240442 waldorf salad no mayo apples heavy cream Recipes

apples , preferably granny smith (about 3 lb), light brown sugar, light corn syrup, heavy cream, unsalted butter

tart apples, peeled and sliced, water, divided, sugar-free lemon gelatin, ground cinnamon, ground nutmeg, sugar-free cook -and-serve vanilla pudding mix, chopped nuts, reduced-fat graham cracker crust (8 inches), fat-free whipped topping

butter (1/2 stick), onions, thinly sliced, acorn squash, peeled, seeded and cut into small pieces, chicken stock (preferably homemade ), unsweetened apple cider, heavy cream, curry, salt & freshly ground black pepper, minced fresh parsley

pineapple chunks, chicken breast, garlic clove, ginger, salt, black pepper, apple, mayonnaise, cream

heavy cream, banana, mango, apple, pear, grapes, strawberries, icing sugar, drops vanilla essence

apple cider, frozen cranberry juice concentrate, thawed, juice from 1 lime, vanilla or rum extract or 3 shots rum or brandy, fresh ground ginger , nutmeg and cinnamon to taste(start with 1/4-1/2tsp each), heavy cream, honey to sweeten, if desired

salad, bow tie pasta, baby carrots, fresh or frozen peas, red bell pepper, chopped, yellow bell pepper, chopped, grated parmesan reggiano, fresh minced flat leaf parsley, dressing, mayonnaise, heavy cream, chili sauce, worcestershire sauce, chopped green onion, lemon juice, salt and pepper, to taste

cream cheese, mayonnaise, crushed pineapple, drained, maraschino cherries, quartered, green maraschino cherries, quartered, rainbow colored miniature marshmallows, heavy cream , whipped, chopped pecans (optional)

butter, onion roughly chopped, granny smith apple peeled, cored and roughly chopped, rutabaga peeled and roughly chopped, butternut squash peeled, seeded and roughly chopped, carrots peeled and roughly chopped, sweet potato peeled and roughly chopped, chicken stock, heavy cream, maple syrup, salt to taste, cayenne pepper to taste

sliced peeled tart apples, heavy whipping cream, quick-cooking tapioca, lemon juice, pastry for single-crust pie (9 inches), sugar, ground cinnamon, ground nutmeg, salt, graham cracker crumbs, brown sugar, king arthur unbleached all-purpose flour, chopped walnuts, butter, melted, ground cinnamon

heavy cream, fresh basil, washed stemmed and chopped, white pepper, dry mixed italian herbs, onion powder, chicken base or 1 tbsp powdered chicken bouillon, fresh garlic, minced, shredded asiago cheese, apple-wood smoked bacon, diced, kosher salt, white pepper, granulated garlic, button mushroom, sliced, sliced shiitake mushroom , discard stems and sliced, portobello mushroom, diced, asiago cheese , basil cream sauce (full amount), penne pasta , cooked al dente, fresh basil leaves , chiffanade (thinly sliced for garnishment), shredded asiago cheese (for garnishment)

apples (i use granny smiths), plain greek yogurt, stevia artificial sweetener (1 single serve packet), raspberry extract, chopped walnuts, dark chocolate, chopped

heavy cream, vanilla beans , split lengthwise, sugar, sugar, whole milk, egg yolks, ground cinnamon, cinnamon , baking bits

pearl onions, apple smoked bacon, diced, all-purpose flour, chicken broth, heavy cream, fresh thyme, kosher salt, freshly ground black pepper, essence , recipe follows, snipped chives, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

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.

heavy cream, half and half, sugar, whole eggs , clean uncracked, apple pie or pumpkin pie spice, vanilla, canned pumpkin, chopped pecans

heavy cream, garlic, peeled and sliced in half lengthwise, freshly grated nutmeg, freshly grated parmigiano reggiano, aged balsamic vinegar, multigrain raisin or crusty french bread, red grapes, pear or apple slices, walnuts, arugula

unsalted butter, leeks, white and tender green parts only, halved lengthwise and thinly sliced crosswise, thyme sprigs, plus 1 tsp minced, dry white wine, chicken stock or canned low-sodium broth, celery root--quartered, peeled and cut into 2-inch chunks, yukon gold potatoes, peeled and cut into 2-inch chunks, salt, heavy cream, minced shallots, shrimp, shelled and deveined , shells reserved, shrimp halved lengthwise, freshly ground pepper, diced granny smith or other tart green apple