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Old 06-13-2010, 06:38 PM   #151
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Oh this looks wonderful; thanks. Think I'll try it with the package of vegetarian bacon I have in the freezer. This is so versatile, you could probably add anything to it. The sweet version sounds mighty good too.

If anyone's done a sweet version, please post!
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Old 06-14-2010, 03:52 AM   #152
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Not Tooter, but the dehydrated onions would soak up moisture while the onions and butter would add moisture. Also the extra cooking time you mentioned could make it drier.
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Old 09-25-2010, 04:11 PM   #153
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This sounds like a great idea to make and have all week to heat up quickly for breakfast.
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Old 09-26-2010, 12:15 AM   #154
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bump
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Old 09-26-2010, 06:13 AM   #155
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Going to make this for lunch-yum
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Old 09-26-2010, 07:58 AM   #156
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Didn't have all the ingredients, so I

Mixed
eggs
rigot cheese
mozz cheese
parm cheese
salt
pepper
italien seasoning

smells wonderful
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Old 02-05-2011, 03:20 PM   #157
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just ran across this and am BUMPING b/c this looks so good!
For anyone new looking at this, one early poster figured out the net carb count to be about 30g for the whole thing, so 6 servings at 5g net each.

I also have a version of an Italian Ricotta cake that I figured out the LC version for myself-- I can post that next and link here....
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Old 02-05-2011, 04:50 PM   #158
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Here's the link:

Torta di Ricotta
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Old 02-07-2011, 05:34 PM   #159
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Soren, I made this ricotta dessert but cut the ingredients in half. Came out great, very tasty and not too sweet. Will make again for sure thanks for sharing it
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Old 02-07-2011, 08:58 PM   #160
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Soren, I made this ricotta dessert but cut the ingredients in half. Came out great, very tasty and not too sweet. Will make again for sure thanks for sharing it
Yay! Love spreading the love!

I gotta say, the full recipe makes a LOT of cake so cutting it down makes sense (unless you have like 16 people for dinner one night )
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Old 02-08-2011, 02:10 PM   #161
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Yay! Love spreading the love!

I gotta say, the full recipe makes a LOT of cake so cutting it down makes sense (unless you have like 16 people for dinner one night )
Yep. It is good tasting good texture. Love the lemon bits in it too
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Old 02-08-2011, 06:58 PM   #162
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Sausage and Kohlrabi leaves

Here's my variation on the original:

same base, no change (might've put in a pinch more mozz )

I had a roll of bulk sausage-- cooked that off with some garlic & herb Mrs Dash, drained, let cool a bit

I rinsed, trimmed of ribs, chopped small/rough, sauteed with the onion part of the recipe.
I reduced the onion to 1/2 an onion, save some carbs.
More garlic mrs. dash

I made this in a silicon large muffin pan, made 6 ginormous muffins, which then fit exactly into the 1c small round size ziploc plastic containers.

PERFECT!

Very rich, dense like crazy, filling, very flavorful!

This is my new go-to quiche.

Thank you Tooter!
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Old 07-20-2011, 05:34 PM   #163
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On the carb count are you guys figuring regular ricotta or the whole milk version?

Thanks!
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Old 07-22-2011, 08:15 AM   #164
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I don't care for ricotta. Would cottage cheese work just as well?
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Old 07-22-2011, 08:32 AM   #165
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I don't care for ricotta. Would cottage cheese work just as well?
I haven't made this with cottage cheese, but I think large curd would affect the texture more than I'd want. Small curd might work. I've substituted small curd cottage cheese for ricotta in lots of Italian recipes and it's worked fine. If you're still worried about texture, you can press your cottage cheese through a fine sieve to make it very fine (or easier but not as fine, you can whir the cottage cheese in a food processor to break up the curds more finely, then add your eggs and other ingredients).

If you try it with cottage cheese, let us know how it turns out!
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Old 07-22-2011, 08:36 AM   #166
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More cottage cheese vs ricotta info:

Ricotta is drier than cottage cheese, so you may want to drain it before using it.

