Type what you have

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
• 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
• butter
• garlic
• mushroom
• salt
• black pepper
• butter
• firm white bread
• wheat bread
• egg
• parmesan cheese

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

Ingredients

• ✓ cream
• shortcrust pastry
• butter
• leek
• bacon
• egg
• dijon mustard
• swiss cheese

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

Ingredients

• ✓ cream
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• lemon zest
• butter
• cinnamon chip
• sour cream
• egg yolk
• vanilla extract
• chocolate
• cinnamon chip
• chocolate

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

Ingredients

• ✓ cream
• bacon
• swiss cheese
• onion
• pie crust
• egg
• salt
• white sugar
• cayenne pepper

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

Ingredients

• ✓ cream
• jam
• coconut oil
• black forest ham
• red bell pepper
• egg
• cheddar cheese
• salt
• nutmeg

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

Ingredients

• ✓ cream
• vegetable oil
• chicken breast
• green cardamom pod
• garlic
• black peppercorn
• cinnamon stick
• serrano pepper
• ginger paste
• garlic
• tomato
• water
• paprika
• fenugreek leaves
• salt
• butter

Instructions

1. 1 Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
2. 2 Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
3. 3 Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

By LUNACITY

Ingredients

• ✓ cream
• vegetable broth
• lentil
• stewed tomato
• sweet potato
• onion
• garlic
• bay leaf
• curry powder
• cumin seed
• kosher salt

Instructions

1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Ingredients

• ✓ cream
• olive oil
• curry powder
• onion
• garlic
• peach
• plum tomato
• ginger
• vegetable broth
• salt
• black pepper
• lettuce
• shrimp

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

By kitsilanogirl

Ingredients

• ✓ cream
• cooking oil
• onion
• garlic
• cumin
• coriander
• turmeric
• red chili powder
• tomato
• paneer
• water
• sugar
• salt
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook until onion soft and golden brown, about 5 minutes. Season with cumin, coriander, turmeric, and chili powder; cook until fragrant, about 30 seconds.
2. 2 Add puréed tomatoes to the skillet; cook until excess liquid evaporates and oil separates, 3 to 5 minutes. Add paneer, water, sugar, and salt; stir gently so paneer does not break apart. Cook until paneer absorbs some liquid, about 10 minutes. Stir in cream; simmer 5 minutes. Garnish servings with cilantro.

By SUSMITA

Ingredients

• ✓ cream
• fenugreek leaf
• butter
• coriander
• chili powder
• tomato puree
• cayenne pepper
• turmeric
• garlic
• ginger
• clove
• bay leaf
• cinnamon stick
• cardamom pod
• cumin seed
• vegetable oil
• salt
• water
• water
• kidney bean
• lentil

Instructions

1. 1 Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
2. 2 Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
3. 3 Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
4. 4 Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
5. 5 Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

By SOGOLONDJATA

Ingredients

• ✓ cream
• cilantro
• fenugreek leaves
• water
• tomato puree
• salt
• fennel seed
• garam masala
• red chili powder
• sugar
• ginger root
• garlic
• cooking oil
• cooking oil
• salt
• garam masala
• garlic
• ginger root
• bread crumb
• green chile pepper
• egg
• ground beef

Instructions

1. 1 Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
2. 2 Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
3. 3 To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

By SUSMITA

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
• 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
• 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
• 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
• 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