2556 whipping sauce Recipes

whipping cream, crushed candy canes or other hard peppermint candies (about 6 oz), water, semisweet chocolate, chopped

whipping cream, dark corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, chopped

sweet potatoes (about 8 large), scrubbed, canned chipotle chilies in adobo sauce*, minced and mashed to a paste (about 1 tbsp), unsalted butter, cut into pieces and softened

whipping cream, sour cream, chicken base, jalapeno juice (from bottled jalapenos), clarified butter, flour, bottled jalapeno, minced, shredded monterey jack cheese, shredded cheddar cheese

fresh green beans (or fresh asparagus), diced onion, butter, white wine, instant minced onion, miracle whip, fresh squeezed lemon juice, chopped cashews

whipping cream, grated lemon peel, pasta, uncooked (linguine or penne works well), butter, sliced mushrooms, chopped walnuts, toasted, freshly grated parmesan cheese, salt and pepper, chopped fresh parsley

whipping cream ., semisweet chocolate, chopped ., amaretto liqueur

whipping cream, sugar, egg yolks, all-purpose flour, vanilla extract, salt, vanilla ice cream

whipping cream, prepared horseradish, chopped fresh parsley, garlic salt

whipping cream, granulated sugar, corn syrup, unsalted butter, crushed heath chocolate candy bars or 200 g skor candy bars, fresh strawberries or banana, sour cream

whipping cream, earl grey tea bags, bittersweet chocolate, chopped, light corn syrup

whipping cream, prepared horseradish, undrained, balsamic vinegar , can use red wine vinegar, dry mustard, sugar, salt

whipping cream, whole milk, unsalted butter, bittersweet or semisweet chocolate, chopped, tawny port

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

whipping cream, soft fresh goat cheese (such as montrachet), dried cranberries, coarsely ground black pepper, lamb shoulder chops (preferably o-bone; each about 8 oz), trimmed, butter, pine nuts, toasted, sliced fresh basil

whipping cream, sugar, cornstarch, egg yolks, vanilla, fresh raspberry, fresh strawberries, fresh blueberries

whipping cream, sugar, brandy or 3 tbsp ginger flavored liqueur, shredded coconut, chopped crystallized ginger, gingersnaps , about 32 to 50, frozen sliced strawberries with syrup, thawed

whipping cream, sugar, sweet marsala, grated lemon peel, eggs, egg yolks, vanilla extract, purchased caramel sauce