Not exact matches
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour
cream 6 ounces cheddar
cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
CREAM CHEESE FROSTING4 ounces cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and b
CHEESE FROSTING4 ounces
cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and b
cheese2 tablespoon
butter, at room temperature1
and 1/2
cups confectioners» sugar1 / 4
cup whole milk or heavy
cream1 teaspoon vanilla extractCombine
cream cheese and b
cheese and butter.
While the cake is cooling, beat the
cream cheese, 1
cup powdered sugar,
butter, vanilla extract
and cinnamon in small bowl until smooth.
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled
and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2
cup heavy
cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
Add the corn, 1
cup of cheddar,
cream cheese, broth, seasonings,
butter, milk,
and whipping
cream to the pot.
1
cup flour 1/2 tsp salt 1/2
cup fresh Parmesan
cheese, grated 4 slices bacon, cooked
and finely crumbled 4 tbsps unsalted
butter 1/4
cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan
cheese)
FOR
CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
CHEESE SAUCE
AND MACARONI 3 tablespoons unsalted
butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4
cup whole milk 3/4
cup heavy
cream 4
cups grated extra-sharp cheddar
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
Basil
and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1
cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon
cream of tartar 2 tablespoons sugar 1
cup grated parmesan
cheese, plus more for sprinkling Position a rack in the lower third of an oven
and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
Typical Ingredients: 3 tablespoons
butter, 8 ounces
cream cheese, 4 ounces confectioners sugar
and chocolate wafer cookies (or Oreo cookie crust), 2 1/2
cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2
cups heavy whipping
cream, 1/4
cup white sugar
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch,
and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted
and cooled Small pinch of salt 2 1/2
cups heavy
cream 1 1/4
cups confectioners» sugar, sifted 12 ounces
cream cheese, at room temperature 1 1/2
cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
for the glaze, i add 6tbsp
butter to the
cream cheese and cut the sugar to 1/2
cup and whip in a stand mixer for 10minutes.
Frosting: (measurements are approximate) 3 tablespoons vegan
cream cheese, at room temperature 3 tablespoons vegan
butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1
cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon
and add more until desired creaminess is achieved)
So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds diced potatoes, 2
cups sour
cream, 3
cups of cheddar
cheese, 1 can
cream of chix soup, 1/2 pound of
butter and some cornflakes.
In the slow cooker, combine the
butter, 2
cups of the shredded Cheddar, the Fontina, the White Cheddar
cheeses, the eggs,
and the sour
cream together.
3 pounds fresh spinach 3 1/2 to 4 1/2 tablespoons unsalted
butter Salt
and pepper 1 1/2 tablespoons flour 1
cup stock (your choice; Julia recommends beef) or
cream (I used stock; it doesn't * need *
cream) 3/4
cup grated Swiss
cheese 2 tablespoons fine, dry breadcrumbs
1/2 recipe
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole
and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4
cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2
cup full - fat sour
creamcream
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted) Filling: 3 - 8 oz pkgs
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice
cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/2 C. hot fudge ice
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs
and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature
cream cheese and butter (around 6 tablespoons),
and then as much caramel as I thought tasted good (maybe 1/2
cup), a sprinkle of salt,
and around 3
cups of powdered sugar until I realized adding more sugar was not going to help the runniness.
To the potato flesh add sour
cream,
butter, salt, pepper, 1/2
cup cheese, jalapeno pepper, 1/2 the green onions,
and milk (start adding 1/2
cup of milk but you may not need to add it all depending on the consistency you want).
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3
cup sour
cream, plus more for serving 1 heaping
cup shredded sharp cheddar
cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt
and black pepper, to taste 3
cups mashed potatoes Instructions Preheat oven to 400 degrees F.
Butter 8 - 9 of the wells...
In a bowl, beat together the peanut
butter,
cream cheese,
and 2/3
cup of the powdered sugar until smooth.
Using a handheld or electric mixer, combine the potatoes,
cream cheese, 1/2
cup half
and half,
and the
butter and mix until combined.
But, then I'm knocked back down to earth
and because I am only human, temptation takes over my body
and sometimes I just want some freaking
cream cheese, or a jar of peanut
butter, or a Reese's Peanut Butte
butter, or a Reese's Peanut
ButterButter cup.
Ingredients: 4 tablespoons (1/2 stick)
butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt
and ground pepper to taste / 1 pint heavy
cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2
cup grated Parmesan
cheese, with more for table.
Since the filing was a little bit soft from the vegan
cream cheese (it's oozier at room temp than regular
cream cheese), I added a heaping tablespoon more peanut
butter and a little more than a
cup more powdered sugar
and that did the trick for me!
Because it was last - second I didn't have all the ingredients, like
cream cheese, so for the 1/2
cup cream cheese I substituted 1/4
cup yogurt
and 1/4
butter (same thing as
cream cheese, right??).
Lemon - poppy seed cake with vanilla -
cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3
cups (420g) cake flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted
butter, room temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4
cups (300 ml) buttermilk 5 egg whites 1/3
cup (80 ml) water Vanilla
cream cheese frosting: 2 vanilla beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz)
cream cheese, room temperature 1
cup (226g / 2 sticks) unsalted
butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Let's start baking... Ooey - Gooey Chocolate Peanut
Butter Cookie Dumplings Ingredients: 1
cup (8oz)
cream cheese, softened 1 1/2
cups Oreo crumbs 1
cup Nutter
Butter cookie crumbs 1 tsp pure vanilla extract 3/4
cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying Garnishes: Powdered sugar
and chocolate ganache Directions: 1.
