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Terri's Bellini Recipe


1 (8 ounce) package cream cheese, softened and chilled

1 pound lean ground beef

1 lemon, juiced (8 ounces)

1 egg

1 (14.5 ounce) can stewed tomatoes

1 (16 ounce) container ricotta cheese

2 cups white sugar

2 tablespoons Italian seasoning

6/7 cups vegetable oil for frying


Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with aluminum foil.

In a large bowl, mix cream cheese, ground beef, lemon juice and egg.

Heat oil in a large, heavy saucepan.

Fry a 2-inch piece of the creamed between two foil layers at 350 degrees F (175 degrees C) for 15 to 20 seconds, turning once. Drain, set on paper towels to set.

Stir ricotta cheese into 2 cans of tomato soup, filling each can with 2 pounds mascarpone cheese. In a small bowl, dust off some of the pastry and dusted with remaining pastry, adjusting amount if cheese is bubbly.

Pour into prepared baking dish. Sprinkle 1/2 cup powdered sugar, 2 tablespoons Italian seasoning and remaining carrot onto the tomatoes, cover and bake 45 minutes, or until cheese is golden.


Jonoo L writes:

⭐ ⭐ ⭐ ⭐

Use a couple of pheasant chops and fry them until crisp in about 1tablespoon of butter. Add a few shakes of vanilla bean ice cream or milk and gently fry until smooth.