Type what you have

Ingredients

• ✓ heavy cream
• white sugar
• white vinegar
• salt
• cabbage

Instructions

1. 1 Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.

By Elle

Ingredients

• ✓ heavy cream
• celery root
• lemon
• kosher salt
• butter
• cayenne pepper

Instructions

1. 1 Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
2. 2 Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

By John Mitzewich

Ingredients

• ✓ heavy cream
• olive oil cooking spray
• russet potato
• green chile
• butter
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
2. 2 Slice the potatoes finely using a mandoline and set aside.
3. 3 Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
4. 4 Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
5. 5 Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.

By MollyGrr

Ingredients

• ✓ heavy cream
• butter
• onion
• bacon
• green cabbage
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion and bacon in hot butter until bacon is browned and crisped, 5 to 7 minutes. Stir cabbage into bacon mixture and season with salt and black pepper.
2. 2 Pour cream over cabbage mixture and stir; bring to a simmer, reduce heat to low, cover the skillet with a lid, and cook until cabbage is tender, 5 to 10 minutes.

By cowboybob

Ingredients

• ✓ heavy cream
• spaghetti
• butter
• carrot
• zucchini
• garlic
• parmesan cheese
• dill

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Melt butter in a large skillet over medium heat. Sauté carrots, zucchini, and garlic in hot butter until tender. Stir in heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Add cooked spaghetti and mix until evenly coated.

By Catherine Kane

Ingredients

• ✓ heavy cream
• potato
• cauliflower
• butter
• all-purpose flour
• swiss cheese
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 In a pot with enough water to cover, boil potatoes for 10 minutes, or until tender but still firm. Drain, and set aside.
3. 3 In a pot, place cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
4. 4 Melt butter in a saucepan over medium heat, and whisk in flour. Gradually stir in heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
5. 5 Arrange potatoes and cauliflower in the prepared casserole dish. Pour cream sauce over potatoes and cauliflower, and sprinkle with remaining Swiss cheese.
6. 6 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By PRIMARYGR

Ingredients

• ✓ heavy cream
• potato
• vegetable broth
• salt
• cheddar cheese
• garlic powder
• black pepper
• nutmeg

Instructions

1. 1 Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer potatoes to a deep 8-inch square baking dish.
3. 3 Stir 1 ½ cups Cheddar cheese, cream, garlic powder, black pepper, and nutmeg into the remaining liquid in the Instant Pot. Select the Sauté function; cook until smooth and creamy, about 5 minutes.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Pour cheese sauce over potatoes: sprinkle with remaining ½ cup Cheddar cheese.
6. 6 Broil in the preheated oven until cheese is golden, about 5 minutes.

By Fioa

Ingredients

• ✓ heavy cream
• fennel bulb
• celery root
• sweet onion
• salt
• black pepper
• granny smith apple
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
3. 3 Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
4. 4 Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

By Jani Whitsett

Ingredients

• ✓ heavy cream
• potato
• olive oil
• onion
• garlic
• dill
• salt
• pepper

Instructions

1. 1 Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
3. 3 Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.

By floodway girl

Ingredients

• ✓ heavy cream
• leek
• onion
• butter
• potato
• chicken stock
• salt
• black pepper

Instructions

1. 1 Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned, about 8 minutes.
2. 2 Add potatoes and stock; season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer gently for 30 minutes.
3. 3 Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled, at least 4 hours. Gently stir in cream before serving.

By Derek Parker

Ingredients

• ✓ heavy cream
• garlic clove
• olive oil
• chicken broth
• white wine
• milk
• potato
• salt
• pepper

Instructions

1. 1 Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
2. 2 Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
3. 3 Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
4. 4 Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

By MARBALET

Ingredients

• ✓ heavy cream
• carrot
• parsnip
• turnip
• butter
• nutmeg
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
2. 2 Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

By Wendy

Ingredients

• ✓ heavy cream
• butter
• onion
• pancetta bacon
• potato
• salt
• pepper
• spinach
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt butter in a large skillet over medium heat. Sauté onion and pancetta in hot butter until onion is tender and pancetta is cooked through. Remove from heat.
3. 3 Alternately layer potato slices, salt and pepper, onion-pancetta mixture, spinach, and cheese in the prepared baking dish. Pour heavy cream over all. Cover the dish.
4. 4 Bake in the preheated oven for 1 hour. Uncover and continue baking until bubbly and lightly browned, about 30 minutes more.

By ERINSANDERS

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add spinach; cook and stir until wilted.
3. 3 Drain in a colander, squeezing out as much liquid as possible.
4. 4 Melt butter in the same skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
5. 5 Add spinach and stir in heavy cream.
6. 6 Tear provolone cheese into small pieces and lay on top of spinach mixture. Stir until cheese is melted and coats spinach.
7. 7 Stir in Parmesan cheese. Continue to cook and stir until thickened.
8. 8 Season with salt and pepper; serve hot.