To the potato flesh add sour
cream,
butter, salt, pepper, 1/2
cup cheese, 1/2 the green onions,
and milk (start adding 1/2
cup of milk but you may not need to add it all depending on the consistency you want.
Using an electric mixer, beat
cream cheese and 1/4
cup butter together.
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
ingredients ROASTED CHICKEN
AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND PIMENTO MAC
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted
butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2
cup all - purpose flour 5
cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2
and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2
cups sharp cheddar
cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 2
and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2
cups monterey jack
cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 1/2
cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (softened) 1
cup pimentos (drained, finely chopped) 3
cups roasted chicken (shredded) 2
cups butter crackers (crushed) Kosher salt
and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
ingredients CAKE BARS: 1
and 3/4
cups all - purpose flour 3/4
cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1
and 1/2
cups granulated sugar 1/2
cup brown sugar 1
cup sour
cream 1/3
cup water 2 teaspoons vanilla extract 1/2
cup vegetable oil 3 large eggs cooking spray FILLING: 3/4
cup milk (chilled) 2 tablespoons cornstarch 1/2
cup unsalted
butter (softened) 1/2
cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1
cup unsalted
butter (softened) 1 (8 - ounce) package
cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3
cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water
and sugar in small saucepan over medium heat until sugar dissolves.
9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4
cup sugar 6 tablespoons unsalted
butter, melted 8 ounces bar
cream cheese, room temperature 1/2 teaspoon pure vanilla extract 3/4
cup heavy
cream 1 pound fresh sweet cherries, such as Bing, pitted
and halved 1 tablespoon seedless raspberry jam
salt 1/4
cup (1/2 stick) cold unsalted
butter, cut into tiny pieces 3
cups sharp Cheddar
cheese, grated 1/4
cup pickled jalapenos, drained
and chopped (or more to taste) 2
cups sour
cream
In a medium bowl, beat
cream cheese, peanut
butter, 1/4
cup white sugar, 1 egg,
and milk until smooth.
Take off stove
and add 1
cup cream cheese, 1/4
cup creamy natural peanut
butter,
and 1 tsp vanilla.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons
butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2
cups heavy
cream [I used half
and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan
cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
For this Reese's peanut
butter dip mix in 1/2
cup peanut
butter with the
cream cheese and butter.
Ingredients: 1 3/4
cups crushed chocolate wafer cookies 1/2
cup granulated sugar - divided use 1/3
cup butter, melted 3 (8 - ounce) packages
cream cheese, softened 1 teaspoon vanilla extract 1
cup whipping
cream or half -
and - half 4 large eggs 6 teaspoons instant coffee 1/4
cup all - purpose flour 3/4
cup white chocolate chips 1 (16 - ounce) container sour
cream, room temperature cocoa powder for dusting (optional)
Ingredients 2
cups Oreo crumbs 1/2 stick unsalted
butter, melted 16 ounces
cream cheese, at room temperature 2 eggs, at room temperature 1/2
cup granulated sugar 1/4
cup + 1 tablespoon heavy
cream 1 vanilla bean, halved
and seeds scraped (or 1 tsp vanilla extract) 1/3
cup Nutella Method Preheat oven to 325 degrees F.
At the very end I add in another 1/2
cup of milk or
cream, a couple tablespoons of
butter and a good amount of tangy goat
cheese.
Step 4: In a large bowl, beat
cream cheese and 1/3
cup of peanut
butter with electric mixer until smooth.
Coconut Ginger Chowder Confetti Cookies Cookies «n»
Cream Ice
Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green
and Spring Onion Risotto Dark Chocolate Peanut
Butter Ice
Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef
and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks
and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with
Cheeses Honey
Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous
and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale
and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango
and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut
Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers
and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto
Cream and Chocolate Sauce Pupusas!
Ingredients 2/3
cup butter or margarine 2/3
cup all - purpose flour 7
cups milk 4 large baking potatoes, baked, peeled an cubed (about 4
cups) 4 green onions, sliced (Or one diced
and sautéed onion) 12 bacon strips, cooked
and crumbled 1 1/4
cups shredded cheddar
cheese 1
cup (8 ounces) sour
cream 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning Garlic powder Onion powder
2 sticks (8 ounces) salted
butter, at room temperature 4 ounces
cream cheese, at room temperature 1/2
cup sour
cream 5 tablespoon sugar 1 3/4
cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1
cup pecans (about 4 ounces), coarsely chopped 1/3
cup dried currants (soaked in water or spirits if very dry; drained
and dried) 1 1/2 teaspoons cinnamon 1/2
cup plus 2 tablespoons apricot preserves, strained
Ingredients: 1 1/2
cups graham cracker crumbs 3 tablespoons granulated sugar 1/3
cup butter, melted 3 (8 - ounce) packages
cream cheese, softened 1
cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 (21 - ounce) can blueberry pie filling Procedures: Combine graham cracker crumbs, 3 tablespoons sugar,
and melted
butter in a medium bowl.
When I was checking recipes for Alfredo sauce, every recipe I read used 100 gm of
butter and 500 ml of
cream along with 2
cups of
cheese.
butter 1 diced tomato 3 garlic cloves minced 1 pint heavy whipping
cream 1 — 1 1/2
cups (or more) grated parmesan or romano
cheese Melt
butter in saucepan, add garlic
and chopped tomato.