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Full Online Book HomeLearning KitchenVegetables - Roasted Red Pepper Pesto Cheesecake
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Vegetables - Roasted Red Pepper Pesto Cheesecake Post by :ApplePoly Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1386

Click below to download : Vegetables - Roasted Red Pepper Pesto Cheesecake (Format : PDF)

Vegetables - Roasted Red Pepper Pesto Cheesecake

Yield: 12 Servings

1 cup Butter-flavoured cracker crumbs (about 40 crackers)
1/4 cup (1/2 stick) butter or margarine
2 (8 oz.) pkgs. Cream cheese, softened
1 cup Ricotta cheese
3 Eggs
1/2 cup (2 oz.) grated parmesan
1/2 cup Pesto sauce
1/2 cup Drained roasted red peppers, pureed.

Preheat oven to 325° F.

Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes.

Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Garnish, if desired.

Serve with crackers. Makes 12 to 14 servings.
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Vegetables - Roasted Red Pepper Soup Vegetables - Roasted Red Pepper Soup

Vegetables - Roasted Red Pepper Soup
4 red bell peppers, roasted 1 large onion, chopped 2 cloves garlic, minced 2 (16 oz.) cans fat-free chicken broth 3/4 cup dry sherry 2 Tbl. flour 1 Tbl. butter-flavored granules 1 (16 oz.) can whole tomatoes, drained 1 cup skim milk or 2% milk 1 (8 oz.) container light sour cream 2 Tbl. lemon juice 1/2 tsp. salt 1/2 tsp. pepper Combine onion, garlic and 1/4 cup broth in a saucepan; cook, stirring constantly, until tender. Stir in sherry; simmer 15 minutes. Whisk in flour and butter granules and stir in remaining broth and tomatoes. Simmer 15

Vegetables - Roasted Red Pepper Dip Vegetables - Roasted Red Pepper Dip

Vegetables - Roasted Red Pepper Dip
1 envelope Lipton onion-mushroom recipe soup mix 1/2 pt. sour cream 1/2 tsp. basil leaves 1 (7 oz.) jar roasted red peppers, packed in oil -- undrained 1/4 tsp. oregano In food processor or blender, combine all ingredients and blend until smooth. Chill at least 2 hours. Makes about 2 cups dip.