FoodAskew » heavy cream

Chicken & Vegetables Over Pasta

Trish — Wed, 11 Feb 2009 19:00:44 +0000

Submitted by M. Bernadette Fawver
Serves 4

4 chicken breasts, cubed		1 c. sliced mushrooms
2 tbsp butter		14-16 oz. cubed tomatoes (1 can)
2 tbsp olive oil		2/3 c. dry white wine
1 large onion, finely chopped		4-6 tbsp heavy cream
2 garlic cloves, crushed		2 tsp Italian seasoning
2 bell peppers (red, yellow, or green) cut into 1½” cubes		salt & pepper
pasta to serve

Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.

Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.

White Chocolate Ice Cream

Trish — Sun, 01 Feb 2009 19:00:49 +0000

Submitted by Roman
Yields 1 qt.

1 c. milk		2 large eggs
12 oz. white chocolate chips (1 bag)		1½ c. heavy cream
1 tsp vanilla extract

1. Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted.
3. Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla.
4. Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Alfredo Sauce

Trish — Sun, 30 Mar 2008 05:44:47 +0000

Submitted by lunchbox-20
Servings 8

½ c. butter		2 c. heavy cream
½ c. chopped fresh parsley		2 cloves crushed garlic
3 c. grated parmesan

Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.

Low Carb Tiramisu

Trish — Sun, 30 Mar 2008 03:58:23 +0000

Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients

¼ c. butter		¼ c. heavy cream
2 large eggs		¾ Splenda
½ c. full-fat soy flour		1 tsp baking powder
¼ c. whole wheat or oat flour		½ tsp vanilla extract
¾ c. coffee		1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese		1/3 c. Splenda
½ rum extract		2 c. heavy cream, whipped stiff

Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Peanut Butter Cup Pie

Trish — Sun, 30 Mar 2008 03:21:35 +0000

Submitted by Movidude74

1½ c. chocolate sandwich cookie crumbs (about 15 cookies)		2 tbsp butter, melted
8 oz cream cheese, softened		1 c. powdered Sugar
½ c. creamy peanut butter		6 oz peanut butter cups chilled
1 c. heavy whipping cream, whipped		& coarsely chopped (about 20 mini cups)

In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. Bake in 350°F oven for 10 minutes; cool.
Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy. Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy. Refrigerate for at least 3 hours before serving

Chocolate Cake

Trish — Sun, 30 Mar 2008 02:49:50 +0000

Submitted by Movidude74

Cake Ingredients:

1¾ c. flour		2 c. sugar
¾ c. cocoa powder		1½ tsp Baking Soda
1½ tsp Baking Powder		1 tsp salt
2 eggs		½ c. vegetable oil
1 c. boiling water		1 c. milk
2 tsp vanilla extract

Frosting:

1/3 c. baking cocoa		¾ c. sugar
1½ c. heavy whipping cream

For Cake:
Combine dry ingredients in bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. Bake at 350°F for 45 minutes or until toothpick comes out clean.

For Frosting:
Mix all ingredients. Let stand in refrigerator for at least one hour. Beat until stiff. Frost cake.

Decadent Potatoes

Trish — Sun, 30 Mar 2008 02:03:40 +0000

Submitted by Saucy
Serves 6-8

2 lbs red potatoes (6-8 large)		2 c. heavy cream
3 c. grated Swiss Gruyère cheese		freshly ground pepper
ground nutmeg to taste		½ grated Parmesan cheese

1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. Sprinkle 1/3 of the Gruyére on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. Repeat the process until all ingredients (Save for the parmesan) are used up. You will have 3 layers.
3. Top it off by sprinkling parmesan evenly over the top of the dish. Cover with foil & bake for 30 minutes. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).

Fettuccine Alfredo To Kill For

Trish — Sun, 30 Mar 2008 01:48:05 +0000

Submitted by smalltownsongs
Serves 4

1 box Barilla brand fettuccine		½ stick butter
1 qt heavy cream		8 oz. Parmesan cheese
6 cloves garlic, minced		2 tbsp basil
1 tbsp oregano		1 tsp salt
2 tsp black pepper		olive oil

1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.

Beef Stroganoff

Trish — Sun, 30 Mar 2008 01:15:13 +0000

Submitted by NorthernDarling

7 tbsp unsalted butter		3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped		1lb. white button mushrooms, sliced
½ c. cognac		2 c. heavy cream
1 tsp English-style mustard		2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick		1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped		salt & pepper to taste

1. In a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
2. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. Cook until just heated through, about 5 minutes.
3. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.

Steak with Feta Cheese Sauce

Trish — Sun, 30 Mar 2008 01:01:45 +0000

Submitted by unDOGMAtic
Servings: 6-8

1 New York strip steak 2″ thick (or 1lb steak)		2 oz. heavy whipping cream 35% fat
1/8 lb. feta cheese, crumbled non salty		2 garlic flower stalks, finely chopped
4 large basil leaves, chopped finely		1 plum tomato, diced
1 green onion, finely chopped		salt & pepper to taste

1. Let steak sit at room temperature while sauce is prepared.
2. In a sauce pan or small fry pan, simmer cream over low heat with garlic flowers & basil until half volume is achieved. Stir in onion, simmer 30 seconds, add cheese, simmer 2 minutes while stirring with a wooden spoon to incorporate.
3. Turn heat down to just before off, add tomato, salt & pepper, & stir every 2 minutes until served.
4. Grill steak to desired doneness (4 minutes per side over charcoal for rare)
5. Pour sauce over steak & your favorite vegetables.

Chef’s Note:
Grilled half red peppers works nicely with steak.