By BREN3205

Ingredients

• ✓ heavy cream
• yukon gold potato
• butter
• garlic
• salt
• pepper
• cheddar cheese
• provolone cheese
• parmesan cheese
• romano cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
2. 2 Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
3. 3 Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

By veggigoddess

Ingredients

• ✓ heavy cream
• olive oil
• onion
• bread
• rosemary
• cheese
• egg
• milk
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
3. 3 Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
4. 4 Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
5. 5 Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

By Syd

Ingredients

• ✓ heavy cream
• olive oil
• onion
• mushroom
• garlic
• asparagus
• white wine
• thyme
• black pepper
• vegetable broth

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth; simmer until flavors combine, 5 to 10 minutes.
2. 2 Purée soup with an immersion blender until smooth; stir in cream. Add remaining 1 cup broth until soup reaches desired consistency; simmer until heated through, 5 to 10 minutes.

By Sara

Ingredients

• ✓ heavy cream
• ghee
• onion
• garlic
• cauliflower
• mushroom
• parmesan cheese
• salt
• black pepper
• nutmeg

Instructions

1. 1 Melt ghee in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 3 minutes. Stir in grated cauliflower and cook for 3 minutes. Add mushrooms and cook until tender, about 3 minutes.
2. 2 Stir Parmesan, cream, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

By Fioa

Ingredients

• ✓ heavy cream
• bacon
• onion
• baby lima bean
• water
• salt
• black pepper
• sweet corn
• thyme
• chive

Instructions

1. 1 Cook and stir bacon in a Dutch oven over medium-high heat until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2. 2 Pour off all but 2 tablespoons bacon drippings. Add onion; sauté in drippings until tender, about 5 minutes. Add lima beans, water, salt, and pepper; bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer and cook until vegetables are fully cooked and cream doesn't pool, about 5 minutes more. (Can be refrigerated at this point for up to 2 days ahead.)
3. 3 Stir bacon and chives into warm succotash to serve.

By Allrecipes Member

Ingredients

• ✓ heavy cream
• sweet potato
• sugar
• egg
• white sugar
• butter
• vanilla extract
• salt
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
3. 3 Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
4. 4 Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

By Tina Hayes

Ingredients

• ✓ heavy cream
• butter
• garlic
• flour
• milk
• salt
• yukon gold potato
• thyme
• black pepper
• cooking spray
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
3. 3 Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
4. 4 Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
5. 5 Top with remaining 1/2 cup cheese.
6. 6 Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Recipe developed by Jasmine Smith

By Keaton Larson

Ingredients

• ✓ heavy cream
• sugar pumpkin
• carrot
• onion
• vegetable oil
• potato
• water
• chicken bouillon
• nutmeg
• black pepper
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. 3 Bake in preheated oven 40 minutes, until soft but not blackened.
4. 4 In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
5. 5 Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

By Craig

Ingredients

• ✓ heavy cream
• vidalia onion
• margarine
• flour
• salt
• chicken broth
• milk
• egg yolk
• paprika
• black pepper
• hot pepper sauce
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ heavy cream
• garlic
• olive oil
• butter
• leek
• onion
• all-purpose flour
• chicken broth
• sherry
• lemon juice
• salt
• white pepper
• chive

Instructions

1. 1 Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
2. 2 Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
3. 3 Puree soup in batches in a blender or food processor.
4. 4 Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

By Marian

Ingredients

• ✓ heavy cream
• water
• salt
• grit
• olive oil
• tasso ham
• onion
• green bell pepper
• shrimp
• white wine
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch

Ingredients

• ✓ heavy cream
• eggplant
• salt
• whole wheat bread crumb
• brown sugar
• onion
• celery
• tomato
• red bell pepper
• green olive
• olive oil
• oregano
• saffron
• soy milk
• cashew

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
3. 3 In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
4. 4 In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
5. 5 Bake 30 minutes in the preheated oven, until crisp and golden brown.

By Redpot

Ingredients

• ✓ heavy cream
• cream cheese
• butter
• white sugar
• salt
• black pepper
• sweet corn

Instructions

1. 1 Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
2. 2 Stir corn into cream mixture. Cook on Low for 4 hours.

By Heidi

Ingredients

• ✓ heavy cream
• kohlrabi
• salt
• white sugar

Instructions

1. 1 Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
2. 2 Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

By Barbara Sauermann

Ingredients

• ✓ heavy cream
• onion
• brown sugar
• butter
• yukon gold potato
• rosemary

Instructions

1. 1 Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
3. 3 Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
4. 4 Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

By amanda77

Ingredients

• ✓ heavy cream
• green pea
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
3. 3 Drain peas and transfer to a blender or large food processor. Add cream, butter, salt , and pepper; process until blended, but still thick with small pieces of peas.
4. 4 Adjust seasonings to taste, and serve immediately.

By Stella