Type what you have

Ingredients

• ✓ whipping cream
• chicken broth
• monterey jack cheese
• flour tortilla
• black pepper
• salt
• chipotle pepper in adobo sauce
• cumin
• cilantro
• green salsa
• green chile pepper
• cheddar cheese
• red bell pepper
• green bell pepper
• onion
• butter
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a rapid boil over medium-high heat; add chicken breasts, cover, and cook until tender, 15 to 20 minutes. Drain and transfer chicken to a cutting board; use two forks to shred chicken and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking dish.
3. 3 Melt butter in a skillet over medium heat. Cook onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add shredded chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
4. 4 Place about 1/3 cup of chicken mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Sprinkle Monterey Jack cheese over enchiladas. Whisk whipping cream and chicken broth together in a small bowl; pour over enchiladas. Cover the dish with aluminum foil.
5. 5 Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

By Molly

Ingredients

• ✓ whipping cream
• butter
• pork chop
• black pepper
• garlic powder
• blue cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Season pork chops with black pepper and garlic powder. Fry chops in butter until no longer pink and the juices run clear, 20 to 25 minutes. Turn occasionally to brown evenly.
2. 2 Remove chops to a plate and keep warm. Stir whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

By Toni

Ingredients

• ✓ whipping cream
• chicken
• green chili
• green chile salsa
• salt
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together chicken, chilies, and salsa in a large bowl until well combined. Set aside.
3. 3 Stir together whipping cream and salt in a wide, shallow dish until well combined. Set aside.
4. 4 Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla in hot oil until blistering, 2 to 4 seconds, then immediately dip into cream mixture.
5. 5 Fill fried tortillas with chicken mixture. Roll and place flap-side down in a baking dish. Pour remaining cream mixture over tortillas and sprinkle with cheese.
6. 6 Bake uncovered in the preheated oven until cheese is melted, 15 to 20 minutes.

By LOSTUTTLES

Ingredients

• ✓ whipping cream
• butter
• vegetable oil
• chicken breast
• cream of chicken soup
• sherry
• tarragon
• worcestershire sauce
• cilantro
• garlic powder
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
3. 3 In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.

By TXWINDSONG

Ingredients

• ✓ whipping cream
• butter
• red bell pepper
• green bell pepper
• onion
• chicken breast
• jerk seasoning
• penne pasta
• water
• garlic base
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When hot, add butter, red bell pepper, green bell pepper, and onion. Cook until softened and fragrant, about 5 minutes.
2. 2 Meanwhile, slice each chicken breast horizontally creating two thin fillets. Cut each fillet into diagonal strips and sprinkle with 1 1/2 teaspoons jerk seasoning. Add to Instant Pot® and cook for 5 minutes. Cancel Saute function. Mix in penne, water, whipping cream, and garlic base.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 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. Stir in remaining jerk seasoning and Parmesan cheese until well combined. Add more cream if you like, up to 1/4 cup.

By thedailygourmet

Ingredients

• ✓ whipping cream
• butter
• mushroom
• shrimp
• garlic powder
• black pepper
• madeira wine

Instructions

1. 1 In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
2. 2 In the same saucepan, melt the remaining butter. Slowly mix in cream. Stir in shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in Madeira wine.

By Mitra Made This

Ingredients

• ✓ whipping cream
• bread crumb
• panko bread crumb
• parmesan cheese
• oregano
• salt
• butter
• sole fillet
• butter
• pinot grigio wine
• lemon juice
• white pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
3. 3 Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
5. 5 While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
6. 6 Serve sauce over sole.

By thedailygourmet

Ingredients

• ✓ whipping cream
• angel hair pasta
• shrimp
• all-purpose flour
• salt
• granulated garlic
• black pepper
• grapeseed oil
• butter
• chicken broth
• white wine
• lemon juice
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Meanwhile, butterfly shrimp, and lightly press open.
3. 3 Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
4. 4 Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
5. 5 Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
6. 6 Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.

