Carefully (mixture will bubble up) stir in
cream and butter remove from heat.
Not exact matches
Remove from heat
and stir in
butter and heavy
cream.
Remove plastic wrap from over the ice
cream,
and spread the Nutter
Butter crunch in an even layer over the ice
cream.
NOTE: If sauce is too thin,
remove chicken
and vegetables to a serving platter
and continue to cook the sauce with a tablespoon of
butter and / or
cream for a few additional minutes till it thickens a bit.
Then
remove from the heat
and stir in the
cream, golden syrup,
butter and salt.
Remove from heat
and add pumpkin puree,
butter,
cream cheese
and brown sugar.
Cook without stirring until the caramel is dark toffee color, then
remove from heat
and carefully stir in
butter and heavy
cream.
Remove from the oven, garnish with
butter and a dab of sour
cream (both optional), a sprinkle of cumin, curry or chipotle
and a few of the sliced jalapenos.
tomato paste 1 cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced ginger 2 teaspoons minced garlic 2 green chilies, such as serranos, seeds
and stems
removed, minced 1 tablespoon red chile powder 2 teaspoons ground cloves 8 green cardamoms Salt to taste 3 tablespoons
butter 2/3 cup
cream 1 teaspoons ground fenugreek 2 teaspoons minced ginger Honey to taste, if needed
Remove from heat
and stir in the
cream,
butter and orange peel.
Ingredients * 12 - 16 ounces macaroni shaped pasta 1 Tbsp unsalted
butter 1 Tbsp vegetable oil 1/4 cup onion, diced 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1/2 cup frozen spinach, excess moisture
removed and chopped (mine was pretty finely chopped) 1/2 cup frozen artichokes, thawed
and chopped 2 Tbsp flour 1 1/2 cup milk 1/3 cup
cream cheese 1 cup shredded Swiss cheese 1 cup shredded Mozzarella cheese 1/4 cup grated Parmesan cheese
-- Bring
cream,
butter, vanilla bean
and seeds,
and fleur de sel to a boil in a small saucepan, then
remove from heat
and set aside.
As soon as it starts to simmer,
remove from the heat
and pour the
cream over the chocolate chips
and peanut
butter.
Cool completely on the baking sheet before
removing from cookie sheet.COCONUT CARAMEL: Before you begin, make sure you have everything ready to go - the
cream and the
butter next to the pan, ready to put in.
Remove the pan from the heat
and whisk in pieces of
butter into
cream, until it's smooth
and homogenous.
Begin by sauteing some onions
and garlic with
butter in a skillet until caramelized,
remove from pan
and set aside, now make a roux in same pan, meaning melt
butter, when melted add a little bit of flour or arrow - root so that is becomes like a paste, then add in heavy
cream, stir to incorporate, add back in the onions
and garlic, then add in shredded cheese, stir to melt it.
Remove the pan from the heat
and add 1/3 of warm heavy
cream and butter to the pan.
Remove the pan from the heat
and stir in the
cream and cashew
butter.
Remove from heat; stir in whipping
cream and butter.
(As if you where gently whisking) Until they start to curdle, add the second tablespoon of
butter keep stirring,
remove from heat
and add a small splash of the heavy
cream (keep stirring) place them back into the heat, for about 6 - 8 seconds,
and transfer them into a warm ramekin or ceramic dish.
ingredients BISCUITS: 2
and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6 tablespoons unsalted
butter (chilled) 1
and 1/4 cups buttermilk SAUSAGE GRAVY: 1 tablespoon olive oil 1 pound sage breakfast sausage (casing
removed) 1 small onion (peeled
and small diced) 2
and 1/2 tablespoons all purpose flour 2 cups chicken stock 3/4 cup heavy
cream 1/4 teaspoon chili flakes (plus more to taste) 3 scallions (root ends
removed, thinly sliced) 1/3 cup parsley (finely chopped) Kosher salt
and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons unsalted
butter (melted)
Remove pan from heat
and stir in
butter and cream.
Combine remaining 1/2 cup
cream and butter in small saucepan
and stir over medium heat until
butter melts;
remove from heat.
