Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ whipping cream
• cheese tortellini
• sun-dried tomato
• chicken breast
• salt
• black pepper
• garlic
• tomato
• white wine
• spinach
• basil
• heavy cream
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
2. 2 Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
3. 3 Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

By dat1guy

Ingredients

• ✓ whipping cream
• applewood wood chips
• chicken breast
• bacon
• fettuccine pasta
• butter
• garlic
• shiitake mushroom
• white wine
• butter
• parmesan cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Soak wood chips in water for 30 minutes.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.
3. 3 Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Transfer soaked wood chips to an aluminum pan; cover with aluminum foil. Poke holes in foil so smoke can escape. Add pan to smoker according to manufacturer's directions.
4. 4 Smoke chicken until no longer pink in centers and juices run clear, 30 to 60 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest until cool enough to handle, about 10 minutes.
5. 5 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; wipe the skillet clean. Dice bacon. Dice cooled chicken.
6. 6 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.
7. 7 Melt 1 tablespoon butter in the same skillet over medium heat. Add garlic; cook and stir for 30 seconds. Add mushrooms; cook until soft, 5 to 7 minutes. Transfer to a plate. Add wine to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ cup butter until melted. Add cream; stir to combine. Pour sauce into empty pasta pot.
8. 8 Slowly add Parmesan and mozzarella cheeses until melted and combined. Heat sauce over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste; season with salt and black pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine; toss to combine.

By Austen Schenk

Ingredients

• ✓ whipping cream
• chicken breast
• butter
• garlic
• oregano
• thyme
• chicken broth
• bacon
• angel hair pasta
• flour
• parmesan cheese
• sun-dried tomato
• red pepper flakes
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
3. 3 Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.
4. 4 Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.
5. 5 Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
6. 6 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 and let cool enough to handle, about 5 minutes; chop.
7. 7 At the same time, 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 and keep warm.
8. 8 Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
9. 9 Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.
10. 10 Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.
11. 11 Serve on top of hot cooked pasta.

By thedailygourmet

Ingredients

• ✓ whipping cream
• fettuccine pasta
• all-purpose flour
• cajun seasoning
• shrimp
• butter
• olive oil
• garlic
• chicken stock
• white pepper
• red pepper flakes
• parmesan cheese
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fettuccine according to package directions until tender yet slightly firm to the bite, 7 to 8 minutes. Drain, reserving 1/4 cup of pasta water.
2. 2 Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry, add to the bowl, and toss to coat.
3. 3 Heat butter and olive oil in a skillet over medium-high heat. When butter bubbles, add shrimp and cook until opaque and pink, about 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the skillet and cook until fragrant, about 30 seconds. Add broth to the skillet and scrape up any brown bits.
4. 4 Reduce heat to medium-low. Season broth with white pepper and red pepper flakes. Slowly whisk in cream and continue cooking for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet, add pasta, and toss to combine.
5. 5 Add reserved cooking water 1 tablespoon at a time, if sauce is too thick. Season with salt to taste. Serve sprinkled with parsley.

By Bren

Ingredients

• ✓ whipping cream
• potato
• butter
• olive oil
• onion
• salt
• brown sugar
• cream cheese
• sour cream
• parmesan cheese
• soy sauce
• chicken bouillon granules
• parsley
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat; simmer potatoes until centers are tender when pricked with a fork, about 25 minutes. Drain; return potatoes to the pot.
2. 2 Meanwhile, heat butter and oil in a large skillet over medium heat. Add onion; season with salt. Cook until onion softens, about 5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until onion deep golden brown, about 20 minutes. Stir in brown sugar.
3. 3 Pour cream over potatoes; mash with a large fork or potato masher. Stir in cream cheese, sour cream, Parmesan cheese, soy sauce, bouillon granules, and dried parsley. Stir in caramelized onions; season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, then serve.

