I am beginnning a beauty salon of high scale in and wanted to know which type of creams are recommended in USA.What is the best cream for a cosmetologist to use in their practice for facials?
Ours uses Dermalogica on clients and or they have inexpensive creams at your local beauty supply stores not really recomended for clients.What is the best cream for a cosmetologist to use in their practice for facials?
If you're using a mannequin - use cholesterol cream.
(Sorry - I wasn't sure if you meant for your state board practical or not....)
Thursday, December 31, 2009
Can you cook sour cream in a recipe?
What I really mean is can sour cream really be cooked in the oven in a recipe? Wouldn't it curdle?Can you cook sour cream in a recipe?
Yes. And no, it will not curdle because technically, it's already curdled LOL.
Usually when it's mixed in a dish in a recipe, it will be just fine.
Btw, traditional Beef Stroganoff uses sour cream in the sauce mixture.
Also, I know of many baking recipes that call for sour cream in either the batter, or the topping.Can you cook sour cream in a recipe?
not at all. it can be incorporated into a sauce like in beef stroganoff.
If you add sourcream right away to a hot mixture, it will curdle just like eggs will scramble so add a little bit of the sourcream first and mix it. then add the rest of it.
If it is mixed with another ingrediant then no.
This is a good site to search for food %26amp; drink recipes, cooking tips %26amp; techniques (filmed):
http://www.videojug.com/tag/food-and-dri鈥?/a>
yes u can....i cook cheesy potatoes %26amp; it calls for 16oz of sour cream. yummy
Yes. And no, it will not curdle because technically, it's already curdled LOL.
Usually when it's mixed in a dish in a recipe, it will be just fine.
Btw, traditional Beef Stroganoff uses sour cream in the sauce mixture.
Also, I know of many baking recipes that call for sour cream in either the batter, or the topping.Can you cook sour cream in a recipe?
not at all. it can be incorporated into a sauce like in beef stroganoff.
If you add sourcream right away to a hot mixture, it will curdle just like eggs will scramble so add a little bit of the sourcream first and mix it. then add the rest of it.
If it is mixed with another ingrediant then no.
This is a good site to search for food %26amp; drink recipes, cooking tips %26amp; techniques (filmed):
http://www.videojug.com/tag/food-and-dri鈥?/a>
yes u can....i cook cheesy potatoes %26amp; it calls for 16oz of sour cream. yummy
How to keep sour cream from breaking up?
I have a jello salad that calls for making 1/2 of the jello, spreading a layer of sour cream after it is set. Then you add the other 1/2 of the jello atop and let harden. The new problem I am encountering is that bits of the sour cream rise and it's unsightly. I drain the sour cream first, as well.How to keep sour cream from breaking up?
Make sure 2nd layer of jello isn't too hot when pouring it over - maybe even allow it to cool and start jelling before adding it.
Or maybe try a different brand or fat-level sour ceam?
Make sure 2nd layer of jello isn't too hot when pouring it over - maybe even allow it to cool and start jelling before adding it.
Or maybe try a different brand or fat-level sour ceam?
What purpose does shaving cream serve and how long can you use a disposable razor?
I have started to grow a bit of facial hair and it really hurts to play trombone.What purpose does shaving cream serve and how long can you use a disposable razor?
shaving cream lubricates the hair so it will cut instead of pull out. a disposable razor depends if your face has peach fuzz or stiffer hair,i can only use one twice.What purpose does shaving cream serve and how long can you use a disposable razor?
Shaving cream is mostly a lubricant and soothing agent. You should stop using a disposable razor when it starts to';pull'; your beard rather than cut.
Shaving creams or gels act as a lubricant to help the blade slide across the skin without causing barbers itch, which is an irritation caused by the outer layer of epidermis being taken by the blade.. it can be quite uncomfortable.. the length of time you can use a disposable razor depends mostly on the toughness of your beard... if it starts to pull or cause any type of discomfort use a new one..
it helps lubricate the skin and the razor. Some brands of shaving cream help break down the hair so that it come off easier. You can keep using the razor until it get dull or just needs a new blade. you will be able to tell. Good luck with shaving!!
shaving cream lubricates the hair so it will cut instead of pull out.
shaving cream lubricates the hair so it will cut instead of pull out. a disposable razor depends if your face has peach fuzz or stiffer hair,i can only use one twice.What purpose does shaving cream serve and how long can you use a disposable razor?
Shaving cream is mostly a lubricant and soothing agent. You should stop using a disposable razor when it starts to';pull'; your beard rather than cut.
Shaving creams or gels act as a lubricant to help the blade slide across the skin without causing barbers itch, which is an irritation caused by the outer layer of epidermis being taken by the blade.. it can be quite uncomfortable.. the length of time you can use a disposable razor depends mostly on the toughness of your beard... if it starts to pull or cause any type of discomfort use a new one..
it helps lubricate the skin and the razor. Some brands of shaving cream help break down the hair so that it come off easier. You can keep using the razor until it get dull or just needs a new blade. you will be able to tell. Good luck with shaving!!
shaving cream lubricates the hair so it will cut instead of pull out.
How long will a cream cheese recipe stay good?
I made a chip dip with cream cheese, french onion soup, and deviled ham. The recipe made quite a bit and it's just me in the house. How long will this keep?How long will a cream cheese recipe stay good?
probably not more than a week or 2 tops because of the mixture of ingredients. Why not try cutting it in half or 1/3 to make less and waste less. It may freeze well though. You could try a little and see the results after thawing.How long will a cream cheese recipe stay good?
The recipe itself shouldnt go bad over time lol Report Abuse
The ham is the major concern. Freezing will make the cream cheese look funny but would be okay.
A few days because of the ham. If it did not have a meat in it, then you could keep it for a week or so.
In the fridge, just a few days
Consider spreading it over toast and then an egg for a breakfast sandwich.
Or make a quiche/fritatta with spinach, eggs and sourcream and the dip for a dinner.
Otherwise wrap it in a ziploc bag and throw it in the freezer for up to a month to use in other recipes.
3 to 4 days max
1-2 weeks
probably not more than a week or 2 tops because of the mixture of ingredients. Why not try cutting it in half or 1/3 to make less and waste less. It may freeze well though. You could try a little and see the results after thawing.How long will a cream cheese recipe stay good?
The recipe itself shouldnt go bad over time lol Report Abuse
The ham is the major concern. Freezing will make the cream cheese look funny but would be okay.
A few days because of the ham. If it did not have a meat in it, then you could keep it for a week or so.
In the fridge, just a few days
Consider spreading it over toast and then an egg for a breakfast sandwich.
Or make a quiche/fritatta with spinach, eggs and sourcream and the dip for a dinner.
Otherwise wrap it in a ziploc bag and throw it in the freezer for up to a month to use in other recipes.
3 to 4 days max
1-2 weeks
I need an ice cream maker that fits in the small icebox at the top of my fridge. Any ideas?
I've been looking at Icecream makers - i want a pre-freeze (cheap) one, with the detachable bowl that you have to freeze first. But I only have an icebox in the top of my fridge, not a proper freezer - does anyone know of a maker which has a very small freezing bowl? The limited info online doesn't seem to help and the pictures i've seen all look quite big.I need an ice cream maker that fits in the small icebox at the top of my fridge. Any ideas?
To give you an idea, the dimensions of the freezer bowl for a Cuisinart ICE20 1-1/2-Quart ice cream maker are 7.5 x 7.5 x 5.6 inches.
The bowl for a 1 quart ice cream maker would be smaller. I have never seen one sold that's smaller than 1 quart.I need an ice cream maker that fits in the small icebox at the top of my fridge. Any ideas?
I have a Baskin Robins ice cream maker. The freezing thing is small enough to fit in an ice box!!! It is more of like a kid ice cream maker though. But it still makes great ice cream non the less lol.
=]myspace cursors
To give you an idea, the dimensions of the freezer bowl for a Cuisinart ICE20 1-1/2-Quart ice cream maker are 7.5 x 7.5 x 5.6 inches.
The bowl for a 1 quart ice cream maker would be smaller. I have never seen one sold that's smaller than 1 quart.I need an ice cream maker that fits in the small icebox at the top of my fridge. Any ideas?
I have a Baskin Robins ice cream maker. The freezing thing is small enough to fit in an ice box!!! It is more of like a kid ice cream maker though. But it still makes great ice cream non the less lol.
=]
What is the best cream cheese for making cheesecake?
I want the cheesecake to be nice and soft and just perfect. What is the best cream cheese to make the best of the best of the best cheesecake?What is the best cream cheese for making cheesecake?
I personally do not like philidelphia cream cheese because it contains salt, I prefer unsalted one like ricotta and mascapone.
As for the quality, it depends on what brand you use and you may ask the sales in cheese corner of supermarketWhat is the best cream cheese for making cheesecake?
You are welcome! Using nsaltled (or low sodium) cream cheese is healthier because you can put lesser sugar in your cheese cake too Report Abuse
Philadelphia
Forgive my assumption but I am hoping that you are at least a little concerned about your guest's cardio-vascular systems. I'd like you be a kind host. Ricotta is OK but all real cream cheeses are really bad for you.
So?
Panir - never heard of it I guess?
(Well it's basically Indian but I mess around a bit.)
Get milk (reconstituted, UHT, skim, soy what the Hell!)
Boil it to just short of bubbles. Add lemon juice.
Save the curds and strain the whey away (through muslin but I can't avoid a pun). The whey is great to drink with citrus (if you avoid the spiders - duh!).
Wrap the curds in muslin with sugar syrup to flavour - (honey etc )
Now use your Library!
Put lots of books on the Panir. It's already ';Panir'; but the longer it's squashed the harder it gets.
Use as usual.
Well it worked for me and I used skim milk powder and artificial sweeteners.
Dead cheap!!
Hands down it,s philadelphia cream cheese
philly cream cheese: if you are health conscious, use the low fat version
Philadelphia cream cheese.
Philadelphia is what we use.
The one and only Phillidelphia!!!!!!!!!!!!!!!!!!!!!!!!!!
PHILADELPHIA
try philidelphia cream cheese, it always works out for me.
鈾el
Any cream cheese will do, taste the same to me.Its all from the same cow.
I personally do not like philidelphia cream cheese because it contains salt, I prefer unsalted one like ricotta and mascapone.
As for the quality, it depends on what brand you use and you may ask the sales in cheese corner of supermarketWhat is the best cream cheese for making cheesecake?
You are welcome! Using nsaltled (or low sodium) cream cheese is healthier because you can put lesser sugar in your cheese cake too Report Abuse
Philadelphia
Forgive my assumption but I am hoping that you are at least a little concerned about your guest's cardio-vascular systems. I'd like you be a kind host. Ricotta is OK but all real cream cheeses are really bad for you.
So?
Panir - never heard of it I guess?
(Well it's basically Indian but I mess around a bit.)
Get milk (reconstituted, UHT, skim, soy what the Hell!)
Boil it to just short of bubbles. Add lemon juice.
Save the curds and strain the whey away (through muslin but I can't avoid a pun). The whey is great to drink with citrus (if you avoid the spiders - duh!).
Wrap the curds in muslin with sugar syrup to flavour - (honey etc )
Now use your Library!
Put lots of books on the Panir. It's already ';Panir'; but the longer it's squashed the harder it gets.
Use as usual.
Well it worked for me and I used skim milk powder and artificial sweeteners.
Dead cheap!!
Hands down it,s philadelphia cream cheese
philly cream cheese: if you are health conscious, use the low fat version
Philadelphia cream cheese.
Philadelphia is what we use.
The one and only Phillidelphia!!!!!!!!!!!!!!!!!!!!!!!!!!
PHILADELPHIA
try philidelphia cream cheese, it always works out for me.
鈾el
Any cream cheese will do, taste the same to me.Its all from the same cow.
How to save ice cream so the leftover tastes as good as new?
After I scooped out some ice cream from its container, air could get inside and ruined the texture of the left over ice cream. Is there a way to avoid this? I can buy smaller portion, but it would cost more. Thank you!How to save ice cream so the leftover tastes as good as new?
transfer to smaller portions and always keep in the freezer not the door of the freezer, this will cause ice crystals to form and dilute the flavor a little.How to save ice cream so the leftover tastes as good as new?
get some plastic wrap and lay over the inside of the box. or you can transfer to a plastic container. when there was just me and hubby I used to do this. Now i got 4 kids it's lucky to last a night lol
after you scoop what you want take a piece of plastic wrap like you would wrap a sandwich in and put it on the top of the ice cream and push it down with your fingers to push out all the air and it will be real good for a long time
Store the whole container in a ziplock freezer bag and make sure to squeeze out all the air when you zipper it shut. I find that the ice cream cartons with the lid stay fresher than the kind in the square box with the flap, those never close right.
Try to cover or seal it as best as you can. Do not put it in the door of your freezer, where is is subject to temperature changes. Place it near the back of your freezer, this will prevent ice crystals and texture changes.
How do you have leftover ice cream? I always find room to finish mine!
My answer is so simple but swear by it. Tubawear with plastc wrap on top. It's so simple but it keeps my ice cream tasting new. Of course if you wanna keep it in the orignal package you just push in the plastic wrap until it's touching the actual ice cream, then put the top back over the plastic wrap.
Just keep it in the freezer. I've had ice cream that was in the freezer for two months and still tasted good.
transfer to smaller portions and always keep in the freezer not the door of the freezer, this will cause ice crystals to form and dilute the flavor a little.How to save ice cream so the leftover tastes as good as new?
get some plastic wrap and lay over the inside of the box. or you can transfer to a plastic container. when there was just me and hubby I used to do this. Now i got 4 kids it's lucky to last a night lol
after you scoop what you want take a piece of plastic wrap like you would wrap a sandwich in and put it on the top of the ice cream and push it down with your fingers to push out all the air and it will be real good for a long time
Store the whole container in a ziplock freezer bag and make sure to squeeze out all the air when you zipper it shut. I find that the ice cream cartons with the lid stay fresher than the kind in the square box with the flap, those never close right.
Try to cover or seal it as best as you can. Do not put it in the door of your freezer, where is is subject to temperature changes. Place it near the back of your freezer, this will prevent ice crystals and texture changes.
How do you have leftover ice cream? I always find room to finish mine!
My answer is so simple but swear by it. Tubawear with plastc wrap on top. It's so simple but it keeps my ice cream tasting new. Of course if you wanna keep it in the orignal package you just push in the plastic wrap until it's touching the actual ice cream, then put the top back over the plastic wrap.
Just keep it in the freezer. I've had ice cream that was in the freezer for two months and still tasted good.
Foodies: what's the difference between clotted cream, sour cream, creme freche, double cream & single cream?
Which do you cook with and what kind of things do you serve with each one?Foodies: what's the difference between clotted cream, sour cream, creme freche, double cream %26amp; single cream?
Clotted cream - strawberries, scones
Sour Cream - good for making scones and bread
Creme Freche and Double Cream - Sauces, Cold Desserts, Ice Creams etc
Single Cream - Pouring over fruit, Gateaux, Coffee
edit -clotted cream is made by heat treating unpasteurised milk then being allowed to cool, the milk fats rise to the top, this is 'clotted' creamFoodies: what's the difference between clotted cream, sour cream, creme freche, double cream %26amp; single cream?
Clotted cream - scones
sour cream - potato skins, jacket potatoes, savoury salad dressings
creme freche - I use as a yogurt substitute
double cream (easier to whip than single) - trifle topping, sponge cake filling
single cream - add to soups or hot puddings like crumble
they're all different kinds of cream
you can serve/cook any of them
they just taste different
ex: serve sour cream with potatoes, meat, tacos, chips, vegetables, etc.
they're all extremely versatile
double cream is better to cook with, as single cream tends to split easier at high temperatures.
creme freche is a little healthier than cream i think.
sour cream and clotted cream is just what the title says.
Difference in taste that is all
Clotted cream - strawberries, scones
Sour Cream - good for making scones and bread
Creme Freche and Double Cream - Sauces, Cold Desserts, Ice Creams etc
Single Cream - Pouring over fruit, Gateaux, Coffee
edit -clotted cream is made by heat treating unpasteurised milk then being allowed to cool, the milk fats rise to the top, this is 'clotted' creamFoodies: what's the difference between clotted cream, sour cream, creme freche, double cream %26amp; single cream?
Clotted cream - scones
sour cream - potato skins, jacket potatoes, savoury salad dressings
creme freche - I use as a yogurt substitute
double cream (easier to whip than single) - trifle topping, sponge cake filling
single cream - add to soups or hot puddings like crumble
they're all different kinds of cream
you can serve/cook any of them
they just taste different
ex: serve sour cream with potatoes, meat, tacos, chips, vegetables, etc.
they're all extremely versatile
double cream is better to cook with, as single cream tends to split easier at high temperatures.
creme freche is a little healthier than cream i think.
sour cream and clotted cream is just what the title says.
Difference in taste that is all
What is the best cream to help prevent/reduce stretch marks?
My wife is in the early stages of her first pregnancy and she wants to start using cream soon to help prevent or reduce stretch marks. She's a size 6 so I'm assuming that the baby will do a lot of stretching!What is the best cream to help prevent/reduce stretch marks?
bio oil works wonders!!!! you can buy it in most chemists. it is also great for spots and scars. she might be lucky like i was and get no stretch marks...fingers crossed for her!!!xxWhat is the best cream to help prevent/reduce stretch marks?
