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.
Hi Christine, You can replace with whipped cream (I would whip 2
cups of cream for the topping).
If I substitute 2
cups of cream for the raw milk, do I heat the cream when I heat the milk?
We try to see them at least once a week and take them a puppucino (
cup of cream for your pups) thanks to Starbucks.
Not exact matches
For example, make it a point to eat at the dinner table instead
of in front
of the TV, or replace your nightly bowl
of ice
cream with a hot
cup of tea.
Tia Maria 1 shot
of espresso 2 tbsp
of whipped
cream 1/4
cup of sugar
for dipping
Generally, the prize
for cups of fresh juice, smoothies and similar products like frozen yogurt, ice
cream and confectioneries are affordable hence there is no need to employ any detailed strategies when it comes to pricing.
● Whip 1/2
cup of heavy
cream until stiff, then fold in 1/4
cup horseradish and use as a garnish
for cold ham or roast beef.
Yogurt
Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
Vanilla
Cream Filling 1 1/2
cups cashews — soaked
for 4 hours 1/2
cup meat
of fresh young Thai coconut 1/2
cup almond milk — homemade if possible seeds
of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy
cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon,
for dusting
Hi Marzia, thanks so much, I discovered that in order to substitute milk
for the
cream, instead
of 2/3
cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons butter melted (stir them together) and add in place
of the
cream.
Low Carb Strawberry Ice
Cream: 6.6 net carbs for each 1/2 cup serving (not including fresh strawberries — makes about 5 cups of ice c
Cream: 6.6 net carbs
for each 1/2
cup serving (not including fresh strawberries — makes about 5
cups of ice
creamcream)
I love coffee cake it is so good to make to have
for breakfast or brunch to have with that
cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour
Cream Coffee Cake that is such fun and is delicious to make
You will need 3/4
cup (180 ml / grams)
of the roasted strawberries
for the ice
cream.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more
for on top] 2 tbsp • heavy
cream 1 tbsp • butter [
for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste • salt and pepper
For the icing though I used my favorite: 1
cup of powdered sugar, 2 - 3 tablespoons heavy
cream, 1/4 teaspoon vanilla, and a pinch
of salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour
cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch
of salt
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 he
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 he
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 he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
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
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch
of salt
for the vanilla bean custard: 1
cup heavy
cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch
of kosher salt 1 tablespoon corn syrup, optional 1
cup heavy
cream
If you don't have time
for that, cover them with boiling water and let them sit
for 30 minutes before draining and adding to a blender with 1/2
cup of water and pureeing until you have a smooth
cream.
I used brandy
for lack
of bourbon, added 1/8
cup of freshly ground arabica Columbian coffee beans and 1/2
cup of sour
cream.
for the meringue mushrooms: 3 egg whites small pinch
cream of tartar 3/4
cup (300 grams) sugar pinch
of salt 1/4
cup (60 mL) water cocoa powder,
for dusting
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:
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine Sauce 1/2
cup candied walnuts 6 oz good quality brie 2 tablespoons heavy
cream or half and half
Using a standard - sized ice
cream scoop, measuring about 1/3
of a
cup, scoop six mounds
of dough onto the baking sheet, making sure to leave room
for them to spread out.
I can carry your dog
for you anytime you want if I can have a
cup of this Ice
cream.
Of course, adding a scoop of ice cream will sweeten it right up, but I think it's asking for a dollop of lemon curd and a cup of hot te
Of course, adding a scoop
of ice cream will sweeten it right up, but I think it's asking for a dollop of lemon curd and a cup of hot te
of ice
cream will sweeten it right up, but I think it's asking
for a dollop
of lemon curd and a cup of hot te
of lemon curd and a
cup of hot te
of hot tea.
For the Cheesecake: 2 8oz bricks
of FULL FAT
cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs
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).
I made this
for the 4th
of July — I bought individual vanilla ice
cream cups & handed a bowl
of the apple pie & one
of the
cups to everyone.
For the Cookie Base 1/2
cup unsalted butter, at room temperature 3/4
cup sugar 1 egg 1 1/3
cup flour 1/2 tsp baking soda Pinch
of salt 1 tsp
cream of tartar 1/4 tsp fresh ground nutmeg (optional)
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
Once the chocolate mixture has set up, place it and an extra half
cup of coconut
cream in your blender, blend it, and refrigerate
for half an hour.
For the topping, I whipped up 2 pints
of heavy
cream with a 1/4
cup of powdered sugar and 1/4
cup of a Japanese peach yogurt drink.
In the bowl
of a stand mixer or in a large bowl with a hand held mixer,
cream together butter and remaining 1 1/3
cup sugar
for about 3 minutes on high speed until light and fluffy.
Okay, I know it doesn't sound possible, but the Waffle
of Insane Greatness is even Insanely Greater with a
cup of cream subbed
for the milk / buttermilk.
While you're there, you can check out some
of the other great appliances they have on their site Here are the cool features
of the cooker - 4 - 20
cup cooked rice capacity — 2 - 10
cup uncooked rice capacity With rice rinser / steam basket Great
for oatmeal, grits, and
cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties
of white rice, including short - and long - grain rice Quick rice: great
for preparing rice in a hurry Whole grain:
for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare
for cooking up to 15 hours in advance Heat / simmer: use this function
for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great
for oatmeal, grits, and
cream of wheat
Beat 3
cups of cold heavy
cream on high
for 2 - 3 minutes until medium to stiff peaks form.
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple
of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour
cream (or another 1/2
cup nondairy milk, but I prefer sour
cream)
It was Winter White Vegetables Baked in
Cream, and while it was delicious the two cups of heavy cream made me a little wary of making gratins for a weeknight
Cream, and while it was delicious the two
cups of heavy
cream made me a little wary of making gratins for a weeknight
cream made me a little wary
of making gratins
for a weeknight meal.
Herb & Garlic
Cream «Cheese»: 1 1/2
cups cashews, soaked in water
for 4 hours then drained 1 small to medium clove
of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp salt 1 tbsp water as needed to blend
For three
cups of milk and a
cup of cream, I was usually left with only a
cup of ricotta.
Choose from hazelnut, vanilla, pecan caramel, dulce de leche, Irish
cream, Mexican cocoa, or unsweetened
for a next - level
cup of joe.
For the Macarons: 1
cup Confectioners» Sugar 3/4
cup Almond Flour 2 large Egg Whites, at room temperature Pinch
of Cream of Tartar 1/4
cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)
:) 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.
mango berry nice
cream serves 2 250 ml / 1
cup frozen mango 125 ml / 0.5
cup frozen raspberries 125 ml / 0.5
cup frozen blueberries a handful
of brazil nuts, roughly chopped (
for garnish, optional) a handful
of frozen berries (
for garnish, optional)