|Food for Fifty (11th Edition)|
|by Mary Molt|
For courses in Quantity Food Production and Foodservice Management. THE resource--for over 65 years--for students and professionals in quantity fo...
71 - 80 of 1,250 for heavy cream
Mix cream of coconut with ... Pour into pie shell and sprinkle remaining coconut over top (toast if desired). Refrigerate at least 6 hours before serving.
Pound the chicken ... platter. Pour the cream into skillet and ... taste). Return chicken to skillet and reheat briefly with sauce. Serve with green peas.
Sprinkle chicken breasts ... syrupy (approximately 3 minutes). Add cream and cook until thickened (3 minutes). Add mustards and parsley. Pour over chicken.
Heat milk, cream and half and ... melted. Add beaten eggs and cook for one minute. Remove from heat and add vanilla. Cool and then freeze in ice cream freezer.
Whip cream; fold in ... baking cups and set in muffin pan. Sprinkle remaining nut mixture on top. Freeze until firm. Trim with maraschino cherry halves.
Sift dry ingredients ... fold in the heavy cream with a rubber ... butter over them. Bake at 425 degrees for 12 to 15 minutes or until top is golden brown.
This pie is ... Beat peanut butter, cream cheese, 1/2 cup ... bowl, beat the heavy cream with remaining ... warm water after each slice is cut. Serves 8.
Combine cream and syrup. Prepare oatmeal as directions say, add salt. Sprinkle cinnamon on oatmeal. Pour maple cream over oatmeal.
Wash the broccoli ... and the scalded cream or half & ... nutmeg, salt and paprika to taste. Remove from heat. Serve with a dusting of cheese. Serves 8 to 10.
Prepare and bake ... onto filling. Chill pie thoroughly, at least 2 hours. Beat together last three ingredients and serve pie with sweetened whipped cream.
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