Bio oil.
Had my boy, 5 months ago, not a stretch mark in sight!
As your partner is a size 6, she will more than likely have a neat little bump. I wouldnt worry about a finding a particular stretch mark cream, just a nice thick one will do.
(im 24, size 8, just had my first, used normal cream and got no stretch marks)
well theres no real cure to prevent stretch marks sad to say however, you can help stop them from getting too pinkish in color and such...i used cocoa butter from the body shop and it worked wonders on my belly. i did it twice a day and i didnt get too many stretch marks and the ones i did get...turned flesh colored and not pink like they usually do. best of luck!
mothers to be creme @ walmart
much better than cocoa butter
You can't prevent stretch marks,it's all about skin type.You either get them or you don't! The best way to minimise the risk is to not gain to much weight while pregnant.
Visibly Fit Body Lotion- you can see results quickly.
Do not use baby oils, mineral oils, or petroleum products. These do not soften the skin, they only create a smooth film. Don't believe me? Put these products on a saltine cracker and let them sit for 10 minutes or so... check them, and you'll notice the cracker is still as hard as before!
Any type of moisuriser can help prevent stretch marks. The body needs to be kept well moisturised inside and out to keep it firm. This firmness will help the skin spring back to its original size after birth. Your wife should drink plenty of water, at least the reccommened 2 litres a day and moisture 2 times a day.
Palmers cocoa butter stretch mark cream has been reccomended endlessly to me since becoming pregnant and my sister used it all through her pregnancy and was left with hardly any stretch marks.
Your wife being so petite will not really affect the amount of stretching as she could very posssibly have a small baby too.
i wish you the best of luck with the rest of the pregnacy and hope you have a healthy baby.
I used some of boots home brand but i still got loads, as a suggestion I have heard that people just use baby oil and it works just as good, I think whatever you use helps but at the end of the day it just depends on your own skin. Mine just wasn't the type to spring out of shape without them unfortunately!
Any cream will do even baby lotion, apply twice a day every day
According to my doctor you cannot do anything to to prevent stretch marks. He said your body has a natural amount of elasticity in the skin and no lotion can change your DNA. I know that if you do get them you can use scarzone to get rid of them. Mine have kind of jsut fadded over time. And I like to think of mine as ';mommy marks';, not stretch marks.
Collagen Gel by SBC. It is mainly available on QVC but can also be found on Ebay. The skin has natural collagen in it anyway and this is what allows it to stay supple, but the older you get the more collagen you lose and this gel helps to replace it. It has a natural smell to it and is doesn't take too long to sink into the skin either. Best of luck
im at 29 weeks now and havnt got one! I use baby Oil Gel all over. Its very greasy but rather be all slipery for a few months than have s/m's!
It really also depends on genes. My mum didnt get any either so find out about her mum too.
hth
x
i used cocoa butter stretch mark cream, its widely available in chemists and the like and not overly expensive too and it goes a long way!
she can try cocoa butter cream. palmers? it's in a jar. aloe softens the skin really nice also.
but please know there is no real prevention for stretch marks, it's just something us childbearing women have to deal with. a sacrifice we make to bring forth life. :)
Stretch marks occur after pregnancy not during, but true the stretching occurs during.
If Bio-oil is rubbed on during the pregnancy supposedly this should stop any stretch marks appearing.
If she does get some then the best results come from caffeine containing creams and sunlight exposure.
bio oil works wonders!!!! you can buy it in most chemists. it is also great for spots and scars. she might be lucky like i was and get no stretch marks...fingers crossed for her!!!xxWhat is the best cream to help prevent/reduce stretch marks?
Bio oil.
Had my boy, 5 months ago, not a stretch mark in sight!
As your partner is a size 6, she will more than likely have a neat little bump. I wouldnt worry about a finding a particular stretch mark cream, just a nice thick one will do.
(im 24, size 8, just had my first, used normal cream and got no stretch marks)
well theres no real cure to prevent stretch marks sad to say however, you can help stop them from getting too pinkish in color and such...i used cocoa butter from the body shop and it worked wonders on my belly. i did it twice a day and i didnt get too many stretch marks and the ones i did get...turned flesh colored and not pink like they usually do. best of luck!
mothers to be creme @ walmart
much better than cocoa butter
You can't prevent stretch marks,it's all about skin type.You either get them or you don't! The best way to minimise the risk is to not gain to much weight while pregnant.
Visibly Fit Body Lotion- you can see results quickly.
Do not use baby oils, mineral oils, or petroleum products. These do not soften the skin, they only create a smooth film. Don't believe me? Put these products on a saltine cracker and let them sit for 10 minutes or so... check them, and you'll notice the cracker is still as hard as before!
Any type of moisuriser can help prevent stretch marks. The body needs to be kept well moisturised inside and out to keep it firm. This firmness will help the skin spring back to its original size after birth. Your wife should drink plenty of water, at least the reccommened 2 litres a day and moisture 2 times a day.
Palmers cocoa butter stretch mark cream has been reccomended endlessly to me since becoming pregnant and my sister used it all through her pregnancy and was left with hardly any stretch marks.
Your wife being so petite will not really affect the amount of stretching as she could very posssibly have a small baby too.
i wish you the best of luck with the rest of the pregnacy and hope you have a healthy baby.
I used some of boots home brand but i still got loads, as a suggestion I have heard that people just use baby oil and it works just as good, I think whatever you use helps but at the end of the day it just depends on your own skin. Mine just wasn't the type to spring out of shape without them unfortunately!
Any cream will do even baby lotion, apply twice a day every day
According to my doctor you cannot do anything to to prevent stretch marks. He said your body has a natural amount of elasticity in the skin and no lotion can change your DNA. I know that if you do get them you can use scarzone to get rid of them. Mine have kind of jsut fadded over time. And I like to think of mine as ';mommy marks';, not stretch marks.
Collagen Gel by SBC. It is mainly available on QVC but can also be found on Ebay. The skin has natural collagen in it anyway and this is what allows it to stay supple, but the older you get the more collagen you lose and this gel helps to replace it. It has a natural smell to it and is doesn't take too long to sink into the skin either. Best of luck
im at 29 weeks now and havnt got one! I use baby Oil Gel all over. Its very greasy but rather be all slipery for a few months than have s/m's!
It really also depends on genes. My mum didnt get any either so find out about her mum too.
hth
x
i used cocoa butter stretch mark cream, its widely available in chemists and the like and not overly expensive too and it goes a long way!
she can try cocoa butter cream. palmers? it's in a jar. aloe softens the skin really nice also.
but please know there is no real prevention for stretch marks, it's just something us childbearing women have to deal with. a sacrifice we make to bring forth life. :)
Stretch marks occur after pregnancy not during, but true the stretching occurs during.
If Bio-oil is rubbed on during the pregnancy supposedly this should stop any stretch marks appearing.
If she does get some then the best results come from caffeine containing creams and sunlight exposure.
Can I use sour cream as a substitute for cottage cheese?
I am baking lasagna, the problem is we do not have ricotta cheese, and the substitute is cottage cheese, which i don't like.Can I use sour cream as a substitute for cottage cheese?
I have used Cottage Cheese before but to get it to hold together add an extra egg. Also, try to strain the whey(liquid) from it as best you can. This helps to keep it from being as runny. I have also mixed it with equal parts of ricotta. And other times have put it in the blender to get it to a more cremier texture. That works too but still drain the liquid. You can use a paper towel in the bottom of the sieve, and let it set for about an hour, dump it into a work bowl and scrape off the paper towel. Then add the mozzerella, parmesan, parsley, garlic, oregano, basil, eggs and mix it up. Delicious....Can I use sour cream as a substitute for cottage cheese?
Best or close substitution for sour cream
Substitutions: 1 cup plain low-fat or nonfat yogurt (in cooked recipes, + 1 tbsp cornstarch) = 1 cup low-fat sour cream; For a slimmer version of it with only 0.5g fat then use 1 cup low fat ricotta cheese 1 cup plain low fat yogurt 1 tbsp lemon juice freshly groung black pepper pinch salt Combine ingredients throughly in a food processor. Keep refrigerated You can also make your own sour cream by adding one teaspoon of lemon juice to each 5 fluid ounces of fresh single cream (table cream).
cottage cheese makes it runnier. it works, but ricotta tastes better and hold together better.
No, you cannot ... sour cream will not hold. It may be best to run to the store and get some ricotta.
Sour cream wont go down well. If it is for the white sauce, you can make it from scratch with plain flour, milk, butter and normal chedder cheese
I have used Cottage Cheese before but to get it to hold together add an extra egg. Also, try to strain the whey(liquid) from it as best you can. This helps to keep it from being as runny. I have also mixed it with equal parts of ricotta. And other times have put it in the blender to get it to a more cremier texture. That works too but still drain the liquid. You can use a paper towel in the bottom of the sieve, and let it set for about an hour, dump it into a work bowl and scrape off the paper towel. Then add the mozzerella, parmesan, parsley, garlic, oregano, basil, eggs and mix it up. Delicious....Can I use sour cream as a substitute for cottage cheese?
Best or close substitution for sour cream
Substitutions: 1 cup plain low-fat or nonfat yogurt (in cooked recipes, + 1 tbsp cornstarch) = 1 cup low-fat sour cream; For a slimmer version of it with only 0.5g fat then use 1 cup low fat ricotta cheese 1 cup plain low fat yogurt 1 tbsp lemon juice freshly groung black pepper pinch salt Combine ingredients throughly in a food processor. Keep refrigerated You can also make your own sour cream by adding one teaspoon of lemon juice to each 5 fluid ounces of fresh single cream (table cream).
cottage cheese makes it runnier. it works, but ricotta tastes better and hold together better.
No, you cannot ... sour cream will not hold. It may be best to run to the store and get some ricotta.
Sour cream wont go down well. If it is for the white sauce, you can make it from scratch with plain flour, milk, butter and normal chedder cheese
What is the best cream hair remover for women?
I am getting really tired of waxing my legs, I was wondering if there was a good cream hair remover. I have already tried a few and none of them work. Has anyone else had really good successes with cream hair removers?What is the best cream hair remover for women?
I would definetely not use womens Nair. They have a new line for men and I think it is stronger.
The Veet foam is also very nice and easier to use.
To get rid of that filmy feeling after, take a shower after you use the hair remover, get a big lather of soap to wash your legs, and then exfoliateWhat is the best cream hair remover for women?
Paint thinner mixed with a bit of Nair works wonders on your legs and pits!
try veetmyspace cursors
I would definetely not use womens Nair. They have a new line for men and I think it is stronger.
The Veet foam is also very nice and easier to use.
To get rid of that filmy feeling after, take a shower after you use the hair remover, get a big lather of soap to wash your legs, and then exfoliateWhat is the best cream hair remover for women?
Paint thinner mixed with a bit of Nair works wonders on your legs and pits!
try veet
How to make ice cream sundaes look good?
im having a bunch of friends over to hang out, and i want to make them all sundaes
all i have is icecream, whip cream, hot fudge, sprinkles
i want it too look good.
does anyone have any suggestions?How to make ice cream sundaes look good?
put the icecream in the glasses first, then drizzle the syrup over it, then, spray whipcream over the top so that it covers the icecream, put syrup over the whip cream (if u want 2, this is optional), then sprinkles.
extra: buy some cherries and put one, right in the middle of the whip cream, syrup (if u put it), and sprinkles.
OohLaLa! A work of art!How to make ice cream sundaes look good?
You've got some great answers there.
For sure, dip the ice cream scoop in hot water. Dip the scoop into the ice cream. Give it a twist to make a round scoop. Re-dip the scooper in the hot water. Make another scoop and place it on top.
Then let everyone decorate their own.
Individual servings can be creatively layered in glasses
to allow colors and layers to be visible.
Alternate textures, colors and flavors.
Top with cream and add heigth with a cookie stuck in the top.
Create Early Bliss
start with any color or flavor of ice cream--let's say it's vanilla. Add whipped cream(not totally covering it but just on top--not really high, either). evenly drizzle carmel or chocolate sauce(you can make this or buy it in a store). Add a few nuts, m %26amp; m's, fruit... whatever you think you might enjoy. don't add too many, but just enough. put a maraschino cherry on top. These look best in soda glasses, but any white or black bowl will do. Have fun!
Operating off the assumption you have exactly what you say you have, and that you don't have the time to dash to the store for anything else here are my thoughts.
As other's have mentioned with limited ingredients your best is to think presentation. If you have an ice cream scoop, you're golden. If you have the freezer space, pre-scoop the ice cream into, as someone else mention, interesting dishes. I'd go with wine glasses if you have them. Helpful hints for scooping gorgeous round balls of ice cream. Fill a large bowl with hot water. Soften the ice cream, every so slightly, just so it's not rock hard. Warm the scooper in the hot water, tap the water off onto a dish rag, scoop. You might can get 2 scoops before you have to rinse and warm the scooper. Remember to knock the water off so you don't end up with an ice film. As each is prepared put it immediately into the freezer. Ice cream changes texture, specifically becoming increasingly grainy, if it's thawed and refrozen.
For do it yourself, line up the dishes, set out ingredients and let them have at. This is probably the best way to go. That way you're not confronted with whiney people, ';I hate sprinkles.'; ';Ewwwww, do you know what whipped cream reminds me of? Sorry, I can't ieat it.'; Or taking orders. Though you could play ice cream shop, set things up, and have each come over and you could make it to their taste. Remember the paper hat and apron. Could be fun.
Make ahead and serve w/o a scoop. Think parfait. Wine glasses, tall flutes, hell, clear tumblers or drinking glasses. Ice cream, COLD fudge, repeat. Slope the ice cream in the container rather than trying to make it flat. You're going for the visual. Freeze, take them out about 10 minutes before serving and let people do whipped cream and sprinkles if they want.
If you have them ice tea spoons are idea for things in tall glasses, and it's so much fun to scour the bottom corners the last drop of fudgy, sugary, goodness.
Best
Try to set out the sundae in wine glasses or other exotic looking plates. Keep the different flavors of ice cream distinctly visible. If you put some type of syrup on it, then make sure it isn't haphazardly put on the ice cream. Perhaps put it on to make a letter or a symbol, I dunno be creative. I hope these suggestions help.
Fresh strawberries, bananas, chopped nuts and what you already have listed. Allow each one to prepare their own, be creative.
Yes. Have them make their own sundaes. Everyone likes something different. Get some strawberry topping, chocolate syrup, chopped nuts, marshmallow topping (get a jar of the marshmallow cream and slowly add boiling water. Whisk until soft and creamy), and don't forget the marachino cherry on the top. Set out all your toppings in bowls and let them create their own treat. They will be talking about it for months!
Set out the ingredients and let everyone make their own. It's much more fun that way.
Make the Sundays when you guys are actually ready to have them, or else they will be soggy and gross. Scoop the icecream in a bowl, put on the whipped cream nicely, then do the chocolate, then the sprinkles.
make the sundaes and put cholact sose on it pentutes sprincles and put what ever u want on it and in the end it should look so good
dont for get cherries and strawberries =)
Get an ice cream scooper, and scoop 3 of your favorite ice creams or just 1 flavor. 3 scoops of that into a bowl so that it looks like a triangular shape.
then once it looks like that formation,
poor hot fudge over them and all around the bowl. Add whip cream to it and spinkles. Then it should look great.
Like this-
http://www.ritters.com/menu/images/brown鈥?/a>
kinda like that only in a bowl and with sprinkles.Good luck!
all i have is icecream, whip cream, hot fudge, sprinkles
i want it too look good.
does anyone have any suggestions?How to make ice cream sundaes look good?
put the icecream in the glasses first, then drizzle the syrup over it, then, spray whipcream over the top so that it covers the icecream, put syrup over the whip cream (if u want 2, this is optional), then sprinkles.
extra: buy some cherries and put one, right in the middle of the whip cream, syrup (if u put it), and sprinkles.
OohLaLa! A work of art!How to make ice cream sundaes look good?
You've got some great answers there.
For sure, dip the ice cream scoop in hot water. Dip the scoop into the ice cream. Give it a twist to make a round scoop. Re-dip the scooper in the hot water. Make another scoop and place it on top.
Then let everyone decorate their own.
Individual servings can be creatively layered in glasses
to allow colors and layers to be visible.
Alternate textures, colors and flavors.
Top with cream and add heigth with a cookie stuck in the top.
Create Early Bliss
start with any color or flavor of ice cream--let's say it's vanilla. Add whipped cream(not totally covering it but just on top--not really high, either). evenly drizzle carmel or chocolate sauce(you can make this or buy it in a store). Add a few nuts, m %26amp; m's, fruit... whatever you think you might enjoy. don't add too many, but just enough. put a maraschino cherry on top. These look best in soda glasses, but any white or black bowl will do. Have fun!
Operating off the assumption you have exactly what you say you have, and that you don't have the time to dash to the store for anything else here are my thoughts.
As other's have mentioned with limited ingredients your best is to think presentation. If you have an ice cream scoop, you're golden. If you have the freezer space, pre-scoop the ice cream into, as someone else mention, interesting dishes. I'd go with wine glasses if you have them. Helpful hints for scooping gorgeous round balls of ice cream. Fill a large bowl with hot water. Soften the ice cream, every so slightly, just so it's not rock hard. Warm the scooper in the hot water, tap the water off onto a dish rag, scoop. You might can get 2 scoops before you have to rinse and warm the scooper. Remember to knock the water off so you don't end up with an ice film. As each is prepared put it immediately into the freezer. Ice cream changes texture, specifically becoming increasingly grainy, if it's thawed and refrozen.
