how do i do thiS? how much of each for like one potato? help plz can i add this to mashed potatos?Baked Potatoes with butter and sour cream?
Microwave your potato and then put butter on it. then put sour cream on it. this is not rocket science, just personal taste. And yes you can add it to mashed potatoes, just use the sourcream and butter instead of milk and butter.Baked Potatoes with butter and sour cream?
Add as much as you like. Usually on one baked potato, butter about the size of a cherry tomato, and sour cream about the size of a golf ball. More or less as you like.
yes, you can add butter and sourcream as you mash the potatoes, or on top of it afterwards.
depends on what calorie diet you're on. for a 1800 calorie
diet, one small boiled potato with sour cream shouldn't hurt.
but if you were to eat 12 boiled baking potatoes with a cup of sour cream, that's what would get you down, and a stick of butter on each of them,... WOW.
you can add whatever you want to mashed potatos. i put butter and gravy on mine when most just put on one or the other. you can add sour cream to them and butter. whatever you want. as long as you like it! lol. that is what counts. i hope you enjoy your spuds!
A pat of butter and a dollop of sour cream! There ya go!
It varies from person to person. Just add a little, mash and taste to see if it is enough.
yes you cann add them to mashed potatoes and you put however amount u feek in enough
Wednesday, January 6, 2010
What is the best Pill or Cream to take for Baldness?
My Pastor Carl is very unhappy about the way his head looks with out all the hair he use to have, He is 55 years old and he looks at other men like these two guys that come to his church that are 53 and 75 and Others he knows in town and out of town. The 53 and 75 year old have nice thick heads of hair.What is the best Pill or Cream to take for Baldness?
Hi there,
The best pill for alopecia (baldness) is Fenasteride, a pill called Propecia.
Greetings.What is the best Pill or Cream to take for Baldness?
Neither i would jsut get one of those whats it called laser hair things.
Hi there,
The best pill for alopecia (baldness) is Fenasteride, a pill called Propecia.
Greetings.What is the best Pill or Cream to take for Baldness?
Neither i would jsut get one of those whats it called laser hair things.
Are there any body HAIR REMOVAL CREAM products that you would recommend?
I've heard that a lot of them burn, do you have any that you would recommend that do not burn?Are there any body HAIR REMOVAL CREAM products that you would recommend?
Im not sure about the creams.. but theres this clinic in kirkand. Longevity Medical Clinic. It does hair removal.. Hope this helped. LOl.Are there any body HAIR REMOVAL CREAM products that you would recommend?
nair but it burns a lot and smells disgusting. good luck!!!!!!!!!!!
I've used Nair before. Doesn't burn, but it smells pretty bad. This is to remove the hair on your legs, right? Anywhere else, DO NOT use Nair.
Nair :)
Veet is good - but tbh I have never come across one which burned.
I actually mix Nair (Sensitiveve skin) with a tad of baby lotion.
It seems to work fine for me. It also depends on where you are planning to remove the hair from. For face I would suggest something from Sally Hanson, legs/arms nair is fine, other ';girly parts'; I would just say wax. It's less of a mess and a heck of a lot quicker. Hope it helps
I used Nair (the sensitive kind) and it burned me. So just don't use that kind. It also smelled horrific.
I'm interested to hear of a cream that actually works...
Nair. Works, doesn't burn, but smells disgusting. They all do though so ohwell.
Im not sure about the creams.. but theres this clinic in kirkand. Longevity Medical Clinic. It does hair removal.. Hope this helped. LOl.Are there any body HAIR REMOVAL CREAM products that you would recommend?
nair but it burns a lot and smells disgusting. good luck!!!!!!!!!!!
I've used Nair before. Doesn't burn, but it smells pretty bad. This is to remove the hair on your legs, right? Anywhere else, DO NOT use Nair.
Nair :)
Veet is good - but tbh I have never come across one which burned.
I actually mix Nair (Sensitiveve skin) with a tad of baby lotion.
It seems to work fine for me. It also depends on where you are planning to remove the hair from. For face I would suggest something from Sally Hanson, legs/arms nair is fine, other ';girly parts'; I would just say wax. It's less of a mess and a heck of a lot quicker. Hope it helps
I used Nair (the sensitive kind) and it burned me. So just don't use that kind. It also smelled horrific.
I'm interested to hear of a cream that actually works...
Nair. Works, doesn't burn, but smells disgusting. They all do though so ohwell.
