52 cream sweet heat Recipes

flour tortillas, reduced-fat cream cheese, softened, dried cranberries, sweetened, jalapenos, seeded and chopped, lean ham , deli thin sliced, maraschino cherries, cut in half (green and red )

coconut, chopped pecans, pillsbury refrigerated pie crust , softened as directed on box (from 15-oz box), sugar, ground cinnamon, ground nutmeg, firm ripe bananas (5 to 6 inch), semi-sweet chocolate chips, hot caramel ice cream topping, heated, cream , if desired, vanilla ice cream

condensed milk, german sweet chocolate, broken into pieces, whipping cream , whipped, milk, heated

ground beef, onion, chopped, minced garlic, dill , to taste, chili powder , to taste, cumin , to taste, red pepper flakes , to taste, diced tomatoes, drained or 2 (14 oz) cans substitute your favorite rotel, tomato paste, chili beans, picante sauce, your favorite flavor and heat, barbecue sauce (i love the original kc masterpiece, but any thick, sweet bbq sauce should work.), diced green chilies, sour cream, shredded cheddar cheese, frito scoops, prepared macaroni and cheese

sweet chocolate, broken into pieces, milk chocolate, broken into pieces, chopped orange peel (colored part only), salt, heavy cream, heated to simmer, grand marnier, sweet chocolate, vegetable oil, unsweetened cocoa powder , sifted

sweet onions, finely chopped (won tsp hurt to add in 1 more onion!), mayonnaise (do not use salad dressing, use hellman s mayo for this), cream cheese, softened, grated parmesan cheese, fresh minced garlic (or to taste), fresh ground black pepper (to taste) (optional), cayenne pepper (adjust to heat level) (optional)

chill time 30 minutes, habenero peppers , semi sweet chocolate, heavy cream, espresso coffee granules, please wear gloves and protect eyes > lots of ventilation, clean peppers from the top so they are still whole-parboil and allow to cool, pre-heat oven to 325d.f, mix whipped cream cheese, ricotta (not part-skim), very very finely chopped almonds, raisins roughly chopped, a bit of sugar or sweetener, a small amount of buffalo mozzarella shredded, stuff peppers with cheese mixture, place on cookie sheet a bit apart, bake in pre-heated oven 10-15 minutes, chill for 10 minutes, in top of double boiler, melt semi-sweet chocolate, and a bit of cream and allow to cool, peppers from oven and plate in a circle with ends at center, making a sunny design, drizzle 1 ring of chocolate around outside of platter, drizzle chocolate either in a design or just 1 pepper at a time

butter or 125 g, dark chocolate or 200 g, sugar or 200 g, eggs or 5 medium, ganache, cream, vanilla extract - optional, melt the chocolate and cream over low heat, stirring to mix. remove from heat and stir in vanilla if you re using it., heavier the cream , the thicker the ganache.

vanilla ice cream, slightly softened, cream of coconut, sweetened flaked coconut, lightly toasted, chopped macadamia nuts, lime, chopped fresh mango, chopped fresh pineapple, kiwifruit, peeled and diced, peeled, seeded, and chopped cucumber, asian sweet chili sauce, freshly ground black pepper, mint leaves, chopped, domino granulated sugar, ground cinnamon, mission soft taco size flour tortillas, butter, melted, reynolds wrap heavy duty aluminum foil

sweet potatoes (about 10), butter, room temperature, whipping cream, heated, ground cardamom, ground nutmeg

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

coconut, chopped pecans, pillsbury refrigerated pie crust , softened as directed on box (from 15-oz box), sugar, ground cinnamon, ground nutmeg, firm ripe bananas (5 to 6 inch), semi-sweet chocolate chips, hot caramel ice cream topping, heated, cream , if desired (optional), vanilla ice cream

buttermilk, vegetable oil, vanilla extract, eggs, sugar (13 oz), all-purpose flour (9 oz), cocoa powder (2 1/2 oz), baking soda, baking powder, salt, port wine, heated, port wine reduction syrup , recipe follows, raspberry creme fraiche filling , recipe follows, french chocolate mousse , recipe follows, port wine, sugar, salt, creme fraiche, seedless raspberry preserves, whisk the creme fraiche with the raspberry preserves to combine., chocolate, chopped, unsalted butter, eggs, separated, cream of tartar, sugar, heavy cream, cold, vanilla extract

semi-sweet chocolate chips, light cream, scalded (heated to just below boiling ), egg yolks, brandy, strawberry , as garnish, chopped hazelnuts (optional)

olive oil, shallots, peeled and minced, garlic, minced, bay leaf, thyme, arborio rice, dry white wine, heated corn stock , see cook s note (sodium free chicken broth and be substituted), ears corn , kernels removed and cream pressed from the cob, kosher salt and ground white pepper, butter, grated parmesan, parsley stems, removed and chopped, butter, vegetable stock, black truffle washed and chopped, kosher salt and ground white pepper, fresh sea scallops, patted dry and foot removed, salt and freshly ground black pepper, thyme, butter, olive oil

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

sweet cherries, arrowroot, cinnamon stick, lemon juice, irish whiskey, heated, kirsch, heated, vanilla ice cream

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.