Type what you have

Ingredients

• ✓ heavy cream
• bacon
• pistachio
• cherry
• egg
• bread crumb
• pink curing salt
• black pepper
• garlic
• kosher salt
• cognac
• parsley
• shallot
• onion
• chicken liver
• bacon
• duck leg meat
• pork shoulder
• cayenne pepper
• ginger
• nutmeg
• clove

Instructions

1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
12. 12 Refrigerate at least 8 hours to chill and compress the pate.
13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich

Ingredients

• ✓ heavy cream
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
3. 3 Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
4. 4 Whisk well and let cool for 30 minutes.
5. 5 Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
6. 6 Chill in a refrigerator for 8 hours, or overnight.
7. 7 Remove plastic wrap and store in a sealed container or use immediately.

By Chef John

Ingredients

• ✓ heavy cream
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes.
3. 3 Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.
4. 4 Enjoy!

By Brian Perspect

Ingredients

• ✓ heavy cream
• potato nugget
• cheddar cheese
• gochujang
• salt

Instructions

1. 1 Preheat an air fryer to 370 degrees F (188 degrees C).
2. 2 Cook potato nuggets in the preheated air fryer until crispy and heated through, about 15 minutes, shaking the air fryer basket halfway through cooking time.
3. 3 Meanwhile, heat a saucepan over medium-high heat. Add Cheddar cheese and cream; whisk until cheese is melted, about 5 minutes. Add gochujang and salt and stir until combined. Drizzle sauce over potato nuggets.

By thedailygourmet

Ingredients

• ✓ heavy cream
• chicken wing
• seasoned salt
• butter
• garlic
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large rimmed baking sheet.
2. 2 Place wings on the prepared baking sheet. Sprinkle with seasoned salt; mix to evenly season wings. Arrange in a single layer.
3. 3 Bake in the preheated oven until crisp and cooked through, about 1 hour.
4. 4 Turn on the oven broiler; cook wings under the broiler to crisp both sides, about 1 minute per side. Set aside.
5. 5 Melt butter over medium-low heat in a small saucepan. Add cream and garlic, stirring until small bubbles form. Add cheese and continue to stir until well blended. Remove the pan from heat.
6. 6 Toss wings with cream sauce and serve.

By Land O'Lakes

Ingredients

• ✓ heavy cream
• american cheese
• monterey jack cheese
• half-and-half
• jalapeno pepper
• spinach

Instructions

1. 1 Combine American cheese, Monterey Jack cheese, half-and-half, cream, and jalapeno peppers in a large saucepan over medium-low heat; gradually stir spinach into mixture, a few tablespoons at a time. Cook and stir dip until melted and smooth, 15 to 20 minutes.

By ecmcg

Ingredients

• ✓ heavy cream
• oaxaca cheese
• green chile
• cumin
• garlic salt
• pork sausage

Instructions

1. 1 Pour cream into a saucepan and heat over medium heat. Add shredded Oaxaca cheese and stir until melted, about 5 minutes. Season with chiles, cumin, and garlic salt. Stir to combine.
2. 2 Mix sausage into cheese sauce and cook until heated through, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ heavy cream
• blue cheese
• cream cheese
• kosher salt
• black pepper

Instructions

1. 1 Combine blue cheese and cream cheese in the bowl of a food processor; purée until completely smooth. Transfer to a bowl; season with salt and pepper.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Lift your beater (or whisk if beating by hand) straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into blue cheese mixture, stirring until creamy with no lumps.
3. 3 Fit a piping bag with a coupler and round tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon blue cheese mixture into the bag. Gather edges and twist together to begin piping as desired.

By LittlemanKeagan

Ingredients

• ✓ heavy cream
• butter
• all-purpose flour
• white wine
• mustard
• cayenne pepper
• chicken stock
• fontina cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
2. 2 Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

By PRINCESSCOOK1

Ingredients

• ✓ heavy cream
• butter
• onion
• all-purpose flour
• worcestershire sauce
• salt
• black pepper
• crabmeat
• milk

Instructions

1. 1 In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

By Sara

Ingredients

• ✓ heavy cream
• cream cheese
• sour cream
• lemon pepper
• dill weed
• salmon
• green onion

Instructions

1. 1 Combine cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in smoked salmon and green onions until evenly dispersed. Refrigerate before serving for 1 hour.

By Heidi Turner

Ingredients

• ✓ heavy cream
• almond flour
• butter
• egg
• dark chocolate chip
• walnut
• cranberry
• coconut flakes
• sunflower seed
• flax seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
3. 3 Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
4. 4 Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
5. 5 Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

By catwall

Ingredients

• ✓ heavy cream
• blue cheese
• salt
• black pepper
• walnut
• basil
• oregano
• thyme
• red grape

Instructions

1. 1 Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
2. 2 Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.