What is a substitute for heavy cream in this recipe? do you have any similar recipes?
hi! i wanted to make profiteroles (ina garten's recipe). here is the link:
http://www.foodnetwork.com/food/recipes/鈥?/a>
can i use whipped cream instead of the heavy cream? if not, do you have any other substitutes? any similar recipes? thanx so much! =]What is a substitute for heavy cream in this recipe? do you have any similar recipes?
Yes, you can use whipping cream in place of heavy cream.
... looking at the recipe.. the heavy cream is used to make a chocolate ganache.
In the USA, the butter fat content difference between heavy cream and whipping cream is relatively small. Half and Half is a lot lower so I would not use Half and Half unless you don't mind the lower fat content and lower richness.
Heavy whipping cream (36% milk fat or more)
Whipping or light whipping cream (30鈥?6% milk fat)
Half and half (10.5鈥?8% milk fat)What is a substitute for heavy cream in this recipe? do you have any similar recipes?
You cannot use whipped cream, it is way too light and airy. You could sustitute half and half for the heavy cream. I wouldn't use anything other then that or it will not turn out right.
----------------------------------------鈥?br>
Ingredients:
1 cup water 1 tablespoon sugar 1/2 cup salted butter 1 cup all-purpose flour 4 large eggs For filling 2 cups whipping cream 1/2 cup confectioners sugar 1 tablespoon instant vanilla or chocolate pudding Preheat oven to 400 degrees.
--------------------------------------鈥?br>
Method:
Bring butter, sugar and water to a boil in a saucepan. When boiling, remove from heat and add all the flour in at once. Stir vigorously with a wooden spoon until well blended. Return to heat and stir until mixture forms a ';mass'; and a light doughy film forms on the bottom of the pot. Remove from heat and add the eggs one by one, stirring well after each addition. To make profiteroles: Using a pastry bag fitted with a 1/2 inch plain tip. Pipe 24 mounds (about 1 inch wide by 1 inch high) onto baking sheet, spacing them about 1 inch apart. Smooth the top of each puff with a pastry brush dipped in water. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and bake for 10 minutes more until puffs are golden and dry. Remove from oven and pierce each profiterole once with a wooden pick to allow stem to escape. Return profiteroles to oven for 5 minutes. Transfer to a rack to cool completely. Note: Profiteroles can be baked and cooled 1 day ahead, then kept in an airtight container at room temperature. Recrisp in a preheated 350掳F oven, 5 minutes, before cutting and filling. Remove puffs from oven and pierce each one with a sharp knife to allow the steam to escape. FILLING: Whip the cream with sugar and instant vanilla or chocolate pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube.
Why do you want to exchange this? Calories? Is whipping cream less caloric than heavy cream? I think you could use whipping cream (not whipped), but with all the calories in this recipe, I think I'd go for the gold and use the heavy cream. But if all you have in the fridge is whipping cream, try it.
I'm hoping that you're planning on serving it with something other than Haagen Das. It has SO many fat calories. I can feel my arteries clogging now.
TX Mom
Debbie
A very good southern cook
The difference between the creams is the percentage of fat content. Manufacturing cream (used by restaurants) has 40% fat, heavy cream in the 34%, whipped cream a bit less - depending on the processing dairy. You can safely substitute half and half in this recipe or any other where the cream is not used the main component of the topping (like whipped cream filling or on a cake).
When you use a cream with a lower fat content, the end product will not be as rich tasting. For instance, inexpensive supermarket ice cream is not as rich tasting as Haggen-Daz.
~*~
Substitutes:
For 1 cup heavy cream use 1 cup evaporated milk
--OR鈥?br>
3/4 cups milk + 1/3 cup butter (only for use in cooking %26amp; baking)
For 1 cup half %26amp; half cream use 1 T. melted butter or margarine + enough whole milk to make 1 cup
For light cream use 1 cup evaporated milk
--OR鈥?br>
3/4 cup milk + 3 T. butter (only for use in cooking %26amp; baking)
Try using condensed milk instead. Don't dilute it.
I would use a heavy cream. You can use half and half but it won't be as thick or rich. You can always add a little cornstarch to it to make it thicker. There is also a powder that you can buy to help set the whipping cream if you are using it as a topping.
http://www.foodnetwork.com/food/recipes/鈥?/a>
can i use whipped cream instead of the heavy cream? if not, do you have any other substitutes? any similar recipes? thanx so much! =]What is a substitute for heavy cream in this recipe? do you have any similar recipes?
Yes, you can use whipping cream in place of heavy cream.
... looking at the recipe.. the heavy cream is used to make a chocolate ganache.
In the USA, the butter fat content difference between heavy cream and whipping cream is relatively small. Half and Half is a lot lower so I would not use Half and Half unless you don't mind the lower fat content and lower richness.
