2434 hot butter cream Recipes

cream cheese, miracle whip (i would not substitute mayonnaise), swiss cheese, shredded, green onions, sliced thinly, bacon, cooked and crumbled, whole wheat pita bread, butter, sesame seeds, toasted

butter, vegetable oil, spanish onions (about 1 lb), halved and thinly sliced, sugar, sea salt, sherry vinegar, minced fresh thyme, applewood-smoked bacon strips, shredded gruyere cheese, sour cream, mayonnaise, freshly ground black pepper

light butter, onion finely chopped, garlic minced, frozen chopped spinach thawed, drained, and squeezed dry, sliced water chestnuts drained and coarsely chopped, quartered artichoke hearts drained and coarsely chopped, less-fat cream cheese softened, carton (8 oz) reduced fat sour cream, shredded, reduced-fat cheddar cheese divided, hot sauce, salt, pepper

light butter, chopped onion, garlic cloves, minced, frozen chopped spinach, thawed, drained, and squeezed dry, sliced water chestnuts, drained and coarsely chopped, quartered artichoke hearts, drained and coarsely chopped, less-fat cream cheese, softened, carton reduced-fat sour cream, pre-shredded, reduced-fat cheddar cheese, divided, hot sauce, salt, pepper

roquefort cheese, crumbled, cream cheese, softened, mayonnaise, lemon juice, wine vinegar, sour cream, chicken wings , disjointed, oil, for frying, unsalted butter, hot red pepper sauce

crushed saltine crackers, chopped walnuts, butter or margarine, melted, sugar, semisweet chocolate, butter or margarine, cream cheese, softened, sugar, eggs, hot fudge sauce, garnish: fresh mint sprigs

crushed saltine crackers, chopped walnuts, butter or margarine, melted, sugar, semisweet chocolate, butter or margarine, cream cheese, softened, sugar, eggs, hot fudge sauce, garnish: fresh mint sprigs

pancetta, boneless chicken breasts, with skin, salt and black pepper, butter, softened, olive oil, lemons , juice and zest of, whiskey , of your choice, honey, hot chicken stock, flour, potatoes, cut into small chunks, cream, butter, softened, garlic cloves, peeled & crushed, salt and black pepper, parsley, to garnish

butter, eggs, hot chocolate powder, vanilla, sugar, self rising flour, cocoa, baileys irish cream, butter, powdered sugar, baileys irish cream, chocolate chips, butter, milk, corn syrup

heavy cream, milk chocolate, chopped, smooth peanut butter, golden syrup, scoops toffee pieces or 4 scoops caramel ice cream, scoops chocolate ice cream, scoops vanilla ice cream, salted peanuts, roughly chopped (or left whole to taste)

all-purpose flour, dark brown sugar, ground cinnamon, butter, melted but not hot, coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut, cream cheese filling, softened cream cheese, sugar, egg, vanilla extract, coffeecake batter, all-purpose bleached flour, baking powder, baking soda, salt, butter, at room temperature, sugar, egg, plain low-fat yogurt, fruit (or chocolate) filling, raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

ground ham, uncooked, ground pork (lean), egg, slightly beaten, milk, cracker crumb, ground horseradish, flour, salt, paprika , just a sprinkle, butter, cream or 1/4 cup milk, egg yolk, lightly beaten

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

butter, sweet onion, thinly sliced, cream cheese, hot dogs, hot dog buns, spicy brown mustard (for topping ), sauerkraut (topping )

butter, red bell peppers, skins on,seeded and chopped, leeks, roughly chopped, ground ginger (or equivalent fresh ginger), sweet paprika, caster sugar, sea salt, fresh ground pepper, orange , zest of, orange , juice of, strong chicken stock, yoghurt (for cold soup) or 1/4 pint cream, for hot soup

roquefort cheese, crumbled, cream cheese, softened, mayonnaise, lemon juice, wine vinegar, sour cream, chicken wings , disjointed, oil, for frying, unsalted butter, hot red pepper sauce

chili powder, curry powder, salt, chicken breasts (skinned and cubed ), yogurt, ginger paste, garlic clove, minced, chili powder, lemon juice, garam masala, salt, butter, garam masala, ginger paste, garlic clove, minced, serrano pepper, minced (these are hot), tomato puree, chili powder, ground coriander, salt, water, honey, fenugreek leaves, roasted cashews, ground, heavy cream

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.