Ricotta in mac and cheese?
mtnester
14 years ago
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Comments (13)
annie1992
14 years agoRelated Discussions
Can cottage cheese sub for ricotta?
Comments (10)Linda (lyndaluu), thanks for "seconding" Malna's advice. It sounds like the cottage cheese will work and taste OK. LindaC, I'll save that list; it explains why I can handle butter but not the other stuff. Lars, I appreciate your advice. I've read your posts in the past about lactose intolerance, and I think you're right that we can handle some cheeses (especially the hard, aged types) better than milk per se. But, unlike you, I've found that I can't handle cream, either (maybe it's really the milk mixed with the cream, but I don't want to experiment!). It's not a problem at home, of course, but I've sometimes been in great "distress" immediately after a restaurant meal if I wasn't aware of milk in a brown gravy or thought I could disregard the small amount of cream in a sauce or the shredded parmesan topping on a salad. After you suffer the consequences a few times, you learn to be very cautious (I carry Lactaid tablets in my purse). I'm going to try SoyaKaas mozzarella-style substitute in my lasagna. I keep watching for other new products. There are so many lactose-intolerant people, you'd think there would be a huge market for these products, but so far, they mainly sell soy yogurt and lactose-free milk, cottage cheese, american cheese, and ice cream. I'm grateful that I can have grilled cheese and ice cream again, after years of abstaining, but I'd like to see many more types of cheeses and other products. Sue...See Moremac and cheese
Comments (8)For 50 people you will need 3 9 by 12 glass casseroles heaped full....4 1/2 to 5 pounds of pasta cooked. I use mini penne or small elbows. This recipe should sauce enough pasta for 50 people.... Sautee 1 1/2 finely chopped onions ( for a more traditional taste you may want to cut back on the onion....but in 50 servings, that's not a lot of onion!) in 1/2 cup butter and 1/4 cup olive oil until soft. Add 1 cup flour and stir and cook about 30 seconds and add 2 cups of chicken broth slowly and whisk. Add 1 tsp garlic powder, 1/4 cup dijon mustard and 3 cups of milk�.cook and stir until thick and the "flour taste" is gone. Add 5 cups ( about 2 pounds....Ishred the cheese myself as I don't like the bagged stuff) shredded cheddar cheese and 1 cup of grated parmesan cheese,(or you can add one more cup of cheddar...but the parm gives a more intense cheese flavor) about 1 tsp fresh ground pepper and 2 T. lemon juice. Makes about 10 cups of sauce. Mix the sauce with the pasta and pile into the casseroles....top with toasted bread crumbs or corn flake crumbs if you want. Don't mix all the pasta and sauce at once....you may find you don't need all the pasta you have cooked. My method is to make the sauce, Then boil and drain the pasta, put about 8 or 9 cups of cooked pasta in a bowl, add 3 cups of the sauce and toss...place in the casserole as much as you can and repeat. Remember, more sauce is a good thing.....and if you are going to allow the casseroles to sit over night before baking, the pasta will absorb some of the sauce and it may be drier.....so if they will sit, add at least 2 more cups of milk or cream!!...to the reciope. Taste the pasta after you have added the sauce. Depending on how much salt you added tio the pasta water, it may need salt. Happy wedding! Linda c...See MoreSomeone mentioned ricotta cheese dessert?
Comments (12)I just love this stuff! I changed it to fit my needs by the ***** Clafouti 1/2 c non-fat milk 1/2 cup non-fat ricotta cheese ***I use non fat cottage cheese 2 large eggs ***use egg substitute 1/2 cup sugar *** Use 1 Tbl liquid sweetener OR 12 pkts Equal 1/2 cup all purpose flour 1 tsp vanilla ****I add a dash or two of nutmeg to the mixture 2 cups blueberries ***canned peaches works great, fresh strawberries, canned pears, etc etc etc Blend until everything is smooth **use my stink blender Spray Pam in 8 " pie plate Spread fruit in bottom of plate Pour blended mixture over the fruit Bake 30-35 mniutes until puffy and brown. Cool and serve warm!...See MoreMartha's Mac & Cheese vs Saveur's Artisanal Mac & Cheese
Comments (0)So, I'm a bit obsessive when it comes to finding the perfect recipe. I made a really good mac & cheese about 5 years ago but then when, a few years later, I tried to remember what it was, I could remember and so ended up concluding it was probably Martha's Mac & Cheese. But, today I happened upon Saveur's Artisanal Mac & Cheese and now I'm thinking it might have been that one. They both look really good and instead of me making both and deciding which is the better, anyone out there made both and have an opinion? AND, further, I've read lots of stuff that says that the key to great mac & cheese is dried mustard but neither of these have this. Cook's Illustrated uses that — anyone made all three? thanks!...See Moremtnester
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