187627 french casserole whipped cream food network Recipes

half-and-half cream, egg yolks (perfect excuse to make an angel food cake with leftover egg whites, (*wink*), sugar, whipping cream, vanilla, salt

heavy whipping cream, vanilla extract, white sugar, unsweetened cocoa powder

milk, unsweetened chocolate, chopped (or 1/4 cup unsweetened cocoa powder), sugar (you may increase up to 1 cup), flour, egg, slightly beaten, whipping cream, vanilla

heavy whipping cream, whole milk, sugar, divided, nonfat dry milk powder, kosher salt, egg yolks, pure vanilla extract

whipping cream, semisweet chocolate, chopped, instant espresso powder or coffee powder, egg yolks, sugar, white chocolate whipped cream

puffs, water, unsalted butter, sugar, fine salt, all-purpose flour, eggs, egg yolk, diced strawberries or whole raspberries, chocolate whipped cream , recipe follows, cold heavy cream, sugar, semi-sweet chocolate, chopped

frozen curly french fries (about 9 oz), bacon, yellow mustard, chopped dill pickle , plus a splash of pickle juice from the jar, ketchup, mayonnaise, malt vinegar, sugar, kosher salt and freshly ground pepper, grape tomatoes, halved, sliced red onion, romaine hearts , torn, shredded sharp cheddar cheese, toasted sesame seeds, for topping (optional), bake the french fries as the label directs until crisp. let cool .

butter, olive oil, boneless skinless chicken breasts, salt, fresh ground black pepper, white mushroom, sliced, onion, finely chopped, garlic cloves, minced, fresh thyme leave, chopped, dry white wine, all-purpose flour, whole milk, room temperature, heavy whipping cream, room temperature, chicken broth, ground nutmeg, linguine, frozen peas, fresh italian parsley, chopped, parmesan cheese, grated, italian seasoned breadcrumbs, dried

cream-style corn, half-and-half, sour cream, sugar, vanilla extract, egg yolks, caramel corn or bourbon, for topping (optional)

french vanilla pudding mix, heavy cream, milk, vanilla, lemon curd, coconut cream pudding mix (cook and serve ), cream, milk, vanilla, cream, heavy whipping cream, sugar, brandy, graham cracker crust

sweetened condensed milk, water, egg yolks beaten, vanilla extract, whipping cream whipped

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.

whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, egg yolks, cointreau or other orange liquer, grated orange peel, sugar, egg whites, room temperature, cream of tartar, sugar, powdered sugar, imported white chocolate, chilled whipping cream, sugar, grated orange peel, cointreau or other orange liquer