By thedailygourmet

Ingredients

• ✓ whipping cream
• chicken thigh
• italian seasoning
• salt
• black pepper
• olive oil
• butter
• chicken broth
• chardonnay wine
• parmesan
• butter
• rice
• broccoli

Instructions

1. 1 Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and butter and stir until butter is melted. Add chicken thighs, skin-side down, and saute until skin turns golden brown, about 5 to 6 minutes. Remove chicken to a plate.
3. 3 Pour chicken broth, whipping cream, and Chardonnay into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in rice until thoroughly mixed. Nestle chicken thighs on top of rice. Hit cancel and close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 20 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Ingredients

• ✓ whipping cream
• butter
• garlic
• chicken broth
• ramen noodle
• soy sauce
• chicken
• everything bagel seasoning

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Add minced garlic and cook, stirring, until fragrant, about 30 seconds. Add chicken broth, cream, and ramen noodles. Cook, stirring occasionally, until noodles soften, about 3 minutes.
2. 2 Add soy sauce and chopped cooked chicken. Allow to get hot.
3. 3 Serve garnished with everything bagel seasoning if desired.

By thedailygourmet

Ingredients

• ✓ whipping cream
• butter
• shallot
• garlic
• salt
• black pepper
• white wine
• arborio rice
• chicken broth
• parmesan cheese
• lemon juice
• shrimp
• parsley
• lemon

Instructions

1. 1 Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
2. 2 Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
3. 3 Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
4. 4 Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
5. 5 To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.

By thedailygourmet

Ingredients

• ✓ whipping cream
• cooking spray
• pork chop
• mayonnaise
• garlic and herb seasoned panko bread crumb
• cheddar broccoli rice mix
• water
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
2. 2 Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
3. 3 Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
4. 4 Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By thedailygourmet

Ingredients

• ✓ whipping cream
• cake mix
• cream cheese
• milk chocolate
• egg
• butter
• margarine
• cream
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
2. 2 For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
3. 3 For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
4. 4 Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

By Duncan HinesR Canada

Ingredients

• ✓ whipping cream
• chicken breast
• italian seasoning
• salt
• black pepper
• butter
• garlic
• chicken broth
• gemelli pasta
• broccoli floret
• grape tomato
• parmesan cheese
• basil pesto
• cayenne pepper

Instructions

1. 1 Season chicken with Italian seasoning, salt, and pepper.
2. 2 Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
3. 3 Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
4. 4 Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ whipping cream
• milk
• white cornmeal
• egg
• butter
• sugar
• baking powder
• salt
• corn

Instructions

1. 1 Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
2. 2 Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
5. 5 Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

By thedailygourmet

Ingredients

• ✓ whipping cream
• butter
• shallot
• sugar
• corn kernel
• water
• nutmeg
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

By Ann

Ingredients

• ✓ whipping cream
• chicken breast
• lemon pepper
• salt
• dill weed
• garlic powder
• butter
• caper

Instructions

1. 1 Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. 2 Melt butter in a large skillet over medium heat. Add breasts and increase heat to medium-high; flip frequently, until brown, about 5 minutes. Reduce heat to medium; cook until cooked through, 5 to 7 minutes. Transfer breasts to a warm serving platter; cover with foil.
3. 3 Increase heat to high. Whisk whipping cream into skillet, whisking continuously, until reduced to sauce consistency, about 3 minutes. Off heat, stir in capers; pour over breasts and serve.

By MOMMYTO2BOYS

Ingredients

• ✓ whipping cream
• greek yogurt
• red curry paste
• honey
• ham
• potato
• leek
• salt
• black pepper
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.
3. 3 Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.

By Allrecipes Allstars

Ingredients

• ✓ whipping cream
• butter
• phyllo dough
• halibut fillet
• salt
• pepper
• dill
• lemon juice
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. 3 Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. 4 Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. 5 Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

By JAYDA

Ingredients

• ✓ whipping cream
• water
• ham bone
• potato
• cabbage
• celery
• green onion
• water
• all-purpose flour

Instructions

1. 1 Bring 3 quarts water and ham bone to a boil in a large stockpot. Boil until meat comes off easily from bone, about 1 hour. Remove bone from broth, allow to cool enough to touch, then remove as much meat as possible. Transfer meat to a resealable plastic bag; seal the bag and refrigerate.
2. 2 Pour broth into a large bowl; cover and refrigerate 8 hours to overnight. Skim and discard any fat from the top of chilled broth; transfer broth to a large pot.
3. 3 Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham meat. Reduce heat and simmer until potatoes are tender, about 45 minutes.
4. 4 Whisk together 1/2 cup water and flour in a small bowl until smooth; whisk into soup until thickened. Stir in light cream until incorporated.

