ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Ricotta for Cannoli filling

Misc.
If anyone has made cannoli..what type of Ricotta is the best for filling them? Can you buy it in grocery store?

Thanks!
MsgID: 0219133
Shared by: Mary-NY
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Ricotta for Cannoli filling
  Mary-NY
2 re: Ricotta for Cannoli filling
  Janet/MO
3 re: Ricotta for Cannoli filling
  Thomas of Delaware
ADVERTISEMENT
Random Recipes
  • Carrabba's Ricardo Sauce (repost)
  • Ricardo Sauce Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: joe ny 2-2-2005 I found Carrabba's Lemon Butter Sauce recipe and modified it to fit the ricardo sauce. It seems to work... Let me know what...
  • Cream Cheese Potatoes (Rival Crock Pot recipe)
  • CREAM CHEESE POTATOES 2 tablespoons minced or chopped dried onion 2 cloves garlic minced (or 1/4 teaspoon garlic powder) 1 teaspoon salt 1/4 teaspoon ground black pepper 8 medium potatoes scrubbed and sliced about two...
  • April 2020 Recipe Swap
  • Greetings Everyone, We hope you and yours are well. This month we're featuring from scratch, cooking from the pantry and low cost recipes. Our grocery stores have fluctuating supplies and you're probably experiencing ...
  • Spicy Black Bean Chili (without meat)
  • SPICY BLACK BEAN CHILI 2 tablespoons extra-virgin olive oil 1 tablespoon cumin seed 2 cups chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced 2 cans (15 ounces each) black beans, rinsed, drained 1...
  • Pan-Seared Halibut with Salsa Verde (serves 2)
  • PAN-SEARED HALIBUT WITH SALSA VERDE 2 (1/2-inch-thick) halibut steaks with skin (1 lb)* FOR THE SALSA VERDE: 2 tbsp fresh lemon juice 1/2 tsp finely grated fresh lemon zest 2 tsp drained capers,...
ADVERTISEMENT
  • Ricotta and Tomato Toast (serves 1)
  • RICOTTA AND TOMATO TOAST 1 slice whole wheat bread, lightly toasted 1/4 cup part skim ricotta 1/2 small tomato, sliced fresh basil leaves 1/4 teaspoons olive oil salt and pepper (to taste) Spread toasted bread with ...
  • Italian Bread (using oil, bread machine)
  • ITALIAN BREAD 1 1/3 cups water 2 teaspoons salt 2 tablespoons oil 3 1/2 cups bread flour 2 teaspoons yeast Add to bread pan in order given. Bake in bread machine on regular cycle or timed...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Ricotta for Cannoli filling
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to 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!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to 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!