8851 cream half half cream Recipes

cream cheese layer, cream cheese, not softened, granulated sugar, egg, grated orange peel, sweet potato layer, mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked ), half-and-half, brown sugar, grated orange peel, ground cinnamon, ground ginger, ground nutmeg, salt, egg, pillsbury pet-ritz frozen deep dish pie crust, sweetened whipped cream

cauliflower florets, butter or 4 tbsp margarine, yellow onion, minced, flour, chicken stock (can use vegetable if preferred), milk (or half & half or cream, whatever works for you), cream cheese with garlic and herbs

meatballs ingredients, ground beef, ground pork, dry bread crumbs, eggs, chopped celery, chopped onion, chopped green bell pepper, milk, dried parsley flakes, dill weed, garlic powder, salt, sauce ingredients, half & half, sour cream, condensed cream of chicken soup, salt, caraway seed, noodles ingredients, uncooked dried wide egg or dumpling noodles

cream (or half and half), fresh lemon juice, sugar, salt and pepper, to taste

cake flour, baking powder, granulated sugar, butter, egg yolks, lemon rind grated, lukewarm milk, egg whites beaten until stiff, lemon sliced thin and in half, lemon cream cheese frosting, cream cheese softened, butter, lemon juice, lemon zest, vanilla extract, powdered sugar

half-and-half cream, sugar, eggs, lightly beaten, heavy whipping cream, vanilla extract, cream cheese, softened, lemon juice, grated lemon peel, frozen unsweetened strawberries, thawed and sliced

half & half light cream, nonfat milk, nestle toll house premier white morsel, splenda granular, no calorie artificial sweetener, vanilla extract, frozen fat-free whipped topping, crushed peppermint candy

half-and-half, egg yolks, beaten, white sugar, heavy whipping cream, bananas, half-and-half, walnuts

half & half light cream, unsweetened cocoa powder, sugar, eggs (or egg substitute equal to 6 ), chocolate chips, sugar, fresh raspberry (optional)

half-and-half, granulated sugar, salt, eggs, egg yolk, cornstarch, unsalted butter, cut into 4 pieces, pure vanilla extract, sponge cake-type ladyfingers (two and a half 3-oz packages), heavy cream, chilled, sugar, pure vanilla extract, strawberries, stemmed, and thinly sliced

half-and-half or 2 1/2 cups light cream, granulated sugar, brown sugar, eggs, beaten, cream cheese (neufchatel) or 1 (8 oz) package reduced-fat , softened (neufchatel), unsweetened fresh peaches (thawed ) or 2 cups unsweetened frozen sliced peaches (thawed), shredded lemon peel, lemon juice, vanilla

pasta, green olives, fresh garlic, olive oil, whipping cream or light cream or half-and-half, parmesan cheese, black pepper, parsley

bowtie pasta, olive oil, sweet or hot (your choice) italian sausage, casings removed and crumbled, crushed red pepper flakes, garlic, minced, diced onion, italian-style plum tomatoes (28 oz) drained and coarsely chopped, heavy cream or half & half, salt, minced fresh basil

butter, chopped peeled carrots, chopped leek (white and pale green parts only), chopped celery, low sodium chicken broth, whipping cream (or half&half), sour cream, oriental sesame oil, bread cubes (day old crustless french bread), toasted sesame seeds, chopped fresh chives

unflavored gelatin, water, cream cheese, half-and-half cream, sweetened condensed milk, water, frozen blackberries, white sugar

green onions, sliced, shallots, chopped, garlic clove, minced, butter, melted, baking potatoes, peeled and diced, chicken broth, fresh green beans , cut into 2 inch pieces, cream or 1/2-1 cup half & half light, lemon juice, dried tarragon, pepper

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

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.