Recipes with cream

Creamy spinach pesto dip with Parmesan, walnuts, basil, and garlic blended with sour cream. No cooking required, ready in 5 minutes flat.

Maple creme brulee sweetened with pure maple syrup instead of granulated sugar. Rich, silky custard made with 10 egg yolks and a whole vanilla bean, baked in a water bath until set.

Apple-pecan salad filling for cranberry molds with crisp apples, celery, and pecans in a lightened mayo dressing with folded whipped cream. A classic Thanksgiving holiday side.

Lobster tails in patty shells spoons sweet lobster meat in a sauterne-spiked cream sauce with mushrooms, olives, and pimento into golden puff pastry shells. A retro special-occasion dinner straight from the supper-club era.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Deep-fried breaded pork chops served with golden fried apple rings, seasoned with ginger, allspice, and optional coriander. A crispy, spiced pork and apple combination with a crunchy breadcrumb crust.

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Chicken and mushrooms in a tarragon cream sauce with just seven ingredients, served over rice. A quick French-inspired skillet dinner ready in 45 minutes.

Peanut butter Kisses pie layers a Hershey Kiss ganache, creamy peanut butter pudding, and sweetened whipped cream over a baked pie shell. The Reese's Cup of pies, no oven beyond the crust.

Crawfish canapes with sweet tails in a quick vermouth-cream sauce with shallots, dill, and briny capers, spooned into crisp pastry shells. An elegant Louisiana-meets-French cocktail bite.

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Let me share with you a delicious dessert to prepare quick and easy to enjoy it. It's called American Banana and to prepare 5 servings you only need:

Banshee cocktail with creme de banana, creme de cacao, and sweet cream shaken over crushed ice. A creamy, dessert-style drink ready in two minutes.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Pennsylvania Dutch pot pie with layers of homemade egg noodle dough and quartered potatoes baked in a buttered kettle for 3 hours. Not a typical pot pie, this is old-world comfort food.

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

Oven-baked nutmeg French toast with a gingered maple-orange syrup, dusted in powdered sugar and served with jelly and sour cream. A brunch showstopper.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Chicken liver mousse baked in ramekins with shallots, thyme, garlic, and cream, unmolded and served with fresh tomato sauce and herb garnishes. A French restaurant classic, home-kitchen achievable.

Roasted prawns with spinach mashed potatoes and roasted red pepper cream: Emeril-style plated dinner with seared shrimp, emerald green mash, and a silky pepper sauce pool.

No-bake peppermint fudge pie layered into a chocolate wafer crust, with a creamy marshmallow filling studded with crushed peppermint candy. A holiday classic with cool, minty crunch.

Rosemary chicken salad with fat-free mayo, nonfat sour cream, and celery. A lighter take on classic chicken salad with herby, aromatic flavor in 20 minutes.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Bresse farmhouse chocolate cake is a French country dessert: a thin, almost-flourless bittersweet chocolate cake that falls intentionally, then gets slathered in a glossy reduced-cream ganache and dusted with cocoa sugar.

Nowadays chicken become more popular and welcomed by people, low fat, much fibire, this chicken sate with peanut sauce goes very well!

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.

Chile Seared Cervena Venison with (See Full Title Below) recipe

Piped allspice and poppy seed butter wafers with fresh orange-sugar, finished with a cream glaze and poppy seed sprinkle. Elegant tea cookies with warm spice and bright citrus.

Ciuffetti pasta with porcini mushrooms in a creamy white wine sauce with garlic, basil, and parmigiano. Earthy, elegant Italian vegetarian main.

Italian pasta frittata loaded with bow-tie noodles, asparagus, mushrooms, and red pepper. Ready in 22 minutes for a hearty brunch or fast weeknight dinner.

Snickers ice cream made by folding crunchy peanut butter, chocolate pudding mix, and whipped cream into vanilla ice cream. A no-churn freezer dessert that tastes like the candy bar.

Caramelized onion and Parmesan cheese soup pureed silky smooth with day-old baguette and cream. A rich, velvety twist on classic French onion soup.

Italian pesto quiche folds a quick parsley-walnut pesto into a half-and-half custard over shredded Swiss and parmesan in a flaky crust. A herby, nutty spin on classic quiche that slices as well at brunch as at dinner.

Bagna Cauda pasta sauce with 15 garlic cloves, anchovies, roasted garlic, and cream, reduced and tossed with ziti and carrot matchsticks. A rich Piedmontese-inspired pasta in 40 minutes.

Honey apple pie with Granny Smith apples in a honey-cream sauce dusted with cinnamon and nutmeg. Open-faced, no top crust, and caramelized to golden perfection.

Chili cheese dip made in the microwave with canned chili, a full pound of cheddar, sour cream, and picante sauce. Four ingredients and 10 minutes for game day or any party.

Scandinavian beef patties made with ground sirloin, mashed potato, pickled beets, and capers, dredged in flour and pan-fried golden. A Nordic twist on the classic burger.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

No-bake chocolate cheesecake built on a toasted almond wafer crust with a silky milk chocolate, cream cheese, and whipped cream filling. No oven required.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Ann's chocolate pie with a buttery shortbread crust, airy egg white mousse filling swirled with melted chocolate, and whipped cream folded in. A no-bake chocolate mousse pie with a crumb topping.

Rich fudge cake made with melted unsweetened chocolate, brown sugar, and sour cream, split into four layers with whipped cream filling and chocolate mocha frosting.

Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.

A friend just sent me this recipe, crispy on the outside and soft on the inside.