135 cream single Recipes

sliced apples, white sugar, all-purpose flour, ground nutmeg, ground cinnamon, butter, half-and-half, recipe pastry for a 9 inch single crust pie

white sugar, butter, all-purpose flour, egg, vanilla extract, fresh peaches - pitted, skinned, and sliced, recipe pastry for a 9 inch single crust pie

brown sugar, white sugar, all-purpose flour, evaporated milk, recipe pastry for a 9 inch single crust pie, butter, diced, ground nutmeg

recipe pastry for a 9 inch single crust pie, white sugar, all-purpose flour, eggs, milk, butter, ground nutmeg, flaked coconut

cream cheese, softened, sugar, salt, heavy whipping cream , whipped, pastry for deep-dish single-crust pie (9 inches), baked, raspberry gelatin, boiling water, lemon juice, frozen raspberries in syrup, thawed

cream cheese, pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, recipe pastry for a 9 inch single crust pie

spinach leaves, rinsed and drained, coarsely chopped green onions, eggs, half-and-half (light cream ), grated parmesan cheese, all-purpose flour, ground nutmeg, salt, pepper, sliced prosciutto, refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature

refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature, melted butter or margarine, eggs, granulated sugar, brown sugar, all-purpose flour, semisweet chocolate chips, chopped walnuts, vanilla ice cream (optional)

basic flaky pastry shells (single crust ), fresh raspberries, sugar , plus, sugar, fresh lemon juice, cornstarch, ground nutmeg, seedless raspberry jam, all-purpose flour, sugar, ground cinnamon, salt, cold unsalted butter , cut into 1/4-inch pieces, vanilla ice cream or peach ice cream or strawberry ice cream

big chicken breasts or 1 big several smaller chicken breast fillet, diced, diced medium sized onion, some garlic (quantity depends on your taste), double cream or 250 ml single cream or 250 ml sour cream, diced medium sized fresh tomatoes, some olive oil or vegetable oil or sesame oil or grapeseed oil, etc, blend of cumin seeds and coriander, some salt (quantity depends on taste) or garlic salt (quantity depends on taste) or garlic powder (quantity depends on taste), pepper , chilli powder

pastry for a single-crust pie, sugar, king arthur unbleached all-purpose flour, ground cinnamon, baking apples, peeled and cut into 1/2-inch slices, king arthur unbleached all-purpose flour, brown sugar, rolled oats, ground cinnamon, butter, softened, caramel ice cream topping or caramel apple dip, vanilla ice cream , optional

rabbit, pieces (with bones , 3lbs 9oz), salt, pepper, freshly ground, mild mustard, olive oil, onions, roughly chopped, bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces), flour, chicken stock, white wine, fresh thyme leaves, cream (if the single in your country works well in sauces, otherwise use ), dijon mustard, thyme (to garnish )

chocolate cookies crumbs, unsalted butter, melted, sugar, unsweetened cocoa powder, cornstarch, half and half ( i substitute it with single cream ), egg yolks, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, vanilla extract, chilled whipping cream, powdered sugar, instant espresso powder, vanilla extract

chicken breasts (ca 4 breasts), garlic clove, crushed, grated fresh ginger, ripe mango, peanut oil, shallots, finely chopped (120g), coriander, cumin, turmeric, cinnamon, cream (if the single in your country works well in sauces, otherwise use ), salt, black pepper, freshly ground

graham cracker crumbs, sugar, butter, cream cheese, sweetened condensed milk, eggs, vanilla extract

cream cheese softened, sugar, salt, heavy whipping cream whipped, deep dish single pie crust, blueberry gelatin, boiling water, lemon juice, frozen blueberries in syrup thawed

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt