517 creeme che chantilly Recipes

alouette cuisine creme fraiche, light cream, sugar, vanilla

center-cut wild salmon fillet with skin (about 1 1/4 inches thick ), salt, freshly ground black pepper, creme fraiche

russet potatoes, peeled, quartered, creme fraiche or sour cream, unsalted butter

heavy whipping cream, chilled, powdered sugar (icing sugar), real vanilla extract

mashed potatoes, ham or 1 cup chicken or 1 cup turkey or 1 cup corned beef, in small dice, whipping cream, cheddar cheese, grated

duncan hines moist deluxe french vanilla cake mix, instant vanilla pudding , and pie mix, eggs, water, oil, carrots, grated

evaporated milk, white sugar, egg yolks, beaten, butter, vanilla extract, flaked coconut , and (optional) or 1 1/3 cups chopped macadamia nuts (optional)

egg yolks, fresh lemon juice, hot pepper sauce, water, salt, freshly ground black pepper, melted butter, heavy cream

coriander seeds, yellow mustard seeds, black peppercorns, dried summer savory or dried oregano, fingerling potatoes , haved lengthwise, carrots, sliced diagonally 1 inch thick, head cauliflower, cut into 1 1/2-inch florets, haricots verts or thin green beans, unsalted butter, fresh lemon juice, salt and freshly ground pepper, boneless chicken breast halves with skin, chicken stock or low-sodium broth, frache, chopped tarragon

water, coarse kosher salt plus additional for seasoning, yukon gold or yellow finn potatoes, peeled, cut into 1-inch wedges, whole milk, creme fraiche, unsalted butter, chopped fresh chives

whipping cream or 1 envelope whipped topping, ginger snaps , crumbs

slightly under-ripe pears, orange juice, mulling spices (recommended : morton and bassett), chianti (recommended : classico), brown sugar, vanilla ice cream, softened in the refrigerator for 1 hour, grenadine, heavy cream , if needed