877 making cream Recipes

  • Make Believetiramisu
    cream cheese, softened, powdered sugar and
    5 More
    cream cheese, softened, powdered sugar, light rum or 1/2 tsp rum extract, whipping (heavy ) cream, ladyfingers, (12 ladyfingers ), cold prepared espresso or strong coffee, baking cocoa
    7 ingredients
  • Marsha's Way of Making Cream Style Corn
    whole kernel corn (fresh or frozen also can be used) and
    6 More
    whole kernel corn (fresh or frozen also can be used), self-rising flour, milk, whipping cream, cube chicken bouillon cube, crushed, salt and pepper, to taste, crushed red pepper seasoning (optional)
    10 min, 7 ingredients
  • Make It Yourself- Crab Rangoon-ci
    cream cheese, softened (depending on how crabby you want ... and
    8 More
    cream cheese, softened (depending on how crabby you want them), crab, cooked , picked, and flaked, green onions, chopped, worcestershire sauce, juice from 1/2 lemon, hot sauce (ie rooster or tabasco), fresh ground black pepper, wonton wrappers, peanut oil for frying
    20 min, 9 ingredients
  • Make Your Own Boursin Cheese - Paula Deen
    cream cheese, softened (2 8 oz. bars) and
    8 More
    cream cheese, softened (2 8 oz. bars), butter, at room temp, garlic salt, dried oregano, dried basil, dried dill, dried marjoram, black pepper, dried thyme
    10 min, 9 ingredients
  • Make Ahead Almond Butter Sticks
    white sugar, butter, softened, almond extract and
    4 More
    white sugar, butter, softened, almond extract, cream cheese, make ahead cookie mix, egg, separated, sliced almonds
    7 ingredients
  • Make Ahead Cream Cheese Chicken
    italian salad dressing mix, butter and
    3 More
    italian salad dressing mix, butter, boneless skinless chicken breasts (about 4 -5 large breasts), cream of chicken soup, cream cheese
    2 hour 20 min, 5 ingredients
  • Creamed Onions And Bacon Creamed Onions And Bacon
    onions, bacon, butter, flour, milk and
    5 More
    onions, bacon, butter, flour, milk, salt and pepper to taste, make this dish faster and easier you can use the frozen pearl onions, make the cream sauce richer you can use part milk/ part half and half... personally i use all half and half when i make creamed onions
    30 min, 10 ingredients
  • Chocolate Cream Charlotte - Raw Chocolate Cream Charlotte - Raw
    ladyfingers , with variations! (raw) and
    4 More
    ladyfingers , with variations! (raw), chocolate , brownie crust brownie crust (raw), chocolate mousse mix , non-dairy chocolate mousse (raw) - just use all the mousse the recipe makes, cream , non- dairy whipped - soy free (raw), chocolate syrup , for drizzle, chocolate sauce (raw)
    4 hour , 5 ingredients
  • Make Some Make Some
    cream cheese, softened and
    5 More
    cream cheese, softened, mayonnaise (do not use salad dressing - it s too sweet for this), dry ranch dressing powder, chopped pecans, chopped pimento-stuffed green olives, dark rye , pumpernickel, or any bread of your choice
    6 ingredients
  • Make-Ahead Blue Cheese Cheddar Pecan Logs Make-Ahead Blue Cheese Cheddar Pecan Logs
    cream cheese, softened, shredded old cheddar cheese and
    8 More
    cream cheese, softened, shredded old cheddar cheese, crumbled blue cheese, green onion, minced, minced fresh garlic or 1 pinch garlic powder, worcestershire sauce (can use a bit more), tabasco sauce, chopped fresh parsley (optional), black pepper (or to taste), chopped pecans (can use more )
    24 hour , 10 ingredients
  • Whipped Cream Whipped Cream
    make use that your bowl and the beaters of you mixer are ... and
    3 More
    make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy
    30 min, 4 ingredients
  • Tips On Using Heavy Whipping Cream Tips On Using Heavy Whipping Cream
    i have found for cooking heavy whipping cream is best. co... and
    19 More
    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.
    15 min, 20 ingredients
  • White Chocolate Banana Cream Pie White Chocolate Banana Cream Pie
    makes 1 9-inch pie, graham crackers, sugar and
    19 More
    makes 1 9-inch pie, graham crackers, sugar, unsalted butter, melted, white chocolate cream, whole milk, egg yolks, sugar, cornstarch, white chocolate, chopped, unsalted butter, bananas, sugar, white corn syrup, whipping cream, firm bananas, peeled and sliced, rum, vanilla, cream, whipping cream, sugar, white chocolate , for making curls
    15 min, 23 ingredients
  • Make-Ahead Cheesy Spinach and Egg Strata Make-Ahead Cheesy Spinach and Egg Strata
    frozen spinach (well drained , squeeze out any excess moi... and
    14 More
    frozen spinach (well drained , squeeze out any excess moisture with hands), butter, fresh button mushroom, sliced (can use more or less ), onion, finely chopped, fresh minced garlic (or to taste), seasoning salt (or use white salt), cayenne pepper (or to taste or use black pepper), nutmeg, french bread (cut into 1-inch cubes ), asiago cheese (or to taste) or 3 cups gruyere cheese, shredded (or to taste), grated parmesan cheese, half-and-half cream, full-fat milk (or use 2-3/4 cups all half and half cream), eggs, dijon mustard
    8 hour 45 min, 15 ingredients
  • Cream Of Celery Soup Cream Of Celery Soup
    onion (diced ), butter, water (boiling ) and
    7 More
    onion (diced ), butter, water (boiling ), sliced celery (about 1 full head - make sure to use the heart), diced potatoes, bacon (chopped into small pieces), cream (i use half and half fat free), salt, egg yolks, pepper to taste
    45 min, 10 ingredients
  • Cream of Broccoli Soup Cream of Broccoli Soup
    broccoli, water, stalk celery, chopped (3/4 cup) and
    9 More
    broccoli, water, stalk celery, chopped (3/4 cup), onion, chopped (1/2 cup), butter, all-purpose flour, chicken broth, salt, pepper, ground nutmeg, heavy whipping cream (to make it lighter use milk or half and half), cheese, shredded (optional)
    50 min, 12 ingredients
  • Cream Cheese Chicken Taco Chilli Cream Cheese Chicken Taco Chilli
    frozen boneless skinless chicken breasts, corn, drained and
    16 More
    frozen boneless skinless chicken breasts, corn, drained, diced tomatoes and green chilies, black beans, drained and rinsed, green chilies or 1 (4 oz) can jalapenos, drained, onion, chopped, green pepper, chopped, garlic clove, minced, tomato juice, cream cheese, low fat is fine, taco seasoning (if you make your own ), chili powder or cayenne powder, shredded cheddar cheese, shredded lettuce, chopped onion, sour cream, salsa, tabasco sauce
    6 hour 10 min, 18 ingredients




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