Remove them from the oven and top them with
more cream sauce and the roasted salsa (of your choice).
Not exact matches
Sounds great especially with the idea of whipped
cream and chocolate
sauce!!!! Is there
more of this in the freezer too?
I love the green
sauce even
more than the red when chicken and sour
cream are involved.
If serving vegan, skip cheese and add
more cashew
cream sauce.
This lightened up gluten free Alfredo
sauce is, indeed, a finished work — but calling it Alfredo
sauce may be misleading as it's made with
more than just the usual butter,
cream and Parm.
Make sure to reserve some pasta water as you will DEFINITELY need it to add to the
cream sauce for chicken to make it less thick and
more smooth:
Add
sauce and pasta and toss (add
more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multiplied)
To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped
cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and
sauce, a little
more whipped
cream, another 1/2 C meringue pieces, and
more rhubarb.
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.
...
more tomatoes, sour
cream, yogurt... The pasta has absorbed a lot of the
sauce.
Not just smoothies and soups but
sauces, nut milks, dough, ice
cream and
more.
Those sundaes look so so so good — I wish I had memories of eating ice
cream in Switzerland but this sundae actually makes me think of McDonald's ice
cream with chocolate
sauce when I was little — never have them these days but I remember the thick chocolate
sauce very fondly and your
sauce makes me think of it — I am sure it is far superior and probably just the thing for me now that my tastebuds are
more sophisticated.
You can add
more caramel
sauce or whipped
cream to individual pieces, if desired.
I like mine topped with a big scoop of vanilla ice
cream and a little
more caramel
sauce.
and it is probably a bit
more runny than the version with
cream, but still gorgeous
sauce.
However, the cool
cream helps to arrest the cooking of the
sauce giving you
more control in case you did not stop heating in time.
The beef, spinach and cheese mixture is stuffed in between a flour tortilla, baked and then topped off with a super easy homemade tzatziki
sauce as a sort of healthier,
more flavorful alternative to sour
cream.
Next time I might try a little
more liquid and possibly a splash of
cream to give a creamy
sauce.
Celebrate the Holiday with Freshly Whipped
Cream, Luscious Chocolate
Sauce, and Crisp Fritters Made with Clover Organic Dairy Products #CheerstoTraditions #spon Sponsored By Clover SonomaRead
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If you need to loosen up the
sauce or make it
more liquidy add some pasta water or
more cream.
Then add the
cream and simmer until the
sauce is thick and bubbly, about 7 - 8
more minutes.
Filed Under: Apps, Snacks, & Tailgating, Fish & Seafood, Happy New Year Tagged With: appetizer, butter, chives, Chocolate Chocolate and
More, crab,
cream cheese, garlic, hot
sauce, mushrooms, parmesan, savory, snack, stuffed, stuffed mushrooms
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
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.
And if you don't have a high - powered blender (since they certainly cost
more than $ 25), you can use this with cashew
cream / cashew
sauces to get out any cashew bits that didn't blend all the way.
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus
more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus
more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot
sauce 2 tablespoons Worcestershire
sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup
cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
Grilled sweet potato wedges with avocado
cream sauce for dipping are the perfect easy, healthy side dish to go with burgers, grilled chicken and
more!
For dessert
sauces, stirred custards, ice
cream, pudding, and the like, the question
more comes down to personal taste.
Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the
sauce pan / Purée until smooth and silky / Add a little
more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in
cream and a little
more butter before serving.
The second,
more sneaky, swap - some of the cheese and
cream that would usually be in a mac and cheese
sauce is replaced by pureed butternut squash, which maintains the creaminess without all the fat.
Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the
sauce pan / Purée until smooth and silky / Add a little
more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in
cream and a little
more butter before serving.
After all, this
sauce is a versatile fellow that replaces your typical sour
cream with something a tad
more stellar.
