Type what you have

Ingredients

• ✓ cream
• onion
• butter
• salt
• black pepper
• parmesan cheese
• egg

Instructions

1. 1 Saute onions in butter or margarine until transparent. Place in 2-quart baking dish.
2. 2 In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese.
3. 3 Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.

By Christine Johnson

Ingredients

• ✓ cream
• russet potato
• butter
• kosher salt
• cayenne pepper
• nutmeg
• egg yolk
• butter

Instructions

1. 1 Add potatoes to a large pot of very well salted cold water and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are very tender but not falling apart, 30 to 45 minutes. Drain very well, and let sit in strainer for at least 5 minutes.
2. 2 Transfer to a bowl, and mash potatoes until smooth. Add 3 tablespoons butter, salt, cayenne, and nutmeg, and continue mashing and mixing until butter completely disappears and mixture is smooth.
3. 3 Add cream and egg yolks, and whisk vigorously until mixture is very smooth. Taste to check seasoning and adjust to your liking. Cover and let mashed potatoes cool to room temperature.
4. 4 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Spoon mixture into a piping bag. Pipe 12 portions on the prepared baking sheet (alternatively you can scoop out 12 portions). Chill potatoes in the refrigerator until you're ready to bake them.
6. 6 Drizzle or lightly brush melted butter over each duchess potato.
7. 7 Bake in the preheated oven until well browned, about 20 minutes.

By John Mitzewich

Ingredients

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

• ✓ cream
• cauliflower
• garlic
• butter
• chive
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer insert and steam until soft, 10 to 15 minutes.
2. 2 Remove garlic cloves and smash with a fork; place smashed garlic and cauliflower in a pot. Mash butter and chives into cauliflower mixture with a fork or potato masher until smooth. Stir in light cream. Sprinkle cheese over top and season with salt and pepper.
3. 3 Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.

By cookin' social worker

Ingredients

• ✓ cream
• tart shell
• soft-shell clam
• egg
• nutmeg
• salt
• white pepper
• bacon
• onion

Instructions

1. 1 Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note).
2. 2 Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.
3. 3 Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.
4. 4 Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
5. 5 Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.

By Kevin Ryan

Ingredients

• ✓ cream
• green pea
• butter
• mushroom
• onion
• flour
• salt
• black pepper
• nutmeg

Instructions

1. 1 Fill a small saucepan with 1 inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
2. 2 Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over mushrooms, and cook for 1 minute, constantly stirring. Gradually stir in cream and season with salt, pepper, and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for a few minutes before serving.

By Cheeto

Ingredients

• ✓ cream
• potato
• olive oil
• garlic
• butter
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
2. 2 Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
3. 3 Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.

By CJME

Ingredients

• ✓ cream
• carrot
• tomato
• olive oil
• kosher salt
• onion
• celery
• vegetable broth
• mint
• mint

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
3. 3 Roast in the preheated oven until tender, about 30 minutes.
4. 4 While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
5. 5 Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
6. 6 Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
7. 7 Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
8. 8 Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

By Sean Murray

Ingredients

• ✓ cream
• linguine pasta
• olive oil
• garlic
• chicken broth
• lemon
• shrimp
• parmesan cheese
• cilantro
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
3. 3 Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
4. 4 Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
5. 5 Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
6. 6 Combine shrimp sauce, pasta, and cilantro; toss and serve.

By Nina

Ingredients

• ✓ cream
• garlic
• olive oil
• chicken stock
• sea salt
• black pepper
• butter
• parsley
• thyme
• oregano

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place garlic cloves in a small baking dish and toss with oil to coat.
3. 3 Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
4. 4 Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
5. 5 Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

By Trisha Benson

Ingredients

• ✓ cream
• butternut squash
• margarine
• mushroom
• onion
• all-purpose flour
• curry powder
• chicken stock
• white wine
• honey
• nutmeg

Instructions

1. 1 Place squash halves on a microwave-safe plate; microwave for 10 minutes. Remove and discard peel and seeds. Place cooked squash flesh in a food processor; purée.
2. 2 Melt margarine in a large saucepan over medium-high heat. Add mushrooms and onion; cook 1 to 2 minutes. Stir in flour and curry powder; cook 5 minutes. Gradually stir in chicken stock and wine; cook until smooth and slightly thickened, about 5 minutes. Whisk in cooked squash, honey, and nutmeg; reduce heat and simmer 15 minutes.
3. 3 Stir cream into soup; reheat if necessary.

