282 yellow ricotta cheese Recipes

yellow cake mix, ricotta cheese, white sugar, eggs, vanilla extract, sugar for dusting

yellow cake mix, ricotta cheese, sugar, eggs, beaten, vanilla

active dry yeast, salt, olive oil, all-purpose flour, red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced, balsamic vinegar, pepper, yellow cornmeal, carton, 15 oz.) ricotta cheese, firm-ripe figs, rinsed, stem ends trimmed , and halved lengthwise, chopped walnuts, crumbled blue cheese (about 3 oz.), optional, arugula leaves (about 2 cups), rinsed and crisped

yellow squash, butter, onion, chopped, garlic, minced, frozen chopped spinach, thawed, eggs, ricotta cheese, grated parmesan cheese, chopped fresh parsley, salt, ground black pepper, spaghetti sauce

yellow cake mix (no pudding in it), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), ricotta cheese, vanilla, sugar, cinnamon sugar

yellow cake mix, ricotta cheese, eggs, tlbs. sugar, vanila, tlb cinnamon, sugar

yellow cake mix (jiffy), egg, cold water, part-skim ricotta cheese, lemon extract, sugar

yellow-fleshed potato, peeled and cut into 1/2 in pieces, extra virgin olive oil, red onion finely chopped, salt, crushed red pepper flakes, honey, juice of 1 lemon, red wine vinegar, ricotta cheese, eggs, flour, baking powder, teaspon ground cumin, sour cream , for serving

yellow cake mix, ricotta cheese, white sugar, eggs, vanilla extract, sugar for dusting, preheat oven to 350 degrees f (175 degrees cup). lightly grease 1 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 cup) for about 45 minutes. sprinkle cake with confectioners sugar when cool.

ricotta cheese, pecorino cheese, grated, garlic cloves, crushed, grated nutmeg, cardamom pods, lightly crushed, honey, olive oil, red peppers , deseeded and sliced, yellow peppers , deseeded and sliced, courgettes , cut into batons, aubergine , cut into 2 x 1/2-inch batons, red onions, cut into wedges

yellow cake mix (wheat free - try to get close to the 18 oz), ricotta cheese, sugar, eggs, vanilla

yellow cornmeal, chopped red bell pepper, chopped fresh parsley, dried oregano, salt, dried basil, pepper, water, grated fresh parmesan cheese, sliced mushrooms, sliced zucchini, sliced yellow squash, sliced green onions, dry red wine, chopped seeded tomato, garlic powder, onion powder, artichoke hearts, drained and coarsely chopped, frozen chopped spinach, thawed, drained, and squeezed dry, fat-free ricotta cheese, shredded part-skim mozzarella cheese, grated fresh parmesan cheese, egg whites, lightly beaten, egg, remaining ingredients, thick) tomato slices, shredded part-skim mozzarella cheese, low-sodium spaghetti sauce, oregano sprigs (optional)

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)

ricotta cheese, preferably fresh, fresh basil, chopped, plus leaves for sprinkling, fresh flat-leaf parsley, chopped, coarse salt & freshly ground black pepper, french haricots vert, trimmed, yellow wax bean, trimmed, baby carrots , tops left intact (optional), zucchini , small, sliced 1/4 inch thick on the bias, yellow squash , small, sliced 1/4 inch thick on the bias, english cucumber, cut into spears

warm water (about 110 degrees f), extra-virgin olive oil , plus additional as needed, sugar (1/4 oz), active dry yeast (1/4 oz package), all-purpose flour , plus additional for kneading (11 3/8 oz), white or yellow cornmeal , plus additional for forming (2 3/8 oz), kosher salt (1/8 oz), ripe yellow or red tomatoes (about 2 lb), garlic, extra-virgin olive oil, plus more for brushing, kosher salt, freshly ground black pepper, fresh ricotta cheese, at room temperature, fresh basil , oregano or parsley or a mix, leaves stripped and torn

whole canned tomatoes, carrot, halved, yellow onion, roughly chopped, fresh basil leaves, minced, olive oil, salt, fresh ground black pepper, spinach , tough stems removed, whole milk ricotta cheese, egg, lightly beaten, grated parmesan cheese, grated nutmeg, jumbo pasta shells, grated parmesan cheese

flour , plus for the board, salt, egg yolks, olive oil, egg beaten with 1 tbsp water, for egg wash, ricotta cheese, egg yolk, salt, pepper, garlic, peeled, heavy cream, crushed tomatoes, prosciutto , julienned (3 to 4 slices), olive oil, yellow pepper , roasted, peeled and julienned, pea shoots (or arugula), salt and pepper, parmesan cheese or freshly chopped herbs, for garnish

yellow bell peppers, olive oil, ricotta cheese, chopped fresh basil, sliced green onion, chopped italian parsley, salt and pepper, eggs, basil leaves (to garnish ) (optional)