1108 whip not Recipes
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japanese breadcrumbs (panko), sliced prosciutto and13 Morejapanese breadcrumbs (panko), sliced prosciutto, penne pasta, butter, shallot, minced, dry white wine, all-purpose flour, milk, whipping cream, bay leaf, salt, ground red pepper, sharp white cheddar cheese, shredded, shredded smoked gouda, shredded parmesan cheese58 min, 15 ingredients
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egg yolks, white sugar, mascarpone cheese and5 Moreegg yolks, white sugar, mascarpone cheese, heavy whipping cream, ladyfingers (i use my own angel food cake instead), coffee-flavored liqueur (for a non-alcoholic version, i use very thick espresso instead. a good liqueur to use is definite), unsweetened cocoa powder (although i ve always gone with milo!), semisweet chocolate2 hour 30 min, 8 ingredients
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sweet potatoes, brown sugar (use more if desired) and9 Moresweet potatoes, brown sugar (use more if desired), butter, room temperature (not melted !), egg yolk, fresh lemon juice, orange zest, cinnamon, allspice, nutmeg, salt and pepper, toasted pecans (can use more or less pecans)1 hour , 11 ingredients
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whole chocolate graham crackers (about 1 1/4 cups when cr... and8 Morewhole chocolate graham crackers (about 1 1/4 cups when crushed), butter, melted, chocolate syrup, semisweet baking chocolate, reduced-fat sweetened condensed milk, chopped pecans (optional), nonfat milk, sugar-free instant chocolate pudding mix (4 serving size), frozen fat-free whipped topping, thawed25 min, 9 ingredients
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all purpose flour, powdered sugar, baking powder, salt and11 Moreall purpose flour, powdered sugar, baking powder, salt, chilled unsalted butter, diced, vanilla extract, cold whole milk, whipping cream, light corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsweetened chocolate, chopped, chilled whipping cream, powdered sugar, peppermint extract15 ingredients
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sugar, divided, cornstarch, whole milk, divided, egg yolks and6 Moresugar, divided, cornstarch, whole milk, divided, egg yolks, bittersweet chocolate chips (do not exceed 61% cacao) or semisweet chocolate chips, unsalted butter, vanilla extract, chilled whipping cream, grand marnier or other orange liqueur, grated orange peel3 hour 25 min, 10 ingredients
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Not Your Usual Four Cheese Pasta
tomatoes, cut up, shredded fresh basil, salt and10 Moretomatoes, cut up, shredded fresh basil, salt, garlic clove, minced, ricotta cheese, room temperature, heavy whipping cream, ground pepper , to taste, ground nutmeg , to taste, fontina cheese, diced small, mozzarella cheese, diced small, ziti pasta, olive oil, parmesan cheese, grated32 min, 13 ingredients -
Not Your Usual Lemon-Artichoke Chicken
boneless chicken breasts, pounded to 1/4 to 1/2 inch thick and10 Moreboneless chicken breasts, pounded to 1/4 to 1/2 inch thick, salt, pepper, butter, artichoke hearts, dry sherry, lemon peel, grated, lemon juice, whipping cream, parmesan cheese, grated, capers (optional)1 hour , 11 ingredients -
Chelsey's Favorite Potato Salad
potatoes (yukon gold or red about half as big as your han... and10 Morepotatoes (yukon gold or red about half as big as your hand), vegetable oil, kraft mayonnaise (not miracle whip and not fat free. use regular or light kind), apricot preserves, celery seed, garlic salt, garlic powder, onion powder, sweet pickle juice, french dressing, hot mustard (chinese mustard)23 min, 11 ingredients -
Dark Chocolate and Peppermint Whipped Cream Tart
all-purpose flour, powdered sugar, baking powder, salt and11 Moreall-purpose flour, powdered sugar, baking powder, salt, unsalted butter, chilled, diced (1 1/4 sticks), vanilla extract, cold whole milk, whipping cream, light corn syrup, bittersweet chocolate (not unsweetened ) or 12 oz semisweet chocolate, chopped, unsweetened chocolate, chopped, coarsely crushed red and white striped hard peppermint candy, chilled whipping cream, powdered sugar, peppermint extract40 min, 15 ingredients -
Tips On Using Heavy Whipping Cream
i have found for cooking heavy whipping cream is best. co... and19 Morei 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 -
Brown Sugar-Pumpkin Pie With Caramel Whipped Cream
pillsbury refrigerated pie crust , softened as directed o... and9 Morepillsbury refrigerated pie crust , softened as directed on the box, eggs, dark brown sugar, whipping cream, ground cinnamon, ground ginger, ground allspice, pumpkin (not pie filling), whipping cream , whipped, caramel sauce1 hour , 10 ingredients -
Miracle on 34th Chicken Salad
diced cooked chicken (chilled ) and5 Morediced cooked chicken (chilled ), miracle whip (not mayonnaise, lite is fine), cool whip (lite is fine ), shelled walnuts (diced ), red seedless grapes (sliced in half ), salt20 min, 6 ingredients
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