Ricotta and Cottage Cheese | Taste of Home Recipes

Ricotta is made from the whey, cottage cheese is made from the curd. Cottage cheese may be "tangier" than ricotta in taste, and isn't as grainy in texture.

Difference Between Ricotta and Cottage Cheese | Difference Between | Ricotta vs Cottage Cheese
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Old 07-22-2011, 01:51 PM   #167
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This looks good! Was browsing for new recipes, and adding this to my list!
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Old 07-22-2011, 02:06 PM   #168
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Quote:
Originally Posted by synger View Post
More cottage cheese vs ricotta info:

Ricotta is drier than cottage cheese, so you may want to drain it before using it.

Ricotta and Cottage Cheese | Taste of Home Recipes

Ricotta is made from the whey, cottage cheese is made from the curd. Cottage cheese may be "tangier" than ricotta in taste, and isn't as grainy in texture.

Difference Between Ricotta and Cottage Cheese | Difference Between | Ricotta vs Cottage Cheese
Thanks for this information. I think I will try the cottage cheese but drain it first. It will be next week before I can get to town (live in the country) to get the cottage cheese.
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Old 07-22-2011, 04:53 PM   #169
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Thanks. Made this last night for breakfast this morning. Delicious!
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Old 08-01-2011, 09:12 AM   #170
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I haven't made this with cottage cheese, but I think large curd would affect the texture more than I'd want. Small curd might work. I've substituted small curd cottage cheese for ricotta in lots of Italian recipes and it's worked fine. If you're still worried about texture, you can press your cottage cheese through a fine sieve to make it very fine (or easier but not as fine, you can whir the cottage cheese in a food processor to break up the curds more finely, then add your eggs and other ingredients).

If you try it with cottage cheese, let us know how it turns out!
I finally went to town and got the cottage cheese(small curd). I drained it well and kind of broke it up with a fork and then proceeded with the recipe. It turned out great! Husband really liked it so I will be making this often and will try some tweaks I have in mind.
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Old 08-01-2011, 11:39 AM   #171
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I used the Ricotta and even added an extra egg because it looked dry and after baking it was dry. Next time I'll do the cottage cheese.
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Old 08-01-2011, 03:22 PM   #172
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I must be the only one that didn't like this.
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Old 08-02-2011, 10:03 AM   #173
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I must be the only one that didn't like this.
I didn't like it either in the original form but substituting the cottage cheese made it a great dish in my opinion. You might give it another try and use the drained cottage cheese.
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Old 08-02-2011, 10:48 AM   #174
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I must be the only one that didn't like this.
Too harsh and dry for me too. I'll try the cottage cheese sub
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Old 08-02-2011, 02:27 PM   #175
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This recipe is great as written. I appreciate the post

Modifications:
no parsley
added full 8 oz bag of parm cheese
added red pepper flakes
added some salt free seasoning mix

Made a double recipe and baked in a 3-section lasagne pan.
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Old 08-31-2011, 08:35 PM   #176
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Coming late to this thread. Now have a couple of questions.

I usually buy reduced fat ricotta, would that be okay in this recipe. Also, can you use the parm in the can?

Thanks.
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Old 08-31-2011, 08:45 PM   #177
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Yes you can use both!! This is a very forgiving recipe using ingredients that you like in place of ones you don't. You could use any veggies, meats, like bacon, ham, sausage, I have added mushrooms, and spinach too. I like the mozzarella but I'm sure you could use other cheeses too. I love this recipe.
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Old 08-31-2011, 11:21 PM   #178
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I have never baked with ricotta, only put it in lasagna. I must try this!
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Old 09-01-2011, 07:45 AM   #179
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Quote:
Originally Posted by Ginaaaaaa View Post
Yes you can use both!! This is a very forgiving recipe using ingredients that you like in place of ones you don't. You could use any veggies, meats, like bacon, ham, sausage, I have added mushrooms, and spinach too. I like the mozzarella but I'm sure you could use other cheeses too. I love this recipe.
Thanks.
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Old 09-03-2011, 12:28 PM   #180
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