162489 cauliflower cream dorie greenspan Recipes

cauliflower, cut into small florets, onions, roughly chopped, milk, white pepper, butter

head cauliflower, cream of mushroom soup, dijon mustard, very sharp cheddar cheese, grated, soup can light cream, italian-flavored breadcrumbs or crushed potato chips

all-purpose flour, baking soda, salt, unsalted butter, at room temperature (1 cup or 2 sticks), sugar, pure vanilla extract, eggs, preferably at room temperature, very ripe banana, mashed (1 1/2 - 1 3/4 cups), plain yogurt (or a combination of the two) or 1 cup sour cream (or a combination of the two)

cauliflower or 2 (10 oz) packages frozen, cream of celery soup, milk, shredded cheddar cheese, salt, black pepper, butter breadcrumbs

cauliflower head (cut into florets and washed ), cream cheese, mozzarella cheese, parmesan cheese, heavy whipping cream

head cauliflower, cream, cream cheese, unsalted butter, salt and pepper

cauliflower, steamed and broken into small florets, diced black forest ham, egg yolks, lightly beaten, sour cream, heavy cream (i m sure lighter cream will work as well), nutmeg, salt, ground black pepper, fine dry breadcrumb (unseasoned), grated parmesan cheese, unsalted butter, cut into bits

cauliflower, onion, chopped (1/3 cup), butter or 2 tbsp margarine, all-purpose flour, salt, pepper, ground red pepper, half-and-half or 1 cup light cream or 1 cup milk, shredded cheddar cheese, snipped parsley

cauliflower florets, chopped (2 2/3 cups), garlic clove, smashed, chicken broth, salt, heavy cream, unsalted butter

head cauliflower, cream cheese, softened, grated parmesan cheese, minced garlic, chicken bouillon (may substitute 1/2 tsp salt), fresh ground black pepper, chives, for garnish (chopped fresh or dried ), unsalted butter

olive oil, unsalted butter, onions, coarsely chopped , vidalia, spanish, or yellow (about 3/4 lb), garlic cloves, split , germ removed, and thinly sliced, celery, stalks trimmed and thinly sliced, thyme, sprigs leaves only, salt and fresh ground white pepper, head cauliflower, leaves removed, broken into florets (discard the tough core), vegetable broth or 6 cups chicken broth

cauliflower , broken into flowerets, cream of chicken soup, undiluted, sour cream, pepper, celery rib, diced, onion, diced, shredded sharp cheddar cheese, chunk chicken in water, rinsed and drained (optional), cheddar -and-sour cream potato chips, crushed (about 2 cups)

head of cauliflower, cream, melted butter, mayonnaise, garlic, salt (or to taste), white pepper to taste, butter

carrots, trimmed and peeled (not too fat ), leeks, white and light green parts only , cut lengthwise in half and washed, rosemary sprigs, eggs, creme fraiche or 6 tbsp heavy cream, dijon mustard (to taste), grainy mustard, preferably french (to taste), salt , preferably fleur de sel, and freshly ground white pepper, tart shell , made from dorie s basic french tart dough, partially baked and cooled (basic french tart dough/pate brisee (dorie greenspan))

salt, arborio rice, whole milk, sugar, vanilla extract, sweet apples , such as gala, fuji, braeburn, or jonagold peeled, sugar, fresh lemon juice, unsalted butter, cut into 3 pieces at room temperature, apple cider, at room temperature, salt, heavy cream, at room temperature

extra virgin olive oil, garlic cloves, head cauliflower, washed and chopped, leeks, rinsed and sliced (optional, onions would work too), chicken stock (or enough to cover cauliflower), sea salt, fresh ground pepper

cauliflower with lemon tarragoncheese crust s, instructions, head of cauliflower (a whole head of broccoli may be substituted), mayonnaise, fresh lemon juice, lemon zest, dijon mustard, white pepper, minced fresh tarragon (or 2 tsp dried ), grated cheddar cheese, steam the whole head of cauliflower for 15 minutes, until barely done. cool slightly. combine the remaining ingredients, except cheese. spread the mayonnaise mixture over the cauliflower and pat the cheese onto the, mayonnaise-coated head of cauliflower. bake in a pre-heated 350 degree f oven for 10 minutes. cool for a few minutes to allow cheese to set.