Mean Chefs Mexican Crema Recipes

Steps:

• Whisk the cream and the buttermilk together in a bowl.
• Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) overnight.
• Refrigerate for overnight.
• Crema may be kept in the refrigerator for as long as a week.

Steps:

• In a small glass bowl, combine both ingredients.
• Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.
• Stir it well, cover it tightly and refrigerate it.
• Use it as needed.
• Crema keeps for up to 10 days.

Steps:

• Preheat oven to 350.
• 13x9 baking dish.
• Mix together sugar, flour, salt.
• Add to berries and mix well,sprinkle on lemon juice.
• Pour into baking dish and dot with butter.
• Bake until hot and bubbly.
• make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).
• Whisk egg into milk.
• Stir in milk and egg until just blended.
• Spoon topping on in dollops.
• Return to oven until biscuits are done.

Steps:

• Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
• Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

Steps:

• In a large skillet, heat the oil over high heat.
• Add the mushrooms.
• Do not move the mushrooms until they have caramelized on the bottom.
• If you toss them too soon, they will release their liquid and begin to steam.
• When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
• Season with salt and pepper.
• Add the garlic.
• Saute another 2 minutes, and add the thyme and lemon juice.
• Cook to evaporate the liquid.
• Add the wine and reduce until the mushrooms are glazed with the sauce.
• Toss in the parsley and serve immediately.