18824 fresh cream butter Recipes

fresh asparagus spear, onion, diced, unsalted butter, low sodium chicken broth (quantity to taste) or 24 oz reduced-sodium chicken broth (quantity to taste) or 24 oz chicken broth (quantity to taste), potato, peeled and diced, celery rib, chopped, dried thyme (or fresh thyme), cream (you may want to use evaporated skim milk to cut more fat), salt or substitute, fresh ground white pepper

butter, olive oil, onion, diced, grated carrot, roasted garlic cloves, mashed and rough chopped, divided, brussels sprouts, washed stem end trimmed and quartered or 3 cups spinach or 3 cups broccoli, black pepper, nutmeg, dried parsley, chicken broth or 6 cups vegetable broth, hot pepper sauce, salt, cream or 1 cup milk, fresh parsley, butter, lots of fresh grated black pepper

fresh spinach, butter, whipping cream, salt & freshly ground black pepper

butter, onion, chopped, garlic clove, crushed, boneless chicken breasts, ginger, chili powder, turmeric, cinnamon, salt, fresh cream, tomato paste, garam masala

cream cheese, softened, shredded part-skim mozzarella cheese, chopped fresh spinach, sun-dried tomato packed in oil, chopped, garlic cloves, minced, bone-in chicken breast halves (8 oz each), butter, olive oil, chicken broth, sun-dried tomato packed in oil, chopped, chopped shallots, garlic cloves, minced, fresh basil leaves, thinly sliced, heavy whipping cream, butter, cubed

cream cheese, softened, shredded part-skim mozzarella cheese, chopped fresh spinach, oil-packed sun-dried tomatoes, chopped, garlic cloves, minced, bone-in chicken breast halves (8 oz each), salt, pepper, butter, olive oil, white wine or chicken broth, oil-packed sun-dried tomatoes, chopped, chopped shallot, garlic cloves, minced, fresh basil leaves, thinly sliced, heavy whipping cream, butter, cubed

fresh mushrooms, butter, chopped onion, water, beef bouillon cubes, all-purpose flour, msg, salt, pepper, milk, egg yolks

fresh asparagus, butter, flour, milk, half-and-half cream, hard-boiled eggs, minced, fresh lemon juice

fresh-cut sweet corn (36 ears ), half-and-half cream, butter, sugar, salt (use white or seasoned ), fresh ground black pepper (optional and to taste)

fresh pearl onions, peeled, butter, all-purpose flour, half-and-half, salt, freshly ground black pepper, ground mustard, ground nutmeg, shredded white cheddar cheese, divided, fresh breadcrumbs, butter, melted, chopped fresh thyme

butter , soften, flour, brown sugar, chopped nuts, sugar, cream cheese, vanilla, eggs, beaten, fresh cherries or 2 cups other fresh fruit, butter, sugar, cornstarch, water

butter, softened, sugar, brown sugar , firmly packed, egg, all-purpose flour, salt, baking powder, milk, fresh cranberries, butter, brown sugar , packed, heavy whipping cream

fresh spinach, water , salted, boiling, salt and pepper, nutmeg, flour, heavy cream, butter, egg yolks, hard boiled , sieved, bread

fresh mushrooms, butter, cream cheese softened, natural blue cheese crumbled, white onions chopped

butter, onion,chopped, garlic,crushed, lg. boneless skinless chicken breasts, ginger, chili powder, tumeric, cinnamon, salt, fresh cream, tomato paste, garam masala

fresh mushrooms, butter or 1/2 cup margarine, chopped onion, diced raw potato, chopped celery, diced carrot, salt, pepper, flour, cold water, boiling water, milk or 1 cup cream, parmesan cheese

fresh spinach, butter, sliced leeks or yellow onion, stalks celery, chopped, chicken broth, marjoram, salt, pepper, milk, flour

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.