Heavy whipping cream (36% milk fat or more)
Whipping or light whipping cream (30鈥?6% milk fat)
Half and half (10.5鈥?8% milk fat)What is a substitute for heavy cream in this recipe? do you have any similar recipes?
You cannot use whipped cream, it is way too light and airy. You could sustitute half and half for the heavy cream. I wouldn't use anything other then that or it will not turn out right.
----------------------------------------鈥?br>
Ingredients:
1 cup water 1 tablespoon sugar 1/2 cup salted butter 1 cup all-purpose flour 4 large eggs For filling 2 cups whipping cream 1/2 cup confectioners sugar 1 tablespoon instant vanilla or chocolate pudding Preheat oven to 400 degrees.
--------------------------------------鈥?br>
Method:
Bring butter, sugar and water to a boil in a saucepan. When boiling, remove from heat and add all the flour in at once. Stir vigorously with a wooden spoon until well blended. Return to heat and stir until mixture forms a ';mass'; and a light doughy film forms on the bottom of the pot. Remove from heat and add the eggs one by one, stirring well after each addition. To make profiteroles: Using a pastry bag fitted with a 1/2 inch plain tip. Pipe 24 mounds (about 1 inch wide by 1 inch high) onto baking sheet, spacing them about 1 inch apart. Smooth the top of each puff with a pastry brush dipped in water. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and bake for 10 minutes more until puffs are golden and dry. Remove from oven and pierce each profiterole once with a wooden pick to allow stem to escape. Return profiteroles to oven for 5 minutes. Transfer to a rack to cool completely. Note: Profiteroles can be baked and cooled 1 day ahead, then kept in an airtight container at room temperature. Recrisp in a preheated 350掳F oven, 5 minutes, before cutting and filling. Remove puffs from oven and pierce each one with a sharp knife to allow the steam to escape. FILLING: Whip the cream with sugar and instant vanilla or chocolate pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube.
Why do you want to exchange this? Calories? Is whipping cream less caloric than heavy cream? I think you could use whipping cream (not whipped), but with all the calories in this recipe, I think I'd go for the gold and use the heavy cream. But if all you have in the fridge is whipping cream, try it.
I'm hoping that you're planning on serving it with something other than Haagen Das. It has SO many fat calories. I can feel my arteries clogging now.
TX Mom
Debbie
A very good southern cook
The difference between the creams is the percentage of fat content. Manufacturing cream (used by restaurants) has 40% fat, heavy cream in the 34%, whipped cream a bit less - depending on the processing dairy. You can safely substitute half and half in this recipe or any other where the cream is not used the main component of the topping (like whipped cream filling or on a cake).
When you use a cream with a lower fat content, the end product will not be as rich tasting. For instance, inexpensive supermarket ice cream is not as rich tasting as Haggen-Daz.
~*~
Substitutes:
For 1 cup heavy cream use 1 cup evaporated milk
--OR鈥?br>
3/4 cups milk + 1/3 cup butter (only for use in cooking %26amp; baking)
For 1 cup half %26amp; half cream use 1 T. melted butter or margarine + enough whole milk to make 1 cup
For light cream use 1 cup evaporated milk
--OR鈥?br>
3/4 cup milk + 3 T. butter (only for use in cooking %26amp; baking)
Try using condensed milk instead. Don't dilute it.
I would use a heavy cream. You can use half and half but it won't be as thick or rich. You can always add a little cornstarch to it to make it thicker. There is also a powder that you can buy to help set the whipping cream if you are using it as a topping.
What can i make? I have chicken brst, alfredo sauce, cream of chicken, cream of mushroom, every kind pasta.?
I dont need to use all the ingredients, I just need a recipe tonight. please help. and I have every kind of cheese too.What can i make? I have chicken brst, alfredo sauce, cream of chicken, cream of mushroom, every kind pasta.?
Take your chicken, put it in a frying pan, season with some season salt, garlic salt or powder, crushed red pepper if you have it on both sides, put a little oil in pan and this sounds silly but after it cooks about 3 or 4 mins on med high add about 1/2 cup water and turn it let it cook about 5 min. turn it one more time and let cook 5 min. Cook your noodles (any) and then put them in casserole dish, and cream of chicken first, add your chicken and then put your cream of mushroom. Everything is already cooked so all you will need is to put it in oven for about 15 min. When its done add cheese if you want. Hope it works great for you.What can i make? I have chicken brst, alfredo sauce, cream of chicken, cream of mushroom, every kind pasta.?