For do it yourself, line up the dishes, set out ingredients and let them have at. This is probably the best way to go. That way you're not confronted with whiney people, ';I hate sprinkles.'; ';Ewwwww, do you know what whipped cream reminds me of? Sorry, I can't ieat it.'; Or taking orders. Though you could play ice cream shop, set things up, and have each come over and you could make it to their taste. Remember the paper hat and apron. Could be fun.
Make ahead and serve w/o a scoop. Think parfait. Wine glasses, tall flutes, hell, clear tumblers or drinking glasses. Ice cream, COLD fudge, repeat. Slope the ice cream in the container rather than trying to make it flat. You're going for the visual. Freeze, take them out about 10 minutes before serving and let people do whipped cream and sprinkles if they want.
If you have them ice tea spoons are idea for things in tall glasses, and it's so much fun to scour the bottom corners the last drop of fudgy, sugary, goodness.
Best
Try to set out the sundae in wine glasses or other exotic looking plates. Keep the different flavors of ice cream distinctly visible. If you put some type of syrup on it, then make sure it isn't haphazardly put on the ice cream. Perhaps put it on to make a letter or a symbol, I dunno be creative. I hope these suggestions help.
Fresh strawberries, bananas, chopped nuts and what you already have listed. Allow each one to prepare their own, be creative.
Yes. Have them make their own sundaes. Everyone likes something different. Get some strawberry topping, chocolate syrup, chopped nuts, marshmallow topping (get a jar of the marshmallow cream and slowly add boiling water. Whisk until soft and creamy), and don't forget the marachino cherry on the top. Set out all your toppings in bowls and let them create their own treat. They will be talking about it for months!
Set out the ingredients and let everyone make their own. It's much more fun that way.
Make the Sundays when you guys are actually ready to have them, or else they will be soggy and gross. Scoop the icecream in a bowl, put on the whipped cream nicely, then do the chocolate, then the sprinkles.
make the sundaes and put cholact sose on it pentutes sprincles and put what ever u want on it and in the end it should look so good
dont for get cherries and strawberries =)
Get an ice cream scooper, and scoop 3 of your favorite ice creams or just 1 flavor. 3 scoops of that into a bowl so that it looks like a triangular shape.
then once it looks like that formation,
poor hot fudge over them and all around the bowl. Add whip cream to it and spinkles. Then it should look great.
Like this-
http://www.ritters.com/menu/images/brown鈥?/a>
kinda like that only in a bowl and with sprinkles.Good luck!
What goes good with cream of chicken soup?
I need a little dinner idea. There's not much food in my cupboard right now and the tastiest looking thing is a can of cream of chicken soup. So what goes good with it? I've never had it before.What goes good with cream of chicken soup?
One of my favorite dinners when I was a kid was Cream of Chicken on toast. I still eat it today. Make the soup using only 1/2 can of milk. Then, when hot, ladle it over a couple pieces of buttered toast. It's lucious!!!! In fact, I think I'll go make some now, since I ALWAYS have cream of chicken soup in the pantry. Yummmmm.What goes good with cream of chicken soup?
Well if you have rice you can make a casserole or you can use noodles too. Cook rice or noodles add chicken or even tuna (if you have some) vegetables (if you have some maybe some canned corn or something?) Add some pepper some salt some oregano or italian spices.
I'm a college student living on a budget and I add cream of anything to some rice or noodles and add some meat to make a meals all the time. Good luck.
chicken and rice- I make 8 cups of cooked rice, add one large can of cream of chicken, add cut up cooked chicken (I prefer to shred mine), add 3-4 cups of milk, and add 1/2 cup of butter or margarine, and mix all together.... add salt and pepper and it is sooooooo good!
==
put some chicken breast into a pan, pour some cream of chicken on it, bake it in the oven for 30 minutes....with some wild rice, or basmati rice, and some veggies...
==
Green chile chicken enchiladas. Yummy! Green chile, chicken, cheese. corn tortillas, chicken broth, and cream of chicken soup
==
take 6 chicken breast and put a slice of provolone cheese on each breast. Then mix 2 cans of cream of chicken with 1/3 can of milk per can. Pour over chicken....then buy the pepperidge farm herb seasoned stuffing mix in a blue bag and pour on top.......cook for 45 min on 325......make some pasta too
==
in a baking dish layer tortilla chips or torn corn tortillas on bottom, layer of ground beef, some cheddar cheese diced onions %26amp; bellpeppers or chiles, then repeat for several layers. pour a couple cans of cream of chicken soup straight from can over all.
bake at 350 degrees 45 minutes or until done
==
HASH BROWN POTATO CASSEROLE
1 (2 lb.) bag frozen hash brown potatoes
2 (8 oz.) cartons sour cream
1/2 c. chopped onions
1 (10 3/4 oz.) can cream of chicken soup
2 c. shredded cheese, cheddar, sharp or other
2 c. corn flake crumbs
1/4 c. butter, melted
Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3 quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top. Have oven preheated to 350 degrees and bake 1 hour.
CHICKEN POT PIE
1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust
Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.
Bake on a cookie sheet at 375 degrees for 45 minutes
if you cook it with rice and then put ham on top or chicken hamberger. put water in it to cook the rice you can use instant but be careful its very good.
Grilled cheese sandwich goes great with this soup. If you want to use it as an ingredient, then add rice, broccoli, or canned vegs.
omg this is the best thing ever take the cream of chicken well first boil some egg nodles then drain then add the can of cream of chicken then some butter salt and black pepper stir and u will have the most wonderful meal
chicken browned then placed in a casserole dish and covered with the soup finished in the oven ....serve with rice or egg noodles
Call Domino's Pizza
One of my favorite dinners when I was a kid was Cream of Chicken on toast. I still eat it today. Make the soup using only 1/2 can of milk. Then, when hot, ladle it over a couple pieces of buttered toast. It's lucious!!!! In fact, I think I'll go make some now, since I ALWAYS have cream of chicken soup in the pantry. Yummmmm.What goes good with cream of chicken soup?
Well if you have rice you can make a casserole or you can use noodles too. Cook rice or noodles add chicken or even tuna (if you have some) vegetables (if you have some maybe some canned corn or something?) Add some pepper some salt some oregano or italian spices.
I'm a college student living on a budget and I add cream of anything to some rice or noodles and add some meat to make a meals all the time. Good luck.
chicken and rice- I make 8 cups of cooked rice, add one large can of cream of chicken, add cut up cooked chicken (I prefer to shred mine), add 3-4 cups of milk, and add 1/2 cup of butter or margarine, and mix all together.... add salt and pepper and it is sooooooo good!
==
put some chicken breast into a pan, pour some cream of chicken on it, bake it in the oven for 30 minutes....with some wild rice, or basmati rice, and some veggies...
==
Green chile chicken enchiladas. Yummy! Green chile, chicken, cheese. corn tortillas, chicken broth, and cream of chicken soup
==
take 6 chicken breast and put a slice of provolone cheese on each breast. Then mix 2 cans of cream of chicken with 1/3 can of milk per can. Pour over chicken....then buy the pepperidge farm herb seasoned stuffing mix in a blue bag and pour on top.......cook for 45 min on 325......make some pasta too
==
in a baking dish layer tortilla chips or torn corn tortillas on bottom, layer of ground beef, some cheddar cheese diced onions %26amp; bellpeppers or chiles, then repeat for several layers. pour a couple cans of cream of chicken soup straight from can over all.
bake at 350 degrees 45 minutes or until done
==
HASH BROWN POTATO CASSEROLE
1 (2 lb.) bag frozen hash brown potatoes
2 (8 oz.) cartons sour cream
1/2 c. chopped onions
1 (10 3/4 oz.) can cream of chicken soup
2 c. shredded cheese, cheddar, sharp or other
2 c. corn flake crumbs
1/4 c. butter, melted
Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3 quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top. Have oven preheated to 350 degrees and bake 1 hour.
CHICKEN POT PIE
1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust
Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.
Bake on a cookie sheet at 375 degrees for 45 minutes
if you cook it with rice and then put ham on top or chicken hamberger. put water in it to cook the rice you can use instant but be careful its very good.
Grilled cheese sandwich goes great with this soup. If you want to use it as an ingredient, then add rice, broccoli, or canned vegs.
omg this is the best thing ever take the cream of chicken well first boil some egg nodles then drain then add the can of cream of chicken then some butter salt and black pepper stir and u will have the most wonderful meal
chicken browned then placed in a casserole dish and covered with the soup finished in the oven ....serve with rice or egg noodles
Call Domino's Pizza
What over the counter cream/face wash is good to remove spots?
I have very oily skin and I break out often.
I don't want something oily I want like a smooth lotion cream type thingy.
Could you also include the price and where I could get it?
I live in the UK.
Thanks x
PS. I'm 13 btw.What over the counter cream/face wash is good to remove spots?
I understand Im 12.
It's so annoying.
All the spots and oily area's just drive me crazy.
One thing that made me have them was wearing make-up. If you do try to cut down. It's normal at our age so in time it will go. But, to help tame it down eat lots of fruit, drink plenty of water, get some oily skin treatment ( anything will do, even the cheap range from tesco ) apply some oil free moisturiser %26amp; wash your face at least twice a day. And to get rid of spots and tame the oily skin as product wise, TCP ..
You can buy this from any supermarket or pharmacy.
It works miricles. (:What over the counter cream/face wash is good to remove spots?
simple range is great and it's reasonable - you can get it in any high street chemists
clean %26amp; clear daily scrub it works wonders you could probley get it in boots for about 拢3-4
yeah i had the same problem. at the end of the day, the only thing that works needs a prescription, but a course of tablets and creams from the doctor usually totally clears it up in a few weeks, and if you take them for a bit longer, htey won't come back, in most cases.vThe over the counter stuff tend to not really work anywhere near as well
Usually for me, when I buy over the counter stuff it works for like, a few days.
Your skin will get used to the cream after a while and it will become immune to it.
Sadly, I don't think that there is much over the counter stuff that works and believe me I've tried :(
http://topacnesolutions.com/index.php?gclid=CLmpmc7rw5ACFQxKQgodHCMQXA
Take a look at this website, it has the top 10 acne treatments (some of them are quite expensive but you'll pay less when your currency is 拢's.) Good luck I hope this helps!
Clearasil works well, I use it and I have acne.
:)
I don't want something oily I want like a smooth lotion cream type thingy.
Could you also include the price and where I could get it?
I live in the UK.
Thanks x
PS. I'm 13 btw.What over the counter cream/face wash is good to remove spots?
I understand Im 12.
It's so annoying.
All the spots and oily area's just drive me crazy.
One thing that made me have them was wearing make-up. If you do try to cut down. It's normal at our age so in time it will go. But, to help tame it down eat lots of fruit, drink plenty of water, get some oily skin treatment ( anything will do, even the cheap range from tesco ) apply some oil free moisturiser %26amp; wash your face at least twice a day. And to get rid of spots and tame the oily skin as product wise, TCP ..
You can buy this from any supermarket or pharmacy.
It works miricles. (:What over the counter cream/face wash is good to remove spots?
simple range is great and it's reasonable - you can get it in any high street chemists
clean %26amp; clear daily scrub it works wonders you could probley get it in boots for about 拢3-4
yeah i had the same problem. at the end of the day, the only thing that works needs a prescription, but a course of tablets and creams from the doctor usually totally clears it up in a few weeks, and if you take them for a bit longer, htey won't come back, in most cases.vThe over the counter stuff tend to not really work anywhere near as well
Usually for me, when I buy over the counter stuff it works for like, a few days.
Your skin will get used to the cream after a while and it will become immune to it.
Sadly, I don't think that there is much over the counter stuff that works and believe me I've tried :(
http://topacnesolutions.com/index.php?gclid=CLmpmc7rw5ACFQxKQgodHCMQXA
Take a look at this website, it has the top 10 acne treatments (some of them are quite expensive but you'll pay less when your currency is 拢's.) Good luck I hope this helps!
Clearasil works well, I use it and I have acne.
:)
How do I stop cream splitting in a recipe?
It's in a peppercorn sauce. I fry steak (rolled in peppercorns) in butter and then flambeau it with a shot of brandy before adding the cream. The cream splits. Do I need to use single or double? Do I need to reduce the heat when I add the cream as the resulting sauce although nice looks awful. Thanks in advanceHow do I stop cream splitting in a recipe?
First try turning down the heat. You can even take it off the heat if adding the cream is the last step. That's how you make stroganoff that holds together nicely. Milk proteins don't like high heat.
If that doesn't work, try doing that plus adding a small amount of the brandy butter from the pan to the cream in the cup before adding the cream to the pan. That will ease the transition by heating the cream more slowly. This is an old chef trick for dairy in sauces and soups.
If *that* doesn't work, you need cream with a higher fat content.How do I stop cream splitting in a recipe?
Your sauce ';broke.';
To fix a broken cream sauce, take 陆 cup of heavy cream and reduce it down to 1/3 of its original volume. Slowly drizzle in the curdled sauce while whisking vigorously. Really vigorously. This should bring the sauce right back to its creamy, silky consistency
use double cream, and make sure the pan is totally off the heat before adding the cream. dont stir too fast, to prevent the heat form hitting the cream quickly.
hope that works and turns out to look good as it tastes. good luck!
Two things you need to do...
1. Add the cream a little at a time and mix in before adding more.
and
2. Lower the heat or take off the heat when you add the cream.
Too much heat will make the cream split quicker. And you need to keep stirring it. Also I think double is better to use.
Whipping Cream is the best because it wont separate so much.
First try turning down the heat. You can even take it off the heat if adding the cream is the last step. That's how you make stroganoff that holds together nicely. Milk proteins don't like high heat.
If that doesn't work, try doing that plus adding a small amount of the brandy butter from the pan to the cream in the cup before adding the cream to the pan. That will ease the transition by heating the cream more slowly. This is an old chef trick for dairy in sauces and soups.
If *that* doesn't work, you need cream with a higher fat content.How do I stop cream splitting in a recipe?
Your sauce ';broke.';
To fix a broken cream sauce, take 陆 cup of heavy cream and reduce it down to 1/3 of its original volume. Slowly drizzle in the curdled sauce while whisking vigorously. Really vigorously. This should bring the sauce right back to its creamy, silky consistency
use double cream, and make sure the pan is totally off the heat before adding the cream. dont stir too fast, to prevent the heat form hitting the cream quickly.
hope that works and turns out to look good as it tastes. good luck!
Two things you need to do...
1. Add the cream a little at a time and mix in before adding more.
and
2. Lower the heat or take off the heat when you add the cream.
Too much heat will make the cream split quicker. And you need to keep stirring it. Also I think double is better to use.
Whipping Cream is the best because it wont separate so much.
How do you make cream cheese icing?
i want to make a cake and put cream chees icing on it!How do you make cream cheese icing?
8 ounces cream cheese
4 tablespoons butter
2 1/2 cups icing sugar
2 teaspoons vanilla
1 - Soften cheese and butter.
2 - Beat well.
3 - Add sugar and vanilla.
4 - beat again
5 - spread on cooled cakeHow do you make cream cheese icing?
This is my favorite recipe for cream cheese frosting that I have developed from modifying several frosting recipes. It is quick and easy and you can modify it to your own particular taste.
Used mainly on carrot cake and red velvet cake. Any leftover is great on ginger bread cup cakes.
Make your frosting or icing while your cake is baking. Put frosting in fridge while waiting for cake to cool.
Cream Cheese Frosting:
1/2 Cup (one stick) Unsalted Butter, room temperature
1 8-ounce and one 4-ounce package Cream Cheese, softened (use good quality cheese, not low fat)
2 Teaspoons Vanilla
1/4 Teaspoon Salt
1 Package (1 lb. box) Powdered Sugar plus an additional 陆 to 1 cup
Milk or Cream to adjust consistency of frosting if necessary
Beat the butter and cream cheese together until smooth. Add the vanilla and salt. Beat in the 1 lb. box of sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it鈥檚 too thin. (I usually add some of the additional sugar).
1-8oz. softened cream cheese
2 cups powdered sugar
1 teaspoon vanilla
Cream together and frost cooled cake
Get a couple of packages of cream cheese(depending on how much you want) Whip the CC with an electric mixxer if you have one. Add sugar, taste. Add more sugar to your liking.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
8 ounces cream cheese
4 tablespoons butter
2 1/2 cups icing sugar
2 teaspoons vanilla
1 - Soften cheese and butter.
2 - Beat well.
3 - Add sugar and vanilla.
4 - beat again
5 - spread on cooled cakeHow do you make cream cheese icing?
This is my favorite recipe for cream cheese frosting that I have developed from modifying several frosting recipes. It is quick and easy and you can modify it to your own particular taste.
Used mainly on carrot cake and red velvet cake. Any leftover is great on ginger bread cup cakes.
Make your frosting or icing while your cake is baking. Put frosting in fridge while waiting for cake to cool.
