30238 waldorf mayo heavy Recipes

crab cakes, backfin crab meat, saltine crackers, crushed, egg, ranch dressing, oriental chili garlic paste, lime juice, cilantro, extra-virgin olive oil, mayo, avocado, roughly mashed, chipotle chili powder, lemon juice, salt and pepper to taste, mayonnaise

fries, potatoes -cut into strips like fries, olive oil, salt and pepper, spices, spicy mayo dip, mayonnaise, paprika, lemon juice, curry powder, add other spices of your choice to kick it up more

butter, sweet potato, peeled and grated, onion, sliced, mesquite seasoning, garlic powder, brown sugar, salt & freshly ground pepper to taste, shredded smoked mozzarella cheese, dipping sauce, mayo, sweet baby ray s sweet n spicy bbq sauce (or your favorite ), lime juice

flour , 1 cup cocoa pwd , 2 1/4 tsp baking soda , 1 1/4 tsp baking pwd , 1/2 tsp salt and 1/2 tsp cinnamon pwd - sifted, chocolate, milk, hot strong coffee, mayo ( real stuff and not the salad dressing or low fat 1 ), eggs, vanilla, abit less sugar, cream cheese, sugar, creamy peanut butter, cream, semisweet chocolate minimorsals

granulated sugar, butter, softened (two sticks, no substitutions!), eggs, cake flour, heavy whipping cream, vanilla extract, maple extract (optional) or 1 tsp butter flavor extract (optional) or 1 tsp almond extract (optional) or 2 tsp lemon juice (optional) or 2 tsp orange juice (optional)

vidalia onion, finely diced, butter, fresh sea scallops, all-purpose flour, bread crumbs, salt, freshly ground black pepper, egg, beaten, chopped fresh chives, chopped fresh cilantro leaves, fresh lime juice, grated fresh ginger, vegetable oil, burger buns or small soft dinner rolls, cilantro mayo , recipe follows, fresh lime juice, garlic clove, peeled, hot sauce (recommended : tabasco), dijon mustard, fresh cilantro leaves, mayonnaise, salt and freshly ground black pepper

wagyu beef tenderloin, finely chopped, tomatoes cut in fourths, jalapeno sliced thin, no seeds, red onion , shaved julienne, mango, small dice, asian pear, small dice, caviar, mascarpone cheese, micro cilantro to garnish, mayo, chili paste (tobanjan), sesame oil, lime juice, sugarcane slice into 1 inch thin paddles

bacon cooked, mayo, red wine vinegar, fresh chp. basil, french bread , cut into 1/2 inch pieces, salt, fresh black pepper, evoo, romain lettuce , torn, tomatoes , quarterd ( or any kind you have chp.)

this is for a 8x8 pan, double it for 9 x 13, cream, sugar, mayo, add, cocoa, flour, water , i am sure you can use coffee, baking soda

low fat mayo, chili paste w/garlic (sambal oelek), brown sugar, lime juice, fish sauce

fresh basil, fresh chives, fresh dill, fresh oregano, fresh parsley, garlic, mayo

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.

unbaked pie shells (9-inch), apples, sugar, flour, cinnamon, heavy cream, sugar, cinnamon

halibut steaks, salt and pepper, onions, sliced thin, butter, melted, heavy cream, parsley