By tbirdupnorth

Ingredients

• ✓ cream
• gluten-free elbow pasta
• salt
• black pepper
• broccoli
• olive oil
• onion
• garlic
• red bell pepper
• pea
• garlic and herb cheese spread

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Bring a second large pot of lightly salted water to a boil. Cook broccoli until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet or wok over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add bell pepper and cook for 2 minutes. Season with salt and pepper. Pour in cream and add peas. Stir in Boursin cheese until melted and warm.
4. 4 Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.

By Nanda

Ingredients

• ✓ cream
• grapefruit
• salt
• black pepper
• chicken
• parsley
• bacon
• olive oil
• cognac
• brandy
• chicken broth
• half-and-half

Instructions

1. 1 Working over a bowl to collect juice, section grapefruits into suprêmes, cutting away all peel, pith, and membranes. Squeeze remaining skin and membranes into the bowl to extract as much juice as possible.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Stir together salt and pepper in a small bowl. Slip fingers beneath the skin of the chicken breast and thighs to loosen it from the meat. Rub salt mixture under skin, inside cavity, and over skin. Tuck half the suprêmes and a few parsley sprigs into chicken cavity. Transfer chicken, breast side up, to a rack in a baking dish or a cast-iron skillet.
4. 4 Tie legs together with kitchen twine; fold wing tips back and tuck under chicken. Halve bacon; drape over breast in a herringbone pattern, overlapping as needed. Drizzle with oil, coating any uncovered skin.
5. 5 Roast in the preheated oven for 40 minutes. Pour grapefruit juice over chicken. Continue roasting 35 to 40 minutes or until an instant-read thermometer inserted into thickest parts of thigh and breast registers 170°F. Tent with foil; let rest at least 15 minutes. Discard kitchen twine. Remove and reserve suprêmes from chicken cavity.
6. 6 For sauce, warm cognac in a small stainless-steel or copper (not nonstick) skillet over medium heat for a few seconds until shimmering at the edges. Remove from heat.
7. 7 Carefully ignite with a stick lighter or long match. Let burn for 1 minute. Add roasted grapefruit suprêmes, the broth, and half-and-half; heat through. Season to taste with salt and pepper.
8. 8 Serve chicken on a platter with remaining fresh suprêmes (or extra grapefruit wedges) and parsley sprigs. Spoon warm sauce over carved chicken.

By Nicholio

Ingredients

• ✓ cream
• partridge breast
• butter
• mushroom
• onion
• garlic
• spinach
• water
• mushroom gravy mix
• red wine
• thyme
• pancetta
• toothpick

Instructions

1. 1 Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
2. 2 Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
5. 5 Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
6. 6 Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
7. 7 Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.

By david

Ingredients

• ✓ cream
• chicken broth
• butternut squash
• carrot
• sweet potato
• apple
• butter
• brown sugar
• white wine
• five-spice powder
• salt
• pepper
• bacon
• green onion

Instructions

1. 1 Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
2. 2 Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
3. 3 Garnish with bacon and scallions.

By Campbell's Kitchen

Ingredients

• ✓ cream
• butter
• all-purpose flour
• salt
• celery salt
• black pepper
• half-and-half
• lobster stock
• lobster meat
• tomato paste
• onion
• celery
• paprika
• thyme
• seafood seasoning

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
2. 2 Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.

By TerryWilson

Ingredients

• ✓ cream
• elbow macaroni
• butter
• all-purpose flour
• onion powder
• garlic
• italian seasoning
• mustard
• salt
• black pepper
• milk
• parmesan cheese
• cottage cheese
• cheddar cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a very large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring often, until tender yet firm to the bite, about 8 minutes.
3. 3 Meanwhile, melt butter in another very large pot over low heat. Stir in flour, onion powder, garlic, Italian seasoning, mustard, salt, and pepper until a smooth paste forms. Pour in cream and milk. Add Parmesan, cottage, Cheddar, and mozzarella cheeses. Stir often, making sure to scrape the bottom of the pot, until cheeses start to melt. Increase heat to medium and cook, stirring constantly, until sauce is thick and runny.
4. 4 Drain macaroni and divide between two 9x13-inch pans. Pour cheese sauce evenly over the top. Mix until sauce is spread out evenly.
5. 5 Bake in the preheated oven until cheese sauce starts to brown, about 45 minutes.