Cream Cheese Frosting:
1/2 Cup (one stick) Unsalted Butter, room temperature
1 8-ounce and one 4-ounce package Cream Cheese, softened (use good quality cheese, not low fat)
2 Teaspoons Vanilla
1/4 Teaspoon Salt
1 Package (1 lb. box) Powdered Sugar plus an additional 陆 to 1 cup
Milk or Cream to adjust consistency of frosting if necessary
Beat the butter and cream cheese together until smooth. Add the vanilla and salt. Beat in the 1 lb. box of sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it鈥檚 too thin. (I usually add some of the additional sugar).
1-8oz. softened cream cheese
2 cups powdered sugar
1 teaspoon vanilla
Cream together and frost cooled cake
Get a couple of packages of cream cheese(depending on how much you want) Whip the CC with an electric mixxer if you have one. Add sugar, taste. Add more sugar to your liking.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
What particular brand of cream do you use in making butter?
Do you know some brands of cream in the philipines that you can use in making butter? Or just what type of cream?What particular brand of cream do you use in making butter?
Just look for creams with the highest fat content, they make the best butter.What particular brand of cream do you use in making butter?
Organic Heavy Cream.myspace cursors
Just look for creams with the highest fat content, they make the best butter.What particular brand of cream do you use in making butter?
Organic Heavy Cream.
How do you make easy, really good ice cream without using cream?
This is really cool...you will need
2-1 QT. Freezer Baggies...(ziplock)
2 cups whole milk
White Sugar
Vanilla
Ice
Rock Salt
Pour milk into 1 of the baggies add sugar to taste and a little vanilla push air out of baggie and seal bag
In the second baggie place the ice and rock salt.
Next place the sealed baggie of milk ingredients into the bag containing the ice and rock salt...seal outside baggie.....mush the milk ingredients sealed in the baggie, around in the ice and
rock salt until it freezes and becomes delicious homemade ice-cream...EnjoyHow do you make easy, really good ice cream without using cream?
Are you trying to make the ice cream healthier with less fat and calories? Try using half and half or soy half and half. You would still need some cream in your recipe to make good ice cream or else you will have yogurt or ice milk and I don't think you want that. Try the half and half it's good and has less fat and calories.How do you make easy, really good ice cream without using cream?
It's not really ice cream, but I blend up frozen fruit and add splenda and then freeze it. Peaches are the smoothest, but I love to do strawberries.
you can try making a sorbet or a sherbet
http://recipes.lovetoknow.com/wiki/Categ鈥?/a>
you can make a great ice cream with pouring custard, milk, and vanilla essence.
ice cream is made with milk not cream. There are 'soy ice creams' that are OK.
It is called a popsicle.. Or italian ice.
2-1 QT. Freezer Baggies...(ziplock)
2 cups whole milk
White Sugar
Vanilla
Ice
Rock Salt
Pour milk into 1 of the baggies add sugar to taste and a little vanilla push air out of baggie and seal bag
In the second baggie place the ice and rock salt.
Next place the sealed baggie of milk ingredients into the bag containing the ice and rock salt...seal outside baggie.....mush the milk ingredients sealed in the baggie, around in the ice and
rock salt until it freezes and becomes delicious homemade ice-cream...EnjoyHow do you make easy, really good ice cream without using cream?
Are you trying to make the ice cream healthier with less fat and calories? Try using half and half or soy half and half. You would still need some cream in your recipe to make good ice cream or else you will have yogurt or ice milk and I don't think you want that. Try the half and half it's good and has less fat and calories.How do you make easy, really good ice cream without using cream?
It's not really ice cream, but I blend up frozen fruit and add splenda and then freeze it. Peaches are the smoothest, but I love to do strawberries.
you can try making a sorbet or a sherbet
http://recipes.lovetoknow.com/wiki/Categ鈥?/a>
you can make a great ice cream with pouring custard, milk, and vanilla essence.
ice cream is made with milk not cream. There are 'soy ice creams' that are OK.
It is called a popsicle.. Or italian ice.
Has anyone made a cream pie out of canned pudding? Should I thicken the pudding, for it to hold shape?
I'm planning on using a graham craker crust, and maybe using fruit on top.Has anyone made a cream pie out of canned pudding? Should I thicken the pudding, for it to hold shape?
Yes, you can use canned pudding. You would have to keep it really cold to have it hold shape. The only other thing you could do is heat the pudding in a pan, add corn starch, cook it long enough to thicken it, pour it into the pie shell and refrigerate.
Good luck!Has anyone made a cream pie out of canned pudding? Should I thicken the pudding, for it to hold shape?
Thicken the pudding with eggs and bake in a hot oven for 15-20 minutes or alternatively add cornflour and cook it on the stove top to thicken it. Graham crackers do very well for the crust.
Good luck with your pie
Well my husband and I are not huge lemon fans, but this lemon pie that I make is soooooooo good. My son loves it, my mom, my neighbors, grandparents, everybody. It doesn't have canned pudding but condensed milk. Here it is:
You Need
Graham Cracker crust (I prefer Honey Maid-it holds well)
1 can of eagle brand sweetened condensed milk
1/2 cup of lemon juice
Three egg yolks
Cool Whip
Beat egg yolks. Add condensed milk, stir till it is mixed well. Add half of the lemon juice-stir it in. Then add the other half of the lemon juice until it is mixed well. (It's just easier that way) Pour into your pie crust. Place in preheated 325 degree oven for about 30 min or until it sets. Chill for at least three hours. Then spread on the cool whip (cool whip must be thawed of course). You can add some lemon zest on top if you'd like. Yummy, Yummy.
Yes, you can use canned pudding. You would have to keep it really cold to have it hold shape. The only other thing you could do is heat the pudding in a pan, add corn starch, cook it long enough to thicken it, pour it into the pie shell and refrigerate.
Good luck!Has anyone made a cream pie out of canned pudding? Should I thicken the pudding, for it to hold shape?
Thicken the pudding with eggs and bake in a hot oven for 15-20 minutes or alternatively add cornflour and cook it on the stove top to thicken it. Graham crackers do very well for the crust.
Good luck with your pie
Well my husband and I are not huge lemon fans, but this lemon pie that I make is soooooooo good. My son loves it, my mom, my neighbors, grandparents, everybody. It doesn't have canned pudding but condensed milk. Here it is:
You Need
Graham Cracker crust (I prefer Honey Maid-it holds well)
1 can of eagle brand sweetened condensed milk
1/2 cup of lemon juice
Three egg yolks
Cool Whip
Beat egg yolks. Add condensed milk, stir till it is mixed well. Add half of the lemon juice-stir it in. Then add the other half of the lemon juice until it is mixed well. (It's just easier that way) Pour into your pie crust. Place in preheated 325 degree oven for about 30 min or until it sets. Chill for at least three hours. Then spread on the cool whip (cool whip must be thawed of course). You can add some lemon zest on top if you'd like. Yummy, Yummy.
What's the difference between Nivea Aqua Beauty cream and the Nivea Moisturizing Day Care cream?
I want a cream for my combination skin, and I read about these two and I can't find an actual difference except the price, so which one would be more suitable?What's the difference between Nivea Aqua Beauty cream and the Nivea Moisturizing Day Care cream?
If you use a lot of makeup, go for the beauty one. It'll keep your skin healthy. Otherwise I suggest the day care one, especially if you get spots/blackheads. Tip: Don't use oily products on spots, they work in the short run but make it worse in the long run.
Hope this helps :)What's the difference between Nivea Aqua Beauty cream and the Nivea Moisturizing Day Care cream?
Basically, just the price, I looked at the ingredients in both. Go for the cheaper one. :)
http://answers.yahoo.com/question/index;鈥?/a>
If you use a lot of makeup, go for the beauty one. It'll keep your skin healthy. Otherwise I suggest the day care one, especially if you get spots/blackheads. Tip: Don't use oily products on spots, they work in the short run but make it worse in the long run.
Hope this helps :)What's the difference between Nivea Aqua Beauty cream and the Nivea Moisturizing Day Care cream?
Basically, just the price, I looked at the ingredients in both. Go for the cheaper one. :)
http://answers.yahoo.com/question/index;鈥?/a>
Can I put whipping cream in a freezer?
My whipping cream curdled, I scooped some and tasted it and it is still good. Can I still use it? The expire date is another 5 months.
It has to be consumed in three days after opened.Can I put whipping cream in a freezer?
Nope, sorry, you can't. The ';curdling' you're referring to may be butter fat that's come to the surface (especially if it doesn't taste sour). If you purchase whipping cream that expires in 5 months, then you must have gotten some that was ultra pasteurized, although doubtful that it will keep that long. Freezing will create a sour taste in the cream and it will not reconstitute well.Can I put whipping cream in a freezer?
yea it will be fine in the freezer, thats what we always do with ours
Yes , you can put it into the freezer and then use it but in limited ways.
Try adding it to a curry sauce (eg.butter chicken) or to a marinade or into a pasta dish (eg.pasta Alfredo or even a simple mac and cheese.)
No one will ever know!
Just don't use it in a desert or as a topping .
No, don't do it.
It is like cool whip, then yes... But the bottle type no...
If its like Riches qt. carton yes you can...
yes but not for weeks 'cause then it'll go bad.
Is it real whipping cream? if so NO
Is it cool whip - yes, I do it alllllll the time!
It has to be consumed in three days after opened.Can I put whipping cream in a freezer?
Nope, sorry, you can't. The ';curdling' you're referring to may be butter fat that's come to the surface (especially if it doesn't taste sour). If you purchase whipping cream that expires in 5 months, then you must have gotten some that was ultra pasteurized, although doubtful that it will keep that long. Freezing will create a sour taste in the cream and it will not reconstitute well.Can I put whipping cream in a freezer?
yea it will be fine in the freezer, thats what we always do with ours
Yes , you can put it into the freezer and then use it but in limited ways.
Try adding it to a curry sauce (eg.butter chicken) or to a marinade or into a pasta dish (eg.pasta Alfredo or even a simple mac and cheese.)
No one will ever know!
Just don't use it in a desert or as a topping .
No, don't do it.
It is like cool whip, then yes... But the bottle type no...
If its like Riches qt. carton yes you can...
yes but not for weeks 'cause then it'll go bad.
Is it real whipping cream? if so NO
Is it cool whip - yes, I do it alllllll the time!
What is the best cream to lighten stretch marks ?
I have stretch marks on the side of my stomach . Is there any creams anyone has used that has made them lighter.What is the best cream to lighten stretch marks ?
here is a cream you can use. i have tried it and it works great. it makes them more invisible and lighter. this is a product with all 100% natural ingredients. Good luck getting rid of your stretch marks.What is the best cream to lighten stretch marks ?
lotion that has cocoa butter in it often helps. you can get it inexpensive at wal-mart. the suave brand.
Bio oil
Prefure on is the one i use!i got them when i joined track and was gaining mucul so my skin streached!!!
here is a cream you can use. i have tried it and it works great. it makes them more invisible and lighter. this is a product with all 100% natural ingredients. Good luck getting rid of your stretch marks.What is the best cream to lighten stretch marks ?
lotion that has cocoa butter in it often helps. you can get it inexpensive at wal-mart. the suave brand.
Bio oil
Prefure on is the one i use!i got them when i joined track and was gaining mucul so my skin streached!!!
How do YOU make cream of mushroom soup?
No canned cream of mushroom in it plz! Has to be from scratch, I want to serve it to guests. How have you made it? I would like to have some recipes tried by people and know that they ';work.';
Thanks!How do YOU make cream of mushroom soup?
1 lb. fresh mushrooms
2 c. onions
1 1/2 tsp. sugar
3 tbsp. flour
1 c. cold water
1 can chicken soup
1 c. all purpose cream
Salt %26amp; pepper to taste
2 tbsp. butter
Grate mushrooms and onions. Melt butter and saute onions and sugar until brown. Add mushrooms and saute for 3 minutes. Stir in flour until smooth. Add cold water and stir until blended. Add can of soup and simmer for 15 minutes. Just before serving, stir in cream.How do YOU make cream of mushroom soup?
Fresh Mushroom Soup
1 pound Mushrooms
2 tablespoons Butter or margarine
2 cups Finely chopped onions
1/2 teaspoon Sugar
1/4 cup Flour
1 cup Water
1 3/4 cups Chicken broth
1 cup Dry vermouth
1 tablespoon Salt or to taste
1/4 teaspoon Ground pepper to taste
Slice 1/3 of the mushrooms and finely chop the rest. Melt butter in large saucepan.
Add onions, sugar and sautee over medium heat, stirring frequently,about 15 minutes
or until golden. Add sliced and chopped mushrooms and sautee for 5 minutes.
Stir in flour until smooth; cook for 2 minutes, stirring constantly. Pour in water
and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly.
Reduce heat and simmer, uncovered, about 10 minutes. May be pureed and reheated
if you choose
Serving Size : 6
Seven Oaks Mushroom Soup
1/4 Cup olive oil
1 Cup onions - diced
1 Cup celery - diced
3/4 Pound fresh white mushrooms -- cut in --
1 1/2 quarts half and half
1 1/2 quarts chicken broth
Salt, pepper
2 tablespoons chopped parsley
Heat oil in deep saucepan. Add onions and celery.
Saute until tender. Add mushrooms and saute over low heat 4 minutes.
Add half and halfand chicken broth. Reduce soup by 1/2 or until creamy.
Season to taste with salt and pepper. Puree in blender until smooth.
Serve garnished with chopped parsley.
Portobello Mushroom Soup
1/4 cup (1/2 stick) unsalted butter
5 Leeks (white %26amp; pale green
only): chopped
1 medium Onion: chopped
10 ounces Portobello mushrooms: choppd
4 generous cups)
1/4 cup Flour
3 cups Chicken stock or broth
4 tablespoons Dry Sherry
2 cups Half and half
1/4 teaspoon Cayenne peppr
Ground white pepper
Melt butter in heavy large pot over medium heat. Add leeks and onion; saute until tender, 10 min.
Add mushrooms and saute 5 min. Reduce heat to low. Add flour; cook until mixture is thick,
stirring occasionally, about 3 min. Gradually stir in stock and half of Sherry.
Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 min.
Stir in half and half. Simmer until slightly thickened, about 10 min. Stir in cayenne pepper.
Season with white pepper and salt. Stir remaining Sherry into soup. Bring to simmer and serve.
Great recipe:
http://www.videojug.com/film/how-to-make鈥?/a>
If I really wanted to make cream of mushroom soup from scratch, I would go to www.allrecipes.com and search for a recipe that looks good.
a fast version ... time to make 10 min 3 min prep
2 (7 ounce) cans chopped mushrooms, undrained
2 cups water 2 tablespoons butter
1 small onion, chopped 1/4 cup all-purpose flour
1 teaspoon seasoning salt
1 (12 ounce) can evaporated milk
1. Drain mushroom liquid into measuring cup
and add water to make 2 cups.
2. Melt butter in large saucepan over medium heat,
add onion and cook until softened; Remove from heat.
3. Stir in flour and seasoning salt.
4. Slowly add the mushroom liquid mixture and milk,
stirring to prevent lumps; return to heat.
5. Add mushrooms and cook until mixture comes to a boil.
Garnish with julienned bell peppers or parsley.
Serve with bread
Or to be fancy:
Cream of mushroom soup
INGREDIENTS:
* 8 ounces thinly sliced mushrooms * 2 cups boiling water
* 3 chicken bouillon cubes or equivalent base or granules
* 2 tablespoons finely chopped onion
* 1/4 cup butter * 3 tablespoons flour
* 3 cups milk * salt and pepper
PREPARATION:
In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion.
Bring to a boil; cover and simmer for 20 minutes.
Melt butter in another saucepan; blend in flour.
Gradually add milk; cook, stirring constantly, until thickened. Add sauce to mushrooms and season to taste with salt and pepper. Makes about 6 cups.
If your scratch recipe does not work, pick up some Campbells Cream Of Mushroom! ;) Just as a back-up
Campbells...........mmmm-mmmmmmm good! ;)
1 lb chopped mushrooms
1 clove garlic
2 tsp. chopped parsley
1 sm onion, chopped
3 t. butter
1 tsp. salt
1 tsp. paprika
3 t. flour
4 cups chicken stock or water
1/2 cup sour cream or heavy sweet cream
brown mushrooms, garlic,parsley and onion in the butter.stir in salt,paprika,and flour. add half the liquid. stir until thick and smooth. blend in the remaining liquid and heat to boil.
take off heat and slowly add sour cream and enjoy!
Buy It From The Shop And Tell Them To Take It Out Of The Canmyspace cursors
Thanks!How do YOU make cream of mushroom soup?
1 lb. fresh mushrooms
2 c. onions
1 1/2 tsp. sugar
3 tbsp. flour
1 c. cold water
1 can chicken soup
1 c. all purpose cream
Salt %26amp; pepper to taste
2 tbsp. butter
Grate mushrooms and onions. Melt butter and saute onions and sugar until brown. Add mushrooms and saute for 3 minutes. Stir in flour until smooth. Add cold water and stir until blended. Add can of soup and simmer for 15 minutes. Just before serving, stir in cream.How do YOU make cream of mushroom soup?
