5 MINUTE MICROWAVE RICOTTA
This 5 Minute Microwave Ricotta Cheese recipe shows you how easy it is to make cheesy, delicious homemade ricotta cheese, without much equipment or time! (Partnership with Panasonic)
Provided by Live Eat Learn
Categories Quick and Easy Budget-Friendly Vegetarian Low-Carb Pescatarian Weeknight Dinners Spreads and Dips Easy Quick Nut-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Microwave How-To Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Microwave
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- In a microwave-safe bowl, stir to combine Whole Milk (2 cup), Lemon Juice (1/4 cup), and Salt (1 teaspoon). Heat in the Panasonic Microwave Oven on high for 3 to 5 minutes. When milk is bubbling at the edges and you can see the milk has curdled, remove from the microwave. If milk doesn't curdle, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.
- Set two layers of paper towels in a wire mesh sieve, and set over a large bowl. Gently pour the milk mixture into the sieve to strain out the liquid. You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be, though I like it fresh and warm.
- Serve and enjoy! Cooking results may vary depending on microwave oven used.
Nutrition Facts : Calories 524 calories, Protein 18.0 g, Fat 21.8 g, Carbohydrate 69.2 g, Fiber 2.1 g, Sugar 62.6 g, Sodium 2995.5 mg, SaturatedFat 13.8 g, TransFat 0 g, Cholesterol 71.0 mg, UnsaturatedFat 0.0 g
HOW TO MAKE RICOTTA CHEESE IN THE MICROWAVE
It only takes about 5 minutes and TWO INGREDIENTS to make your own ricotta cheese in the microwave! This method had saved me many times and it's so simple you'll wonder why you haven't tried this before.
Provided by Jamie Sanders
Categories side dish
Time 10m
Number Of Ingredients 3
Steps:
- Mix salt, milk and vinegar together and microwave on high for 4 to 5 minutes. (Depending on the wattage of your microwave- mine is 1100 and was ready at the 4-minute mark.) You could also use a food thermometer to check the temperature of the milk- it needs to reach 165 degrees for the milk curds to separate from the whey.
- Using a fine-mesh sieve or a colander covered with a paper towel or cheesecloth, pour or spoon the curds into the sieve and let drain for 5 minutes.
- Store covered in the refrigerator.
Nutrition Facts : ServingSize 1/2 cup, Calories 200 calories, Fat 16, Carbohydrate 4, Protein 14
5 MINUTE MICROWAVE RICOTTA
This 5 Minute Microwave Ricotta Cheese recipe shows you how easy it is to make cheesy, delicious homemade ricotta cheese, without much equipment or time!
Provided by Sarah Bond
Categories Appetizers Snacks
Time 5m
Number Of Ingredients 3
Steps:
- Cook: Add milk to a microwave safe bowl, then microwave on high for 3 to 5 minutes (if you have a kitchen thermometer, milk should reach between 185°F and 200°F).
- Curdle: Add vinegar or lemon juice, stirring briefly to combine. Let sit undisturbed for 1 to 2 minutes. Milk should separate into white curds and yellowish liquid (test it by dragging a spoon through the bowl). If milk doesn't curdle and the liquid is still white, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.
- Strain: Lay a clean cloth or sturdy paper towel in a wire mesh sieve, and set over a large bowl. Pour the milk mixture into the sieve to strain out the liquid whey. You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be (though I like it fresh and warm, strained for just a few minutes). Stir salt into ricotta when finished straining.
Nutrition Facts : ServingSize 0.5 cup, Calories 216 kcal, Carbohydrate 3.8 g, Protein 14 g, Fat 16 g, SaturatedFat 10.3 g, Cholesterol 49 mg, Sodium 1100 mg, Sugar 0.3 g, UnsaturatedFat 5 g
MICROWAVE RICOTTA
Make your own ricotta in your microwave! Store-bought ricotta is loaded with gums and additives to keep it from separating... but it inevitably will when heated, leaving you with gritty pellets of cheese floating in water... in the middle of your lasagna. Make your own ricotta (technically, this is a type of paneer, but who's counting?) in less than 5 minutes in the microwave. Lemon juice will add a noticeable citrus tang, which is nice for sweet pastry, but may not be ideal for savory applications. Also, lemon juice may need as much as an extra 2 tsp. Milk becomes more acidic as it ages and may need less coagulant, so if your milk is less than fresh, reduce the acid a bit. UHT-treated milk (the kind that comes in boxes, or any organic milk) will give less-than-ideal results (smaller yield, and sticky curds). Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/cU38G1
Provided by DrGaellon
Categories Cheese
Time 4m
Yield 3/8 cup, 2 serving(s)
Number Of Ingredients 3
Steps:
- Moisten 4 layers of cheesecloth or two layers of food-safe paper towels and lay into a colander set over a bowl.