Ingredients: 6 bone - in chicken breast halves, skin
removed (you could substitute chicken pieces of any kind) 1 tablespoon vegetable oil 2 cups sliced fresh mushrooms 1 medium onion, halved
and sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed
cream of chicken soup
and condensed
cream of mushroom soup OR skip the condensed soup
and make a quick
cream sauce from 1/2 cup
butter, 1/2 cup flour,
and 1 1/2 cups milk.
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white
and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2
and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends
removed, thinly sliced) 1/2 cup heavy
cream 1 lemon (zested) Kosher salt
and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt
and freshly ground black pepper (to taste) 2 tablespoons unsalted
butter
8 Ounces Organic Bacon 3 Tablespoons
Butter 2 Tablespoons Minced Garlic 2 Tablespoons Thinly Sliced Chives 1 Pound Cleaned Shrimp (I prefer the larger 16 - 20 size
and shells
removed for easy eating) 1 Cup
Cream 4 Ounces
Cream Cheese (cut in small cubes) 4 Tablespoons Grated Parmesan 1 Teaspoon Salt 1 Pound Fresh Green Zucchini (spiralized)
1 tablespoon
butter 1 tablespoon olive oil 1/2 cup finely chopped shallots 2 green New Mexico chiles, stems
and seeds
removed, finely diced 1/3 cup cognac 1 cup heavy
cream 1 tablespoon water - packed green peppercorns, drained
1 tablespoon olive oil 4 tablespoons
butter or margarine 4 boneless steaks, cut 1 - inch thick 1/4 cup minced onions 3 jalapeño chiles, stems
and seeds
removed, minced 1/2 cup red wine 1 tablespoon coarsely ground black pepper 1 1/2 cups beef stock 1/3 cup heavy
cream 3 jalapeño chiles, stems
and seeds
removed, cut in thin strips 2 tablespoons chopped fresh cilantro
ingredients TACO MEAT: 1 tablespoon chili powder 1
and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt
and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups cheddar cheese (freshly grated) 2 cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted
butter (plus extra, if needed) store - bought salsa (to serve) sour
cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root
removed, finely shredded, to serve) Kosher salt
and freshly ground pepper (to taste)
A now required dish at the holidays is a version of sweet potato casserole with most of the
butter and all of the
cream removed from the recipe.
2 tablespoons
butter 1 medium onion, diced 1/2 cup chopped celery 1 clove garlic, minced 4 cups chicken stock 1 cup coconut milk (not sweetened coconut
cream) 1/2 pound smoked ham, diced, or 1 small ham hock 2 1/2 cups washed, coarsely chopped, firmly packed callaloo (dasheen), or substitute spinach leaves 1 cup sliced okra 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 1 Congo pepper (habanero), seeds
and stem
removed, minced 1 pound cooked crabmeat, chopped 1 tablespoon
butter (optional) Salt to taste
3 tablespoons vegetable oil 3/4 cup sugar (white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute black - eyed peas 2 cups rice (not instant) 3 cups water 1 cup coconut milk (not sweetened coconut
cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds
and stems
removed, minced 1/4 cup ketchup 3 tablespoons
butter
2 TBSP
butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled *
and sliced in half with stems
removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy
cream
Remove half of the banana
cream from the food processor to a separate bowl
and store in freezer while you make the peanut
butter flavour.
If you
remove the arborio rice,
butter,
cream and Parmesan, is what you're left with risotto?
The truth is that it's almost always either the lactose or the casein that people are sensitive to,
and butter or
cream has nothing more than traces of either since
butter and cream is solely the fat portion of dairy while the lactose
and casein have mostly been
removed when the fat is skimmed off the milk.
As soon as the caramel is ready,
remove it from the heat
and gently whisk in the heavy
cream and butter.
Ingredients 8 tablespoons (1 stick)
butter 2 large onions, finely diced 4 celery stalks, finely diced Salt
and pepper 4 tart apples, peeled, cored,
and coarsely chopped 1/2 pound turkey or chicken livers, chopped 1 tablespoon chopped sage 2 teaspoons chopped thyme 10 cups cubed day - old bread (crusts
removed), in 3 / 4 - inch pieces 1 cup turkey broth 1/2 cup heavy
cream 2 eggs