Fresh Mushroom Soup
1 pound Mushrooms
2 tablespoons Butter or margarine
2 cups Finely chopped onions
1/2 teaspoon Sugar
1/4 cup Flour
1 cup Water
1 3/4 cups Chicken broth
1 cup Dry vermouth
1 tablespoon Salt or to taste
1/4 teaspoon Ground pepper to taste
Slice 1/3 of the mushrooms and finely chop the rest. Melt butter in large saucepan.
Add onions, sugar and sautee over medium heat, stirring frequently,about 15 minutes
or until golden. Add sliced and chopped mushrooms and sautee for 5 minutes.
Stir in flour until smooth; cook for 2 minutes, stirring constantly. Pour in water
and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly.
Reduce heat and simmer, uncovered, about 10 minutes. May be pureed and reheated
if you choose
Serving Size : 6
Seven Oaks Mushroom Soup
1/4 Cup olive oil
1 Cup onions - diced
1 Cup celery - diced
3/4 Pound fresh white mushrooms -- cut in --
1 1/2 quarts half and half
1 1/2 quarts chicken broth
Salt, pepper
2 tablespoons chopped parsley
Heat oil in deep saucepan. Add onions and celery.
Saute until tender. Add mushrooms and saute over low heat 4 minutes.
Add half and halfand chicken broth. Reduce soup by 1/2 or until creamy.
Season to taste with salt and pepper. Puree in blender until smooth.
Serve garnished with chopped parsley.
Portobello Mushroom Soup
1/4 cup (1/2 stick) unsalted butter
5 Leeks (white %26amp; pale green
only): chopped
1 medium Onion: chopped
10 ounces Portobello mushrooms: choppd
4 generous cups)
1/4 cup Flour
3 cups Chicken stock or broth
4 tablespoons Dry Sherry
2 cups Half and half
1/4 teaspoon Cayenne peppr
Ground white pepper
Melt butter in heavy large pot over medium heat. Add leeks and onion; saute until tender, 10 min.
Add mushrooms and saute 5 min. Reduce heat to low. Add flour; cook until mixture is thick,
stirring occasionally, about 3 min. Gradually stir in stock and half of Sherry.
Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 min.
Stir in half and half. Simmer until slightly thickened, about 10 min. Stir in cayenne pepper.
Season with white pepper and salt. Stir remaining Sherry into soup. Bring to simmer and serve.
Great recipe:
http://www.videojug.com/film/how-to-make鈥?/a>
If I really wanted to make cream of mushroom soup from scratch, I would go to www.allrecipes.com and search for a recipe that looks good.
a fast version ... time to make 10 min 3 min prep
2 (7 ounce) cans chopped mushrooms, undrained
2 cups water 2 tablespoons butter
1 small onion, chopped 1/4 cup all-purpose flour
1 teaspoon seasoning salt
1 (12 ounce) can evaporated milk
1. Drain mushroom liquid into measuring cup
and add water to make 2 cups.
2. Melt butter in large saucepan over medium heat,
add onion and cook until softened; Remove from heat.
3. Stir in flour and seasoning salt.
4. Slowly add the mushroom liquid mixture and milk,
stirring to prevent lumps; return to heat.
5. Add mushrooms and cook until mixture comes to a boil.
Garnish with julienned bell peppers or parsley.
Serve with bread
Or to be fancy:
Cream of mushroom soup
INGREDIENTS:
* 8 ounces thinly sliced mushrooms * 2 cups boiling water
* 3 chicken bouillon cubes or equivalent base or granules
* 2 tablespoons finely chopped onion
* 1/4 cup butter * 3 tablespoons flour
* 3 cups milk * salt and pepper
PREPARATION:
In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion.
Bring to a boil; cover and simmer for 20 minutes.
Melt butter in another saucepan; blend in flour.
Gradually add milk; cook, stirring constantly, until thickened. Add sauce to mushrooms and season to taste with salt and pepper. Makes about 6 cups.
If your scratch recipe does not work, pick up some Campbells Cream Of Mushroom! ;) Just as a back-up
Campbells...........mmmm-mmmmmmm good! ;)
1 lb chopped mushrooms
1 clove garlic
2 tsp. chopped parsley
1 sm onion, chopped
3 t. butter
1 tsp. salt
1 tsp. paprika
3 t. flour
4 cups chicken stock or water
1/2 cup sour cream or heavy sweet cream
brown mushrooms, garlic,parsley and onion in the butter.stir in salt,paprika,and flour. add half the liquid. stir until thick and smooth. blend in the remaining liquid and heat to boil.
take off heat and slowly add sour cream and enjoy!
Buy It From The Shop And Tell Them To Take It Out Of The Can
Is vanilla cupcakes and cream cheese icing good?
I love cream cheese icing on chocolate cupcakes but I've never tried it on vanilla cupcakes. I'm taking cupcakes to school tomorrow... Should I use cream cheese icing for the vanilla cupcakes or just the chocolate?Is vanilla cupcakes and cream cheese icing good?
Oh of course it would work on vanilla, probably better then with chocolateIs vanilla cupcakes and cream cheese icing good?
Mmmm, the cream cheese icing sounds good.How about doing this recipe.
INGREDIENTS:
1package (8 ounces) cream cheese, softened
1/2cup butter or margarine, softened
1teaspoon vanilla
4cups powdered sugar
PREPARATION:
1.Beat cream cheese, butter and vanilla in large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
2. Gradually add powdered sugar. Beat at low speed until well blended, scraping down side of bowl occasionally.
The cream cheese icing will definitely be the bang in an otherwise ordinary vanilla cupcake.
mmmhmmmm, its yummy and now you have made me wana go buy some vanilla zingers! Thanks a flippin lot! :)
I LOVe cream cheese icing.
Make both, half chocolate and half cream cheese ymmmm.
I think it will be okay, I don't mind cream cheese icing, but don't have sweet stuff often as a rule.
Chris
Yes ...they are yummy. I have seen few people using them
that sounds good
Oh of course it would work on vanilla, probably better then with chocolateIs vanilla cupcakes and cream cheese icing good?
Mmmm, the cream cheese icing sounds good.How about doing this recipe.
INGREDIENTS:
1package (8 ounces) cream cheese, softened
1/2cup butter or margarine, softened
1teaspoon vanilla
4cups powdered sugar
PREPARATION:
1.Beat cream cheese, butter and vanilla in large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
2. Gradually add powdered sugar. Beat at low speed until well blended, scraping down side of bowl occasionally.
The cream cheese icing will definitely be the bang in an otherwise ordinary vanilla cupcake.
mmmhmmmm, its yummy and now you have made me wana go buy some vanilla zingers! Thanks a flippin lot! :)
I LOVe cream cheese icing.
Make both, half chocolate and half cream cheese ymmmm.
I think it will be okay, I don't mind cream cheese icing, but don't have sweet stuff often as a rule.
Chris
Yes ...they are yummy. I have seen few people using them
that sounds good
What kind of face cream do you recommend for a 36 yr old female?
My face is a little dehydrated but also with black points , need something to tone %26amp;lift it.What kind of face cream do you recommend for a 36 yr old female?
People keep telling me great things about that new Olay Regenerist moisturizer. That's what I'm buying when my other runs out and I'm 30.
Also, try an anti-aging serum. Put it on after you wash your face but before your moisturizer. I use Prescriptives Super Line Preventer and it's AWESOME!!! Makes my foundation go on super smooth and everything.What kind of face cream do you recommend for a 36 yr old female?
Check out Aveda's line of lotions and moisturizers. If you are only 36, you may not want to load your face up with heavy creams.
If you really want to bring life back to your face, you may want to see a dermatologist and have a peel done. Or try gentle exfoliation with a loofa type sponge a few times a week. Or try doing a mask a few times a week.
Drink plenty of water to keep your skin hydrated.
If you are really looking to keep your face looking healthy, try yoga poses that promote blood flow up through your head and neck.
Mary Kay's Timewise cleanser and moisturizer plus the day/night solutions for protection, firming and anti-aging benefits.
Olay. they have a great collection of cream to tone and lift skin.
Facial exercises are great for toning and lifting! Sort of like weight training for the face.
Check out this book:
Facercise by Carol Maggio
These exercises really work! [in combination with a good-quality moisturizer and always wear sunblock).
What is a black point? I use Clinique Superbalanced Moisturizer SPF25. I love it! I am only 27, though, and I am not sure about lift. Maybe visit your local cosmetic counter for a suggestion?
People keep telling me great things about that new Olay Regenerist moisturizer. That's what I'm buying when my other runs out and I'm 30.
Also, try an anti-aging serum. Put it on after you wash your face but before your moisturizer. I use Prescriptives Super Line Preventer and it's AWESOME!!! Makes my foundation go on super smooth and everything.What kind of face cream do you recommend for a 36 yr old female?
Check out Aveda's line of lotions and moisturizers. If you are only 36, you may not want to load your face up with heavy creams.
If you really want to bring life back to your face, you may want to see a dermatologist and have a peel done. Or try gentle exfoliation with a loofa type sponge a few times a week. Or try doing a mask a few times a week.
Drink plenty of water to keep your skin hydrated.
If you are really looking to keep your face looking healthy, try yoga poses that promote blood flow up through your head and neck.
Mary Kay's Timewise cleanser and moisturizer plus the day/night solutions for protection, firming and anti-aging benefits.
Olay. they have a great collection of cream to tone and lift skin.
Facial exercises are great for toning and lifting! Sort of like weight training for the face.
Check out this book:
Facercise by Carol Maggio
These exercises really work! [in combination with a good-quality moisturizer and always wear sunblock).
What is a black point? I use Clinique Superbalanced Moisturizer SPF25. I love it! I am only 27, though, and I am not sure about lift. Maybe visit your local cosmetic counter for a suggestion?
What is the best cream for after radiation irritation?
Treatment just began 3 days ago. The area is irritated oviously. There is so many products out there but what is the best?What is the best cream for after radiation irritation?
My radiologist recommended aquaphor and to keep the area moist with it at all time. I had breast cancer and ended up not wearing a bra for a while but the aquaphor sure helped.What is the best cream for after radiation irritation?
I'd tell you the name if I didn't have chemobrain at the time and forgot it....it was this cream, and it had a purple cap and a white bottle and a square logo on the front with orange and purple and yellow...I'm sorry I can't be more helpful than that, but I truly forgot most of the meds I was on!
Radialgel also works well after treatments. Ask you radiologist for it and they will sure give you some. It helps to sooth and cool the skin and helps to keep it from getting blistered after weeks of prolonged radiation exposure. Good luck.
Look on www.after-cancer.com for info on Aloe Vera and also a spray by Evolife - both work extremely well with mine and others radiotherapy problems. Lots more info there which also might be of help during treatment.
Good luck
Verite R
my wife used Biofine, it is a prescription.
My radiologist recommended aquaphor and to keep the area moist with it at all time. I had breast cancer and ended up not wearing a bra for a while but the aquaphor sure helped.What is the best cream for after radiation irritation?
I'd tell you the name if I didn't have chemobrain at the time and forgot it....it was this cream, and it had a purple cap and a white bottle and a square logo on the front with orange and purple and yellow...I'm sorry I can't be more helpful than that, but I truly forgot most of the meds I was on!
Radialgel also works well after treatments. Ask you radiologist for it and they will sure give you some. It helps to sooth and cool the skin and helps to keep it from getting blistered after weeks of prolonged radiation exposure. Good luck.
Look on www.after-cancer.com for info on Aloe Vera and also a spray by Evolife - both work extremely well with mine and others radiotherapy problems. Lots more info there which also might be of help during treatment.
Good luck
Verite R
my wife used Biofine, it is a prescription.
What is the best cream/lotion to help get rid of scars?
Are there other ways besides cream/lotion, such as remedies?What is the best cream/lotion to help get rid of scars?
Medurma! (I think thats how you spell it)What is the best cream/lotion to help get rid of scars?
cocoa butter
Medurma! (I think thats how you spell it)What is the best cream/lotion to help get rid of scars?
cocoa butter
How do you make cream cheese pie, as opposed to cheesecake?
I'm trying to make a cream cheese pie, not a cheesecake. One difference is that the cream cheese pie is not baked. It has a different consistencey, about as firm, as ice cream, but smoother and not frozen. It dosen't have the cake-like consistency of cheesecake.
Anyway, I'm using the following recipe:
INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
DIRECTIONS
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours.
The end result? Cream cheese soup! Does anybody know how I can firm this up? Or am I doing something wrong?How do you make cream cheese pie, as opposed to cheesecake?
That is the exact recipe I've used for years with excellent results. The only thing I can think of that you possibly did wrong is maybe use a can of condensed milk instead of sweetened condensed milk...??? They are not the same consistency. Also, you didn't add the cherries to it, did you? It will thicken as it gets colder in the fridge and the cream chesse hardens back up. If you softened the cream cheese in the microwave, that might mess up the consistency, too. Sorry, that's all I can come up with.How do you make cream cheese pie, as opposed to cheesecake?
I make this pie regularly. I made my 1st one when I was 10-12 yo - some 5+ decades ago. Key points in making this pie: The lemon juice curdles the milk. This is why the pie ';sets up';. Therefore you absolutely cannot add the lemon juice until all other ingredients are mixed . If you do, you'll get soup. Use a hand whisk or spoon to mix the lemon juice into the other ingredients. Stop mixing just as soon as the lemon juice is distributed into the mixture and immediately pour the mixture into the pie shell. If you mix with an electric mixer or mix too much, you'll get soup. If you let the mixture sit very long in the bowl after the lemon juice is added, you'll disturb the ';set'; when you pour it into the pie shell and you'll have pudding. The amount of lemon juice in your recipe is the amount called for in the original recipe for this pie. The original recipe did not use the cream cheese. With the addition of the cream cheese you need at least 3/4 cup lemon juice. I use 1 1/4 cups. Unless you can get tree ripened lemons, use bottled lemon juice. Tree ripened lemon juice and bottled lemon juice has a pH of 4.4 - 4.6. Juice from unripe lemons (what is usually found at your local green-grocer or supermarket) may have a pH as high as 5.8 - 6.0. A pH this high will not curdle the milk enough for a firm set.
I like my pie topped with blueberry pie filling better than with cherry pie filling.
Try this
2 cups graham cracker crumbs
1 stick melted butter
1/2 cup sugar
mix together and press in shell
1 large tub whip cream
1 bar cream cheese Softened
1 cup powder sugar
mix together with electric mixture until fluffy spread in crust, top with your favorite pie filling. Chill for an hour or so. This is so easy and is yummy
The recipes I've found in my old cookbooks for cream cheese pie all require baking - they all have eggs to help get the pie to set - and then they go in the frig.
Is it possible that you grabbed a can of evaporated milk instead of sweetened condensed? I've done it before because they usually sit on the same shelf at the market and the labels look the same.
Sorry I can't be of more help!
Good luck - cream cheese pie sounds really good right now!
Add a small pkg of instant Jello pudding, vanilla or cheesecake flavor. Whisk it in and wait 3-5 min to let it thicken. If it gets to thick, add a little milk - very little bit by bit till it's the consistency you want.
I make a similar thing with
1 8 oz pkg cream cheese, room temp
1 large pkg instant Jello pudding - vanilla
2 cps milk
12 oz Cool Whip
Use a fork or potato masher to mash the cream cheese and blend it with the milk. Stir in the pudding mix till well blended. Add the cool whip and stir.
Put in a cake pan with a graham cracker crust. Refrigerate.
Cut up 1 container of strawberries and stir it into a can of raspberry pie filling. This makes an awesome topping!!
Delicious
Even though you have chosen to call this a ';pie'; instead of a cheesecake it looks very similar to several ';no-bake'; cheese cakes I have seen.
Here is a link with several no-bake cheesecakes. Take a look at them and maybe it will give you an idea of how to make this work for you...
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Bert
Anyway, I'm using the following recipe:
INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
DIRECTIONS
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours.
The end result? Cream cheese soup! Does anybody know how I can firm this up? Or am I doing something wrong?How do you make cream cheese pie, as opposed to cheesecake?
That is the exact recipe I've used for years with excellent results. The only thing I can think of that you possibly did wrong is maybe use a can of condensed milk instead of sweetened condensed milk...??? They are not the same consistency. Also, you didn't add the cherries to it, did you? It will thicken as it gets colder in the fridge and the cream chesse hardens back up. If you softened the cream cheese in the microwave, that might mess up the consistency, too. Sorry, that's all I can come up with.How do you make cream cheese pie, as opposed to cheesecake?
I make this pie regularly. I made my 1st one when I was 10-12 yo - some 5+ decades ago. Key points in making this pie: The lemon juice curdles the milk. This is why the pie ';sets up';. Therefore you absolutely cannot add the lemon juice until all other ingredients are mixed . If you do, you'll get soup. Use a hand whisk or spoon to mix the lemon juice into the other ingredients. Stop mixing just as soon as the lemon juice is distributed into the mixture and immediately pour the mixture into the pie shell. If you mix with an electric mixer or mix too much, you'll get soup. If you let the mixture sit very long in the bowl after the lemon juice is added, you'll disturb the ';set'; when you pour it into the pie shell and you'll have pudding. The amount of lemon juice in your recipe is the amount called for in the original recipe for this pie. The original recipe did not use the cream cheese. With the addition of the cream cheese you need at least 3/4 cup lemon juice. I use 1 1/4 cups. Unless you can get tree ripened lemons, use bottled lemon juice. Tree ripened lemon juice and bottled lemon juice has a pH of 4.4 - 4.6. Juice from unripe lemons (what is usually found at your local green-grocer or supermarket) may have a pH as high as 5.8 - 6.0. A pH this high will not curdle the milk enough for a firm set.
