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Sara's Iced Coffee
Breakfast

Sara's Iced Coffee

4.6

Prep
5 min
Cook
Total
35 min

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

Southwestern Breakfast Burrito
Breakfast

Southwestern Breakfast Burrito

4.3

Prep
5 min
Cook
5 min
Total
10 min

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

Garlicky Mushroom Toast Cups
Breakfast

Garlicky Mushroom Toast Cups

4.8

Prep
20 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
  3. 3 Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
  4. 4 Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
  5. 5 Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

By Kathy Midkiff Goins

Leek and Bacon Quiche with Maille® Dijon Originale Mustard
Breakfast American

Leek and Bacon Quiche with Maille® Dijon Originale Mustard

3.6

Prep
Cook
Total

Instructions

  1. 1 Prepare shortcrust pastry base in pan.
  2. 2 Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
  3. 3 Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.

By Maille

Hershey's® White Chocolate Cinnamon Scones
Breakfast

Hershey's® White Chocolate Cinnamon Scones

4.7

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
  2. 2 Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
  3. 3 In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
  4. 4 Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
  5. 5 Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

By Sally Sibthorpe

Quiche Lorraine
Breakfast French

Quiche Lorraine

4.7

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely.
  3. 3 Sprinkle bacon, Swiss cheese, and onion into prepared pastry crust.
  4. 4 Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell.
  5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.
  6. 6 Allow quiche to sit 10 minutes before cutting into wedges and serving.

By Laundrie

Ham and Cheddar Sous Vide Egg Bites
Breakfast American

Ham and Cheddar Sous Vide Egg Bites

4.0

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
  2. 2 Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
  3. 3 Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
  4. 4 Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

By Bren

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
  3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
  5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
  6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
  7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
  8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
  9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
  10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Butter Icing for Cookies

Butter Icing for Cookies

4.5

Prep
5 min
Cook
5 min
Total
10 min

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

Fresh Blueberry Ice Cream
Dessert American

Fresh Blueberry Ice Cream

4.6

Prep
10 min
Cook
Total
150 min

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

Creamy Mango Sorbet
Dessert

Creamy Mango Sorbet

4.5

Prep
15 min
Cook
45 min
Total
60 min

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

Peanut Butter Frosting

Peanut Butter Frosting

4.5

Prep
15 min
Cook
Total
15 min

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

Broiler Icing
American

Broiler Icing

4.6

Prep
10 min
Cook
5 min
Total
15 min

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

Irish Potatoes
Dessert European

Irish Potatoes

4.4

Prep
15 min
Cook
Total
15 min

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

Rock Salt Roast Prime Rib
Dinner

Rock Salt Roast Prime Rib

4.4

Prep
10 min
Cook
60 min
Total
85 min

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

Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

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

Brazilian Passion Fruit Mousse (Maracuja)
Dessert Latin American

Brazilian Passion Fruit Mousse (Maracuja)

4.3

Prep
15 min
Cook
60 min
Total
75 min

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

Mud and Worms
Dessert American

Mud and Worms

4.8

Prep
15 min
Cook
Total
15 min

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

Creamy Green Bean Soup
Lunch

Creamy Green Bean Soup

4.2

Prep
15 min
Cook
45 min
Total
60 min

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

Oatmeal Lace Cookies
Dessert

Oatmeal Lace Cookies

3.9

Prep
Cook
Total

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

Air Fryer French Toast Bites
Snack American

Air Fryer French Toast Bites

Prep
10 min
Cook
11 min
Total
21 min

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

Rum Truffles
Dessert American

Rum Truffles

4.5

Prep
10 min
Cook
10 min
Total
110 min

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

Chocolate Chip and Blueberry Muffins
American

Chocolate Chip and Blueberry Muffins

4.3

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

By Cheerios

Kohlrabi with White Sauce
Side Dish

Kohlrabi with White Sauce

3.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup cooking water. Place kohlrabi in a bowl and cover.
  2. 2 Place butter into the same saucepan and melt over medium heat. Whisk in flour and stir until mixture becomes paste-like and golden brown. Gradually whisk milk and reserved 1 cup cooking water into flour mixture, stirring until thick and smooth.
  3. 3 Stir in cream, white pepper, 1 teaspoon salt, and nutmeg. Mix in parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in kohlrabi, tossing to coat evenly with sauce.

By Valerie S

Cheese and Broccoli Chicken Soup

Cheese and Broccoli Chicken Soup

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  2. 2 In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  3. 3 Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

By Becky