I made some delicious tortellini with alfredo sauce %26amp; asparagus last night. You could use broccoli or another vegetable.
Cook several chopped cloves of garlic %26amp; 1 chopped onion (I used onion flakes, didn't have an onion) in olive oil. Add 1 cup chicken broth, 2 cups skim milk, 3 tbsp flour, salt %26amp; pepper (fresh ground is best). Cook til thickened. Then add 1/2 cup parmesan cheese. Cook pasta until almost done %26amp; add chopped veggies to it. (Or add the veggies to the mixture you're cooking). Drain pasta %26amp; rinse with boiling water, Mix into sauce. Mmmmmm.
Oh yeah, you can also cook the chicken, chop it %26amp; add to the sauce or put on top after you serve it.
pp
hellooooooooooooo. chicken alredo with whatever pasta you choos and topped with cheese of course. toss the cream of chicken and mushroom they taste like crap. too sweet.
Cook the chicken breast with the cream of mushroom soup and serve over cooked pasta sprinkled with your favorite cheese.
http://club.telepolis.com/Reencarnador (ELREENCARNADOR DE ALIMENTOS .HISTORIAS , OTRA FORMA DE HACER LAS COSAS)LIBRO DE COCINA
Put the soup back in the cupboard. Grill and slice the chicken breast, cook the pasta, add the Alfredo sauce and enjoy.
make chicken alfredo pasta.... add brocolli if u have it... cook the chicken in some olive oil with some seasoning on it then slice it into alfredo sauce. yum
You can make chicken alfredo.
Just add a few ingredients.
Buy potatoes.
Wash them.
Peel them.
Boil them in hot water and a touch of olive oil and garlic.
Mash them.
Combine the cream of mushroom in it (if you need more, just add the alfredo sauce.
Mix it up.
Put it in a cake pan.
Sprinkle cheddar cheese.
Put it in the oven at 375 degrees.
Pull out when cheese is brown.
Throw it on top of cooked noodles. y Voil谩
To add color, add the tomatoes in the potatoes when boiling along with boillon cubes.
Pasta da Papaccini
English translation: Hash
Here's a unique pizza to try if you don't want to use pasta.
Chicken Alfredo Pizza
INGREDIENTS
Pizza Dough - or use premade dough - or crust
1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
3 cups all-purpose flour
Toppings
Alfredo sauce of choice
2 boneless chicken breast halves, roasted
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 -1/2 - 2 cups mozzerella or montery jack cheese
your choice of fresh chopped vegetables -- peppers, green onion, mushrooms, chopped tomatoes(de-seeded)
DIRECTIONS
To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with alfredo sauce, covering entire crust. Top with cheese, chicken, and veggies (optional).
Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting. Cut, Serve and enjoy
Here's a delicious and filling pasta recipe at the following link using chicken, rotini (or any other type of pasta), alfredo sauce, and different vegetables of your choosing:
http://www.ehow.com/how_2242593_rotini-p鈥?/a>
Take your chicken, put it in a frying pan, season with some season salt, garlic salt or powder, crushed red pepper if you have it on both sides, put a little oil in pan and this sounds silly but after it cooks about 3 or 4 mins on med high add about 1/2 cup water and turn it let it cook about 5 min. turn it one more time and let cook 5 min. Cook your noodles (any) and then put them in casserole dish, and cream of chicken first, add your chicken and then put your cream of mushroom. Everything is already cooked so all you will need is to put it in oven for about 15 min. When its done add cheese if you want. Hope it works great for you.What can i make? I have chicken brst, alfredo sauce, cream of chicken, cream of mushroom, every kind pasta.?
I made some delicious tortellini with alfredo sauce %26amp; asparagus last night. You could use broccoli or another vegetable.
Cook several chopped cloves of garlic %26amp; 1 chopped onion (I used onion flakes, didn't have an onion) in olive oil. Add 1 cup chicken broth, 2 cups skim milk, 3 tbsp flour, salt %26amp; pepper (fresh ground is best). Cook til thickened. Then add 1/2 cup parmesan cheese. Cook pasta until almost done %26amp; add chopped veggies to it. (Or add the veggies to the mixture you're cooking). Drain pasta %26amp; rinse with boiling water, Mix into sauce. Mmmmmm.
Oh yeah, you can also cook the chicken, chop it %26amp; add to the sauce or put on top after you serve it.
pp
hellooooooooooooo. chicken alredo with whatever pasta you choos and topped with cheese of course. toss the cream of chicken and mushroom they taste like crap. too sweet.