I like my pie topped with blueberry pie filling better than with cherry pie filling.
Try this
2 cups graham cracker crumbs
1 stick melted butter
1/2 cup sugar
mix together and press in shell
1 large tub whip cream
1 bar cream cheese Softened
1 cup powder sugar
mix together with electric mixture until fluffy spread in crust, top with your favorite pie filling. Chill for an hour or so. This is so easy and is yummy
The recipes I've found in my old cookbooks for cream cheese pie all require baking - they all have eggs to help get the pie to set - and then they go in the frig.
Is it possible that you grabbed a can of evaporated milk instead of sweetened condensed? I've done it before because they usually sit on the same shelf at the market and the labels look the same.
Sorry I can't be of more help!
Good luck - cream cheese pie sounds really good right now!
Add a small pkg of instant Jello pudding, vanilla or cheesecake flavor. Whisk it in and wait 3-5 min to let it thicken. If it gets to thick, add a little milk - very little bit by bit till it's the consistency you want.
I make a similar thing with
1 8 oz pkg cream cheese, room temp
1 large pkg instant Jello pudding - vanilla
2 cps milk
12 oz Cool Whip
Use a fork or potato masher to mash the cream cheese and blend it with the milk. Stir in the pudding mix till well blended. Add the cool whip and stir.
Put in a cake pan with a graham cracker crust. Refrigerate.
Cut up 1 container of strawberries and stir it into a can of raspberry pie filling. This makes an awesome topping!!
Delicious
Even though you have chosen to call this a ';pie'; instead of a cheesecake it looks very similar to several ';no-bake'; cheese cakes I have seen.
Here is a link with several no-bake cheesecakes. Take a look at them and maybe it will give you an idea of how to make this work for you...
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Bert
How much time for cream cheese to become soft for cheesecake?
Man!!! I just was about to prepare a cheesecake when I realized I forgot to let the cream cheese sit out to soften. Any idea how long it will take for 3 pkgs cream cheese to get soft? Is there a way I can speed this up?How much time for cream cheese to become soft for cheesecake?
Toss the unwrapped cream cheese in the microwave oven. Heat on low setting (10 to 20%) until softened.How much time for cream cheese to become soft for cheesecake?
Well, I make alot of cheesecakes and this has happened to me too!
I've done it several ways. One way is put it in microwave for a minute. Or I've been in a hurry and just blended mine cold but beat it a little longer so cheese fluffs up.
It turned out just as good this way .Good luck!! Theres nothing like a great cheesecake.microsoft project
Toss the unwrapped cream cheese in the microwave oven. Heat on low setting (10 to 20%) until softened.How much time for cream cheese to become soft for cheesecake?
Well, I make alot of cheesecakes and this has happened to me too!
I've done it several ways. One way is put it in microwave for a minute. Or I've been in a hurry and just blended mine cold but beat it a little longer so cheese fluffs up.
It turned out just as good this way .Good luck!! Theres nothing like a great cheesecake.
Can you make a cream cheese frosting without all that powdered sugar?
love cream cheese frosting on carrot cake, but trying to stay away from all that sugar, Recipe, anyone?Can you make a cream cheese frosting without all that powdered sugar?
Light Cream Cheese Frosting
Submitted by: dLife
Source: The following recipe from the Diabetic Goodie Book (漏1996) was contributed by author Kathy Kochan.
Ingredients:1/4 cup sugar
2 Tbsp orange juice
Pasteurized dried egg white for 1 egg white**
Water**
1 (8-ounce) package nonfat cream cheese, softened
1/2 tsp dried orange peel or freshly grated orange peel
1/2 tsp vanilla extract
**PASTEURIZED DRIED EGG WHITE ~ This is necessary when the recipe requiring eggs/egg whites is NOT COOKED or BAKED, as in many puddings, unbaked cheesecakes and meringue recipes. If using the product *Just Whites*, use these substitution guidelines: For 1 egg white, use 2 tsp of ';Just Whites* and 2 Tbsp WARM water.
Instructions:In 1-cup glass measuring cup, microwave sugar and orange juice for 1 minute; stir.
In small bowl, using electric mixer at high speed, beat dried egg white powder and water until soft peaks form; gradually add sugar mixture in a thin stream. Continue beating at high speed until mixture is thick and glossy, about 4 minutes; scrape bowl occasionally.
In medium bowl, using same beaters at high speed, beat cream cheese, orange peel and vanilla until light and fluffy, about 5 minutes; scrape bowl occasionally.
Add 1/3 of egg white mixture to cream cheese mixture, beating at low speed, just until blended. Using a rubber spatula, gently fold in remaining egg white mixture until it is completely blended into cream cheese mixture.
Frost cake and store covered in refrigerator.
Tip: Try with pineapple carrot cake.
From Kathy: ';A very tempting fat-free frosting!'; Nutritional Information:Nutritional Information (per 1 Tbsp or 1/24 cake portion serving): 18 Cal; 00 g Fat; 3 g Carb; 1 mg Cholesterol; 50 mg Sodium; 1 g ProteinCan you make a cream cheese frosting without all that powdered sugar?
You can just use 1/2 cup for each 12 oz. of cream cheese, plus a teaspoon of vanilla. It won't be as sweet (which for me is a plus, because I find most cream cheese frosting to be cloying sweet).
Use whipped cream and cream cheese and spread
You could attempt powdering Splenda or a sugar substitute in a food processor. Just put it in there on high for a few minutes. I've never tried it so I don't know if it works, but I've powdered my own sugar before and that method works fine. Other than that, removing the sugar will change the texture and taste of the entire dish so I don't think that you can omit it.
here is one that only uses 1 cup instead of 2.
INGREDIENTS
1/2 (8 ounce) package cream cheese
2 tablespoons cream
1 cup confectioners' sugar
DIRECTIONS
Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend
Light Cream Cheese Frosting
Submitted by: dLife
Source: The following recipe from the Diabetic Goodie Book (漏1996) was contributed by author Kathy Kochan.
Ingredients:1/4 cup sugar
2 Tbsp orange juice
Pasteurized dried egg white for 1 egg white**
Water**
1 (8-ounce) package nonfat cream cheese, softened
1/2 tsp dried orange peel or freshly grated orange peel
1/2 tsp vanilla extract
**PASTEURIZED DRIED EGG WHITE ~ This is necessary when the recipe requiring eggs/egg whites is NOT COOKED or BAKED, as in many puddings, unbaked cheesecakes and meringue recipes. If using the product *Just Whites*, use these substitution guidelines: For 1 egg white, use 2 tsp of ';Just Whites* and 2 Tbsp WARM water.
Instructions:In 1-cup glass measuring cup, microwave sugar and orange juice for 1 minute; stir.
In small bowl, using electric mixer at high speed, beat dried egg white powder and water until soft peaks form; gradually add sugar mixture in a thin stream. Continue beating at high speed until mixture is thick and glossy, about 4 minutes; scrape bowl occasionally.
In medium bowl, using same beaters at high speed, beat cream cheese, orange peel and vanilla until light and fluffy, about 5 minutes; scrape bowl occasionally.
Add 1/3 of egg white mixture to cream cheese mixture, beating at low speed, just until blended. Using a rubber spatula, gently fold in remaining egg white mixture until it is completely blended into cream cheese mixture.
Frost cake and store covered in refrigerator.
Tip: Try with pineapple carrot cake.
From Kathy: ';A very tempting fat-free frosting!'; Nutritional Information:Nutritional Information (per 1 Tbsp or 1/24 cake portion serving): 18 Cal; 00 g Fat; 3 g Carb; 1 mg Cholesterol; 50 mg Sodium; 1 g ProteinCan you make a cream cheese frosting without all that powdered sugar?
You can just use 1/2 cup for each 12 oz. of cream cheese, plus a teaspoon of vanilla. It won't be as sweet (which for me is a plus, because I find most cream cheese frosting to be cloying sweet).
Use whipped cream and cream cheese and spread
You could attempt powdering Splenda or a sugar substitute in a food processor. Just put it in there on high for a few minutes. I've never tried it so I don't know if it works, but I've powdered my own sugar before and that method works fine. Other than that, removing the sugar will change the texture and taste of the entire dish so I don't think that you can omit it.
here is one that only uses 1 cup instead of 2.
INGREDIENTS
1/2 (8 ounce) package cream cheese
2 tablespoons cream
1 cup confectioners' sugar
DIRECTIONS
Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend
How long can heavy cream stay at room temp before going bad?
I thought I had put away all the perishable groceries, only to find two hours later that the heavy cream I bought was still in the bag. It was not warm, but barely cold. Is it bad? I was going to use it in a easy chocolate mousse recipe with my kids, but don;t want anyone to get sick. Is it okay to use or should I throw it out?How long can heavy cream stay at room temp before going bad?
It will be fine, especially since the container hasn't been opened.How long can heavy cream stay at room temp before going bad?
its probably okay. Bring the cream to temp it should be, be when its @41f, taste it or pour it out and see what it looks like. If it was ultra pasteurized, it has a longer shelf life.
It will be fine, especially since the container hasn't been opened.How long can heavy cream stay at room temp before going bad?
its probably okay. Bring the cream to temp it should be, be when its @41f, taste it or pour it out and see what it looks like. If it was ultra pasteurized, it has a longer shelf life.
Do you think a locally owned family ice cream shop has trans fats in their ice cream?
If you need more description, please tell me.Do you think a locally owned family ice cream shop has trans fats in their ice cream?
Probably not. Ice cream in itself does not usually contain trans fats. Sometimes the things that are mixed with ice cream, such as chocolate chips, contain a bit of trans fats, though. Anytime you see the words 'hydrogenated' or 'partially hydrogenated' on an ingredients list, you know that the product has some trans fats in it (even if it says 0 grams on the label...that just means that there's a 'trivial' amount in a serving..however, if you eat more than one serving, the more you get). Ask if they have an ingredients list available. A shop that's locally owned probably has fresher ice cream, too. Do you think a locally owned family ice cream shop has trans fats in their ice cream?
There's absolutely no way we can answer that question. We have no idea of what type of ice cream they make, or what their recipes are. Why don't you ask them?
Probably not. Ice cream in itself does not usually contain trans fats. Sometimes the things that are mixed with ice cream, such as chocolate chips, contain a bit of trans fats, though. Anytime you see the words 'hydrogenated' or 'partially hydrogenated' on an ingredients list, you know that the product has some trans fats in it (even if it says 0 grams on the label...that just means that there's a 'trivial' amount in a serving..however, if you eat more than one serving, the more you get). Ask if they have an ingredients list available. A shop that's locally owned probably has fresher ice cream, too. Do you think a locally owned family ice cream shop has trans fats in their ice cream?
There's absolutely no way we can answer that question. We have no idea of what type of ice cream they make, or what their recipes are. Why don't you ask them?
Any ideas on cleaning cream carpet?
I have cream carpet in my living room. Well it used to be cream. The stains are just awful and are worse since I cleaned it with 1001 cleaner a few months ago. I would really like to clean it before christmas as its so embarrasing. Ill think twice about the colour I chose in future now that I have a toddler running about! Any good ideas?Any ideas on cleaning cream carpet?
It does cost about the same to rent and buy the solutions you need as to hiring a pro. I suggest to look for a company that uses a ';Truck Mounted'; steam cleaning system, these are by far the best steam cleaners around and will do the best possible job on your carpet. We use them for fire, smoke and water damage clean - ups and they determine weather a carpet or sofa is salvageable. Plus you can end up buying a lot of different stain removers to try and remove the stains where the pro's have all what you need and no what product works on what type of stain. Call for an estimate and compare, it's free.Any ideas on cleaning cream carpet?
Go and rent the rug doctor or just pay someone to clean it it isn't very expensive and at least they guarantee their work!! Goood luck!!
I generally use Resolve carpet steam cleaner. I have diluted oxiclean with hot water and my light tan carpet came out real beautiful!!
It might sound strange, but what works best for me is Fit fruit and vegetable rinse in a steam cleaner instead of a regular carpet cleaning solution. It's completely safe for pets and small children, has a very light (non-chemical) scent and contains citrus oils which bind dirt and don't leave residue behind to let new stains form. Mix the solution half and half with water (unless your carpets are beyond nasty, in which case, you can use it straight). And then follow the user directions for the carpet cleaner.
Good luck--
After years and years of renting machines and buy cleaners I learned that it costs about the same to hire a carpet cleaning company to come to your home and do the job for you. It's also a lot quicker and they do a better job.
It does cost about the same to rent and buy the solutions you need as to hiring a pro. I suggest to look for a company that uses a ';Truck Mounted'; steam cleaning system, these are by far the best steam cleaners around and will do the best possible job on your carpet. We use them for fire, smoke and water damage clean - ups and they determine weather a carpet or sofa is salvageable. Plus you can end up buying a lot of different stain removers to try and remove the stains where the pro's have all what you need and no what product works on what type of stain. Call for an estimate and compare, it's free.Any ideas on cleaning cream carpet?
Go and rent the rug doctor or just pay someone to clean it it isn't very expensive and at least they guarantee their work!! Goood luck!!
I generally use Resolve carpet steam cleaner. I have diluted oxiclean with hot water and my light tan carpet came out real beautiful!!
It might sound strange, but what works best for me is Fit fruit and vegetable rinse in a steam cleaner instead of a regular carpet cleaning solution. It's completely safe for pets and small children, has a very light (non-chemical) scent and contains citrus oils which bind dirt and don't leave residue behind to let new stains form. Mix the solution half and half with water (unless your carpets are beyond nasty, in which case, you can use it straight). And then follow the user directions for the carpet cleaner.
Good luck--
After years and years of renting machines and buy cleaners I learned that it costs about the same to hire a carpet cleaning company to come to your home and do the job for you. It's also a lot quicker and they do a better job.
Why is my whipped cream not white like the stuff from cans?
I buy liquid cream and whip it using a beater, the colour of the cream is never ';white'; like the whipped cream you get out of a can. Why is that? Is there anything I can add to it to make it white?
I really want to make a cake with that professional finish of ';white'; cream.
Please help. Many thanks in advance.Why is my whipped cream not white like the stuff from cans?
because you are making real whipped cream not an artificial product containing bleaches among other things to make it whiteWhy is my whipped cream not white like the stuff from cans?
The cream you are using contains real butterfat, which makes it more of a ';cream'; color than pure white. The only way to get super white whipped cream is to use a lower fat milk, but you will need to use one of those cannisters that takes Nitrous Oxide, or you need to buy the canned stuff. Also the fake whipped cream in the freezer section, usually made from hydrogenated vegetable fat, is pretty white.
I think the cream being real is much more professional than than the ';white'; cream, but I know what you mean...
Milk, unless it is goats is not white, but a creamy colour, because of the cream/butter fat in the milk. When this is separated to make cream it still stays cream coloured.
The squirty stuff is all chemical!
yours is the proper colour a pale cream.
the canned cream as a whitening agent added ,people seem to prefer it that way.
well, the stuff you git from a can is processed heaps and is not that good fer ya. But i aint sure as to how to makin in white
Cream is naturally ';cream'; coloured due to the fat content in it, unfortunately if you lower or increase too much the fat content, it'll stop being able to be whipped.
It could be because of the butterfat in the cream. Look at this site, step by step for you
Hope this helps you
http://www.christonium.com/culinaryrevie鈥?/a>
real cream is not white, thats why its not whipping into something white.
You beat it too long
I'd sooner have the real thing anyday. That's why the color ';cream'; is called that, it's not a pure white.
proper cream is not pure white.real cream always has a faint tinge of colour.depends on the cake your making,why not put flavouring in your cream.
I really want to make a cake with that professional finish of ';white'; cream.
Please help. Many thanks in advance.Why is my whipped cream not white like the stuff from cans?
because you are making real whipped cream not an artificial product containing bleaches among other things to make it whiteWhy is my whipped cream not white like the stuff from cans?
The cream you are using contains real butterfat, which makes it more of a ';cream'; color than pure white. The only way to get super white whipped cream is to use a lower fat milk, but you will need to use one of those cannisters that takes Nitrous Oxide, or you need to buy the canned stuff. Also the fake whipped cream in the freezer section, usually made from hydrogenated vegetable fat, is pretty white.
I think the cream being real is much more professional than than the ';white'; cream, but I know what you mean...
Milk, unless it is goats is not white, but a creamy colour, because of the cream/butter fat in the milk. When this is separated to make cream it still stays cream coloured.
The squirty stuff is all chemical!
yours is the proper colour a pale cream.
the canned cream as a whitening agent added ,people seem to prefer it that way.
well, the stuff you git from a can is processed heaps and is not that good fer ya. But i aint sure as to how to makin in white
Cream is naturally ';cream'; coloured due to the fat content in it, unfortunately if you lower or increase too much the fat content, it'll stop being able to be whipped.
It could be because of the butterfat in the cream. Look at this site, step by step for you
Hope this helps you
http://www.christonium.com/culinaryrevie鈥?/a>
real cream is not white, thats why its not whipping into something white.
You beat it too long
I'd sooner have the real thing anyday. That's why the color ';cream'; is called that, it's not a pure white.
proper cream is not pure white.real cream always has a faint tinge of colour.depends on the cake your making,why not put flavouring in your cream.
