|by H.L. Cracknell|
Today's catering student, chef and manager require a far greater knowledge of international food and beverages than has been hitherto the case in ...
1 - 10 of 1,250 for using heavy cream
Melt chocolate over ... in Bailey's and cream. Beat egg yolks, ... or several hours. Using two large spoons ... cocoa with chocolate bits works nicely.
Combine all ingredients in an ice cream maker. Freeze according ... before it has frozen solid for creamsicle-like treats on a stick. About 6 servings.
Cut cherries crosswise ... the whipping or heavy cream, beat in ... overnight. Serve in sherbet glasses and garnish with a dollop of whipped cream and a cherry.
Use only a high quality ice cream for this recipe; ... light and fluffy using the wire whisk ... electric mixer, beat heavy cream until whipped ... by Miss Jennie's Restaurant.
Place in a ... water. Remove onions using a slotted spoon ... bowl, combine milk, cream and flour, stirring ... little paprika, and fresh parsley, if desired
The following is ... dollop of chocolate cream. Nothing has ... Cuthbert & Lindsay Cameron Wilson by Good Books. Used by permission. All rights reserved.
In a small ... Beat the whipping cream until fluffy peaks ... molds with mayonnaise or salad dressing. Pour Jell-O mixture in and refrigerate until firm.
Mix all ingredients ... flame. Pour over cake and let seep in for several hours. Unmold cake and serve with heavy unsweetened cream poured over each slice.
Heat together over ... minutes. Do not use a food processor as it does not beat in enough air. Refrigerate for 24 hours or longer. Whip it as you would cream.
Preheat oven to 425°F. Note: If using dried cranberries, soak ... 2 tablespoons of cream to brush over ... Vitamin B12, .26mg Vitamin C, 4.18IU Vitamin D.
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