Sentences with phrase «cup of cream»

Just made a half batch of these (only had 1/2 cup of cream in fridge).

Warm one cup of the cream with the cocoa powder in a medium sauce pan.

Repeat with the remaining 1/2 cup of cream of coconut on the second cake.

Stir the melted chocolate into the reserved 1/2 cup of cream cheese filling.

The recipe uses just a half cup of cream for the entire dish, so it shouldn't be too much of a strain on your diet.

Keep aside 1 cup of the cream for decorating.

Adding one cup of the cream mixture at a time to the peanut butter mixture, whisk together until all ingredients are combined.

Stir in 1/2 cup of cream until mixed thoroughly; remove from heat.

Once sugar is melted, remove from heat and stir in remaining cup of cream, milk and vanilla.

For this recipe I kept my coconut milk can in the fridge for a few days (almost a week) and I got 1 cup of cream from just one can.

In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds.

To finish the soup, stir in the one cup of cream if desired.

One of the gallons we purchased had a full 6 cups of cream on top!

Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

I was able to place about 1/2 cup of cake batter and 1/4 cup of cream cheese layer in each pan.

There are no cans of soup or cups of cream in this casserole.

Slowly pour in about 1/4 cup of the cream mixture, whisking constantly.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks.

Add the vanilla bean to the bowl and stir in the remaining cup of cream and the vanilla extract.

The amount of cream may vary in each can, but I was able to scoop just slightly less than one cup of cream from this particular can.

I have poured my heart and soul and dozens of cups of cream into La Pêche Fraîche.

Then whisk in 1 cup of cream whipped.

Frozen corn, however, is usually not quite as sweet and it is only 1 1/4 teaspoons of sugar per cup of creamed corn.

Being Sunday in Geneva, shops were closed, so I used the cream cheese I had and replaced the 1/2 cup of cream necessary with 1/2 cup unsweetened, natural yogurt.

I played with the ganache a bit: 1 1/2 cups of cream rather than 2, used bittersweet chocolate instead of milk, and only added a touch of butter and corn syrup rather than the recommended dose (and melted the chocolate in the microwave instead of the double - broiler method).

I used 1 / 3rd cup of cream and 1 cup of 2 % milk, 1 tsp thyme and 1 tsp of tarragon, 2 garlic cloves minced in the small saucepan.

Fill each ice pop mold with 2 cups of cream base, 3⁄4 - inch to the top of the ice pop mold fill line.

With the food processor running, immediately pour 1 cup of the cream through the feed tube and process just until the ingredients are moistened.

Chopped clams, aromatic vegetables and creamy potatoes blended with low - fat milk and just a half cup of cream gives this chunky New England - style clam chowder plenty of rich body.

Take in the views of the Breckenridge Ski Resort while feasting on a delectable cup of Cream of Tomato Basil soup along with the signature Blue River Burger smothered in blue cheese and applewood smoked bacon.

You can try 1/2 cup of creamed coconut milk and see how it works.

Pour the remaining 1 cup of cream into the bowl and set a fine mesh strainer over top.

Spread 1/4 cup of cream cheese mixture on top of provolone cheese almost to the edge of tortilla.

Hi Christine, You can replace with whipped cream (I would whip 2 cups of cream for the topping).

Place the remaining cup of cream in a medium bowl, and place a strainer on top.

Step 11: The next day when ready to serve, whip 1 cup of cream with 1 T. sugar and 1/2 tsp.

Whisking constantly, slowly pour in about a half cup of the cream mixture to temper the yolks.

Pour the half cup of cream and egg in a small dish and beat with a fork.

Using a food processor, grind the basil leaves, sugar, and 1 cup of cream until the basil leaves are ground as finely as possible.

Stir in remaining cup of cream.

As a general rule, Claire Saffitz, associate food editor, says to start with one tablespoon of sugar per cup of cream and increase to two for a sweeter whipped cream.

There, Jahshan was served a cup of cream of Earl Grey tea.

Just a cup of cream whipped to soft peaks.

Add about 1/2 cup of the cream to the custard and whisk to combine.

Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream.

-LSB-...] was a serving of my crustless cauliflower quiche and a cup of my cream of zucchini soup.

I use 1 1/2 teaspoons of gelatin to 4 cups of cream, or a mix of cream and buttermilk, yogurt, creme fraiche, or sour cream.