How long will ice cream stay good in a freezer?
Is it possible to keep ice cream in a freezer for maybe two months and have it still taste fresh if I don't open it or only open it once? Or will is taste freezer burnt, stale, old, etc?How long will ice cream stay good in a freezer?
When you see Ice crystals it will taste freezer burn,normally a month or so depending on freezer setting the higher the sooner the ice crystals and freezer burns,but I put mine also in a big zip lock freezer bag and it will last longerHow long will ice cream stay good in a freezer?
Depends what type.............sometimkes i leave mine in the freezer for about a month and then eat it.......but it doesnt often last that long, usally its gone in a day or 2, anyway check the date thats usually pretty acurate even in frezer arnt i weird plz say yes and i hope i answered your question =O
----------------%26gt;this way
One good reason to buy small containers that you can eat at one sitting and stock up on to have handy when you want is that nasty old freezer burn that is hard to protect against once something is opened.
Here is a chart on frozen food , on the bottom of the page.
if u keep it there for a long time for more then 7 days then yes it will become bad
i think it should be fine.....if it doesnt taste very nice then just through it away!microsoft project
When you see Ice crystals it will taste freezer burn,normally a month or so depending on freezer setting the higher the sooner the ice crystals and freezer burns,but I put mine also in a big zip lock freezer bag and it will last longerHow long will ice cream stay good in a freezer?
Depends what type.............sometimkes i leave mine in the freezer for about a month and then eat it.......but it doesnt often last that long, usally its gone in a day or 2, anyway check the date thats usually pretty acurate even in frezer arnt i weird plz say yes and i hope i answered your question =O
----------------%26gt;this way
One good reason to buy small containers that you can eat at one sitting and stock up on to have handy when you want is that nasty old freezer burn that is hard to protect against once something is opened.
Here is a chart on frozen food , on the bottom of the page.
if u keep it there for a long time for more then 7 days then yes it will become bad
i think it should be fine.....if it doesnt taste very nice then just through it away!
Can you make whipped cream with half & half milk and dream whip powder?
Can you make whipped cream with half %26amp; half?
I have a carton of half and half cream and i want to know if i can make whipped cream if i put in dream whips packages in it. Your supposed to mix the with milk but i dont have any. Can I?Can you make whipped cream with half %26amp; half milk and dream whip powder?
Definitely I do all the time.Can you make whipped cream with half %26amp; half milk and dream whip powder?
I have always used regular milk but I would think it might make it more creamier and richer than usual but I don't see why you couldn't try half and half and the dream whip powder
It will be richer and very delish !
I have a carton of half and half cream and i want to know if i can make whipped cream if i put in dream whips packages in it. Your supposed to mix the with milk but i dont have any. Can I?Can you make whipped cream with half %26amp; half milk and dream whip powder?
Definitely I do all the time.Can you make whipped cream with half %26amp; half milk and dream whip powder?
I have always used regular milk but I would think it might make it more creamier and richer than usual but I don't see why you couldn't try half and half and the dream whip powder
It will be richer and very delish !
Your favorite fruit and cream muffin recipe?
Please give me a recipe you have tried and liked. Low fat recipes would be good as well. I am looking for muffin recipes that can be used with multiple types of fruit so I can make strawberries and cream as well as peach and cream and blueberries, ect. Thank you!Your favorite fruit and cream muffin recipe?
Raspberry Cream Cheese Muffins
2 1/2 cups flour
1 cup granulated sugar
3/4 cup butter
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 eggs, divided
1 tsp. vanilla
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/2 cup raspberry preserves
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees F. Grease 15, average-size muffin tins.
In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.
To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter.
Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops.
Bake muffins 20-24 minutes.
These muffins are packed with calories. To reduce the fat and calories try this:
# Substitute yogurt in place of the sour cream, or use a fat-free sour cream
# Use reduced fat or fat-free cream cheese.
# Replace 1/4 of the butter with 1/4 cup reduced calorie stick margarine or butter blend
# Reduce the amount of sugar in the recipe, use 3/4 cup for the batter and 1/4 cup for the cream cheese filling
# Use an all-fruit spread in place of the raspberry preserves
---You can substitute whatever you like! I would recommend fruits like strawberries, cranberries, blueberries, and blackberries.Your favorite fruit and cream muffin recipe?
If you are looking for low fat, cream isn't part of a low fat diet, believe me. Just use a standard muffin recipe and add any kind of fruit you want, about 2/3 cup for 12 muffins. Make sure the fruit is coated with flour and added last, otherwise it will sink to the bottom of the muffins. Peaches don't work too well, they are very moist but you could try, same with strawberries. Blueberries, cranberries, dates, raisins work well as they are solid, not mushy.
Raspberry Cream Cheese Muffins
2 1/2 cups flour
1 cup granulated sugar
3/4 cup butter
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 eggs, divided
1 tsp. vanilla
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/2 cup raspberry preserves
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees F. Grease 15, average-size muffin tins.
In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.
To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter.
Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops.
Bake muffins 20-24 minutes.
These muffins are packed with calories. To reduce the fat and calories try this:
# Substitute yogurt in place of the sour cream, or use a fat-free sour cream
# Use reduced fat or fat-free cream cheese.
# Replace 1/4 of the butter with 1/4 cup reduced calorie stick margarine or butter blend
# Reduce the amount of sugar in the recipe, use 3/4 cup for the batter and 1/4 cup for the cream cheese filling
# Use an all-fruit spread in place of the raspberry preserves
---You can substitute whatever you like! I would recommend fruits like strawberries, cranberries, blueberries, and blackberries.Your favorite fruit and cream muffin recipe?
If you are looking for low fat, cream isn't part of a low fat diet, believe me. Just use a standard muffin recipe and add any kind of fruit you want, about 2/3 cup for 12 muffins. Make sure the fruit is coated with flour and added last, otherwise it will sink to the bottom of the muffins. Peaches don't work too well, they are very moist but you could try, same with strawberries. Blueberries, cranberries, dates, raisins work well as they are solid, not mushy.
What is the best cream/lotion to reduce the redness of stretch marks?
I've heard about surgery, strivectin, mederma, vitamin e, and all kinds of cocoa butter. Right now I have 100% cocoa butter sticks and palmers lotion and cream. What is my best bet? ThanksWhat is the best cream/lotion to reduce the redness of stretch marks?
You should keep using the cocoa butter sticks. You should probably get the lotion and cream set it works good for my stretch marks!!What is the best cream/lotion to reduce the redness of stretch marks?
read tips on reducing the appearance of scars and home remedies to help you better on this site
Vitamin E oil or cream can be applied to the skin in the affected areas, every day . The cream should be applied overnight. Taking Vitamin E capsules also helps to reduce the scars or stretch marks. Some people break the capsules and apply the oil directly on the scars or stretch marks.You can find more cheap and natural remedies for stretch marks at the link below.
Mederma is THE best, it works wonders on stretchmarks and scars. Its also very pricey, like $25.00 a tube.
pure aloe vera gel is really effective. also, try www.lush.com or go to a lush store (don't know what country you're in, but website sends to most countries) and get your hands on a Therapy massage bar. lots of pregnant women really rate them and pregnant women get pretty bad stretchmarks! good luck
proactive
Well I Has 2 kids and my stomach looks great I used Oily the org. in the pink Use all the time and lots if you are pregnant. Stay out of the sun too. The sun will make you blotchy.
Try OLAY revitalation cream.
Cocoa Butter works, but it smells so nasty that, the only time you could put it on is when you are home or when sleeping. Don't do surgery, that in my opinion just make it worst and I think that should be your last option, Vitamin E is good, again, it takes a really long time too. Try using this product in Avon called Super Shape Anti-Cellulite %26amp; Stretch Mark Cream, ir really good and cheap, cost 8.25 $, is really good, thrust me.
You should keep using the cocoa butter sticks. You should probably get the lotion and cream set it works good for my stretch marks!!What is the best cream/lotion to reduce the redness of stretch marks?
read tips on reducing the appearance of scars and home remedies to help you better on this site
Vitamin E oil or cream can be applied to the skin in the affected areas, every day . The cream should be applied overnight. Taking Vitamin E capsules also helps to reduce the scars or stretch marks. Some people break the capsules and apply the oil directly on the scars or stretch marks.You can find more cheap and natural remedies for stretch marks at the link below.
Mederma is THE best, it works wonders on stretchmarks and scars. Its also very pricey, like $25.00 a tube.
pure aloe vera gel is really effective. also, try www.lush.com or go to a lush store (don't know what country you're in, but website sends to most countries) and get your hands on a Therapy massage bar. lots of pregnant women really rate them and pregnant women get pretty bad stretchmarks! good luck
proactive
Well I Has 2 kids and my stomach looks great I used Oily the org. in the pink Use all the time and lots if you are pregnant. Stay out of the sun too. The sun will make you blotchy.
Try OLAY revitalation cream.
Cocoa Butter works, but it smells so nasty that, the only time you could put it on is when you are home or when sleeping. Don't do surgery, that in my opinion just make it worst and I think that should be your last option, Vitamin E is good, again, it takes a really long time too. Try using this product in Avon called Super Shape Anti-Cellulite %26amp; Stretch Mark Cream, ir really good and cheap, cost 8.25 $, is really good, thrust me.
How many packets of cream of wheat do you eat in the morning?
My family eats three, one regular flavor, two maple and brown sugar.
Is that too much, because the box says to eat one, that just doesn't fill them up.How many packets of cream of wheat do you eat in the morning?
well, i can't ever eat more than 1/2 of one.
although, my boyfriend constantly tells me i dont eat enough.
so i guess 3 is okay.How many packets of cream of wheat do you eat in the morning?
I can't eat more than 2 at a time because I throw tons of flax and cashews and cherries and blueberries in it. Now thats a meal. Also, i like mixing flavors. Maple %26amp; brown sugar mixed with apple cinnamon and all that other stuff is freakin' awesome.
I use the box instead of the packets so I measure servings according to the number of people eating. Are you saying that each person gets a seperate packet? That aounds right to me. Isn't each packet one serving? Or are you saying that each person eats 3 packets?
i personally dont like cream of wheat. so im not really sure what is too much but if the serving is one and they eat 3 i think that is a little too much. no offense
ive never had it, but oatmeal, i eat 2 at a time. one is enough for like, a toddler, or someone who is on a very strict diet
0
but if I am eating oatmeal or something like that, I usually eat 2.
none but if i did it would prob be 2
1 if any
0
haha.
i eat 2.
:]
**its yummy!!**...
Zeeeerrrrooooo..i hate that stuff..looks like mush
Is that too much, because the box says to eat one, that just doesn't fill them up.How many packets of cream of wheat do you eat in the morning?
well, i can't ever eat more than 1/2 of one.
although, my boyfriend constantly tells me i dont eat enough.
so i guess 3 is okay.How many packets of cream of wheat do you eat in the morning?
I can't eat more than 2 at a time because I throw tons of flax and cashews and cherries and blueberries in it. Now thats a meal. Also, i like mixing flavors. Maple %26amp; brown sugar mixed with apple cinnamon and all that other stuff is freakin' awesome.
I use the box instead of the packets so I measure servings according to the number of people eating. Are you saying that each person gets a seperate packet? That aounds right to me. Isn't each packet one serving? Or are you saying that each person eats 3 packets?
i personally dont like cream of wheat. so im not really sure what is too much but if the serving is one and they eat 3 i think that is a little too much. no offense
ive never had it, but oatmeal, i eat 2 at a time. one is enough for like, a toddler, or someone who is on a very strict diet
0
but if I am eating oatmeal or something like that, I usually eat 2.
none but if i did it would prob be 2
1 if any
0
haha.
i eat 2.
:]
**its yummy!!**...
Zeeeerrrrooooo..i hate that stuff..looks like mush
Can I freeze a cream cheese based spread?
Main ingredients are cream cheese, cheddar cheese and beer. My sister told me to double this and now I'm stuck with too much left over.Can I freeze a cream cheese based spread?
I'd say No...
Q: Can I freeze cream cheese?
A: We do not recommend freezing cheese that will be used for spreading due to a possible change in its texture; it may become curdled in appearance and have a crumbly texture. Regular brick cream cheese can be frozen up to 2 months for use as an ingredient in recipes.
http://kraftfoods.com/main.aspx?s=contac鈥?/a>Can I freeze a cream cheese based spread?
Yes, you can freeze it. Just be sure to wrap it well in plastic and then foil.
It is not recommended to freeze cream cheese that will be used for spreading due to a possible change in its texture,
it may become curdled in appearance and have a crumbly texture.
Regular brick cream cheese can be frozen up to 2 months for use as an ingredient in recipes.
I'd say No...
Q: Can I freeze cream cheese?
A: We do not recommend freezing cheese that will be used for spreading due to a possible change in its texture; it may become curdled in appearance and have a crumbly texture. Regular brick cream cheese can be frozen up to 2 months for use as an ingredient in recipes.
http://kraftfoods.com/main.aspx?s=contac鈥?/a>Can I freeze a cream cheese based spread?
Yes, you can freeze it. Just be sure to wrap it well in plastic and then foil.
It is not recommended to freeze cream cheese that will be used for spreading due to a possible change in its texture,
it may become curdled in appearance and have a crumbly texture.
Regular brick cream cheese can be frozen up to 2 months for use as an ingredient in recipes.
How do I make a white wine and cream sauce without the cream churning?
I heard that as long as one of those two ingredient is of opposinte temperature from the other, then it will effectively prevent the churning of a dairy product when in contact with an acidic (in this case the white wine) ingredient. However, when I tried this approche, I ended up with alot of clumps in my sauce. Please help!!How do I make a white wine and cream sauce without the cream churning?
Well...this is really generic but I like it. I use for a cream sauce, a can of cream of mushroom soup, 1 cup of milk and a 1/2 cup of parmesan cheese.How do I make a white wine and cream sauce without the cream churning?
I do not know! I don't even know how to cook
make the cream suace a little thicker than necessary. Thin it out with the winr to desired consistency.
dissolve a little bit of corn starch in the milk or cream while cold, then heat verrrry carefully to a very slow boil, at which point the starch changes to gel. then stir in the wine slowly. this also works well for cheese sauces.
dont bring it back to a boil after you add the cream. This will prevent the sauce from breaking.
Add the cream towards the end of the cooking and don't let it boil. By boiling the sauce with the cream, it will separate your sauce which will cause it to be lumpy.
Heres what you want to do
2 tablespoons butter
4 teaspoons minced shallots
1/2 cup white wine
1 pint heavy cream
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Salt and pepper to taste
Melt butter in large saut茅 pan over medium-high heat. Add shallots and saut茅 1 minute.
Add wine and cream; cook 12 minutes over medium heat, stirring frequently.
Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.
***Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.microsoft project
Well...this is really generic but I like it. I use for a cream sauce, a can of cream of mushroom soup, 1 cup of milk and a 1/2 cup of parmesan cheese.How do I make a white wine and cream sauce without the cream churning?
I do not know! I don't even know how to cook
make the cream suace a little thicker than necessary. Thin it out with the winr to desired consistency.
dissolve a little bit of corn starch in the milk or cream while cold, then heat verrrry carefully to a very slow boil, at which point the starch changes to gel. then stir in the wine slowly. this also works well for cheese sauces.
dont bring it back to a boil after you add the cream. This will prevent the sauce from breaking.
Add the cream towards the end of the cooking and don't let it boil. By boiling the sauce with the cream, it will separate your sauce which will cause it to be lumpy.
Heres what you want to do
2 tablespoons butter
4 teaspoons minced shallots
1/2 cup white wine
1 pint heavy cream
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Salt and pepper to taste
Melt butter in large saut茅 pan over medium-high heat. Add shallots and saut茅 1 minute.
Add wine and cream; cook 12 minutes over medium heat, stirring frequently.
Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.
***Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.
Can you put ice cream in the microwave?
It is cold and i want ice cream, but i think i will be very cold after.Can you put ice cream in the microwave?
Of course you can but you'll probably end up with a soup instead. You can microwave it at a few seconds apart but it still won't be warm to eat...it'll just soften.
Why not eat it the way it is and have a nice hot tea after you're done to warm you right back up. That's what I do. =)Can you put ice cream in the microwave?
yep, just make sure you dont leave it in for long time because then it will just melt!!!!
I think that the cold will not last long, I would not recommend putting it in the microwave, it will not be ice cream anymore, but soup! Good luck!
you can . but you can not eat it
yea, if you want it to melt or get a little soft.
I'm sure you can put just about anything in the microwave.....as long as it fits through the door.
Well...if you put it in too long it'll melt. Microwaving it won't warm it up, just soften it then melt it.
You can eat the ice cream, but wear a blanket so you don't get a chill.
um...ya but only for alittle while and its not gonna make ice cream warm its gonna melt it...so if you don't want ice cream soup don't do it for more than a TINY bit. But I think ice cream is always gonna be cold, thats why it's called ICE cream.
only take out as much as your going to eat, and microwave at 5 second intervals, so it doesnt melt, itll just soften it.
Of course you can but you'll probably end up with a soup instead. You can microwave it at a few seconds apart but it still won't be warm to eat...it'll just soften.
