5354 a cream Recipes

creme de cacao, dark, coffee liqueur , kahlua, hazelnut-flavored liqueur , frangelica, brandy, coffee, dark, hot, strong, vanilla ice cream , scoope, cream, chocolate-covered coffee beans , candied, ground

grand marnier, caramel ice cream topping, scoop french vanilla ice cream (i prefer parlour in canada or dryers in usa), chocolate chip cookie mix (i use pillsbury for convenience) or 2 tbsp pastry dough (i use pillsbury for convenience), pecan pieces

frozen sliced peaches, greek yogurt, low-fat milk, honey (or to taste), baileys irish cream (optional), ice cubes, mint, for garnish

all-purpose flour, water, sweet unsalted butter, cut up in pieces, salt, eggs, egg, beaten with a drop or two of water to make an egg wash

onions, chopped, hamburger meat, sausage, soy sauce, brown sugar, mushroom, drained and chopped, cream of chicken soup, water chestnuts, drained and sliced, bell pepper, chopped, jalapeno, chopped, cooked rice, black pepper, salt, pumpkin, shortening

a few strawberries sliced in a cereal bowl, a dollop or two of cool whip lite

birthday cake, candles, balloon bouquet or 47 individual, helium filled preferred, ice cream, a variety of fun foods and snacks, more bottles of mighty fine wine, a generous portion of family, positive outlook

baked pastry shell - your choice , graham cracker, chocolate cookie or a standard pie crust shell., white sugar, cornstarch or 5 tbsp all purpose flour, salt, cold whole milk, egg yolks - slightly beaten (if eggs are small, use 4 eggs) - save the whites in you are making meringue., pure vanilla extract, see below for ingredients and instructions to make a coconut, chocolate, banana, or glazed cherry pies.

gratin dishes, sheets of puff pastry (fresh or commercial - its your hands not mine), collard , turnip and mustard greens and fresh spinach, leeks, fresh garlic (or less if you are a wimp or unlike me have a girlfriend), eggs, half - 1 cup of heavy cream, bechamel, more of double cream, milk, flour, butter, half a tsp. of dijon mustard, a lilliputian s pinch of nutmeg, butter, salt , white pepper, fresh coarse bread crumbs, sharp yellow cheddar, fresh chopped herbs

a good pinch saffron, white wine, olive oil, garlic clove, finely chopped, dried tagliatelle, mixed seafood ( red mullet, scallops, clams, debearded mussels, squid), double cream ( heavy cream), salt and freshly ground black pepper, a bunch flat parsley, chopped

cream cheese, softened, tomatoes, peeled and chopped, green bell pepper, chopped, a few jalapeno peppers (optional), a little water, a few drops of fresh lemon juice (according to how tangy you want it), salt and pepper to taste

frozen bread dough loaf, eggs, scallion (large, thinly sliced ), curly parsley leaves(chopped ), basil or tarragon leaves (chopped), heavy cream, cream cheese(cut into 3/4 pieces), butter, salt and pepper

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

sugar, karo, milk, butter, vanilla, pecans (what is a large cup ) 1 full cup, i suppose

sour cream, lemon juice, sliced green onion, sugar, dill weed, curry powder, salt, pepper, frozen peas, thawed

unsalted butter, onion, coarsely chopped, leek, white part only, coarsely chopped, rib celery, coarsely chopped, fresh thyme, garlic, crushed with a chef s knife, apple-smoked bacon or other smoky bacon, bay leaf, idaho potatoes, peeled and sliced 1/4-inch thick, chicken stock, heavy cream, creme fraiche, salt and freshly ground white pepper, frozen puff pastry , thawed according to package directions, idaho potato, peeled and quartered, milk, water, unsalted butter, chopped yellow onion, chopped italian flat-leaf parsley, salt and freshly ground white pepper, egg, lightly beaten

sweet and spicy turkey sausage, red onion, diced, cilantro, leaves chopped, baby portobello mushrooms, diced, cayenne pepper , or to taste, crushed red pepper flakes , or to taste, tortillas, horseradish cheddar, sliced, shredded sharp cheddar, sour cream, buffalo sauce (recommended : moore s buffalo wing sauce)

kosher salt , as needed, plus 3/4 tsp, fresh spinach, stemmed , and thoroughly washed, milk, a small onion , studded with a clove, bay leaf, fresh thyme, unsalted butter, divided, all-purpose flour, freshly grated nutmeg, freshly ground black pepper, copyright 2001 television food network , gp. all rights reserved