I have poured my heart and soul and dozens of
cups of cream into La Pêche Fraîche.
Pour the remaining 1
cup of cream into the bowl and set a fine mesh strainer over top.
You won't believe how fast and easy it is to turn
a cup of cream into a batch of fresh and tasty homemade butter!
Mix half
a cup of the cream into the strawberry mix.
Not exact matches
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
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
Mix 3/4
of a
cup (6 fl oz)
of caramel
into the pastry
cream, taste, and add more as desired.
Peel back the plastic, and scoop 1 - 2
cups of Chocolate Peanut Butter
Cup ice
cream into the concave dome, pressing gently
into sides and bottom, forming about a 1 - inch layer.
Scoop about 2 - 3
cups of vanilla bean ice
cream into the lined bowl and press it against the sides and bottom, so that it is fairly even and about an inch or so thick.
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:
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)
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
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
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated
into florets 1 head cauliflower, washed and separated
into florets Salt and pepper to taste 1 can condensed
cream of mushroom soup (light version works too) 1
cup sour
cream (low - fat sour
cream or no - fat plain yogurt also work) 1/4
cup grated parmigiano reggiano cheese
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut
into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package)
cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2
cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1
cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Divide the whipped
cream and fold in about 3/4
cup into each bowl
of chocolate.
Layer the vanilla and chocolate ice
cream into layers in a jar or
cup and decorate with your choice
of toppings.
Place your
cream cheese, ranch and 1
cup of shredded cheese
into a stand mixer.
Ladle the champurrado
into cups, top with a dollop
of cream, a sprinkle
of chocolate shavings, and serve immediately.
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.
1 1/4
cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut
into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3
cup sour
cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4
cup half - n - half 3/4
cup heavy
cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4
cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 8 - ounce package
of cream cheese 1/2
cup sour
cream 1/4
cup mayonnaise 1 1/2
cups shredded Swiss cheese, divided 8 strips
of bacon, cooked and chopped
into small pieces OR 1/2
cup bacon bits (in original recipe) 1/4
cup onion, diced (not in original) Salt and pepper to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1
cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour
cream, as optional garnish
Also, you may or may not want to fold in 1/2
cup of banana foster
into the
cream cheese mixture.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2
cup) with the 2 tablespoons
of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb
into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour
Cream Drizzle, and garnishing with chopped walnuts, if desired.
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.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour
cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk
of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
They'd be great served with butter, jam, and a
cup of tea, but I decided to turn them
into shortcakes for dessert with the addition
of some fruit and whipped
cream.
Step 4: Pour 3/4
cup of heavy
cream into a medium bowl with a sieve over the top.
Put the
cream cheese and 1/4
cup of the preserves
into a food processor or medium bowl.
You can also pour it
into some lovely glass
cups after cooking, leave it set and then top it with a dollop
of sour
cream for a fancy cocktail treat.
Ingredients: - 6 inch medium zucchini cut
into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced
into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour
cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Place 1
cup (250 ml)
of the
cream into a large saucepan along with the milo, vanilla and salt.
For the Graham Cracker Ice
Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing
Cream Filling: 1/2 gallon
of softened vanilla ice
cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing
cream 2
cups of original graham cracker crumbs 1 & 1/2
cups mini marshmallows Directions: Make sure ice
cream is soft enough to stir and pour into a large mixing
cream is soft enough to stir and pour
into a large mixing bowl.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour
cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3
cup dry white wine 1/3
cup water 1/4
cup minced celery 1/4
cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4
cup fresh
cream 1 lemon, cut
into quarters, for garnish
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8
cups coconut milk (not sweetened coconut
cream) 3 1/2 pounds chuck roast, cut
into 1 - inch cubes Fresh basil leaves for garnish
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut
into thin slices 2 tomatoes, sliced 1 onion, sliced
into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4
cup sour
cream 1/4
cup unsweetened yogurt 1/2 teaspoon salt 1/4
cup cilantro or mint leaves for garnish
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1
cup sugar 1/2
cup fresh lemon juice zest
of two lemons, finely minced 1/2
cup butter cut
into small pieces For the Sour
Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon
Cream Pastry 3
cups all purpose flour 2
cups very cold butter 1 tsp salt 1
cup sour
cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon
cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
6 eggs, beaten 1
cup nonfat milk (or any milk /
cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit
of olive oil until softened) 6 spears asparagus, sliced
into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
Garnish each bowl with a sprinkling
of basic Gremolata just before serving, or stir 3 — 4 tablespoons
into 1/3 — 1/2
cup sour
cream, plain yogurt, crème fraîche, or a combination.
I let each layer chill for 30 minutes, during which time I whisk 1/3
cup sour
cream into the other half
of each clear layer's color, then pour the next layer over the back
of a large serving spoon, so it doesn't disturb the first layer.
zest
of 1 Meyer lemon 1/4
cup granulated sugar 2
cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut
into pieces 4 ounces (1/2 brick) full - fat brick - style
cream cheese, very cold, cut
into pieces 3/4
cup heavy
cream + more for brushing, very cold
Pour a couple
of tablespoons
of syrup
into a
cup, add a few scoops
of ice
cream, and pour the sparkling water over the top.
I used heavy whipping
cream, which turned that 1
cup of hot chocolate
into a delicious
cup of chocolate mouse after a day in the fridge.
Scoop 1/2
cup of coconut
cream from the can
of coconut milk and put it
into a small saucepan.
• 1 1/2 pounds new red potatoes • 1/4
cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken
into smaller pieces • Canola oil, for brushing • Sour
cream or creme fraiche, for serving (optional)
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.
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
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.