By Jennifer W

Ingredients

• ✓ whipping cream
• linguine pasta
• butter
• onion
• garlic
• mushroom
• ham
• basil
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
3. 3 In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

By Cindy

Ingredients

• ✓ whipping cream
• ✓ whipping cream
• ground beef
• bread crumb
• onion
• egg
• salt
• allspice
• butter
• all-purpose flour
• milk

Instructions

1. 1 Mix ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll mixture into golf ball-sized spheres.
2. 2 Melt butter in a large skillet over medium heat. Cook about half the meatballs in melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with remaining meatballs, keeping liquid in the skillet when finished.
3. 3 Sift flour into the skillet drippings; cook flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream milk into the skillet while whisking vigorously; pour cream into mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour gravy through a strainer. Return all meatballs to the skillet; stir to coat with gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

By GLehtimaki

Ingredients

• ✓ whipping cream
• linguine pasta
• mussel meat
• butter
• cremini mushroom
• black pepper
• garlic
• white wine
• red pepper flakes
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.
2. 2 Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
3. 3 Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.
4. 4 Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
5. 5 Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.
6. 6 Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.

By Bren

Ingredients

• ✓ whipping cream
• butter
• onion
• garlic base
• water
• all-purpose seasoning
• shallot salt
• pork chop
• portobello mushroom
• flour
• browning sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
2. 2 Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove pork chops to a plate. Hit Cancel and switch to Sauté function. Add mushrooms and stir.
6. 6 Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the pot. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.

By thedailygourmet

Ingredients

• ✓ whipping cream
• spaghetti
• bacon
• olive oil
• onion
• garlic
• vermouth
• parmesan cheese
• egg
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, 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. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
3. 3 Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
4. 4 Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

By ShaneRyan

Ingredients

• ✓ whipping cream
• soybean oil
• onion
• green onion
• red chile pepper
• pimento pepper
• curry powder
• cod
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
2. 2 Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

By Kristin

Ingredients

• ✓ whipping cream
• milk
• butter
• garlic
• parsley
• thyme
• sage
• rosemary
• salt
• black pepper
• sweet potato
• gruyere cheese
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cream, milk, butter, and garlic in a small saucepan over medium heat; bring to a simmer. Off heat, stir in parsley, thyme, sage, rosemary, salt, and black pepper.
3. 3 Arrange ½ sweet potatoes in the bottom of the prepared baking dish, pour ½ cream mixture on top, sprinkle with ½ Gruyère cheese. Repeat layers once more; cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove foil; continue baking, uncovered, until potatoes are tender and cream mixture and cheese are bubbly and golden brown, about 15 minutes. Set aside before serving, 10 minutes.

By Sandy Wilson Wickberg

Ingredients

• ✓ whipping cream
• spaghetti
• olive oil
• pancetta bacon
• garlic
• parmesan cheese
• egg yolk
• basil
• parsley
• chicken
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add pancetta and garlic; cook until browned and crisp, about 8 minutes. Remove from heat; cool slightly.
3. 3 Whisk heavy cream, Parmesan cheese, egg yolks, basil, and parsley together in a large bowl until well blended.
4. 4 Stir chicken into pancetta mixture until well combined. Toss in spaghetti and cream mixture over medium-low heat until chicken is heated through and sauce thickly coats spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and black pepper. Transfer to a serving bowl.

By lauren 1891

Ingredients

• ✓ whipping cream
• sesame seed
• black sesame seed
• shichimi togarashi
• pork tenderloin
• kosher salt
• canola oil
• shallot
• ginger
• white wine
• lime juice
• soy sauce
• white miso paste
• butter
• kosher salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Ingredients

• ✓ whipping cream
• pan lining paper
• parsnip
• carrot
• sweet potato
• chicken broth
• butter
• salt
• brown sugar
• all-purpose flour
• rosemary
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
3. 3 Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
4. 4 Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
5. 5 Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

By Reynolds KitchensR