THICK CREAM
Provided by Martha Stewart
Yield Makes about 1 1/4 cups
Number Of Ingredients 2
Steps:
- Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.
- Place the lid on the jar, without tightening it, and place the jar in a warm (80 degrees to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.
THICK AND CREAMY SEAFOOD CHOWDER
A thick and creamy seafood chowder, with potatoes and seafood of your choice. You will need a total of 1 1/3-1 1/2 lbs. of seafood. Use fish, shrimp, scallops and/or lobster or shellfish, either fresh or frozen.
Provided by Jennifer
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- Cook the vegetables: Melt butter in a heavy-bottomed, large pot or Dutch oven over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
- Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl with a slotted spoon or strainer, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
- Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until you have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and black pepper, to taste.
Nutrition Facts : Calories 301 kcal, Carbohydrate 22 g, Protein 13 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 373 mg, Fiber 3 g, ServingSize 1 serving
GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING
Steps:
- For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
- Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
- Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
- Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
- For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.
THICK CREAM CAKE
Make and share this Thick Cream Cake recipe from Food.com.
Provided by Dani Jean
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix four ounces of cream cheese, 1/2 cup brown sugar, and 1 tablespoon corn syrup. Pour in pie crust.
- Thoroughly mix four ounces cream cheese and 1/2 cup powdered sugar. Pour over brown sugar/ cream cheese mixture.
- Melt together 3 ounces semi sweet chocolate and 3 tablespoons butter. Add in 1/4 cup heavy whipping cream. Mix thoroughly.
- Pour 1/2 cup chocolate mixture over cream cheese mixtures.
- Add 1/4 cup heavy whipping cream and 1/2 cup powdered sugar to remaining chocolate mixture. Pour over chocolate mixture.
- Refrigerate until firm.
- Thoroughly combine 3/4 cup whipped cream, 1/2 cup powdered sugar, and 1 tablespoon instant coffee.
- Spread whipped cream mixture over cooled cake.
- Cut, serve.
Nutrition Facts : Calories 515.7, Fat 35.2, SaturatedFat 18.5, Cholesterol 67.6, Sodium 323.2, Carbohydrate 50.6, Fiber 2.2, Sugar 35.3, Protein 5.5
THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
THICK PASTRY CREAM
Provided by Arthur Schwartz
Categories Sauce Milk/Cream Egg Dessert Quick & Easy Vanilla Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- 1. Set a clean, dry, nonreactive bowl and a sturdy rubber spatula near the stove. Put a large, fine strainer over a large bowlm ready to pour hot pastry cream through it.
- 2. In another bowl, mix the flour with 1 cup of the sugar. Whisk in the eggs until smooth. The mixture will be very thick.
- 3. In a 2 1/2- to 3-quart, heavy-bottomed saucepan, mix the milk, the remaining cup of sugar, and the salt. Scald over medium heat, stirring frequently so it doesn't scorch or form a skin. When the milk has a ring of small bubbles around the edge of the pan, remove it from the heat and, with a whisk, stir 1 cup of the milk, a little at a time, into the flour and egg mixture. Whisk in another cup of hot milk, then pour the now-tempered flour and egg mixture into the saucepan with the remaining milk, whisking constantly. Still whisking constantly, but slowly, over medium to medium-low heat, cook the mixture until it thickens, Pull it off the heat at the first sign of a boil - as soon as the first bubble breaks on the surface. This will take about 5 minutes.
- 4. Immediately pour the hot pastry cream through the strainer and into the bowl, using the spatula to remove it all from the pan and to push it through the sieve. Stir in the vanilla.
- 5. Cover the very surface of the cream with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least several hours, or until chilled. Pastry cream can be kept refrigerated for several days, sometimes up to a week, depending on the efficiency of the refrigeration.
More about "thick cream food"
CLASSIC COMFORT FOOD RECIPE: THICK AND CREAMY CHICKEN ...
From 12tomatoes.com
4.7/5 (36)Total Time 30 minsServings 8
- Bring a large pot of salted water to boil and cook egg noodles according to packaging directions, or until al dente.
3 WAYS TO MAKE CREAM FROM MILK - WIKIHOW
From wikihow.com
64% (77)Category Eggs And DairyUser Interaction Count 7.5KUploaded 2020-01-03
- Making Heavy Cream from Milk Melt the unsalted butter in a saucepan over low-heat. Place ⅓ cup (75 g) of unsalted butter into a saucepan.
- Making Whipped Cream Combine water and unflavored gelatin, then wait 5 minutes. Pour 1⁄4 cup (59 mL) of cold water into a small or medium-sized saucepan.
