Type what you have

Ingredients

• ✓ heavy cream
• celeriac
• potato
• butter

Instructions

1. 1 Place celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 12 minutes. Add potatoes and continue boiling until vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for 1 to 2 minutes.
2. 2 Return vegetables to the pot and stir over medium-high heat until liquid is no longer pooling from vegetables. Remove from heat.
3. 3 Add cream and butter; mash with a potato masher until almost smooth.

By Kristin Boraas

Ingredients

• ✓ heavy cream
• angel food cake
• raspberry gelatin mix
• water
• raspberry syrup

Instructions

1. 1 Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
2. 2 Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
4. 4 Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
5. 5 To remove from pan, center a serving plate over tube pan; invert.

By Jody

Ingredients

• ✓ heavy cream
• pasta
• smoked sausage
• cajun seasoning
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes depending on shape and package directions; drain and set aside.
2. 2 While pasta is cooking, sauté sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
3. 3 Add cream and Cajun seasoning; bring to a boil. Reduce heat and simmer gently until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in Parmesan cheese.
4. 4 Add pasta to sauce and toss to serve.

By Allrecipes Member

Ingredients

• ✓ heavy cream
• macaroni
• water
• evaporated milk
• colby cheese

Instructions

1. 1 Place a medium skillet over medium-high heat. Pour in dry macaroni noodles. Pour in enough water to barely cover macaroni. Bring to a boil, stirring continuously.
2. 2 Continue stirring the macaroni until water is almost evaporated and pasta is tender yet firm to the bite, about 8 minutes. Pour in evaporated milk and cream. Add grated cheese and stir until cheese has melted and everything is well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ heavy cream
• butter
• portobello mushroom
• port wine
• basil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender. Stir in port; simmer until liquid reduced by half. Stir in cream; simmer until sauce becomes a thick gravy. Stir in basil just before serving.

By Breinn Robert

Ingredients

• ✓ heavy cream
• celeriac
• potato
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.

By Capucine

Ingredients

• ✓ heavy cream
• potato
• butter
• 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, 15 to 20 minutes. Drain; transfer to a bowl.
2. 2 Add cream, butter, salt, and black pepper to potatoes. Mix until smooth and creamy, adding more cream for creamier potatoes.

By Crystal Sanders

Ingredients

• ✓ heavy cream
• potato
• water
• chicken broth
• instant potato mix

Instructions

1. 1 Combine potatoes, water, broth, and au gratin potato mix together in a large pot. Add more water to cover potatoes, if needed.
2. 2 Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream until heated through.

By Raymond Cooper

Ingredients

• ✓ heavy cream
• potato
• chicken broth
• leek
• margarine

Instructions

1. 1 In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
2. 2 In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

By Michele Hodge

Ingredients

• ✓ heavy cream
• macaroni
• processed cheese
• cheddar cheese
• salt

Instructions

1. 1 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.
2. 2 Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

By Sara

Ingredients

• ✓ heavy cream
• black truffle oil
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Combine heavy cream and truffle oil in a saucepan over high heat; bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a smooth and creamy consistency, about 5 minutes.

By rshah

Ingredients

• ✓ heavy cream
• butter
• nutmeg
• salt
• black pepper
• spinach

Instructions

1. 1 In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
2. 2 Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
3. 3 Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.

By mscougar

Ingredients

• ✓ heavy cream
• butter
• onion
• vodka
• tomato

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and saute until slightly brown and soft, 5 to 7 minutes. Pour in vodka and let cook for 10 minutes.
2. 2 Mix in crushed tomatoes and cook for 30 minutes.
3. 3 Pour in heavy cream and cook for another 30 minutes.
4. 4 Serve over pasta.

By MARRIED

Ingredients

• ✓ heavy cream
• red potato
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes into a large pot with enough water to cover; bring to a boil. Cook until fork tender, about 20 minutes. Drain.
3. 3 Add butter to potatoes in the pot. Mash using a potato masher, ricer, or mixer until smooth. Gradually beat in heavy cream until well combined. Season with salt and pepper. Serve hot.

