43402 cream fresh cream Recipes

self raising flour, caster sugar, fresh cream or 250 ml plus 50ml milk

freshly whipped cream (made with 3/4 cup heavy cream, 1/2 tsp vanilla extract and 1 tbsp splenda sugar substitut), no sugar added strawberry preserves or jam, reduced-calorie maple syrup (optional), whole wheat flour, all-purpose flour, baking powder, salt, splenda sugar substitute, cinnamon, milk, egg yolks, melted butter, fresh lemon juice, egg whites, fresh cherries or 1 cup frozen cherries, pitted, fresh blueberries or 1 cup frozen blueberries, freshly-grated lemon zest, banana, sliced (optional)

fresh blueberries (see note using frozen blueberries), water, sugar, heavy cream, fresh lemon juice

fresh strawberries, cleaned, hulled and sliced, sugar, vodka, sour cream, heavy cream, lemon juice

olive oil, plus extra for griddle, red bell pepper, diced, red onion, diced, corn kernels, (about 1 ear ), red pepper flakes, ground cumin, salt and freshly ground black pepper, freshly chopped cilantro leaves, burrito size ) flour tortillas, refried black beans, grated pepper jack cheese, lime-cilantro sour cream , recipe follows, sour cream, freshly chopped cilantro leaves, lime, juiced, salt

onions, chopped, carrots, grated, celery ribs, sliced, garlic cloves, minced, butter, divided, head cauliflower, chopped, chicken broth, minced fresh parsley, salt, coarsely ground pepper, dried basil, dried tarragon, king arthur unbleached all-purpose flour, milk, heavy whipping cream, sour cream, fresh tarragon , optional

chicken broth, ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes), coarsely chopped sweet onion, coarsely chopped celery (i usually use about 3 large ribs), sugar, light cream, fresh basil (optional) or 1 tbsp fresh dill, chopped (optional), salt , to taste, fresh ground pepper , to taste

fresh spinach , coarse stems discarded, washed well, drained, and chopped coarse (about 8 packed cups), onion, minced (about 3 tbsp), unsalted butter, heavy cream, freshly ground black pepper to taste, a pinch freshly grated nutmeg

cream cheese, at room temperature, sugar , sifted, zest of 1 lime (about 1 tsp), juice of 2 limes (about 1/3 cup), vanilla bean paste or vanilla extract, heavy cream, fresh blueberries, water, sugar, halved or sliced fresh strawberries, fresh raspberries, lime

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.

fresh blueberries, half-and-half, sugar, sour cream, freshly grated lemon zest, fresh lemon juice, salt

fresh mushrooms, fresh porcini mushroom (or 2 oz. dried ), chicken broth or 1 quart beef stock, chopped onion, butter, flour, bay leaf, light cream, heavy cream, salt, freshly ground white pepper (to taste), chablis or 4 tbsp any dry white wine, fresh lemon juice, chopped parsley

cream of green chile soup, this soup was famous at the anasazi in midland, texas , which has now closed., chicken broth, minced onion, garlic, fresh mild green chilies , such as, anaheim , roasted and chopped, cream , softened cheese, sour cream, ground cumin, half-and-half, freshly-ground white pepper , to taste

spinach, unsalted butter, extra virgin olive oil, garlic clove, sliced, onion, chopped, sour cream, heavy cream, fresh nutmeg, freshly ground, parmesan cheese, freshly grated, kosher salt, fresh ground black pepper

olive oil, divided, minced garlic, diced onion, red bell peppers, tomatoes, diced, tomato paste, chicken base, water, leaves basil , chiffonade, chopped fresh thyme leaves, salt and freshly ground black pepper, sour cream, heavy cream, fresh cilantro leaves, salt and freshly ground white pepper, fresh lime juice, olive oil, minced garlic, minced chives, u 16/20-count ) shrimp, u 30-count ) scallops, crabmeat , leg or lump, mussels, ear corn on the cob, onion, diced, olive oil, zucchini, diced, red pepper, diced, salt and freshly ground black pepper, chiffonade fresh basil leaves

butter, sweet onions, sliced, garlic, sliced, chicken stock, dry white wine, fresh thyme, bay leaf, heavy cream, sour cream, fresh lemon juice, freshly grated nutmeg

whipping cream, sour cream, fresh lime juice, minced fresh cilantro, unsalted butter, chopped onion, chopped carrot, chopped celery, canned pumpkin, chicken broth, ground cumin, cayenne, half-and-half, pepitas (pumpkin seed, toasted, salted)