286320 make mashed without cream cheese sour cream Recipes

potatoes, peeled, butter, melted, cream cheese, sour cream, salt, ground pepper, dried chives, paprika, butter

head cauliflower, butter, cream cheese, sour cream, garlic cloves

potatoes, peeled and cubed, butter, onion, grated, ricotta cheese, sour cream, salt, garlic powder, dried rosemary, crushed, pepper, egg whites, dry breadcrumbs

skinless, boneless chicken breast halves - cooked and cubed, condensed cream of mushroom soup, condensed cream of chicken soup, cream cheese, sour cream, crushed buttery round crackers

fresh lasagna noodles (cook according to directed on package if not using fresh), olive oil, onion, diced, garlic cloves, minced, carrots, fine dice, celery ribs, thinly sliced, bell pepper, diced, fresh basil, chopped, dried oregano, fresh parsley, salt, pepper, bay leaf, crushed tomatoes, eggs, mozzarella cheese, cubed, mozzarella cheese, shredded, ricotta cheese, romano cheese, grated, nutmeg, fresh grated to taste, leftover mashed potatoes, mozzarella cheese, sliced, romano cheese, grated

butter, button mushrooms, finely chopped, chopped onion, torn spinach leaves, dried parsley, garlic salt , or to taste, ground black pepper , or to taste, shredded sharp cheddar cheese, sour cream, shredded sharp cheddar cheese

elbow macaroni, butter, all-purpose flour, chicken flavor instant bouillon, mustard powder, milk, cheddar cheese, shredded, divided (about 4 cups)

chopped cooked chicken (i used roast deli chicken), bacon, chopped into short lengths, white onion, finely chopped, chopped mild green chilies, kosher salt, pie shells (i used frozen in foil pans), shredded swiss cheese, shredded sharp cheddar cheese, sour cream, divided use, eggs, divided use, milk, divided use

butter, divided, cinnamon, brown sugar, graham cracker crumbs, cream cheese, sour cream, sugar, cornstarch, eggs, beaten, vanilla, half-and-half, grated fresh lemon rind, raisins or 1/2 cup currants

beef, hot enchilada sauce, tomato sauce, cheese, sour cream, cheese

butter, granulated sugar, mashed bananas, baking soda, sour cream, baking powder, eggs, all purpose flour, salt, chopped pecans

potatoes (less if your serving less ), tub of cream cheese, sour cream, garlic, parsley (fresh or dried) - fresh is better, pepper

cakes, cream cheese - softened, sugar, vanilla, lemon juice, comstock cherry or blueberry pie filling, eggs, slightly beaten, vanilla wafers, make into cake, cream cheese, softened, sugar, eggs, lemon juice, vanilla, vanilla wafers, cake crust, graham crackers (i use vanilla wafers), crumbled fine, a 1/4 cup powdered sugar, allspice, melted butter

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.

mashed potatoes, cream cheese, egg, beaten, butter, seasoning salt, pepper

ground beef, green pepper (optional), onion (optional), seasoning salt, pepper, tomato sauce with basic and garlic, egg noodles, cottage cheese, sour cream, shredded sharp cheddar cheese or 1 1/2 cups colby-monterey jack cheese, divided, grated parmesan cheese

potatoes, grated and fried, melted butter, chopped onion, evaporated milk, grated cheddar cheese, sour cream, cream of chicken soup, crushed corn flakes, salt

water, unsalted butter, salt, flour, egg (i used 4 large s and 1 white to make 1 cup), spice mix, halloumi cheese, grated (can substitute swiss or gouda or any of a similar type of cheese), egg yolk , if desired to brush on the shells