Type what you have

Ingredients

• ✓ cream
• chicken stock
• ham hock
• cabbage
• potato
• milk
• salt
• pepper

Instructions

1. 1 Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.

By SStephan

Ingredients

• ✓ cream
• tomato
• basil
• olive oil
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
2. 2 Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
3. 3 Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
4. 4 Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.

By Vicenc

Ingredients

• ✓ cream
• sweet potato
• chicken stock
• vegetable stock
• water
• ginger
• lime
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ cream
• mushroom
• butter
• green onion
• garlic
• thyme
• salt
• pepper
• all-purpose flour
• vegetable broth
• thyme
• chive

Instructions

1. 1 Thinly slice mushroom caps; discard stalks.
2. 2 Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
3. 3 Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. 4 Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.

By Michelle Chen

Ingredients

• ✓ cream
• carrot
• mesquite wood chips
• hickory wood chips
• vegetable oil
• onion
• jalapeno pepper
• garlic
• celery
• turmeric
• curry powder
• vegetable stock
• butter
• salt
• pepper

Instructions

1. 1 Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
2. 2 Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
3. 3 Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
4. 4 Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
5. 5 Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.

By PappaBMc

Ingredients

• ✓ cream
• coconut
• confectioners' sugar
• cinnamon

Instructions

1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Ingredients

• ✓ cream
• sweetened condensed milk
• milk
• white sugar
• butter
• salt
• vanilla extract

Instructions

1. 1 Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
2. 2 Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
3. 3 Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
4. 4 Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

By Lizzie Mac

Ingredients

• ✓ cream
• potato
• butter
• nutmeg
• salt
• black pepper
• sauerkraut
• turkey kielbasa sausage
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
3. 3 Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
4. 4 Bake in preheated oven until heated through, 20 to 30 minutes.

By SOSARA77

Ingredients

• ✓ cream
• butter
• white sugar
• all-purpose flour
• almond
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and white sugar together in a mixing bowl; stir in 1 cup flour until a smooth dough forms. Divide dough into 12 even pieces; press into the bottom and sides of each cup of a 12-cup muffin tin.
3. 3 Combine slivered almonds, brown sugar, and 2 tablespoons butter in a small pan over medium heat. Stir in cream and 2 teaspoons flour; cook and stir constantly until mixture boils, about 10 minutes. Evenly divide almond mixture between tart shells.
4. 4 Bake in the preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Cool slightly before removing tarts from muffin cups, 10 to 15 minutes, then cool completely on a wire rack.

By Deanna Latendresse

Ingredients

• ✓ cream
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• apple
• brown sugar
• flour
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly butter an 8-inch square baking dish.
2. 2 Make the cake: Sift flour, sugar, baking powder, and salt into a mixing bowl. Cut in butter with 2 knives or a pastry blender until mixture is crumbly.
3. 3 Whisk cream and egg together in a small bowl; add to flour mixture and gently mix until a soft dough forms. Press into the prepared baking dish. Layer apples over top in neat rows, overlapping slightly.
4. 4 Make the streusel topping: Whisk brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture is crumbly. Sprinkle topping over apples.
5. 5 Bake in the preheated oven until apples have softened and topping is golden brown, about 25 minutes.

By Olga D

Ingredients

• ✓ cream
• water
• date
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• walnut
• coconut
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Pour boiling water over dates in a small bowl, and let stand until cool.
2. 2 Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
3. 3 Cream 1/4 cup butter and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread cake batter into prepared pan.
4. 4 Bake in the preheated oven until an inserted wooden pick comes out clean, 30 t0 40 minutes.
5. 5 To make the topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.

By Carol

Ingredients

• ✓ cream
• confectioners' sugar
• butter
• vanilla extract

Instructions

1. 1 Warm cream and butter in a saucepan over medium heat until butter is melted. Stir in vanilla and confectioners' sugar until combined.
2. 2 Remove from heat and beat with an electric mixer until thick and smooth.

By Barbara

Ingredients

• ✓ cream
• blueberry
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients.
2. 2 Blend blueberries in a food processor (or mash them really well in a bowl).
3. 3 Mix cream and condensed milk together in a bowl; mix in blended blueberries.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm before serving, about 2 to 4 hours.

By aliciamargaret

Ingredients

• ✓ cream
• mango
• sugar
• ice

Instructions

1. 1 Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
2. 2 Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

By CHANGOFETT

Ingredients

• ✓ cream
• butter
• peanut butter
• confectioners' sugar

Instructions

1. 1 In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

By Suzanne Stull

Ingredients

• ✓ cream
• brown sugar
• butter
• coconut
• walnut

Instructions

1. 1 In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
2. 2 Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

By CLLWC

Ingredients

• ✓ cream
• cream cheese
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Mix all ingredients thoroughly and spread on cooled bars or cookies.

