1534 half half heavy Recipes

recipe savory pie crust for a 9 or 10 inch pie pan, unsalted butter, olive oil, sliced yellow onion, sliced red onion, sliced leeks, white parts only, diced pancetta or ham, sliced button mushrooms , or in my case i mixed the white button mushrooms with morels., fresh thyme, minced garlic, salt , plus 1/4 tsp, fresh ground white pepper, half & half or heavy cream, eggs, freshly ground nutmeg, grated gruyere , plus 1 1/2 ozs, crushed red chili pepper flakes if you like the heat :o)

half-and-half cream, heavy cream, white sugar, vanilla extract, salt

plums (red beaut), orange muscat dessert wine (750 ml nibbia wine), fine sugar, cinnamon stick, star anise (whole ), bay leaves (whole ), orange juice (fresh ), lime juice (fresh ), orange zest, lime zest, arrowroot, cold water, raspberries (fresh ), strawberry (fresh ), cream (heavy whipping), vanilla extract

butter, melted, breadcrumbs, grated parmigiano-reggiano cheese, onion, finely minced, unsalted butter, all-purpose flour, milk, american cheese, slices (white or yellow ), salt , to taste, pepper , to taste, ground nutmeg , to taste, heavy cream, grilled italian sausage (cut in 1/4 inch slices, can be hot or sweet sausage), macaroni, and shells, garlic clove, peeled (for coating casserole dish)

strawberries, hulled, sugar, unbleached all-purpose flour, plus more, unbleached all-purpose flour , for work surface, sugar, baking powder, table salt, unsalted butter, chilled, cut into 1/2 inch cubes, egg, lightly beaten, half-and-half , plus, half-and-half (can substitute milk), egg white, lightly beaten, heavy cream, preferably pasteurized or 1 cup pasteurized organic heavy cream, granulated sugar, granulated sugar

pastry flour (can use cake flour or all purpose), salt (heaping), sugar, baking powder, unsalted butter, cut into pats, cream (half and half, light, heavy, or whipping ), eggs, vanilla extract, chocolate chips (9 to 12 oz), coarse white sparkling sugar, for topping (or demerara sugar)

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar, vanilla or white chips, half-and-half cream, heavy whipping cream , whipped, vanilla extract, butter, softened, shortening, sugar, heavy whipping cream, almond extract, pink or red liquid or paste food coloring, pastry tips-star #20 and basketweave #48, wide serving platter or board, silk flowers-1 3-inch pink wth leaves , two 1-1/2-inch white and two 1/2- to 3/4-inch purple, yard of 3/4-inch-wide ribbon .

frozen chopped spinach (thawed and drained well ), marinated artichokes (drained and chopped ) (optional), shredded mozzarella cheese, grated parmesan cheese, garlic clove, minced, to taste (or more ), salt, serve with french bread (toasted ) or sourdough bread (toasted), half and half milk or 1/2 cup heavy cream, sour cream

fresh shucked oysters (canned are not nearly as good for this recipe), drained and juice reserved (if oysters are large, cut them in half), half-and-half or heavy cream (no reduced fat in this!), butter, melted, worcestershire sauce, salt, pepper, more, as needed ) coarsely crushed saltine crackers, not finely crushed, cold butter

thick sliced bacon, cut in half, egg, milk (or cream or half & half), flour, spices (optional), oil (for frying ), drippings or 3 tbsp butter, flour, milk, heavy cream (whipping), salt and pepper, heavy on the pepper

prepared pie crust-9 pan, bacon, butter, chopped white onions preferably maui s or vadallia s, green onions, chopped, shallots, chopped, crushed, toasted pine nuts, chopped garlic, mild green chili ( or hotter chilies ), eggs, half & half or heavy cream, flour, shredded cheddar cheese, shredded parmesan cheese, salt & pepper to taste

cap mushrooms (washed & pat dried ), olive oil, garlic paste (or 1 clove minced garlic), parsley, minced onion, chopped spinach, shredded parmesan cheese, crab shredded crab meat (or lump crab or imitation crab), half & half (or heavy whipping cream ), breadcrumbs (as needed), cut pieces of brie

natural creamy peanut butter, sugar, butter (room temp) (i had salted on hand, thus the need for more than 1 cup sugar), vanilla, soy creamer (use half&half or heavy cream if you wish)

unsalted butter, brown sugar (light or dark_), apples (use tart such as granny smith or fuji), fresh squeezed lemon juice (or to taste), powdered sugar (also called confectioners or icing sugar), whole milk (half & half or heavy whipping cream may be used), almond extract

powdered sugar (also called confectioners or icing sugar), whole milk (half & half or heavy whipping cream may also be used), vanilla

heavy cream, half-and-half, half-and-half, white cheddar cheese, shredded, cornstarch, kosher salt, cavatappi pasta or 1 lb rigatoni pasta, lobster meat, cooked and cut into small pieces

half-and-half, cinnamon sticks, heavy whipping cream, sweetened condensed milk, chilled, milk (up to 2 quarts, as needed)

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.