By Laura Cotnoir

Ingredients

• ✓ whipping cream
• chicken thigh
• oregano
• garlic powder
• salt
• black pepper
• grapeseed oil
• baby potato
• garlic
• white wine
• chicken broth
• butter
• all-purpose flour
• lemon
• pea

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper.
3. 3 Heat a large, heavy skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown, 5 to 7 minutes. Transfer to a plate.
4. 4 Sprinkle potatoes with remaining ½ teaspoon each oregano and garlic powder. Add potatoes to the skillet; cook, stirring occasionally, until all sides are browned, 6 to 8 minutes. Transfer chicken and potatoes to a large roasting pan.
5. 5 Add garlic to the skillet; cook until golden brown, 1 to 2 minutes. Pour in 1 cup white wine; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until sauce reduced, 7 to 10 minutes; pour over chicken and potatoes.
6. 6 Cook in the preheated oven for 1 hour.
7. 7 During the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and stir to create a roux. Stir in remaining ½ cup wine, ½ cup chicken broth, and heavy cream until sauce is incorporated and slightly thickened, 7 to 10 minutes; stir in lemon juice. Set aside.
8. 8 Meanwhile, stir peas into the roasting pan; continue cooking until peas are heated through and chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C). Pour wine sauce over chicken; serve.

By thedailygourmet

Ingredients

• ✓ whipping cream
• onion
• salt
• sage
• cayenne pepper
• swiss cheese
• ham
• leek
• artichoke heart
• half and half
• egg
• salt
• butter
• carrot
• sweet potato
• zucchini
• hashbrown

Instructions

1. 1 For the crust: Preheat oven to 450 degrees F.
2. 2 Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
3. 3 For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
4. 4 When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

By Idahoan

Ingredients

• ✓ whipping cream
• kale
• beef broth
• beer
• black pepper
• salt
• paprika
• chili powder
• orange bell pepper
• butternut squash
• golden beet
• mushroom
• sweet onion
• brussels sprout
• garlic
• oregano
• bacon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.
2. 2 Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.

By Jordan Hartzell

Ingredients

• ✓ whipping cream
• butter
• creole seasoning
• seafood seasoning
• panko bread crumb
• creole seasoning
• seafood seasoning
• fontina cheese
• parmesan cheese
• mozzarella cheese
• shrimp
• evaporated milk
• cooking spray
• milk
• pipe rigate pasta
• garlic
• shallot
• butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and garlic; saute until fragrant, about 1 minute. Hit Cancel button and allow the cooker to cool.
2. 2 Pour in pasta and stir to coat with shallot-butter sauce. Add milk and whipping cream. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Use the quick-release method to release remaining pressure. Unlock and remove the lid.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x8-inch casserole dish with cooking spray.
5. 5 Add evaporated milk, cooked shrimp, cheeses, seafood seasoning, and Creole seasoning to the pasta mixture; mix to thoroughly combine. Transfer to the prepared casserole dish.
6. 6 Mix panko, seafood seasoning, and Creole seasoning together for the crumb topping. Mix in melted butter. Spread over casserole dish.
7. 7 Bake in the preheated oven until bubbling, about 5 minutes. Switch on the broiler and broil until top of casserole is golden brown, 2 to 4 minutes.

By thedailygourmet

Ingredients

• ✓ whipping cream
• cooking spray
• mozzarella cheese
• cheddar cheese
• parmesan cheese
• basil
• thyme
• oregano
• chicken soup base
• black pepper
• salt
• fennel seed
• pork sausage
• garlic
• jalapeno pepper
• onion
• mushroom
• garlic pepper seasoning
• olive oil
• spaghetti squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
3. 3 Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes.
5. 5 Remove squash from the oven and set aside to cool a bit. Leave the oven on.
6. 6 Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
7. 7 Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
8. 8 Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
9. 9 Bake, uncovered, in the preheated oven for 30 minutes.

By Shasta Duplantis

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
• 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