By A Schreier

Ingredients

• ✓ cream
• half-and-half
• sugar
• black walnut extract
• black walnut

Instructions

1. 1 Combine light cream, half-and-half, sugar, and black walnut extract.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, then fold in walnuts. Transfer to an airtight container and freeze until firm.

By OCEANVIXEN79

Ingredients

• ✓ cream
• prime rib roast
• mustard
• rock salt
• horseradish

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Liberally coat roast with mustard so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of roast. Set roast on salt and press down to embed salt into mustard. Completely cover roast with rock salt, pressing it into mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
3. 3 Bake, uncovered, in the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), about 1 hour. Let stand for 15 minutes.
4. 4 Meanwhile, whip cream in a mixing bowl until stiff peaks form. Fold in horseradish to taste.
5. 5 The roast will be encased in a shell of salt. Hit the shell sharply with the back of a knife; it will crack open and start to fall off. Remove the shell.
6. 6 Place roast on a cutting board. Slice and serve with horseradish sauce.

By Dorothy Young

Ingredients

• ✓ cream
• mustard powder
• white sugar
• all-purpose flour
• vinegar
• egg yolk

Instructions

1. 1 In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
2. 2 Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

By LIBIS

Ingredients

• ✓ cream
• vanilla extract
• white sugar
• water
• ice
• coffee

Instructions

1. 1 Stir vanilla extract and sugar into boiling water until sugar has dissolved. Refrigerate until cool, about 30 minutes.
2. 2 Chill four glasses, if desired.
3. 3 Divide ice and chilled coffee evenly between four glasses. Stir in sugar mixture and cream to taste.

By sarah

Ingredients

• ✓ cream
• passion fruit
• sugar
• sweetened condensed milk

Instructions

1. 1 Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
2. 2 In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

By Valeriekooka

Ingredients

• ✓ cream
• chocolate sandwich cookie
• instant chocolate pudding mix
• milk
• gummy worm candy

Instructions

1. 1 Place cookies into a resealable plastic bag and crush with a rolling pin to make crumbs.
2. 2 Combine pudding mix and milk together in a bowl, stirring for 2 minutes.
3. 3 Sprinkle about 1/3 of the crushed cookie crumbs into the bottom of a serving bowl; spoon chocolate pudding over crumbs and smooth out the top. Sprinkle remaining chocolate cookie crumbs on top to resemble dirt.
4. 4 Poke gummy worms halfway into the dirt. Refrigerate until serving.

By CookingTwins

Ingredients

• ✓ cream
• milk
• coffee flavored liqueur
• vodka
• ice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream, coffee-flavored liqueur, and vodka in a glass.
3. 3 Pour over ice in a highball glass.

By MEEMERELLA

Ingredients

• ✓ cream
• pear
• blue cheese
• black pepper
• phyllo tart shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together pear, blue cheese, and cream in a baking dish. Season with pepper. Spoon mixture into phyllo shells.
3. 3 Bake in the preheated oven for 15 minutes. Serve warm.

By BOLLIVEB

Ingredients

• ✓ cream
• water
• ham
• green bean
• potato
• onion
• salt
• black pepper

Instructions

1. 1 Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

By mindis

Ingredients

• ✓ cream
• all-purpose flour
• baking powder
• white sugar
• rolled oat
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
2. 2 Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.

By Julie W

Ingredients

• ✓ cream
• whole wheat tortilla
• egg
• salt
• white pepper
• cumin
• butter
• salsa
• cheddar cheese

Instructions

1. 1 In a mixing bowl, beat the eggs with the cream, salsa, cumin and a pinch of salt and pepper.
2. 2 In a non stick skillet over medium-high heat, melt the butter and then scramble the eggs. Just before they are set, add the cheese and fold-in until it begins to melt.
3. 3 Lay the tortillas on a flat surface. Divide the eggs equally between the two and place on the bottom third of each tortilla. Fold the bottom third over tucking in. Fold in the two sides and then roll up. Serve.

By Allrecipes Member

Ingredients

• ✓ cream
• angel food cake
• egg
• cinnamon sugar
• cooking spray
• maple syrup

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C) for 5 minutes.
2. 2 Meanwhile, slice angel food cake loaf into 1-inch slices. Cut each slice into thirds, then cut each in half so you will get 6 cubes from each slice.
3. 3 Whisk creamer, egg, and cinnamon sugar together in a bowl. Dip each cube into the liquid and place cubes into the air fryer basket.
4. 4 Air0fry for 6 minutes. Spray with nonstick spray. Reduce heat to 350 degrees F (175 degrees C) and air-fry for 5 more minutes. Serve immediately with maple syrup for dipping.

By thedailygourmet

Ingredients

• ✓ cream
• bittersweet chocolate
• butter
• chocolate cake crumbs
• rum
• chocolate sprinkle

Instructions

1. 1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. 2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. 3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

By Michelle Chen