Sentences with phrase «cups of cream in»

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

To make filling: Place 1/2 cup of the cream in a microwaveable bowl with the 12 ounces of chocolate.

I know there is already 1/2 cup of cream in the recipe....

OR: Scald a cup of cream in the leftover figgy butter drippings, let reduce a little, mash a couple of macerated figs from your jar into the cream, and serve the thickened cream over a small dish of brandy marinated figs, alongside a half - inch slice of fresh homemade pound cake served with a smear of crème Anglaise.

Not exact matches

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.

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.

The only constant is the free issue of custard cream cookies, which we call biscuits, along with the tea, which is now less brown than it was, and is served in paper cups rather than china.

● 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.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

Combine yeast, cream cheese, 1/4 cup of water and about 1/2 cup of flour in the bowl of an electric mixer (paddle attachment is best).

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

1 avocado cubed, 1 garlic clove, 1/2 of a limes juice, 1/4 tsp of salt and pepper, 1 cup of sour cream - combine in a food processor until creamy).

To do this dump chicken gravy mix, a can of cream of chicken soup, minced onion flakes, garlic powder, two cups water, salt and pepper in the bowl of your slow cooker.

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.

When making this cookie does a half a cup of butter go in with the cookie dough recipe or do you share some of that butter with the cream cheese frosting

1 Cup Coconut Cream (put can of cream / milk in the fridge overnight and scoop off the thickened cCream (put can of cream / milk in the fridge overnight and scoop off the thickened ccream / milk in the fridge overnight and scoop off the thickened creamcream)

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.

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

Beat the cream cheese and remaining 300g cups sugar until creamy in the bowl of a standing mixer or using a hand mixer.

I added about a quarter cup of almond milk cream cheese by Kite and about 5 packets of Stevia in the Raw - Simply Delish!

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.

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 Chipotle Cream: -2 large chipotle peppers in adobo sauce, finely chopped, plus 3 tablespoons of adobo sauce -1 garlic clove, minced -1 / 2 cup of sour cream -1 / 3 cup ofCream: -2 large chipotle peppers in adobo sauce, finely chopped, plus 3 tablespoons of adobo sauce -1 garlic clove, minced -1 / 2 cup of sour cream -1 / 3 cup ofcream -1 / 3 cup of mayo

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.

Mix together buttermilk, one cup of cream, and sugar in a small saucepan over medium heat.

When completely melted, whisk in the 1/4 cup of cream and the coffee / sugar mixture.

We've tried two different types of cream, one super thick that almost mounds in the cup when you pour it, and the other is regular grocery store heavy whipping cream.

Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.

Once the entire mixture begins to bubble, remove from the heat and stir in 1/4 cup of the heavy cream.

1) 450g of self - raising flour 2) 150g of butter, cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of cheese in slices, cut into small squares 7) 200g of ham in slices, cut into small squares 8) 300g of cream cheese 9) 1 cup of chopped fresh chives

I cut back on 1/2 cup and used xilitoyl in place of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing!

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

In a large bowl, beat 1/4 cup of the dulce de leche with the cream cheese until smooth.

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.

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).

Beat in 1/4 cup of the confectioners» sugar and whip until the cream holds medium - firm peaks.

Or, eat it at home, on a plate, in your kitchen, with a hot cup of tea and a scoop of cold vanilla ice cream.

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 cut the recipe in half, due to my small ice cream maker and only having 1 cup of mascarpone.

In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar.

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

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

* Just squeeze between paper towel to drain, I wound up with about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat coconut milk or you can purchase canned coconut cream

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.

But sometimes I make a slight change to lighten it up (using one cup of ricotta cheese to replace 8 ounces of the cream cheese in my recipe).

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutesIn the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutesin color and fluffy (1 - 2 minutes).

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 fluffIn 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 fluffin 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.

Used Healthy Request Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar chCream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar chcream of potato; added bacon bits; used 2 cups of sharp cheddar cheese.