571 cream heat Recipes

granulated sugar, egg, cream, vanilla, all-purpose flour, baking powder, salt, granulated sugar, egg, all-purpose flour, cream, heated, vanilla, cream, bittersweet chocolate (dark, chopped )

sour cream, heated to lukewarm and cooled, dry yeast, warm water, soft butter, sugar, salt, egg, flour, soft butter, sugar, cinnamon, powdered sugar, soft butter, vanilla, water

chicken breasts or 6 thighs (your choice of parts that will yield about 3 cups of meat ... i have used 1 turkey thigh and 3 necks, less than half the price of chicken)., chicken broth (49 oz can), chopping the following into about 1/4 cubes is how the mulligatawni soup is made. that s how i made the following measurements. i prefer the veggie pieces about 1/2 which will fill the measuring cup a bit more ., onion (1-1/2 cup chopped ), celery stock (1/2 cup chopped ), i large anaheim chili pepper (i didn tsp measure it chopped), carrot (1 cup chopped ), tart apple , macintosh recommended (1 cup chopped), tomato , blanched in boiling water 1 minute, peeled, chopped into 1/2 cubes (1 cup chopped), spices, turmeric, allspice, curry, garam masala, salt, wild rice , bring to rolling boil in 4 cups water, lower heat and simmer 1/2 hour covered, turn burner off and steep covered 1/2 hour, drain. (makes 2-1/2 cups.), coconut milk (1 can)

butter or margarine ( softened), sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, cream filling, chocolate glaze, cream -filling, sugar, cornstarch, salt, milk, egg yolks, lightly beaten, vanilla, combine 1st - 3 ingredients in a heavy saucepan , add milk and egg yolks, stirring with a wire whisk until blended, cook over medium heat, stirring constantly , until mixture comes to a boil,... boil 1 minute or until thickened, stirring constantly, remove from heat stir in vanilla and cool yields 2-1/2 cups.........., chocolate glaze, butter or margarine, unsweetened chocolate, powdered sugar, boiling water, melt butter and chocolate in a saucepan, stirring constantly, cool slightly add powdered suagr and water, beat until smooth

salmon steaks, flour, seasoned, paprika, butter, onion, chopped, chives, chopped, chicken stock, heated, tabasco sauce, cornstarch, cold water, cream, heated, vegetable oil, butter, cucumber, seeded, sliced thick, ground ginger, salt, pepper, lemon , juice of

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

unsalted butter, flour, mussel stock, heated , recipe follows, whole milk, heated, heavy whipping cream, heated, fontina, coarsely grated, taleggio, rind removed , cut into pieces, grated parmigiano-reggiano, salt and freshly ground black pepper, chopped fresh parsley, chopped fresh thyme, chopped fresh tarragon, pasta shells , cooked in salted water to al dente, lobsters, steamed , meat removed from shells, coarse breadcrumbs, olive oil, minced anchovy, salt and freshly ground black pepper, chopped fresh parsley, grated lemon zest, olive oil, shallots, coarsely chopped, dry white wine, mussels , scrubbed

banana-custard cream dessert, i can assure you of 1 thing..this is a fabulous dessert ., i do not care for the ones made with pudding in a box, chill time not included in prep time, graham cracker crumbs, sugar, soft butter or margarine, custard, whole milk, sugar, ap flour, salt, cream cheese (very soft ), eggs beaten well, vanilla extract, sized ripe bananas, sliced, cream or cool whip, heat oven to 375of., mix (well) graham cracker crumbs , butter ,and sugar in a medium bowl., press in bottom of un-greased square pan , 9x9x2 inches. (i also allow it to go up the sides just a bit)., bake crust about 7 minutes just to set it a bit., allow to cool completely, about 30 minutes., put sliced bananas in the bottom of your dish ., make the custard, combine the milk , flour, sugar, salt then eggs..i add the beaten eggs last., add very soft cream cheese ., cook and stir over medium. heat. let it get to the boiling point but it should not boil., when the custard is very thick remove from heat and whisk to insure smoothness., add vanilla, mix ., now , pour evenly in to the graham cracker crust., dot more bananas in the custard ., allow to cool and cover the desert with cool whip or whipped cream.

fresh broccoli, olive oil or 1/4 cup vegetable oil, onion, chopped (about 1 and 1/4 cup), celery, chopped (about 1-half cup), leek, white and light green parts, chopped (about 1 and 1/4 cup), all-purpose flour, chicken broth, heavy cream, heated, fresh lemon juice , to taste, salt , to taste, fresh ground black pepper , to taste

frozen peas, onion, sliced, stalk celery, sliced, potato, sliced, garlic clove, peeled, salt, curry powder, chicken stock, heated, light cream, heated

shredded lemon peel, unsalted butter, softened, tagliatelle pasta noodles or 8 oz fettuccine, whipping cream, heated, prosciutto , cut into strips, fresh-grated parmesan cheese

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

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.

butter, smoked bacon, chopped, onion, minced (or a large shallot), red bell pepper, seeded and chopped, fresh corn kernels , cut from the cob (or 3 cup frozen corn, thawed), chipotle chile in adobo, chopped (or more if more heat is desired , or alternatively, use 1 - 2 tsp pure chile powder, such as ancho or), garlic cloves, minced, half-and-half cream, chicken broth, sugar (or more, to taste, depending on sweetness of corn), parmesan cheese, finely grated, salt & pepper, chopped chives (optional) or 2 tbsp parsley (optional)

bacon (or 1 cup. cubed leftover ham), shallots, finely chopped (or 1/4 small onion finely chopped, or 1 tsp dried onion flakes), butter, chicken bouillon granule (or 1 crushed chicken buillon cube), worcestershire sauce, salt and pepper, each (or to taste), hot sauce (or 3-4 drops of tabasco, more if you like heat), flour, milk, eggs, hardboiled, peeled and chopped, cheese, shredded (gruyere or mexican blend or cheddar, whatever is on hand), parsley (for garnish )

water, knox gelatin, unsweetened coconut milk, cream of coconut, heavy cream,chilled, crumb crust, sweetened flaked coconut,toasted, cream of coconut, cocoa, vanilla extract, pure coconut extract, salt, combine the cream of coconut and cocoa in saucepan,heat ,whisking until the cocoa is dissolved and sauce is smooth.remove from the heat and stir in the vanilla and coconut extracts,and salt.cover and can keep at room temperature,just reheat before serving with a slice of the cream of coconut pie.

gingered sweet potatoes, spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins., sweet potatoes, peeled, green onions, chopped (white only ), heavy cream, dried ground ginger, light corn syrup, brown sugar, chopped raisins, worcestershire sauce, salt, ground black pepper, dry mustard, preheat oven to 325of., cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside., in a medium saucepan over medium heat , combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened., in a 2-quart casserole , arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8

egg yolks, heavy cream, heated, milk, heated, sugar, dark rum, vanilla, unsalted butter (3/4 stick), golden delicious apples, peeled and thickly sliced, raisins, sugar, lemon rind, grated, cinnamon, nutmeg