Why not eat it the way it is and have a nice hot tea after you're done to warm you right back up. That's what I do. =)Can you put ice cream in the microwave?
yep, just make sure you dont leave it in for long time because then it will just melt!!!!
I think that the cold will not last long, I would not recommend putting it in the microwave, it will not be ice cream anymore, but soup! Good luck!
you can . but you can not eat it
yea, if you want it to melt or get a little soft.
I'm sure you can put just about anything in the microwave.....as long as it fits through the door.
Well...if you put it in too long it'll melt. Microwaving it won't warm it up, just soften it then melt it.
You can eat the ice cream, but wear a blanket so you don't get a chill.
um...ya but only for alittle while and its not gonna make ice cream warm its gonna melt it...so if you don't want ice cream soup don't do it for more than a TINY bit. But I think ice cream is always gonna be cold, thats why it's called ICE cream.
only take out as much as your going to eat, and microwave at 5 second intervals, so it doesnt melt, itll just soften it.
No baking powder or cream of tartar for recipe - what to do?
I am making a coffee cake that calls for 1 1/2 teaspoons baking soda and 1 1/2 teaspoons baking powder. Problem is, I don't have any baking powder. I know you can make baking powder from baking soda + cream of tartar, but I don't have any cream of tartar either. Help!No baking powder or cream of tartar for recipe - what to do?
Sorry, but you will have to buy some if you want your coffee cake to turn out. Baking is more precise than cooking. You're dealing with formulas and not recipes. Everything needs to be exact in order for then to turn out the way you want them to.No baking powder or cream of tartar for recipe - what to do?
There are ways to scientifically get your cake to rise properly by substituting other ingredients but it will change the flavor. For example, replacing some liquid with buttermilk and adding baking soda you will get a rise. Baking soda and vinegar will also get a rise.
I doubt you have buttermilk (not a common staple) and the vinegar will add an unpleasant taste.
Go to the market or skip the cake.
Buy bisquick. It already has baking soda and baking powder
Borrow some from a neighbour until you can get to the store. There is no subsitute other than what you mentioned.
Sorry, but you will have to buy some if you want your coffee cake to turn out. Baking is more precise than cooking. You're dealing with formulas and not recipes. Everything needs to be exact in order for then to turn out the way you want them to.No baking powder or cream of tartar for recipe - what to do?
There are ways to scientifically get your cake to rise properly by substituting other ingredients but it will change the flavor. For example, replacing some liquid with buttermilk and adding baking soda you will get a rise. Baking soda and vinegar will also get a rise.
I doubt you have buttermilk (not a common staple) and the vinegar will add an unpleasant taste.
Go to the market or skip the cake.
Buy bisquick. It already has baking soda and baking powder
Borrow some from a neighbour until you can get to the store. There is no subsitute other than what you mentioned.
Saturday, December 26, 2009
What is a good cream or ointment for vanishing scars and scratches?
I have a cat and he has scratched my legs. I want to throw the cat out but he's so cute and bad! I'll just get him declawed. But I need something to make my scars vanish.What is a good cream or ointment for vanishing scars and scratches?
mederma. cocoa butter the stick kind with vitamin E.. plain Vitamin E capsules, poke a hole and squeeze out the gel. great right after a shower.. helps dry skin too..
as for the cat.. if you declaw him he will just get meaner.. proven fact by vets and owners.. might try trimming his nails more often yourself.. they will slow down growing if you trim them every 2 weeks.. have your vet show you how if you've never done it before..What is a good cream or ointment for vanishing scars and scratches?
cocoa butter is really good
Aloe Vera plant. Get one. Then cut a small piece off and peel back the leaf and apply the gel every day after washing the affected area. Leave on all night and wash again in the morning. Aloe vera is used by hospitals on burn patients to ease the pain and help heal the scarring caused by burns.
Don't declaw the cat. How would you like it if some ripped out your fingernails??
I use Palmer's lotions, its very Good I used to have a scar on my belly and It disappear after 1 month using that product so I'm happy using that, now I use the regular one with cocoa butter fragrance free!
I would buy the drug store's generic brand of mederma. It has the exact same ingredients, and costs about $10 less. I used it and it worked just fine.
vitaimin e oil and mederma
Always use some kind of antibacterial ointment on cat scratches. They are known for getting infected. Vitamin E is known for helping hide scars but unless the cat really got you they should fade after they heal.
As for declawing the cat, first figure out why he scratched you. Cats who scratch out of spite will only start biting out of spite when their claws are removed. Talk to your vet about behavioral problems before jumping to removing their claws (also, most vets shy away from declawing adult cats they are used to having the claws and adjust poorly to having them removed)
mederma. cocoa butter the stick kind with vitamin E.. plain Vitamin E capsules, poke a hole and squeeze out the gel. great right after a shower.. helps dry skin too..
as for the cat.. if you declaw him he will just get meaner.. proven fact by vets and owners.. might try trimming his nails more often yourself.. they will slow down growing if you trim them every 2 weeks.. have your vet show you how if you've never done it before..What is a good cream or ointment for vanishing scars and scratches?
cocoa butter is really good
Aloe Vera plant. Get one. Then cut a small piece off and peel back the leaf and apply the gel every day after washing the affected area. Leave on all night and wash again in the morning. Aloe vera is used by hospitals on burn patients to ease the pain and help heal the scarring caused by burns.
Don't declaw the cat. How would you like it if some ripped out your fingernails??
I use Palmer's lotions, its very Good I used to have a scar on my belly and It disappear after 1 month using that product so I'm happy using that, now I use the regular one with cocoa butter fragrance free!
I would buy the drug store's generic brand of mederma. It has the exact same ingredients, and costs about $10 less. I used it and it worked just fine.
vitaimin e oil and mederma
Always use some kind of antibacterial ointment on cat scratches. They are known for getting infected. Vitamin E is known for helping hide scars but unless the cat really got you they should fade after they heal.
As for declawing the cat, first figure out why he scratched you. Cats who scratch out of spite will only start biting out of spite when their claws are removed. Talk to your vet about behavioral problems before jumping to removing their claws (also, most vets shy away from declawing adult cats they are used to having the claws and adjust poorly to having them removed)
How to use Retinol cream effectively for good skin?
I have a cream containing retinol and lactic acid which I initially used nightly. However, I find it makes my skin very tingly鈥s that a good or bad sign? Should I use it every other night instead??How to use Retinol cream effectively for good skin?
Use it every other night, that is fine. Your skin will get used to it after you use it for a while, then the tingle will go away.
Use it every other night, that is fine. Your skin will get used to it after you use it for a while, then the tingle will go away.
What is the best cream to diminished scars?
I just had lapscopic splenectomy and I am wanting to know what is the best cream out there that once I can place it on the scars to diminish the redness and such.What is the best cream to diminished scars?
there is a product called Bio-Oil.
It isn't a cream but it does a better job.
It can also help to reduce acne scars and stretch marks.
I use it for a scar that i used to have on my ankle but i used this for about 1 month and now its completely gone.
My scar was only small and yours might be bigger but it still works really well!!
Good Luck!What is the best cream to diminished scars?
mederma
ironically enough if you eever tried wrinkle cream , it works better for scars lol good luck!
Usepregnancy stretch mark creams
Mederma...you must use as directed for it to work, but it does work.
Vitamin e cream :] Or something that has vitamin e in it
vitamin e, cocoa butter
there is a product called Bio-Oil.
It isn't a cream but it does a better job.
It can also help to reduce acne scars and stretch marks.
I use it for a scar that i used to have on my ankle but i used this for about 1 month and now its completely gone.
My scar was only small and yours might be bigger but it still works really well!!
Good Luck!What is the best cream to diminished scars?
mederma
ironically enough if you eever tried wrinkle cream , it works better for scars lol good luck!
Usepregnancy stretch mark creams
Mederma...you must use as directed for it to work, but it does work.
Vitamin e cream :] Or something that has vitamin e in it
vitamin e, cocoa butter
Is it true that cream of tartar is scraped off the side of beer barrels?
I don't remember where I heard this, but I think I read it on this site. Does anyone know of its true? If so, does that mean there is alcohol content in cream of tartar?Is it true that cream of tartar is scraped off the side of beer barrels?
Cream of tartar is a byproduct of winemaking. It is a type of acid which precipitates on the side of the wine bottle.
This does not mean that it is alcoholic. The molecular structure is different than that of an alcohol. it has an oxygen and hydroxide ion attached to the structure, as opposed to an oxygen and a hydrogen.Is it true that cream of tartar is scraped off the side of beer barrels?
No, but is a product of winemaking. Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Milk, brown sugar, steak, plums, and just about every other food we eat is acidic. In fact, egg whites, baking soda, and milk are the only non-acidic (alkaline) foods we have.
Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment produced in the process of making wine.
Cream of tartar isused in kitchens to stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting.
no that is not true,there is no alcohol in cream of tartar,
dont believe everything you hear
and the moon is not made of cheese either.
Cream of tartar is a solid salt. Even if there was alcohol in it, it would evaporate within minutes of being scraped off. Alcohol does not hang around unless there is water present.
Cream of Tartar is tartaric acid and it comes from wine barrels. You can sometimes see crystals of it on the bottom of corks pulled from red wine bottles.microsoft project
Cream of tartar is a byproduct of winemaking. It is a type of acid which precipitates on the side of the wine bottle.
This does not mean that it is alcoholic. The molecular structure is different than that of an alcohol. it has an oxygen and hydroxide ion attached to the structure, as opposed to an oxygen and a hydrogen.Is it true that cream of tartar is scraped off the side of beer barrels?
No, but is a product of winemaking. Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Milk, brown sugar, steak, plums, and just about every other food we eat is acidic. In fact, egg whites, baking soda, and milk are the only non-acidic (alkaline) foods we have.
Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment produced in the process of making wine.
Cream of tartar isused in kitchens to stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting.
no that is not true,there is no alcohol in cream of tartar,
dont believe everything you hear
and the moon is not made of cheese either.
Cream of tartar is a solid salt. Even if there was alcohol in it, it would evaporate within minutes of being scraped off. Alcohol does not hang around unless there is water present.
Cream of Tartar is tartaric acid and it comes from wine barrels. You can sometimes see crystals of it on the bottom of corks pulled from red wine bottles.
Can I use yogurt to substitute for heavy cream to make whipped cream?
I wanted to make whipped cream, but I don't have heavy cream, so I was wondering if I could use yogurt. Would it be the same?Can I use yogurt to substitute for heavy cream to make whipped cream?
Two things. Yogurt is too thick to be whipped, and yogurt is thicker because it has more enzymes and more milk-based liquids than cream. So no. Don't try it unless you want goop.Can I use yogurt to substitute for heavy cream to make whipped cream?
Only cream makes whipped cream. You can make a yogurt whip by whipping partially set jello or gelatin into yogurt but that will still not substitute for whipped cream.
I keep Dream Whip packets in my pantry for times when I need whipped cream and only have milk.
No I don't think it would be the same. I have never heard of someone whipping yogurt before but I guess you could always try it but I don't think it will work.
No, you can't ';whip'; yoghurt.
Two things. Yogurt is too thick to be whipped, and yogurt is thicker because it has more enzymes and more milk-based liquids than cream. So no. Don't try it unless you want goop.Can I use yogurt to substitute for heavy cream to make whipped cream?
Only cream makes whipped cream. You can make a yogurt whip by whipping partially set jello or gelatin into yogurt but that will still not substitute for whipped cream.
I keep Dream Whip packets in my pantry for times when I need whipped cream and only have milk.
No I don't think it would be the same. I have never heard of someone whipping yogurt before but I guess you could always try it but I don't think it will work.
No, you can't ';whip'; yoghurt.
Can i substitute sour cream for buttermilk in a cupcake recipe?
when baking cupcakes, for example red velvet, can one substitute the buttermilk for sour cream? if so, does this alter the use of vinegar in the recipe? i've noticed sour cream makes cake recipes really moist and delicious so i'd like to know how to add it to my existing recipes.Can i substitute sour cream for buttermilk in a cupcake recipe?
only if it is liquidCan i substitute sour cream for buttermilk in a cupcake recipe?
Yes:
For recipes, a substitute for buttermilk can be made by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar to each cup of regular milk. The soured milk should be allowed to sit for ten minutes before being used.[4]
A low-fat substitute can be made by mixing equal parts of skim milk and low-fat yogurt or sour cream.[5]
also from cdkitchen
Buttermilk Substitute
For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream;
OR
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;
OR
1 cup milk plus 1 3/4 tablespoons cream of tartar;
OR
1/4 cup buttermilk powder and 1 cup water.
Sour cream doesn't have enough acid to get the lift you want. But you can mix a half cup of yogurt with a half cup of milk.
you can make buttermilk or I should say make milk sour by adding vinager to it. I have done it for cornbread.
only if it is liquidCan i substitute sour cream for buttermilk in a cupcake recipe?
Yes:
For recipes, a substitute for buttermilk can be made by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar to each cup of regular milk. The soured milk should be allowed to sit for ten minutes before being used.[4]
A low-fat substitute can be made by mixing equal parts of skim milk and low-fat yogurt or sour cream.[5]
also from cdkitchen
Buttermilk Substitute
For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream;
OR
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;
OR
1 cup milk plus 1 3/4 tablespoons cream of tartar;
OR
1/4 cup buttermilk powder and 1 cup water.
Sour cream doesn't have enough acid to get the lift you want. But you can mix a half cup of yogurt with a half cup of milk.
you can make buttermilk or I should say make milk sour by adding vinager to it. I have done it for cornbread.
Anyone have a Sour cream and chives scalloped potatoes recipe?
I am trying to find one because I can't have the cheesy varieties.Anyone have a Sour cream and chives scalloped potatoes recipe?
Twice Baked Potatoes With Sour Cream and Chives
INGREDIENTS:
6 large baking potatoes
4 tablespoons sour cream
3 to 4 tablespoons milk or half-and-half
1/4 cup butter, room temperature
2 tablespoons fresh chopped chives
PREPARATION:
Scrub potatoes; pat dry. Heat oven to 425掳.
Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.
Beat potato with the sour cream, 3 tablespoons milk, and the butter. Add more milk or half-and-half if needed. Beat in salt and pepper then spoon the mixture into the potato skins. Sprinkle with the chives. Cover and refrigerate until the next day or bake at 375掳 for about 10 to 15 minutes, or until lighlty browned. If the potatoes have been refrigerated, bake at 375掳 for 20 to 25 minutes, until hot and lightly browned.
Serves 6.Anyone have a Sour cream and chives scalloped potatoes recipe?
scalloped potato, and chive pie
Gourmet | December 1992
*This version is exactly like the one appearing in the magazine without the cheddar.
Servings: Makes 8 servings.
subscribe to Gourmet
ingredientsFor the p芒te bris茅e:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
raw rice for weighting the shell
1 1/4 pounds small red potatoes
1/4 cup chopped fresh chives
3 large eggs
3/4 cup milk
1 cup sour cream
preparationTo make the pie:
Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper. Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge. Chill the shell. Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes. Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered. Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425掳F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden. let the shell cool in the plate on a rack.
In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin. In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander. Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well.
Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the chives and salt and pepper to taste. Make 4 more layers in the same manner with the remaining potatoes and chives and salt and pepper to taste.
In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375掳F. oven for 40 minutes, or until the custard is pale golden and the potatoes are tender. Transfer the pie to a rack and let it cool for 10 minutes. The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375掳F. oven for 15 minutes. Serve the pie warm or at room temperature.
To make the p芒te bris茅e:
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Makes 8 servings.
Twice Baked Potatoes With Sour Cream and Chives
INGREDIENTS:
6 large baking potatoes
4 tablespoons sour cream
3 to 4 tablespoons milk or half-and-half
1/4 cup butter, room temperature
2 tablespoons fresh chopped chives
PREPARATION:
Scrub potatoes; pat dry. Heat oven to 425掳.
Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.
Beat potato with the sour cream, 3 tablespoons milk, and the butter. Add more milk or half-and-half if needed. Beat in salt and pepper then spoon the mixture into the potato skins. Sprinkle with the chives. Cover and refrigerate until the next day or bake at 375掳 for about 10 to 15 minutes, or until lighlty browned. If the potatoes have been refrigerated, bake at 375掳 for 20 to 25 minutes, until hot and lightly browned.
Serves 6.Anyone have a Sour cream and chives scalloped potatoes recipe?
scalloped potato, and chive pie
Gourmet | December 1992
*This version is exactly like the one appearing in the magazine without the cheddar.
Servings: Makes 8 servings.
subscribe to Gourmet
ingredientsFor the p芒te bris茅e:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
raw rice for weighting the shell
1 1/4 pounds small red potatoes
1/4 cup chopped fresh chives
3 large eggs
3/4 cup milk
1 cup sour cream
preparationTo make the pie:
Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper. Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge. Chill the shell. Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes. Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered. Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425掳F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden. let the shell cool in the plate on a rack.
In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin. In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander. Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well.
Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the chives and salt and pepper to taste. Make 4 more layers in the same manner with the remaining potatoes and chives and salt and pepper to taste.
In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375掳F. oven for 40 minutes, or until the custard is pale golden and the potatoes are tender. Transfer the pie to a rack and let it cool for 10 minutes. The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375掳F. oven for 15 minutes. Serve the pie warm or at room temperature.
To make the p芒te bris茅e:
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Makes 8 servings.
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