Type what you have

Ingredients

• ✓ table cream
• strawberry
• white sugar
• sour cream
• sweetened condensed milk
• cream cheese
• vanilla extract

Instructions

1. 1 Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
2. 2 Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
3. 3 Refrigerate for 4 hours before serving.

By thedailygourmet

Ingredients

• ✓ table cream
• butter
• garlic
• white pepper
• salt
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
2. 2 Add in canned cream, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

By thedailygourmet

Ingredients

• ✓ table cream
• butter
• garlic
• spinach
• red pepper
• kasseri cheese
• greek seasoning
• egg
• garlic hummus
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
3. 3 Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
4. 4 Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

By thedailygourmet

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir apples, 2/3 cup sugar, cinnamon, cloves, and nutmeg together; distribute apple mixture into a 9x9-inch baking dish that is at least 2 inches deep.
3. 3 Whisk flour, remaining 1 cup sugar, baking powder, and salt together in a bowl. Stir egg, cream and melted butter together in a cup; pour egg mixture into flour mixture and stir until all ingredients are moistened. Using the back of a spoon, spread batter over apple mixture to seal apples in completely.
4. 4 Bake in the preheated oven until golden brown on top, about 50 minutes.

By Jan Mowbray

Ingredients

• ✓ table cream
• cooking spray
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• cream cheese
• egg
• vegetable oil
• vegetable oil
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray or line with paper muffin liners.
2. 2 Sift flour, baking powder, baking soda, and salt into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a separate bowl.
3. 3 Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
4. 4 Bake in preheated oven until golden brown, about 10 to 15 minutes.

By Giulyfafuly

Ingredients

• ✓ table cream
• chicken tender
• salt
• lime
• olive oil
• yellow onion
• yellow bell pepper
• garlic
• chicken broth
• cassava root
• tomato
• coconut milk
• evaporated milk
• cilantro
• palm oil

Instructions

1. 1 Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
3. 3 Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
6. 6 Serve garnished with additional cilantro.

By Paul Gambardella