351661 sinfully rich fresh cream Recipes

celery ribs, chopped, onion, chopped, butter, broccoli, trimmed and coarsely chopped (about 8 cups), chicken broth, garlic salt, pepper, cornstarch, cold water, heavy whipping cream

freshly whipped cream (made with 3/4 cup heavy cream, 1/2 tsp vanilla extract and 1 tbsp splenda sugar substitut), no sugar added strawberry preserves or jam, reduced-calorie maple syrup (optional), whole wheat flour, all-purpose flour, baking powder, salt, splenda sugar substitute, cinnamon, milk, egg yolks, melted butter, fresh lemon juice, egg whites, fresh cherries or 1 cup frozen cherries, pitted, fresh blueberries or 1 cup frozen blueberries, freshly-grated lemon zest, banana, sliced (optional)

vegetable oil, onion, minced, garlic, minced, grain rice, butter (optional), fresh asparagus (can use 8 oz package. frozen ), broth (chicken or vegetable), seasoning salt (optional), red pepper flakes (optional), ground black pepper (i use white pepper), cream (or 1 tbsp unsweetened soymilk or milk), saffron (optional), croutons , 3-4 per bowl, fresh ground pepper

fresh mussels (1 bag would do for 2 hungry people), chopped shallots, chopped parsley, garlic, finely chopped, fresh cream, bay leaf, dry white wine, water, olive oil, butter or 1 tbsp margarine, ground black pepper

unsalted butter, cream cheese (softened ), frangelico (or almond flavor), powdered sugar, fresh cream

leeks, chopped (white parts only ), beefsteak tomatoes, cored and chopped (about 3 lbs), dried thyme, bay leaf, vegetable broth, fat-free evaporated milk, basil, fresh, chopped, salt, black pepper, fresh thyme (to garnish )

skinned seeded and quartered italian-style tomatoes, canned tomato sauce, butter, flour, kosher salt, fresh ground pepper, milk, diced sweet onion, celery salt (or celery seed), sugar, bay leaf, baking soda, fresh finely chopped scallion

olive oil, onions, finely chopped, ripe tomatoes, peeled and coarsely chopped, vegetable broth, garlic cloves, minced, dried thyme, dried basil, nonfat milk, tomato paste, salt, fresh ground pepper , to taste

white sugar, salt, sour cream, butter, pecans, chopped (or any nuts you d like, walnuts are great too. she says her grandmother used to also add dried cherr)

dry yeast, sugar, salt, cold milk, sour cream, lemon juice, vanilla, egg yolks, flour, butter, softened

butter, cut into small pieces, sugar, eggs, sour cream, baking soda, almond extract, cinnamon, slat, all-purpose flour, cranberries , maraschino cherries or jam, to top the cookies (optional)

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.

fresh cream (375 ml), parmesan cheese, freshly grated (220 g), puff pastry , defrosted and rolled neatly (400 g), egg, beaten, black sesame seed (optional), chopped chives (or spring onions or bacon bits)

onion, finely chopped, unsalted butter, garlic, crushed, rice, white wine, lt turkey or chicken stock, cooked turkey (white and/or brown meat), salt, freshly ground black pepper, fresh cream (optional)

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

sugar-free instant chocolate pudding mix, heavy cream, crunchy peanut butter, canning paraffin wax