By Kandy Ann Braley

Ingredients

• ✓ cream
• corn kernel
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• potato
• cream-style corn
• parsley
• salt
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
3. 3 Roast corn in the preheated oven for 20 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in hot oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into vegetable mixture; bring to a boil.
5. 5 While chowder comes to a boil, make roux: Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
6. 6 Stir roux into chowder; continue cooking until chowder is thickened, about 30 minutes.

By sweetnspicy

Ingredients

• ✓ cream
• beef stew meat
• onion
• garlic
• zucchini
• yellow squash
• tomato
• chili powder
• cumin
• oregano
• italian seasoning
• red pepper flakes
• chicken breast
• chicken broth
• milk
• corn

Instructions

1. 1 Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
2. 2 Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
3. 3 Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.

By jmrogersfam

Ingredients

• ✓ cream
• black pepper
• salt
• corn
• ginger
• red wine vinegar
• soy sauce
• red pepper flakes
• coriander
• brown sugar
• creamed corn
• vegetable stock
• garlic
• sweet onion
• celery
• carrot
• butter
• sweet potato

Instructions

1. 1 Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
2. 2 Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
3. 3 Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
4. 4 Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
5. 5 Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
6. 6 Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

By Ashley Rose

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
• vegetarian sausage
• onion
• mushroom
• garlic
• italian seasoning
• pumpkin puree
• vegetable broth
• parmesan cheese
• hot sauce

Instructions

1. 1 Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
2. 2 Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
3. 3 Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

By mriz1288

Ingredients

• ✓ cream
• potato
• all-purpose flour
• egg
• salt
• black pepper
• onion
• butter
• all-purpose flour
• chicken broth
• parmesan cheese
• jarlsberg cheese

Instructions

1. 1 In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
2. 2 Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
4. 4 Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.

By Sue S

Ingredients

• ✓ cream
• penne pasta
• olive oil
• chicken breast
• red bell pepper
• chorizo sausage
• tomato puree
• red pepper flakes
• cheddar cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. 3 Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
4. 4 Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

By Simon Wraight

Ingredients

• ✓ cream
• pie crust
• butter
• leek
• salt
• black pepper
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. 3 Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

By plume d'argent

Ingredients

• ✓ cream
• cod
• tomato
• clam juice
• onion
• celery
• carrot
• white wine
• parsley
• rosemary
• salt
• all-purpose flour
• butter

Instructions

1. 1 In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
2. 2 One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

By CORWYNN DARKHOLME

Ingredients

• ✓ cream
• chicken thigh
• salt
• pepper
• olive oil
• shallot
• garlic
• wild mushroom
• chicken broth
• white wine
• bay leaf
• thyme
• flour

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
3. 3 Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
4. 4 Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

By Campbell's Kitchen

Ingredients

• ✓ cream
• butter
• olive oil
• chicken breast
• all-purpose flour
• chicken broth
• kosher salt
• black pepper
• parmesan cheese
• hot pepper sauce
• rosemary
• basil
• mushroom
• sherry
• almond
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
2. 2 Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
3. 3 Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

By BARBARA NOLAN

Ingredients

• ✓ cream
• butter
• onion
• jalapeno pepper
• elephant garlic
• chicken stock
• lemon juice
• butternut squash
• water

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
2. 2 Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
3. 3 Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

By Sch-D

Ingredients

• ✓ cream
• water
• shortening
• salt
• paprika
• celery seed
• chicken
• spinach
• all-purpose flour
• garlic
• red bell pepper
• mushroom
• onion
• butter
• chicken soup base
• water
• breakfast sausage

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Form sausage into mini meatballs and place on a rimmed baking sheet.
3. 3 Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.
5. 5 Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.
6. 6 Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
7. 7 Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.
8. 8 Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.
9. 9 Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.
10. 10 Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.

By Bibi