By MissEllaneous

Ingredients

• ✓ heavy cream
• salmon
• cream cheese
• lemon
• dill weed
• salt
• pepper
• salmon roe

Instructions

1. 1 Gather the ingredients.
2. 2 Place smoked salmon in a blender or food processor, and blend until smooth.
3. 3 Mix in heavy cream, cream cheese, lemon juice, dill weed, salt, and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

By Rob

Ingredients

• ✓ heavy cream
• chicken breast
• egg
• salt
• panko bread crumb
• herbes de provence
• parmesan cheese
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Combine egg, whipping cream, and 1/2 of the salt in a bowl. Whisk until yellow and frothy.
3. 3 Mix panko, herbs. and remaining salt together in a separate shallow bowl until well combined.
4. 4 Dip chicken pieces first into egg mixture, followed by panko, and set in the air fryer basket.
5. 5 Air-fry for 13 minutes, shaking the basket every 5 minutes. Spray with cooking spray and sprinkle with Parmesan cheese. Air-fry until chicken is no longer pink in the center and the juices run clear and Parmesan is melted, about 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ heavy cream
• artichoke heart
• romano cheese
• parmesan cheese
• garlic
• spinach
• sour cream
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3. 3 In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

By Sherrie D

Ingredients

• ✓ heavy cream
• garlic
• olive oil
• ricotta cheese
• gorgonzola cheese
• salt
• sage
• cheesecloth
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
3. 3 Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
4. 4 Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
5. 5 Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
6. 6 Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
7. 7 Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
8. 8 Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
9. 9 Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.

By Annie Campbell

Ingredients

• ✓ heavy cream
• poblano pepper
• anaheim pepper
• jalapeno pepper
• processed cheese food
• roma tomato
• onion
• butter
• cumin

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

By SHRIMPBAIT

Ingredients

• ✓ heavy cream
• all-purpose flour
• baking powder
• corn
• egg
• salt
• pepper
• vegetable oil
• cane syrup

Instructions

1. 1 Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
2. 2 Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
3. 3 Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

By Lee A Vazquez-fitzmaurice

Ingredients

• ✓ heavy cream
• olive oil
• habanero pepper
• chili powder
• garlic
• shrimp
• salt
• white pepper
• baguette

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat. Add habanero peppers and garlic; fry for a few minutes to release the flavors. Add shrimp, and cook, constantly stirring until pink, about 5 minutes. Season with chili powder, salt, and pepper, stirring to evenly coat the shrimp. Stir in cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices or over pasta.

By MrGregg

Ingredients

• ✓ heavy cream
• milk
• active dry yeast
• sugar
• buckwheat flour
• egg
• sour cream
• salt
• all-purpose flour

Instructions

1. 1 Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
2. 2 Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
3. 3 Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

By damasio

Ingredients

• ✓ heavy cream
• cream cheese
• salmon
• caper
• green onion
• dill
• worcestershire sauce
• hot pepper sauce
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Process cream cheese in a food processor to soften completely.
3. 3 Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
4. 4 Process the mixture again until creamy and smooth.
5. 5 Transfer dip into a bowl; garnish with additional dill and serve with your favorite crackers.

By Jay

Ingredients

• ✓ heavy cream
• cauliflower
• vegetable oil
• celery
• leek
• onion
• garlic
• chicken broth
• baking potato
• sherry
• white pepper
• black pepper
• salt
• milk
• stilton cheese
• parsley

Instructions

1. 1 Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
2. 2 Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
3. 3 Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
4. 4 Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.

By Sean Semone

Ingredients

• ✓ heavy cream
• butter
• olive oil
• leek
• cauliflower
• garlic
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2 Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.

By DRUMNWRITE

Ingredients

• ✓ heavy cream
• spinach
• red bell pepper
• garlic
• artichoke heart
• sour cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
3. 3 Bake for 20 minutes, or until bubbly. Serve with crackers.

By Michelle Barr

Ingredients

• ✓ heavy cream
• all-purpose flour
• water
• chicken liver
• onion
• egg
• butter
• salt
• nutmeg
• black pepper

Instructions

1. 1 Preheat oven to 390 degrees F (200 degrees C).
2. 2 Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
3. 3 Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
4. 4 Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

By MarianneK

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• bacon
• spinach
• mushroom
• butter
• onion
• garlic
• parmesan cheese
• salt
• pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9x13-inch baking dish.
2. 2 Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.
3. 3 While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.
4. 4 Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.
5. 5 Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.
6. 6 Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.
7. 7 Bake in the preheated oven until lightly browned, about 30 minutes.

By MOLSON7

Ingredients

• ✓ heavy cream
• currant
• orange liqueur
• butter
• onion
• garlic
• chicken liver
• thyme
• allspice
• salt
• black pepper

Instructions

1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

By Cheri

Ingredients

• ✓ heavy cream
• vegetable oil
• all-purpose flour
• sugar
• baking powder
• cinnamon
• ginger
• salt
• nutmeg
• vanilla yogurt
• egg
• peach

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk flour, sugar, baking powder, cinnamon, ginger, and salt together in a medium bowl until well combined. Beat vanilla yogurt, heavy cream, and egg together in a large bowl until smooth; mix in flour mixture until a sticky dough forms. Fold in peaches until evenly distributed.
3. 3 Drop spoonfuls of dough, in batches, into hot oil; fry until fritters are golden brown on all sides, about 5 minutes. Transfer fritters to a paper towel-lined plate to drain using a slotted spoon.

By mtnfalcon

Ingredients

• ✓ heavy cream
• mushroom
• ground beef
• onion
• garlic
• butter
• bread crumb
• salt
• pepper
• butter
• chili powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove and chop mushroom stems.
3. 3 Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
4. 4 Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
5. 5 Bake in the preheated oven for 20 to 25 minutes.

By Jennifer