Recipes with cream

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Creamy raspberry-glazed cheesecake on a cinnamon graham cracker crust with sour cream, lemon zest, and a fresh raspberry glaze finished with framboise. Rich, tangy, and berry-topped.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Junior's cheesecake delivers the iconic Brooklyn-style dense, tangy cream cheese cake with a graham crumb base and golden brown top. Cornstarch keeps the crumb tight, vanilla and heavy cream lift it silky.

Chicken in parmesan cream sauce with crispy skin, an egg-yolk-enriched mornay sauce, and a broiled breadcrumb-parmesan crust. French bistro classic at home.

Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.

Slow cooker whole chicken poached with aromatics for 7-9 hours, served with a classic French-style cream sauce made from the cooking stock. A crockpot set-it-and-forget-it dinner.

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

Spinach dip in a sourdough bread bowl with sour cream, mayo, leek soup mix, water chestnuts, and garlic. A no-cook party dip served with cubed bread from the hollowed-out center.

Decadent chocolate cheesecake with chocolate wafer crust, silky cream cheese filling swirled with melted chocolate chips and heavy cream, requiring 24 hours to set.

Turkey sautéed with pears and pecans pan-cooks sliced turkey breast in a quick apple juice and cream sauce, finished with sliced pears and toasted nuts. Elegant 20-minute fall dinner.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Creamy spinach dip with Knorr vegetable mix, sour cream, and mayonnaise, served in a hollowed pumpernickel loaf. A no-cook party classic that hits the table in five minutes flat.

Mexican omelet with melted cheese, green chiles, and a spoonful of casera sauce. Topped with sour cream and fresh cilantro for a fast, satisfying southwestern breakfast.

Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce recipe

Southern praline ice cream rich with brown sugar, salted toasted pecans, and a whisper of maple. A churn-freeze custard base that tastes like a butter pecan ice cream raised on bourbon and good manners.

Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.

Chipotle gives the spicy and smoky flavor, the meatless crumbles add the protein and the meaty texture. Fresh vegetables bring all the refreshing and yummy flavor together. You will enjoy every bite of these this delicious nachos!

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Chicken olive and mushroom bread pudding: savory layered casserole with curried chicken, black olives, mushrooms, and a cream-of-chicken sour cream top. Make-ahead party dish for sixteen.

Bristol icebox cake: layers of vanilla wafer crumbs and a crushed pineapple-pecan-butter mixture, chilled overnight and topped with whipped cream. Vintage no-bake dessert.

European-style buckwheat cake with ground almonds, filled and topped with a cranberry cottage cheese mousse set with gelatine. A naturally gluten-friendly torte with nutty, earthy flavor.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Hazelnut double fudge pie with cocoa, chocolate chips, hazelnut liqueur, and cream baked in a flaky shell. Dense, wet-brownie texture with intense fudge richness. Slice thin, it's that decadent.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

All kinds of ingredients in this mushroom pie, very tasty and good for health!

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Cinnamon snack cake with apple cider sauce: a sour cream coffee cake with crumb topping, served warm with vanilla ice cream and warm cider sauce. The fall dessert that smells like Sunday afternoon.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Cabbage fruit salad with a tangy sour cream dressing, diced apples, and raisins. A no-cook slaw tossed in pineapple juice and lemon for a sweet, creamy crunch that chills beautifully.

Quick toffee chocolate cake assembled from store-bought pound cake split and filled with chocolate-sour cream frosting and crushed English toffee. Ready in 25 minutes.

With marshmallows and a hint of mint, this pie is a great way to end off any holiday festivities.

Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.

Rich homemade hot chocolate made from scratch with real cream, milk, cocoa, and sugar, no powdered packet in sight. A thick, deeply chocolatey cup that puts the instant stuff to shame.

Chocolate wafer cheesecake with cookie dough buried beneath the surface. Smooth cream cheese filling hides surprise pockets of cookie dough that stay soft and chewy after baking.

Sole fillets stuffed with crab meat, sauteed mushrooms, capers, and dill, poached in white wine and topped with a rich egg-cream sauce. An elegant rolled fish dish with a French-inspired finish.

Hot three-cheese dip baked until bubbling, with sharp cheddar, cream cheese, and parmesan thickened by refried beans and spiced with chili and garlic. A scoop-ready Tex-Mex dip for chips and game day.

Mud pie with an Oreo cookie crust, coffee ice cream layered with homemade chocolate-marshmallow mud sauce, and Kahlua whipped cream on top. The retro frozen dessert that earned its nickname for a reason.

French chicken Normande with boneless breasts sauteed in butter with shallots, simmered in wine with Granny Smith apples, and finished with cream and broiled mozzarella.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.