213421 best creamed turkey with thyme biscuits Recipes

frozen puff pastry, chunky chicken corn chowder soup, cubed cooked turkey, frozen peas and carrots, thawed, cream cheese, cubed, pepper

cream cheese, softened, crushed pineapple, drained with juice reserved, onion powder, garlic, peeled and crushed

butter, onion, chopped, garlic, crushed, white potato, cubed, broccoli florets and stems, salt and ground black pepper to taste, chicken broth, butter, all-purpose flour, milk, heavy whipping cream

frozen whole kernel corn, thawed (or if possible, an equivalent amount of fresh off the cob corn), whipping cream, milk, salt (or to taste), sugar (optional), margarine, melted, all-purpose flour

sugar, almond extract, vanilla, cinnamon, margarine, cream cheese, refrigerated biscuits (buttermilk or country)

cream cheese, softened, butter, softened, powdered sugar, vanilla

cream cheese, packaged biscuit mix, milk, raspberry preserves, powdered sugar, vanilla, milk, sliced almonds, toasted (optional)

cream cheese (softened ), margarine (softened *) or 1/4 cup butter (softened*), milk, vanilla, powdered sugar

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.

bow tie pasta, green onions, chopped, celery ribs, chopped, fresh mushrooms, sliced, butter, cubed cooked turkey breast, chicken broth, reduced-fat reduced-sodium condensed cream of chicken soup, undiluted, fat-free sour cream, pepper to taste

butter, sliced mushrooms, peas, fresh or frozen, onion , thinly sliced lengthwise, flour, milk, hot chicken or 1/2 cup turkey broth, diced cooked turkey, celery salt, black pepper

josephs oat and wheat pitas, cut in half (or any pita), sliced turkey breast (or as much desired), sliced tomato, leaf romaine lettuce, fat free sour cream, turkey bacon, shredded lettuce, chopped onion, garlic pepper seasoning, sliced mushrooms (uncooked )

flour, eggs, salt, fresh noodles, milk, flour, chicken bouillon granule (or 3 cubes, crushed ), sour cream, turkey, cooked &cubed, frozen mixed vegetables, thawed, cheddar cheese, shredded, monterey jack cheese, shredded, pepper

roasting chicken, chicken broth, cream of chicken soup, salt and pepper, celery salt, cornstarch, flour, baking powder, sugar, salt, egg, milk, butter

chopped onion, butter, all-purpose flour, salt, white pepper, low-fat milk, cubed turkey breast, fresh mixed vegetables (could use frozen), hot mashed potatoes

cream cheese, packaged biscuit mix, milk, raspberry preserves, pwder sugar, milk, sliced almonds, toasted (optional)

butter or margarine, softened, cream cheese, softened, biscuit mix

whole english muffins, diced cooked turkey, well-seasoned, thick gravy, chopped onion, chopped fresh parsley, fresh parsley sprigs (optional)