By Saltair4

Ingredients

• ✓ heavy cream
• turkey
• kosher salt
• black pepper
• stuffing

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
3. 3 Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
4. 4 Fold long edges of the turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and transfer turkey to a large roasting pan.
5. 5 Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours.
6. 6 Remove from the oven and transfer turkey to a platter. Remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
7. 7 While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl.
8. 8 Slice turkey crosswise and top slices with gravy.

By John Mitzewich

Ingredients

• ✓ heavy cream
• cauliflower
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain, then arrange cauliflower in a small casserole dish.
3. 3 Combine Cheddar cheese, cream, salt, and pepper in a bowl. Cover cauliflower with cheese mixture.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By Natasha Titanov

Ingredients

• ✓ heavy cream
• butter
• chicken breast
• seasoned salt
• mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl in the freezer to chill.
2. 2 Melt butter in a skillet over medium heat until the foam subsides. Sprinkle chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side.
3. 3 Transfer chicken breasts to a 9x12-inch baking dish.
4. 4 Place mushrooms in the skillet with the chicken drippings, and cook and stir until mushrooms have begun to brown, about 10 minutes.
5. 5 Pour mushrooms and pan drippings over chicken breasts.
6. 6 Pour cream into the chilled mixing bowl, and whip on high speed with an electric mixer until cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon whipped cream on top of chicken breasts.
7. 7 Bake in the preheated oven until cream is bubbly and the top is golden brown, about 25 minutes.

By batgrrl1031

Ingredients

• ✓ heavy cream
• fettuccine pasta
• romano cheese
• butter
• nutmeg
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ heavy cream
• white wine
• parmesan cheese
• gorgonzola cheese
• nutmeg
• black pepper

Instructions

1. 1 In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

By Amy

Ingredients

• ✓ heavy cream
• cauliflower
• parmesan cheese
• butter
• cream cheese
• salt

Instructions

1. 1 Bring a large pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
2. 2 Place cauliflower in a blender and pour in cream. Blend until smooth, then transfer mixture to a large pot over low heat.
3. 3 Stir in Parmesan cheese, butter, cream cheese, and sea salt until well combined; cook and stir until hot, about 5 minutes.

By Sarah J

Ingredients

• ✓ heavy cream
• cream of celery soup
• cream of potato soup
• clam chowder
• clam
• half-and-half

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ heavy cream
• elbow macaroni
• milk
• gruyere cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
2. 2 Combine heavy cream, milk, and 1/2 of Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
3. 3 Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

By Nathalie Coleman

Ingredients

• ✓ heavy cream
• baking potato
• parmesan cheese
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. 2 Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.
3. 3 Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes.

By VOLCANOASH

Ingredients

• ✓ heavy cream
• curry powder
• lemon juice
• ground ginger
• salmon
• salt
• black pepper

Instructions

1. 1 Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

By heidi_k

Ingredients

• ✓ heavy cream
• russet potato
• garlic
• salt
• pepper
• bread crumb

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 fork-tender, 15 to 20 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
4. 4 Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.

By Tony

Ingredients

• ✓ heavy cream
• cooking spray
• corn
• swiss cheese
• egg
• black pepper

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Mix corn, cream, Swiss cheese, and eggs together in a bowl; season with black pepper. Pour corn mixture into the slow cooker.
3. 3 Cook on Low until cooked through and cheese is melted, 4 to 4 1/2 hours

By Kymmie

Ingredients

• ✓ heavy cream
• raspberry
• confectioners' sugar
• orange juice
• gelatin
• vanilla sugar
• lemon juice

Instructions

1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

Ingredients

• ✓ heavy cream
• empanada pastry
• chicken
• neufchatel cheese
• salsa
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
3. 3 Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ heavy cream
• mozzarella cheese
• parmesan cheese
• asiago cheese
• salt
• black pepper
• cauliflower

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture.
3. 3 Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.

By Regina's Kitchen

Ingredients

• ✓ heavy cream
• water
• milk
• white sugar
• butter
• corn

Instructions

1. 1 Bring water to a boil in a large stockpot; stir in milk, sugar, cream, and butter until sugar dissolves and butter melts.
2. 2 Gently place ears of corn into the mixture and reduce heat to low. Simmer corn until tender, 7 to 8 minutes.
3. 3 Remove corn from the pot with tongs and set aside under aluminum foil until serving time.

By KornDog