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Amazingly Good Eggnog
Drink American

Amazingly Good Eggnog

4.8

Prep
10 min
Cook
15 min
Total
565 min

Instructions

  1. 1 Combine milk, 1/2 teaspoon vanilla extract, cinnamon, and cloves in a large saucepan over low heat; stir and heat for 5 minutes. Increase the heat to medium-low; Gradually bring to a boil. Remove from the heat.
  2. 2 Whisk egg yolks in a large bowl until they turn light yellow. Add sugar; whisk until light and fluffy.
  3. 3 Pour some of the hot milk mixture into egg yolk mixture; whisk quickly to avoid scrambling eggs. Continue adding hot milk and whisking until all milk is incorporated.
  4. 4 Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not boil.
  5. 5 Strain; let cool for 1 hour. Stir in cream, rum, remaining 2 teaspoons vanilla extract, and nutmeg. Refrigerate 8 hours to overnight before serving.

By NATALIESMOM

Makhani Murgh (Butter Chicken)
Indian

Makhani Murgh (Butter Chicken)

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
  2. 2 Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
  3. 3 Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

By LUNACITY

Indian-Inspired Lentil Stew
Dinner Indian

Indian-Inspired Lentil Stew

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
  2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
  3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Mad's Peach-Curry Soup
Dinner Indian

Mad's Peach-Curry Soup

4.3

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

By kitsilanogirl

Shahi Paneer
Dinner Indian

Shahi Paneer

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook until onion soft and golden brown, about 5 minutes. Season with cumin, coriander, turmeric, and chili powder; cook until fragrant, about 30 seconds.
  2. 2 Add puréed tomatoes to the skillet; cook until excess liquid evaporates and oil separates, 3 to 5 minutes. Add paneer, water, sugar, and salt; stir gently so paneer does not break apart. Cook until paneer absorbs some liquid, about 10 minutes. Stir in cream; simmer 5 minutes. Garnish servings with cilantro.

By SUSMITA

Dal Makhani (Indian Lentils)
Dinner Indian

Dal Makhani (Indian Lentils)

4.5

Prep
15 min
Cook
120 min
Total
255 min

Instructions

  1. 1 Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  2. 2 Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  3. 3 Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  4. 4 Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  5. 5 Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

By SOGOLONDJATA

Kheema Malai Kofta
Dinner Indian

Kheema Malai Kofta

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
  2. 2 Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
  3. 3 To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

By SUSMITA

Butter Icing for Cookies

Butter Icing for Cookies

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Warm cream and butter in a saucepan over medium heat until butter is melted. Stir in vanilla and confectioners' sugar until combined.
  2. 2 Remove from heat and beat with an electric mixer until thick and smooth.

By Barbara

Fresh Blueberry Ice Cream
Dessert American

Fresh Blueberry Ice Cream

4.6

Prep
10 min
Cook
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend blueberries in a food processor (or mash them really well in a bowl).
  3. 3 Mix cream and condensed milk together in a bowl; mix in blended blueberries.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
  5. 5 Transfer to an airtight container and freeze until firm before serving, about 2 to 4 hours.

By aliciamargaret

Creamy Mango Sorbet
Dessert

Creamy Mango Sorbet

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
  2. 2 Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

By CHANGOFETT

Peanut Butter Frosting

Peanut Butter Frosting

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

By Suzanne Stull

Broiler Icing
American

Broiler Icing

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
  2. 2 Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

By CLLWC

Irish Potatoes
Dessert European

Irish Potatoes

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
  2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Rock Salt Roast Prime Rib
Dinner

Rock Salt Roast Prime Rib

4.4

Prep
10 min
Cook
60 min
Total
85 min

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

Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
  2. 2 Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

By LIBIS

Sara's Iced Coffee
Breakfast

Sara's Iced Coffee

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Stir vanilla extract and sugar into boiling water until sugar has dissolved. Refrigerate until cool, about 30 minutes.
  2. 2 Chill four glasses, if desired.
  3. 3 Divide ice and chilled coffee evenly between four glasses. Stir in sugar mixture and cream to taste.

By sarah

Brazilian Passion Fruit Mousse (Maracuja)
Dessert Latin American

Brazilian Passion Fruit Mousse (Maracuja)

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
  2. 2 In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

By Valeriekooka

Mud and Worms
Dessert American

Mud and Worms

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cookies into a resealable plastic bag and crush with a rolling pin to make crumbs.
  2. 2 Combine pudding mix and milk together in a bowl, stirring for 2 minutes.
  3. 3 Sprinkle about 1/3 of the crushed cookie crumbs into the bottom of a serving bowl; spoon chocolate pudding over crumbs and smooth out the top. Sprinkle remaining chocolate cookie crumbs on top to resemble dirt.
  4. 4 Poke gummy worms halfway into the dirt. Refrigerate until serving.

By CookingTwins

Creamy Green Bean Soup
Lunch

Creamy Green Bean Soup

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

By mindis

Oatmeal Lace Cookies
Dessert

Oatmeal Lace Cookies

3.9

Prep
Cook
Total

Instructions

  1. 1 Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
  2. 2 Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.

By Julie W

Southwestern Breakfast Burrito
Breakfast

Southwestern Breakfast Burrito

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a mixing bowl, beat the eggs with the cream, salsa, cumin and a pinch of salt and pepper.
  2. 2 In a non stick skillet over medium-high heat, melt the butter and then scramble the eggs. Just before they are set, add the cheese and fold-in until it begins to melt.
  3. 3 Lay the tortillas on a flat surface. Divide the eggs equally between the two and place on the bottom third of each tortilla. Fold the bottom third over tucking in. Fold in the two sides and then roll up. Serve.

By Allrecipes Member

Air Fryer French Toast Bites
Snack American

Air Fryer French Toast Bites

Prep
10 min
Cook
11 min
Total
21 min

Instructions

  1. 1 Preheat an air fryer to 360 degrees F (180 degrees C) for 5 minutes.
  2. 2 Meanwhile, slice angel food cake loaf into 1-inch slices. Cut each slice into thirds, then cut each in half so you will get 6 cubes from each slice.
  3. 3 Whisk creamer, egg, and cinnamon sugar together in a bowl. Dip each cube into the liquid and place cubes into the air fryer basket.
  4. 4 Air0fry for 6 minutes. Spray with nonstick spray. Reduce heat to 350 degrees F (175 degrees C) and air-fry for 5 more minutes. Serve immediately with maple syrup for dipping.

By thedailygourmet

Rum Truffles
Dessert American

Rum Truffles

4.5

Prep
10 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
  2. 2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
  3. 3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

By Michelle Chen

Chocolate Chip and Blueberry Muffins
American

Chocolate Chip and Blueberry Muffins

4.3

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

By Cheerios