165688 cream you never know Recipes

low sodium chicken broth, potatoes, cubed, stalks celery, diced, carrots, diced, white onion, diced, smoked ham, chopped ((if you meat has a casing or tough edge, remove)), canadian bacon, chopped ((if your meat has a casing or tough edge, remove)), heavy cream ((you can also use half and half or milk)), butter, cornstarch, cheddar cheese (can use up to 12 ounces)

amaretto, triple sec, vanilla vodka, creme de cacao, cream, cherries

cream of chicken soup, cream of celery soup, cream of mushroom soup, soup can water, uncooked rice, butter, chicken, cut up (i used breasts), salt and pepper

cream cheese, softened, sugar, divided, eggs, canola oil, all-purpose flour, baking powder, ground cinnamon, salt, baking soda, chopped peeled tart apples, shredded carrot, chopped pecans, brown sugar, butter, cubed, low-fat milk, sugar, vanilla extract, chopped pecans, toasted

cream cheese (you can use light or low fat also ), sugar (can use up to 1 cup), butter, vanilla, egg white, egg, crescent rolls (you can reduced fat also ), powdered sugar, milk, vanilla extract

frozen unsweetened strawberries, sugar, heavy whipping cream (you can use half-and-half)

potatoes, coarse salt, cider vinegar, salt & freshly ground black pepper, dijon mustard, creme fraiche (or sour cream(you can use lite sour cream to save calories without affecting taste), celery , strings removed, cut into 1/4-inch slices, ham, thinly sliced , cut into julienne

gnocchi, fresh basil pesto (in the refridgerated section of the grocery), cream (you can also use half and half or milk), grated parmesan cheese, salt, pepper

all-purpose flour, salt, unsalted butter, chilled and cut into 1/4 inch slices, sour cream (you can use unflavored low-fat yogurt, pastry will be less tangy)

frozen spinach, chopped, diced onion, garlic finely diced to taste - i use 2 large cloves, fresh tomatoe, finely diced, coconut cream - you can use coconut milk (even lite) if you wish - but the cream is much richer tasting, salt & pepper to taste

cream cheese, softened, half-and-half cream, eggs, parmesan cheese, grated, lemon pepper, bacon bits, unsalted butter

cream cheese, softened, milk, fresh lemon juice, sugar, salt, heavy cream

light cream cheese (about 5 oz), vanilla extract, powdered sugar

ground beef, ground turkey (can use beef if you do not like ), onion, diced, tomatoes and green chilies, chili powder (yes 1 cup), garlic salt, black pepper, cayenne pepper (optional), splenda artificial sweetener (or more to taste), green bell pepper, diced, olive oil

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.

cream of asparagus soup, garlic, mashed, fresh parsley, chopped, celery, chopped, sweet onion, chopped, thyme, salt & pepper or mrs. dash seasoning mix, to taste, boneless skinless chicken breasts

butter, eggs (separated ), sugar, sour cream (*you can substitute 2/3 cup of vanilla or plain yogart), cake flour, baking soda, vanilla, sugar (for dusting)

cream of green chile soup, this soup was famous at the anasazi in midland, texas , which has now closed., chicken broth, minced onion, garlic, fresh mild green chilies , such as, anaheim , roasted and chopped, cream , softened cheese, sour cream, ground cumin, half-and-half, freshly-ground white pepper , to taste