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.
Not exact matches
Later that evening Smith relaxes by the backyard pool, eating ice
cream from a plastic
cup while two
of his older children splash each other and play games as the sky darkens.
Food is either prepared in advance or purchased ready to sell — like ice -
cream pops or
cups of Italian ices — and stored, and then either heated up or pulled
from the freezer.
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.
Ingredients Pasta Dough (Recipe
from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon
of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2
cup (250 ml)
of heavy
cream - salt & pepper to taste - 1
cup (128g)
of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy
cream 2/3
cup (75g) parmesan cheese, finely grated
Buttermilk and Lemon Thyme Ice
Cream adapted
from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2
cups half and half big bunch
of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4
cup plus 2 tablespoons sugar pinch
of salt 9 egg yolks 1
cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew
cream: 1/2
cup of cashews, soaked for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved
from the cashew
cream METHOD Make the cashew
cream:
Once the entire mixture begins to bubble, remove
from the heat and stir in 1/4
cup of the heavy
cream.
I used a small can, chilled drained
of any water, or 1/2
cup coconut
cream (thick part)
from a 13.6 oz can full fat coconut milk
Chocolate stout cake slightly adapted
from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch
of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
Choose
from hazelnut, vanilla, pecan caramel, dulce de leche, Irish
cream, Mexican cocoa, or unsweetened for a next - level
cup of joe.
:) Linguine with porcini and vegetable bolognese slightly adapted
from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour
cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water for 10 minutes.
I changed a few things: I used 1/2
cup heavy
cream instead
of half and half, and I used 1-1/4
cup vege stock (reconstituted
from cubes) instead
of 2
cups that the recipe called for.
1 15 - ounce can
of white cannelini or navy beans, drained and rinsed 1 small jar roasted red peppers, or about 1
cup, drained 3 ounces
cream cheese, softened 1 clove garlic, minced Juice
from half a lemon Salt and pepper to taste
ingredients: for the possets: 2
cups heavy (double)
cream 1/2
cup (100 grams) sugar 1/4
cup (
from 1/2 a grapefruit) grapefruit juice drop
of red food coloring, if desired
Remove
from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2
cup of cream (or cashew milk) and 1/2
cup of grated Parmesan cheese until smooth.
3 bananas 1 tin
of sweetened condensed milk 2
cups whipping
cream 1 package
of digestive biscuits or graham crackers1 stick
of butter 1 tsp vanilla 1 small bar
of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely
from scratch just for you.
Gingerbread caramels adapted
from Pure Dessert, flavor idea
from here 3/4
cup corn syrup 1/4
cup molasses 2
cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2
cups (480 ml) heavy
cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
Jam buns
from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy
cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the milk in a large bowl and mix to combine.
Raspberry trifle cupcakes
from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch
of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy
cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick)
cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy
cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Ingredients: -3 peppers -1 / 2 can
cream of chicken (original recipe called for
cream of mushroom, but I already had an open can
of cream of chicken
from the chicken bake)-2
cups frozen veggies, diced / thawed - half a can
of black beans -1
cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper - slices
of pepper jack cheese, quartered
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.
Bill's cherry tart
from Holiday Pastry: 1/2
cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3
cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4
cups (175g) all purpose flour pinch
of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy
cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
I especially love summer strawberries when they're swimming in sweet
cream... which was usually served in a styrofoam
cup from a street vendor at a soccer game... and um, they may have been loaded with extra sugar, dairy -LCB-
of course -RCB-, and a few other mystery -LCB- but delicious -RCB- ingredients.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1
cup diced dried apricot (
from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped
cream, either dairy
cream or coconut
cream
I added 4
cups of chicken broth (either homemade or organic, free range
from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece
of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut
cream.
