Make Your Own Cooking Creme Recipes
MAKE YOUR OWN COOKING CREME
Steps:
- In a small saucepan, combine the cream cheese and broth. Stir over low heat until the cheese is melted. Yep, that's it! Two ingredients! Now, you spice it up to match whatever flavor you're looking for. If you want an Italian flair, add 1 TBSP Italian herbs and a few dashes of grated Parmesan cheese. For the Southwest flavor, stir in 1 TBSP taco seasoning or a couple of teaspoons of taco sauce. A squeeze of lime juice can finish it off. Add lemon zest and a TBSP of lemon juice plus some herbs for sauce with a tangy twist. You can easily match Kraft's flavors with some creative combinations of your own without the extra ingredients that you don't need!
CHEF JOHN'S CLOTTED CREAM
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 20h5m
Yield 8
Number Of Ingredients 1
Steps:
- Preheat oven to 175 to 180 degrees F (80 degrees C).
- Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
- Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
- Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
- Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
HOMEMADE MEXICAN CREMA
Provided by Lourdes Castro
Categories Sauce Milk/Cream Quick & Easy Sour Cream
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Mix
- Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
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8 BEST SUBSTITUTES FOR PHILADELPHIA COOKING CREAM
From missvickie.com
- Butter and Whole Milk. Save. One of the reasons Philadelphia cooking creams was invented was to replace butter as a spread on sandwiches. Finding suitable substitutes can be difficult, if not near impossible!
- Coconut Milk. Save. For the most part, coconut milk is the perfect substitute for Philadelphia cooking cream, especially for vegans and other people looking for a dairy-free alternative.
- Light Cream. Light cream is another great substitute for Philadelphia cooking cream and contains between 18 percent and 30 percent fats depending on the variant you use.
- Half and Half. If you’ve been cooking for a long time, you’ll know what I mean by “half and half!” But for those of you who aren’t familiar with this term, here is an explanation.
- Sour Cream. A classical ingredient used in many recipes, sour cream has a deep, rich flavor making it a wonderfully easy substitute. No mixing with other ingredients is necessary either!
- Yogurt. While yogurt has a thicker consistency compared to some of the other substitutes, it’s not a popular alternative for Philadelphia cooking crème.
- Evaporated Milk. One of the best Philadelphia cooking cream substitutes for adding to sauces is evaporated milk. It’s equally delicious mixed into cooked oatmeal with its sweet, condensed milk flavor!
- Crème Fraîche. Crème Fraiche is a cultured thick cream cheese made from cow’s milk and has a mildly tangy flavor. While resembling cream cheese, it differs in that it has a thicker consistency and richer taste.
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