Author Topic: left over ricotta  (Read 3328 times)

crazy jane

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left over ricotta
« on: January 31, 2015, 12:00:39 PM »
I made an egg dish for breakfast and only used part of a container of ricotta cheese. Any suggestions for the rest of the container? I have about 1 1/2 cups left. Thanks.

DesireeD

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Re: left over ricotta
« Reply #1 on: January 31, 2015, 12:02:15 PM »
Lasagna or just mix it with some honey and eat. Yum!

crazy jane

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Re: left over ricotta
« Reply #2 on: January 31, 2015, 12:04:49 PM »
Lasagna or just mix it with some honey and eat. Yum!

I wouldn't have thought to mix it with honey. Now I know what's for breakfast tomorrow. Thank you.

LadyStache

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sheepstache

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Re: left over ricotta
« Reply #4 on: January 31, 2015, 12:35:24 PM »
Just sprinkle it with sugar. It's the poor man's icecream! (disclaimer: it usually costs more than icecream)

crazy jane

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Re: left over ricotta
« Reply #5 on: January 31, 2015, 12:40:53 PM »

yandz

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Re: left over ricotta
« Reply #6 on: January 31, 2015, 04:42:23 PM »
You can make super yummy pancakes with ricotta.
http://smittenkitchen.com/blog/2007/11/lemon-ricotta-pancakes-with-sauteed-apples/  (good even without the apples)

On the savory side of things, these are delicious as well:
http://smittenkitchen.com/blog/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/

PMG

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Re: left over ricotta
« Reply #7 on: January 31, 2015, 07:39:18 PM »
I use ricotta in quiche.  I often freeze it in the portion I need for one recipe.

puglogic

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Re: left over ricotta
« Reply #8 on: January 31, 2015, 07:42:18 PM »
yandz beat me to it - ricotta pancakes are yummy.

2ndTimer

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Re: left over ricotta
« Reply #9 on: January 31, 2015, 08:12:45 PM »
I have frozen ricotta successfully.

limeandpepper

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Re: left over ricotta
« Reply #10 on: January 31, 2015, 09:20:55 PM »
Cheesecake made with ricotta. I once made a mandarin ricotta cake and it was delicious.

Allie

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Re: left over ricotta
« Reply #11 on: January 31, 2015, 10:40:51 PM »
We're big fans of no boil manicotti.  They freeze wonderfully!  Or I freeze spoonfuls on a cookie sheet and gently (because they can crumble a little) put them in a freezer bag.  Then I use the ricotta drops on my lasagna layers.  It saves a little bit of time and makes it easier to use smaller amounts.  Sometimes I make those little lasagna cupcakes and only need one or two plops.