American breakfasts are predominantly sweet: yogurts with fruit
sauces and overnight oats with
more fruit
sauces and lattes with caramel syrup and whipped
cream and our secret household love, that flaky cereal with the dried strawberries, but most especially the
Pilgrim Hat Cookies by Celebrations 12 Sweet Potato Recipes for Thanksgiving by 3 Boys and a Dog Homemade Cranberry
Sauce Recipe by Six Sisters Stuff Thanksgiving Turkey Pancakes for Breakfast by Kitchen Fun with My 3 Sons Pumpkin Better Than... Cake by Something Swanky Thanksgiving Turkey Cupcakes Recipe by Six Sisters Stuff Pumpkin Lust Cake by Sweet Treats and
More Mini Pumpkin Pie by Make and Takes Pumpkin Roll by Take a Mega Bite Pumpkin Cookies with
Cream Cheese Icing by House of Hepworths Lollipop Turkey by Tippy Toes and Tantrums Turkey and Stuffing Casserole by Mess for Less Pumpkin Pie Cake by One Good Thing by Jillee Dinner Rolls with Gratitude Inside by One Good Thing by Jillee Turkey Snack Holders by Life with Moore Babies Little Hands That Cook With Books — Turkey Casserole by The Educator's Spin On It Pumpkin Tortilla Soup by Mama Miss Turkey Cookies by Life with Moore Babies A Turkey Snack by The Chirping Moms Pumpkin Flan by Feels Like Home Roasted Pumpkin Seeds by Feels Like Home
In the center I spread raspberry
sauce, then topped with whipped
cream and
more raspberries.
While I'm typically drawn the classic version of carbonara for quick I've - got - nothing - in - the - pantry dinners, I also like taking the base of the
sauce — egg yolks, cheese and
cream — and contorting it into something completely different and a little
more weekend or company - worthy.
You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy
cream (not half and half or milk) and stir until it thickens and eat it either as a
sauce on the side or make a little
more and make it a little thinner and use it as pasta
sauce.
I had some leftover Peanut Butter Caramel
Sauce, so I diluted it with a little
cream the next day (Since it had become much
more thicker by then) and heated it, poured it over some vanilla ice -
cream and made myself Brownie A La Mode — Heaven on a plate!
If you prefer a runnier peanut
sauce, add a little
more coconut
cream.
Cilantro Garlic
Sauce 1 1/4 Cup Plant Based Sour
Cream 1 1/2 Cup cilantro (1 - 2 bunches, add
more for storing cilantro flavor) 1/4 Cup like juice 1 1/3 Tbsp Minced garlic 1 Tsp minced ginger 1/4 tsp salt
(If you find the
sauce is too thick for your liking you may add
more cream) Turn heat off and add fresh spinach.
Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada
sauce, bake about 20 minutes and serve topped with
more Tofutti Better Than Sour
Cream and the garnish if your choice.
This softer,
more delicate cinnamon is commonly brewed as a tea or used to add subtle spice to mole
sauce, but my first inclination was to steep it with
cream and sugar and spin it into ice
cream.
Simple and easy to use, the Gourmia GKM9000 kitchen machine will: cook pasta, rice, vegetable dishes, soups, and
sauces; prepare herbs and vegetables; steam vegetables and fish; blend mayonnaise and
creams; puree baby food; chop fruits and vegetables; grind nuts; knead dough; whip
cream; grate vegetables, hard cheese, and chocolate; prepare smoothies or cocktails; crush ice; powder sugar; and
more.
It's not just a side dish though: Use leftover «
creamed» spinach as a
sauce for pasta or grains (season a bit
more heavily) or thin it with enough vegetable stotck to turn it into a soup.
ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus
more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH
CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy
cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper
Bone Suckin» ® Chicken with Mustard
Cream Sauce Recipe Save Print Prep Time 5 mins Cook Time 26 mins Total Time 31 mins You'll go crazy for... Read
More»
ingredients GLUTEN - FREE PENNE WITH SPRING PEAS, PROSCIUTTO, AND
CREAM SAUCE 1 and 1/2 cups fresh spring peas (shelled) 1 pound gluten - free penne pasta 3 tablespoons unsalted butter 4 cloves garlic (peeled, minced) 1 and 1/2 cups prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy
cream 1/2 cup parmesan (freshly grated, plus
more to taste) 1/2 cup parsley (chopped, plus
more to garnish) Kosher salt and freshly ground pepper (to taste)
Serve warm with whipped
cream, vanilla ice
cream, hot fudge
sauce, and
more chocolate chips, if desired.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM
SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy
cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus
more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)