preheated oven 425 degrees F for 10 minutes. Lower temperature to 350 degrees F (leave pan in oven) and bake 1 hour. Turn off heat and allow to cool in oven with door closed.
Refrigerate cooled cheesecake.
Kelly~WA (09:34:57) : Blueberry Italian Cheesecake
1-1/4 cups graham cracker crumbs
1/2 teaspoon ground mace
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/3 cup butter or margarine, melted
2 containers (15 oz. ea.) ricotta cheese (whole milk)
5 eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
1 pint blueberries
In medium bowl, combine crumbs and 3
tablespoons sugar; blend in butter. Press evenly on bottom of 9-inch by 1-1/3-inch springform or false-bottom cake pan.
In large bowl of electric mixer, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour and mace, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries.
Pour into prepared pan and place on
cookie sheet. Bake in a preheated 350
degree oven about 1-1/4 hours or until
center is almost set. Turn off heat.
Keep cake in oven 20 more minutes.
Cool on rack. Chill 4 or more hours.
When ready to serve, run knife around
edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired.
Yield: 8 to 10 servings. (Best when served chilled, preferably the next day.)
Kelly~WA (09:33:41) : Hay and Straw Pasta
6 ounces spinach fettuccine
6 ounces plain fettuccine
2 tsp. olive oil
1 clove garlic, minced
1/2 lb. mushrooms, quartered
1/2 cup frozen baby peas, thawed
2/3 cup low fat cottage cheese
1 Tbs. plus 1 tsp. grated Parmesan cheese
Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl. While pasta is cooking, heat oil in a heavy skillet over medium heat. Saut garlic and mushrooms 4-5 minutes, or until mushrooms are tender.
Stir in peas. Cover skillet and reduce heat to low. Simmer 2 minutes.
Stir in cottage cheese, and salt and pepper to taste. Increase heat to medium high, stirring occasionally until mixture just comes to a boil.
Add cheese mixture to pasta and toss.
Sprinkle with Parmesan.
Kelly~WA (09:32:44) : Strawberries with Creme Sauce
2 cups cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
3 cups strawberries, washed, hulled and halved
1/4 cup chocolate fudge topping
Process cottage cheese, vanilla and
honey in a food processor 1-2 minutes
or until very smooth. Serve sauce
over strawberries and drizzle with topping.
Kelly~WA (09:32:18) : Berries with Creme Sauce
2 cups cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
2 cups blueberries, picked over
1 cup strawberries, hulled and halved
Process cottage cheese, vanilla and
honey in a food processor or blender
1-2 minutes or until very smooth.
Serve sauce over berries.
Kelly~WA (09:31:57) :
Caramel Apples with Creme Sauce
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup sugar
4 Jonathan or Macintosh apples, peeled, cored and sliced
2 cups low fat large curd cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
Melt butter in a heavy nonstick skillet
over medium high heat. Add sugar and
cook, stirring constantly, until sugar
turns golden. Add apples and cook
5-7 minutes, stirring occasionally, until
apples are just tender. Using a slotted
spoon, remove apples from caramel.
Boil caramel 5 minutes, stirring
occasionally, until caramel thickens.
Remove from heat and set aside.
Combine cottage cheese, vanilla and
honey in a food processor or blender
and process 1-2 minutes or until very
smooth. Stir apples into cooled caramel.
Serve apples with creme sauce spooned over top.
Kelly~WA (09:31:27) :
Lime Salad Supreme
1 cup canned crushed pineapple, drained, liquid reserved hot water
3 ounces lime gelatin
10 large marshmallows
1 cup cottage cheese, drained
1/2 cup walnuts or pecans, chopped
1 cup light frozen dessert topping
8 lettuce leaves
Add enough hot water to reserved pineapple
juice to make a total of 1-1/2 cups. Heat in a heavy
saucepan over medium high heat. Stir in gelatin
until dissolved. Add marshmallows and stir until
dissolved. Chill until mixture just begins to set.
Stir in pineapple, cottage cheese and nuts.
Chill until partially set. Fold in whipped topping.
Pour into mold or a 9 inch glass baking dish
and chill until set.
Unmold and serve on lettuce leaves.
This recipe serves 8 people.
Kelly~WA (09:31:04) : Ricotta Cheese Cake
1 (18.5 ounce) package yellow cake mix
24 ounces ricotta cheese
3/4 cup white sugar
3 eggs
1/4 teaspoon vanilla extract
1/8 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease one 9x13 inch pan.
Make yellow cake mix according to package directions.
Pour batter into the greased 9x13 inch pan.
Mix together the ricotta cheese, sugar, eggs and vanilla
extract and spoon over cake batter.
Bake at 350 degrees F (175 degrees C) for about 45
minutes. Sprinkle cake with confectioners' sugar when
cool.
Kelly~WA (09:30:17) : Sfinge di Ricotta
(A Sicillian treat)
1 pinch salt
3/4 cup granulated sugar
1 1/2 pounds ricotta cheese
1 teaspoon baking powder
4 eggs
2 tablespoons vanilla extract
1/2 cup milk
1 cup vegetable oil for frying
1/3 cup confectioners' sugar for decoration
4 cups cake flour
In a large bowl; mix eggs, white sugar, and ricotta cheese
until smooth and creamy. Stir in the vanilla and flour. If
the batter is dry mix in a little of the milk.
In a frying pan over medium high heat, heat vegetable oil
until hot. Drop teaspoonfuls of batter into the hot oil and
fry until golden. Turn to cook cookies evenly. Remove with
a slotted spoon and drain cookies on paper towels.
Sprinkle with confectioner's sugar if desired.
Makes 2 -4 dozen
Kelly~WA (09:29:40) :
Low fat Homemade Cheese English Muffin
This is a great low fat recipe to use for
breakfast. Fat Grams 2gm
1 English Muffin
4 tbsp skim ricotta cheese
1/2 c applesauce
1 tsp ground cinnamon
Preheat oven to BROIL.
Toast English muffin halves lightly. Top toasted muffin halves with
ricotta cheese and applesauce. Sprinkle with cinnamon. Broil 2
to 3 min or until cheese melts.
Can sprinkle some sugar or use honey to sweeten.
NOTE: This also works well using cottage cheese!
Kelly~WA (09:28:19) :
Impossible Chicken Parmigiana
Serving Size: 8
3/4 cup Creamed cottage cheese Small curd
1/3 cup Grated parmesan cheese
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano
1/2 teaspoon Basil
1 can Tomato paste 6 oz.
1 cup Milk
Eggs
2/3 cup Bisquick
1/4 teaspoon Pepper
1 1/2 cups Chicken cooked & diced
1 1/4 cups Mozzarella cheese shredded
Heat oven to 400. Grease 10 inch pie plate.
Layer cottage cheese and parmesan cheese in pie plate.
Mix chicken and 1/2 cup mozzarella
cheese, the garlic powder, oregano,
basil and tomato paste; spoon over
parmesan cheese. Beat remaining
ingredients in blender on high for 15
seconds, by hand for 1 min. until
smooth. Pour into pie plate and
bake 30 minutes.
Top with remaining mozzarella cheese.
Bake 5-8 minutes longer or until knife
inserted in center comes out clean.
Cool 5 minutes.
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The message
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!