Sentences with phrase «add cooking cream»

Add the cooking cream.

Not exact matches

So if you want horseradish to retain its hotness and flavor, add it toward the end of the cooking process — or use it in cold condiments such as horseradish - spike mayo and sour cream.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Add your chopped veggies and cream cheese to the slow cooker, and mix until well combined with the chicken broth (I like to dice the cream cheese into cubes to make it easier).

Once shredded return to slow cooker add a half cup sour cream and stir to combine.

Cooking this soup, I was tempted to add a little heavy cream, mostly out of habit, but after tasting it I realized it was completely unnecessary.

I like to cook it in the crockpot, then add some honey, cream and fruit I follow both on Facebook as Carolsue Anderson

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is meladd 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Add a ladle or two of the cooking liquid, whisk well, and pour the mixture into the big pot, (Do not boil, or the egg and cream will curdle).

Add marshmallow creme and cook over low heat, stirring constantly until marshmallow cream and butter are well blended.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.

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Add the cream to the pan, stir and cook for 1 minute.

Add cooked pasta, 3/4 cup Parmesan cheese, and 1/2 cup pasta cooking liquid to the cream sauce and stir to coat.

Add the cream, mix well and cook for a further 5 minutes.

Add the cream and continue to cook, stirring constantly, until the ingredients have formed a smooth, unified caramel.

Lower heat to medium, add the cream and milk, and continue to cook to reduce by half, about 10 minutes.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

In a large slow cooker add you chicken livers, chicken breasts, crumbled bacon, coconut milk and cream, apple cider vinegar, and spices.

Then add the cream and the cooked asparagus.

Add cream, ground sage, stir and cook on low heat for 5 - 10 minutes.

(If you cook it, it burns the chocolate, and it will be too hot and melt your ice cream when you add it.

Just add it AFTER you have cooked the cream / sugar & have taken it OFF the heat.

Add sour cream, half the chives, salt and pepper and cook on low another 5 - 10 minutes, stirring occasionally.

Add the garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the caAdd the garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the caadd the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the caadd all the contents from the can).

I liked the idea of adding just a splash of cream, and I had a brand new herb garden waiting to be plucked for cooking, so I headed on into the unchartered waters and began.

Add the cream and salt, stir and allow to cook for a further minute.

just get the cream mixture pretty hot (without boiling) and gradually add to the eggs, whisking a bunch between each addition so the egg doesn't cook.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

Bring to a boil and let cook until slightly thickened, then add in the cream cheese.

Cooked for another hour, then added whipping cream & kale for the last 1/2 hour.

I took extra cooked apples and added an extra half cup of cream and used an immersion blender to puree it as I cooked it down.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Finally, add Cheddar and Mozzarella cheeses, heavy cream and milk, and cook until the sauce is smooth and creamy:

You don't want them mushy, so maybe add the kale and cream when the potatoes are almost done / just done (depending on what your preference is), then simmering just long enough to cook the kale to your taste.

Add the cream to the slow cooker and cook on high, uncovered, for another 20 minutes (see notes).

Add the cooked onions, then the sour cream, shredded cheese and the salt and pepper to taste.

Add a carton of button mushrooms, mushroom stock, shallots, a little cream and let your slow cooker do its magic!

Sauté the vegetables in butter / oil, add cream cheese, this awesome 5 - minute marinara, add seasoning and cooked pasta.

Add cooked pasta to cream sauce and then toss to coat.

In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm.

Slowly add the remaining cream to the skillet and simmer, continuing to stir occasionally while pasta cooks.

The next day, add all the ingredients (including the softened white beans) except the cream cheese, corn and bacon to a 5 - to 6 - quart slow cooker.

Vegetable broth in place of chicken broth, cream of onion soup instead of cream of chicken, and then added cooked salad shrimp.

First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian - style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese.

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.