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Reviewed Baked Fresh Ricotta with Olives
Oct 16, 2010 on Food Network
“ I used skim milk ricotta instead because I forgot it called for whole, but I still had no problem with this recipe. It had the consistency of cheesecake, just like she said it would. I baked it an extra 5 minutes, and added garlic, basil and oregano instead of orange, but it turned out great.
My fiance is a very picky eater and...”