Ingredients: For the Salad: 4
cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed
from the cob 1 bunch scallions, diced 2 small red onions, diced 2
cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2
cup sour
cream southwest spice rub, however much you want juice
of one lime 1 chipotle chile (diced) & a couple spoons
of adobo sauce a couple small spoons
of mustard
Cinnamon Biscuits —
from Steph Biscuits: 2
cups flour 3 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon
cream of tartar 1/2
cup shortening 2/3
cup milk Filling: 3 tablespoons butter 3 tablespoons sugar 1 teaspoon ground cinnamon
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour
cream 1 teaspoon Adobo sauce
from can
of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Ingredients: 2
cups whole, raw, organic milk
from grass - fed cows 1
cup organic
cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks
from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch
of cinnamon and nutmeg OR pumpkin pie spice Dash
of unrefined sea salt
This beverage was named for Lady Curzon, Vicereine
of India
from 1899 to 1905, and consists
of one
cup of turtle consomme, one - half teaspoon
of curry powder, and
cream to taste.
3/4
cup canned coconut
cream * Pour off the liquid
from the can
of coconut milk.
White chocolate, lime and candied kumquat truffles based on a truffle recipe
from the gorgeous The Sweet Life: Desserts
from Chanterelle 1/3
cup (80 ml) heavy
cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place
cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
:D Mini blueberry pies with a lattice top slightly adapted
from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy
cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped
cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
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.
3 Tbs unsalted butter 2/3
cup packed brown sugar 2
cups half and half (I just couldn't bring myself to use heavy
cream when I knew I would eat a ton
of this ice
cream) 4 large egg yolks pinch
of kosher salt 2 tsp vanilla extract 1 1/2
cups whole milk 1/2
cup mini-chocolate chips — I used regular chips and a lot less (as you can tell
from the pics) but next time I will definitely use more
Scoop 1/2
cup of coconut
cream from the can
of coconut milk and put it into a small saucepan.
Milk Chocolate Ice
Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream with Reese Whoppers (Adapted Ice
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream Recipe
from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces
of milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
cream in a large, heatproof bowl and set over a saucepan
of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds
from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4
cup brown lentils 1/2
cup black lentils 1 14 - oz can
of diced tomatoes 1/4
cup quinoa 1/2
cup bulgur wheat avocado, cheddar, and / or sour
cream for serving
Chocolate ice
cream with macadamia brittle
from here and here Ice
cream: 2
cups (480 ml) heavy
cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1
cup (240 ml) whole milk 3/4
cup (150g) sugar pinch
of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1
cup (240 ml)
of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2
cup coconut
cream from a can
of coconut milk * (or heavy
cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
Cherry ice
cream with white chocolate
from here 1 1/2
cups pitted ripe sweet cherries (
from about 3/4 lb / 340g cherries) 3/4
cup (180 ml) milk 1 3/4
cups (420 ml) heavy
cream 1/2
cup (100g) sugar pinch
of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put cherries, milk, 1
cup (240 ml)
of the
cream, sugar, and salt into a medium saucepan.
My top refreshing eats included the below pictured smoothie bowl, which I made because I was craving ice
cream...... and then later in the day when I still actually wanted ice
cream, I got a
cup of deliciousness
from Sub Zero, an ice
cream maker that creates your dessert right in front
of you using liquid nitrogen: -LCB- Low - fat «Magnetic Mint» ice
cream cup -RCB- Yum.
I mixed the mousse using a
cup of coconut
cream from a refrigerated can
of coconut milk.
For the filling: ▪ 3 packages (8 ounces each)
cream cheese, at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch
of table salt ▪ 1 1/3
cups (9 3/8 ounces) granulated sugar ▪ 3/4
cup sour
cream, at room temperature ▪ Seeds scraped
from 3 large vanilla beans or 4 teaspoons pure vanilla extract or paste ▪ 4 large eggs, at room temperature
I had 1/2
cup of sweetened whipped
cream from a previous project.
A half
cup of dairy - free
cream cheese offers the same decadent texture you know and love
from mashed potatoes.
Make the pastry
cream: In a large pot, bring the milk, 1/3
cup of the sugar and the vanilla to a simmer, then remove
from the heat.
1 tablespoon
of coconut oil 3 tablespoons
of coconut
cream / the fat
from chilled coconut milk (See the recipe here) 2 - 3 tablespoons
of maple syrup (or another sweetener
of your choice) 2/3
cup of shredded coconut
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (
from canned chipotles in adobo), minced 2 1/2
cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2
cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour
cream (or vegan sour
cream) and chopped red onions, for garnish