4224 boiling cream Recipes

  • Cream Soda Cake
    cream soda cake, yellow cake mix, boiling water and
    2 More
    cream soda cake, yellow cake mix, boiling water, strawberry jell-o, cream soda
    35 min, 5 ingredients
  • Cream Puff Cake
    boiling water, margarine, eggs, flour and
    3 More
    boiling water, margarine, eggs, flour, instant vanilla pudding, milk, cream cheese, softened
    45 min, 8 ingredients
  • Creamed Mashed Potatoes with Spinach
    boiling potatoes (preferably yukon gold), heavy cream and
    4 More
    boiling potatoes (preferably yukon gold), heavy cream, unsalted butter, salt, black pepper, baby spinach (6 cups)
    6 ingredients
  • Creamed Mashed Potatoes With Spinach
    boiling potatoes (preferably yukon gold), heavy cream and
    4 More
    boiling potatoes (preferably yukon gold), heavy cream, unsalted butter, salt, black pepper, baby spinach (6 cups)
    50 min, 6 ingredients
  • Green Tea Ice Cream
    boiling water, green tea tea bags, sugar, half-and-half and
    5 More
    boiling water, green tea tea bags, sugar, half-and-half, heavy cream, boiling water, green tea tea bags, equal sugar substitute, low-fat milk
    10 min, 9 ingredients
  • Sour Cream Potato Salad
    boiled potatoes, chopped fine, hard-boiled eggs and
    7 More
    boiled potatoes, chopped fine, hard-boiled eggs, onion, chopped fine, dill pickles, chopped fine (i use dill relish), sweet pickle, chopped fine (i use sweet relish), prepared mustard, mayonnaise, sour cream
    15 min, 9 ingredients
  • Cream of Crab Soup Cream of Crab Soup
    butter, flour, fish stock (or chicken), eggs, hard boiled and
    8 More
    butter, flour, fish stock (or chicken), eggs, hard boiled, cream, milk, salt, white pepper, crabmeat, pale dry sherry, lime juice, angostura bitters
    1 hour , 12 ingredients
  • Cream of Broccoli Soup Cream of Broccoli Soup
    cream of celery soup, cream of chicken soup and
    6 More
    cream of celery soup, cream of chicken soup, soup can mayonnaise (not miracle whip), undrained mushrooms, clear chicken broth, unthawed chopped frozen broccoli, instant minced onion, boiled ham, cut up fine
    1 hour 20 min, 8 ingredients
  • Creamed Potatoes Creamed Potatoes
    boiling potato (white rose is a good variety) and
    2 More
    boiling potato (white rose is a good variety), whipping cream, salt & freshly ground black pepper
    45 min, 3 ingredients
  • Cream Cheese Party Sandwiches Cream Cheese Party Sandwiches
    cream cheese (softened )(8 oz.) and
    6 More
    cream cheese (softened )(8 oz.), hard boiled eggs (finely chopped ), sized green pepper (finely chopped ), sized onion (finely chopped ), pecans (finely chopped ) salt and pepper to taste, catsup, lg sandwich loaf (white or wheat) bread
    7 ingredients
  • Creamed Onions Creamed Onions
    boiling onions, salt, divided, butter or margarine and
    4 More
    boiling onions, salt, divided, butter or margarine, all-purpose flour, milk, hot sauce, almonds, toasted
    7 ingredients
  • Cream Puff Dessert Cream Puff Dessert
    crust: 1 cup water1 stick margarine1 cup flour4 eggs boil... and
    1 More
    crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy
    35 min, 2 ingredients
  • Cream Chicken over a Biscuit Cream Chicken over a Biscuit
    boneless skinless chicken breasts (cut into bite size pie... and
    4 More
    boneless skinless chicken breasts (cut into bite size pieces and brown or boil and shred chicken), low-fat cream of chicken soup, low-fat sour cream, mushrooms, low fat biscuits
    35 min, 5 ingredients
  • Creamed Spinach with Croutons Creamed Spinach with Croutons
    fresh spinach, water , salted, boiling, salt and pepper and
    6 More
    fresh spinach, water , salted, boiling, salt and pepper, nutmeg, flour, heavy cream, butter, egg yolks, hard boiled , sieved, bread
    9 ingredients
  • Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad
    cream cheese, softened, celery, cut fine and
    5 More
    cream cheese, softened, celery, cut fine, cucumber, cut fine, onion, cut fine, eggs, hard-boiled, cut fine, mayonnaise, lemon jell-o gelatin
    1 hour 10 min, 7 ingredients
  • Boiled Potato Salad Boiled Potato Salad
    idaho potatoes, boiled eggs, bacon cooked and crumbled and
    7 More
    idaho potatoes, boiled eggs, bacon cooked and crumbled, celery ribs, steak dust (recommended : bob tallman s cowboy blend of garlic, black pepper, sea salt, onion, and sugar), panhandle pepper (recommended : bob tallman s cowboy orange seasoning - gourmet black pepper, garlic, onion, and orange oil), mayonnaise, sour cream, paprika , mint or basil leaves, for garnish
    40 min, 10 ingredients
  • Creamed Hard Boiled Eggs Creamed Hard Boiled Eggs
    hard boiled eggs, butter, milk, flour, salt, pepper and
    2 More
    hard boiled eggs, butter, milk, flour, salt, pepper, rosemary, thyme
    15 min, 8 ingredients
  • Tips On Using Heavy Whipping Cream Tips On Using Heavy Whipping Cream
    i have found for cooking heavy whipping cream is best. co... and
    19 More
    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.
    15 min, 20 ingredients




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