39516 cream milk cream Recipes

milk, cream cheese, diced, margarine, egg, white sugar, salt, bread flour, active dry yeast

milk, cream cheese, mayonnaise, chopped green onion, with tops, prepared horseradish, red pepper sauce, worcestershire sauce, tuna, drained, paprika

broccoli bunches washed and chopped into small chunks, celery stalks washed and cut into small pieces, onion diced, butter, cream / milk ( your preference as to what kind you like to use, table, half and half, low fat ,2% milk etc..), cornstarch, water (for cornstarch), water enough to cover vegetables in pot, chicken bouillons, salt, pepper, garlic seasoning, potato (optional)

caramel, sugar, water, fresh lemon juice, custard, cream cheese, coconut milk, cream of coconut (cocolopez), sweetened condensed milk, eggs, vanilla, salt, boiling water as needed

onion, butter, chicken, cooked and chopped, cream of chicken soup, light sour cream, milk, cheddar cheese, shredded, biscuits, uncooked, flour , sifted, baking powder, salt, shortening, milk

milk, egg, all-purpose flour, butter or margarine, raisins, carton (15 oz., 1 3/4 cups) part-skim ricotta cheese, sugar, egg yolk, egg, half-and-half (light cream ) or milk, shredded lemon peel, cranberry sauce, sour cream (optional)

cream cheese, softened, sugar, lemon gelatin, half-and-half cream, lemon juice, pure vanilla extract, lemon extract, whipping cream , whipped, milk

vegetable oil, sweetened flaked coconut, plus 1/4 cup for garnish, lightly toasted, heavy cream, milk, cream of coconut (such as coco lopez), granulated sugar, vanilla bean , split in 1/2 lengthwise, egg yolks, eggs, coconut liqueur (or 1/2 tsp pure vanilla extract) or 1 tbsp malibu rum (or 1/2 tsp pure vanilla extract), sugar, toasted pineapple slice, mint sprig, pineapple, peeled, cored , and cut lengthwise into 6 slices, light brown sugar, quartered strawberry, orange juice, pineapple, diced, light brown sugar

milk, cream-style corn, frozen corn thawed, shredded cheddar cheese, sliced green onions

milk, cream of chicken soup, tuna, drained, grated lemon peel, pepper, salt, ground nutmeg, avocado

milk, cream cheese, butter, egg, sugar, salt, bread flour, yeast

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.

milk cream, milk, egg yolks, sugar, black chocolate, unflavored gelatin, cream, white chocolate, unflavored gelatin, cream, bitter chocolate, milk cream, ground toasted almonds, ganache

scone recipe, all-purpose flour, granulated white sugar, baking powder, salt, cold unsalted butter, egg, lightly beaten, pure vanilla extract, heavy whipping cream or milk, glaze, egg, lightly beaten, cream or milk, jam or preserves, clotted or whipped cream

cream, milk, araguani chocolate 72 percent, cream, water, sugar, cocoa powder, heavy cream, gelatin leaves, milk, egg yolks (recommended: pasteurized or egg beaters), sugar, ivoire chocolate, melted, chocolate cookies, crumbled (recommended : oreo)

milk, unsalted butter, sugar, salt, all-purpose flour, eggs, at room temperature, water, recipe vanilla ice cream , recipe follows, sugar, for garnish, recipe chocolate sauce , recipe follows, heavy cream, milk, sugar, vanilla bean , split in 1/2 lengthwise, egg yolks, half-and-half, unsalted butter, semisweet chocolate chips (1 1/3 cups), pure vanilla extract

cream cheese (softened ), graham cracker pie crust, half-and-half cream (or whole milk), half-and-half cream, sugar, cream (already whipped, homemade is best, but cool whip works too), instant vanilla pudding (the small sized packages, i m pretty sure they re 4 oz. size), pumpkin, cinnamon, ginger

milk, cream, vanilla beans (indonesian), seeds scraped, sugar, glucose (atomized/powder), milk powder, stabilizer (cremodan ice cream), eggs, egg yolks, trimoline, white chocolate, butter, feullantine, banana, maple syrup, curry powder