- Combine milk, salt and vinegar or lemon juice in a 4-cup glass bowl or measuring cup. Microwave on high until bubbles form around the edge, 2-4 minutes. (An instant read thermometer should read 165-170°F). Remove from microwave and stir gently for 5 seconds; solid white curds should separate from translucent whey. If not, microwave up to 30 seconds more (if using lemon juice, add an extra 1-2 tsp before reheating).
- Transfer curds to lined colander using a slotted spoon or wire-mesh skimmer. Cover exposed curds with a layer of plastic wrap and refrigerate until desired texture is achieved (see next step). The whey may be used for bread-making or for enriching a garden.
- 5 minutes drain time will give a soft, almost cream-cheese-like consistency, great for immediate consumption drizzled with olive oil, salt and pepper as a snack or appetizer, or with honey and berries as dessert. 15-20 minutes of draining will give you a cottage-cheese-like consistency good for moist savory applications like lasagna, manicotti, ravioli or spinach dip, for moist sweet things like cheesecake, or for uncooked pastry applications like cannoli filling. 2-24 hours will result in a dry, firm, crumbly curd best for pastries like ricotta pancakes, ricotta gnochi, or tortas.
Nutrition Facts : Calories 149.5, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 389, Carbohydrate 11.2, Sugar 12.9, Protein 7.9
MICROWAVE MANICOTTI
Make and share this Microwave Manicotti recipe from Food.com.
Provided by lazyme
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place ground beef in 1 1/2-quart casserole. Cook on full power 4 to 5 minutes, or until beef is no longer pink. Stir halfway through cooking time. Drain.
- Add spaghetti sauce, Italian seasoning, and garlic salt to meat. Set aside.
- Combine eggs, ricotta cheese, 1/4 cup parmesan cheese, 1/2 cup Mozzarella cheese, parsley flakes, onion, salt and pepper. Stuff each cooked manicotti shell with egg-cheese mixture.
- Place half of meat mixture into 2-quart utility dish. Overlap stuffed manicotti shells on top of meat mixture and then top with remaining meat mixture. Cover loosely with heavy-duty plastic wrap. Cook, covered, on full power for 13 to 16 minutes, or until heated through. Sprinkle remaining Mozzarella and Parmesan cheeses over top during last minute of cooking time.
MICROWAVE FRITTATA
"This quick, filling dish is good anytime of day," writes Delia Kennedy of Deer Park, Washington. "I often make it when we come in from gardening, hunting or fishing and don't feel like preparing a big dinner."
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place butter in a microwave-safe 9-in. pie plate. Cover and microwave on high for 20-30 seconds or until melted. Add ham, onion and green pepper. Cover and cook on high for 1 minute. Stir in eggs, salt and pepper. , Cover and cook on high for 1-2 minutes or until a knife inserted in the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.
Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 238mg cholesterol, Sodium 539mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.
MICROWAVE RISOTTO PRIMAVERA
A classic recipe with a cheat's method - just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
- Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
MICROWAVE MEAL-PREP LASAGNA RECIPE BY TASTY
Here's what you need: ricotta cheese, fresh spinach, fresh parsley, grated parmesan cheese, salt, pepper, marinara sauce, no-boil lasagna noodles, shredded mozzarella cheese
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a small bowl, mix the ricotta, spinach, parsley, one tablespoon of Parmesan, salt, and pepper until combined.
- In the glass container, spread a layer of tomato sauce. Top the tomato sauce with the lasagna noodles.
- Cover the noodles with a layer of the ricotta mixture, then mozzarella.
- Continue with another layer of noodles, ricotta, tomato sauce, then mozzarella. Repeat.
- Cover the top layer of lasagna noodles with more tomato sauce and a layer of mozzarella and Parmesan.
- Place the lid on the glass container, without sealing it closed.
- Microwave for 7 minutes or until the cheese is melted through.
- Remove from the microwave carefully, the container will be hot!
- Allow to cool and refrigerate, or serve immediately.
- Enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 1 gram, Protein 38 grams, Sugar 4 grams
MICROWAVE LASAGNA WITH SPINACH, MUSHROOMS, AND THREE CHEESES
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
Categories Epi Loves the Microwave Lasagna Microwave Pasta Tomato Mushroom Dinner Spinach Vegetarian Cheese Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 1 1/2 cups mozzarella, and 1/4 cup Parmesan in a large bowl.
- Spread 1/2 cup marinara evenly in bottom of baking dish. Top with 2 lasagna noodles. Coat noodles with 1/2 cup marinara. Top with half of the ricotta mixture and half of the mushrooms. Repeat with 2 noodles, 1/2 cup marinara, and remaining ricotta mixture and mushrooms.
- Top with remaining 2 noodles, sauce, and 3/4 cup mozzarella. Sprinkle with 2 Tbsp. Parmesan.
- Cover dish with parchment, then cover again with an overturned large microwave-safe plate. Microwave on high 15 minutes. Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.
- Let stand, covered, 10 minutes. Very carefully remove parchment. Sprinkle with parsley and remaining 2 Tbsp. Parmesan and serve.
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