4224 cream boil Recipes

boiled potatoes, chopped fine, hard-boiled eggs, onion, chopped fine, dill pickles, chopped fine (i use dill relish), sweet pickle, chopped fine (i use sweet relish), prepared mustard, mayonnaise, sour cream

chicken breasts or 6 thighs (your choice of parts that will yield about 3 cups of meat ... i have used 1 turkey thigh and 3 necks, less than half the price of chicken)., chicken broth (49 oz can), chopping the following into about 1/4 cubes is how the mulligatawni soup is made. that s how i made the following measurements. i prefer the veggie pieces about 1/2 which will fill the measuring cup a bit more ., onion (1-1/2 cup chopped ), celery stock (1/2 cup chopped ), i large anaheim chili pepper (i didn tsp measure it chopped), carrot (1 cup chopped ), tart apple , macintosh recommended (1 cup chopped), tomato , blanched in boiling water 1 minute, peeled, chopped into 1/2 cubes (1 cup chopped), spices, turmeric, allspice, curry, garam masala, salt, wild rice , bring to rolling boil in 4 cups water, lower heat and simmer 1/2 hour covered, turn burner off and steep covered 1/2 hour, drain. (makes 2-1/2 cups.), coconut milk (1 can)

boiling potatoes (such as yukon gold or red waxy potatoes), cream or 1 quart heavy or 1 quart whipping, garlic, peeled and crushed, salt , to taste, pepper

cubed boiled potatoes, milk, cream cheese, sour cream, dried chives, sauted onion (you can also use a smaller amount of sliced green onion), salt, pepper, paprika

boiling water pastry (separate recipe for this is already up), butter, dark brown sugar, whipping cream, fancy molasses, egg yolks, cornstarch, fresh ginger, finely grated, ground cinnamon, ground nutmeg, salt, milk, whipping cream, sugar, vanilla extract, ground cinnamon

boiling water, lime gelatin (8-serving size), salt, cold water, lemon juice, sour cream, cream, cucumber, peeled, seeded and chopped (about 1-1/2 cups), chopped onions, dill weed

boneless skinless chicken breasts (cut into bite size pieces and brown or boil and shred chicken), low-fat cream of chicken soup, low-fat sour cream, mushrooms, low fat biscuits

fresh spinach, water , salted, boiling, salt and pepper, nutmeg, flour, heavy cream, butter, egg yolks, hard boiled , sieved, bread

cream cheese, softened, celery, cut fine, cucumber, cut fine, onion, cut fine, eggs, hard-boiled, cut fine, mayonnaise, lemon jell-o gelatin

idaho potatoes, boiled eggs, bacon cooked and crumbled, celery ribs, steak dust (recommended : bob tallman s cowboy blend of garlic, black pepper, sea salt, onion, and sugar), panhandle pepper (recommended : bob tallman s cowboy orange seasoning - gourmet black pepper, garlic, onion, and orange oil), mayonnaise, sour cream, paprika , mint or basil leaves, for garnish

hard boiled eggs, butter, milk, flour, salt, pepper, rosemary, thyme

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.

boiling water, semi-sweet chocolate chips, butter or 1/4 cup margarine, all-purpose flour, baking powder, salt, sugar (or more or less to taste), egg, beaten, shortening, melted (crisco is best ), half-and-half cream or 1/2 cup milk, sour cream, room temperature, chopped pecans or 3/4 cup walnuts (optional), chocolate chip (optional)

boiling water, instant espresso, cocoa (dutch processed if you have it), cinnamon, sugar or 12 envelopes equal substitute, real vanilla extract (not imitation ) (optional), brandy extract (optional), half-and-half cream or 1 cup 1% low-fat milk, heavy cream or 1 cup 1% low-fat milk

frozen green peas, boiling water, whipping cream, butter or margarine, melted, salt, pepper, cream

onion (diced ), butter, water (boiling ), sliced celery (about 1 full head - make sure to use the heart), diced potatoes, bacon (chopped into small pieces), cream (i use half and half fat free), salt, egg yolks, pepper to taste

bacon or 2 tbsp unsalted butter, yellow onion, diced, salt, fresh ground pepper, chicken stock , vegetable stock or 5 cups water, bay leaves, boiling potato, peeled and sliced, chayotes squash, peeled, seeded and sliced, heavy cream or 1 cup half-and-half, limes, thinly sliced

water, butter, cubed, sugar, king arthur unbleached all-purpose flour, salt, eggs, sugar, baking cocoa, boiling water, fudge ripple , chocolate or vanilla ice cream, cream in a can