- Separating Cream from Milk Pour the non-homogenized milk into a glass jar. You will be sticking a ladle into this jar, so a wide-mouthed jar will be easier to work with than a standard jar with a smaller mouth.
AMAZON.COM : NESTLE CARNATION TOPPING EXTRA THICK CREAM ...
From amazon.com
Reviews 76
WHAT IS HEAVY CREAM? PLUS, HOW TO MAKE HEAVY CREAM | …
From realsimple.com
Estimated Reading Time 3 mins
NESTLE CARNATION TOPPING EXTRA THICK CREAM 170G PACK OF 3 ...
From amazon.ca
4.4/5 (68)Package weight 0.2 KilogramsBrand NestleWeight 170 Grams
WHAT IS HEAVY CREAM? - THE SPRUCE EATS
From thespruceeats.com
Author Danilo AlfaroEstimated Reading Time 4 mins
CREAM TYPES AND DEFINITIONS - DOUBLE CREAM, WHAT'S COOKING ...
From whatscookingamerica.net
Estimated Reading Time 4 mins
HOMEMADE THICK CREAM RECIPE | EPICURIOUS
From epicurious.com
3.8/5 (4)Servings 1
HOW TO WHIP CREAM - BBC GOOD FOOD
From bbcgoodfood.com
Author Lulu GrimesEstimated Reading Time 5 mins
HOW TO: FOOLPROOF THICK CREAM CHEESE FROSTING RECIPE
From kerrycooks.com
4.7/5 (44)Total Time 10 minsEstimated Reading Time 8 minsCalories 3906 per serving
CREAM: GOOD OR BAD? | FOOD NETWORK HEALTHY EATS: RECIPES ...
From foodnetwork.com
Estimated Reading Time 4 mins
CREAM - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
THICK FLUIDS: ADULT - ALBERTA HEALTH SERVICES
From albertahealthservices.ca
File Size 240KBPage Count 3
6 CLASSIC HOT COCKTAIL RECIPES TO KEEP YOU WARM - CHATELAINE
SUPER-THICK AND FRUITY FOOD PROCESSOR WHIPPED CREAM RECIPE
From seriouseats.com
4.8/5 (13)Calories 109 per serving
OUR 10 BEST CREAM RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 4 mins
THICK CREAM SOUP WITH MUSHROOMS AND SPICES FOR HEALTHY ...
From dreamstime.com
CREAM - FOOD | DRINK
From waitrose.com
CARNATION® | CARNATION® THICK CREAM
From carnationmilk.ca
THICK CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TESCO - EXTRA THICK DOUBLE CREAM CALORIES, CARBS ...
From frontend.myfitnesspal.com
NESTLE CARNATION EXTRA THICK CREAM 170G - MACADAMS FOOD
From macadamsfoods.com
THICK AND CREAMY CHICKEN NOODLE SOUP - CANADIAN LIVING
From canadianliving.com
THICK CREAM
From world.openfoodfacts.org
MINCED AND MOIST FOODS AND THICKENED LIQUIDS FOR PEOPLE ...
From uhn.ca
PUREED FOODS AND THICKENED LIQUIDS FOR PEOPLE WITH …
From uhn.ca
HOMEMADE THICK CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
VINTAGE FOOD TIN PACONEC THICK CREAM WAFERS RED ORIENT TIN ...
From ebay.ca
NESTLE THICK CREAM 160G | IQBAL HALAL FOODS
From iqbalfoods.ca
ASPARAGUS SOUP WITH THICK CREAM | CANADIAN LIVING
From canadianliving.com
THICK CREAM DOLLOP - PURA - 300ML - OPEN FOOD FACTS
From world.openfoodfacts.org
CREAM - WIKIPEDIA
From en.wikipedia.org
WHAT TYPE OF CREAM SHOULD I USE? - BC DAIRY
From bcdairy.ca
THICK-IT | DYSPHAGIA AND SWALLOWING DISORDER NUTRITION
From thickit.com
THICK CREAM NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
THICK AND CREAMY BODY BUTTER RECIPE - FOOD NEWS
From foodnewsnews.com
THICK SOUR CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THICK CREAM ONLINE SHOPPING & DELIVERY - SULTAN-CENTER.COM
From sultan-center.com
CARNATION THICK CREAM CARNATION THICK CREAM BUTTER &AMP ...
From asianfoodcentre.com
FOOD THAT'S THICK AND CREAMY - CROSSWORD CLUE ANSWERS ...
From crossword-solver.io
KDD - THICK CREAM CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
HOW LONG DOES HEAVY CREAM LAST ONCE OPENED?
From stilltasty.com
30+ HEAVY CREAM RECIPES - WHAT TO MAKE WITH HEAVY …
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love