Cook the chicken breast with the cream of mushroom soup and serve over cooked pasta sprinkled with your favorite cheese.
http://club.telepolis.com/Reencarnador (ELREENCARNADOR DE ALIMENTOS .HISTORIAS , OTRA FORMA DE HACER LAS COSAS)LIBRO DE COCINA
Put the soup back in the cupboard. Grill and slice the chicken breast, cook the pasta, add the Alfredo sauce and enjoy.
make chicken alfredo pasta.... add brocolli if u have it... cook the chicken in some olive oil with some seasoning on it then slice it into alfredo sauce. yum
You can make chicken alfredo.
Just add a few ingredients.
Buy potatoes.
Wash them.
Peel them.
Boil them in hot water and a touch of olive oil and garlic.
Mash them.
Combine the cream of mushroom in it (if you need more, just add the alfredo sauce.
Mix it up.
Put it in a cake pan.
Sprinkle cheddar cheese.
Put it in the oven at 375 degrees.
Pull out when cheese is brown.
Throw it on top of cooked noodles. y Voil谩
To add color, add the tomatoes in the potatoes when boiling along with boillon cubes.
Pasta da Papaccini
English translation: Hash
Here's a unique pizza to try if you don't want to use pasta.
Chicken Alfredo Pizza
INGREDIENTS
Pizza Dough - or use premade dough - or crust
1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
3 cups all-purpose flour
Toppings
Alfredo sauce of choice
2 boneless chicken breast halves, roasted
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 -1/2 - 2 cups mozzerella or montery jack cheese
your choice of fresh chopped vegetables -- peppers, green onion, mushrooms, chopped tomatoes(de-seeded)
DIRECTIONS
To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with alfredo sauce, covering entire crust. Top with cheese, chicken, and veggies (optional).
Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting. Cut, Serve and enjoy
Here's a delicious and filling pasta recipe at the following link using chicken, rotini (or any other type of pasta), alfredo sauce, and different vegetables of your choosing:
http://www.ehow.com/how_2242593_rotini-p鈥?/a>
Thursday, December 31, 2009
How do you make superman ice cream? I cant find a recipe anywhere.?
Here you go, the rest is up to you, Enjoy
******************************
Red!
Ingredients:
3/4 cup sugar
6 tablespoons water, preferably spring water
1/4 teaspoon salt
3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 tablespoons freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)
preparation
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
Prep:
In a blender, pur茅e the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.
*******************************
Yellow!
Ingredients:
1 large egg, preferably farm-fresh
2 large egg yolks, preferably farm-fresh
2 cups whole milk, preferably hormone-free
3/4 cup sugar
1/2 teaspoon salt
1 cup chilled heavy cream, preferably not ultrapasteurized
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1 recipe (2 tablespoons) chopped Candied Lemon Peels (or 1 tablespoon finely grated lemon zest, preferably organic)
Prep:
In a small bowl, lightly beat the egg and yolks together. Have ready a fine mesh sieve suspended over a large heatproof bowl.
In a medium saucepan over medium heat, combine the milk, sugar, and salt, and stir until the sugar has dissolved. Continue to cook, stirring occasionally, until the mixture is hot to the touch (it should register about 140掳 F on an instant-read thermometer).
Whisking the eggs constantly, slowly whisk in about 1/4 cup of the hot milk. Slowly pour the egg mixture back into the saucepan, whisking the contents of the saucepan constantly.
Continue to cook the custard over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon (it should register 170掳 F on an instant-read thermometer), 3 to 4 minutes. Immediately strain the custard into the large bowl. Let cool for five minutes.
When custard is cool, whisk in the chilled cream. Cover mixture and refrigerate until chilled, at least 4 hours or overnight.
Whisk in the lemon juice and zest, if using (if you are using the candied lemon peels, they will be added later), and churn in an ice cream maker according to the manufacturer's directions. If using the candied lemon peels, add them during the last minute of churning. Store, tightly covered, in the freezer.
************************************
Blue!
Ingredients:
1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)
Prep:
In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, pur茅e the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.How do you make superman ice cream? I cant find a recipe anywhere.?
sounds like a lot of work! but good! does it taste like the real thing?? :) Report Abuse
hosting services
******************************
Red!
Ingredients:
3/4 cup sugar
6 tablespoons water, preferably spring water
1/4 teaspoon salt
3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 tablespoons freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)
preparation
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
Prep:
In a blender, pur茅e the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.
*******************************
Yellow!
Ingredients:
1 large egg, preferably farm-fresh
2 large egg yolks, preferably farm-fresh
2 cups whole milk, preferably hormone-free
3/4 cup sugar
1/2 teaspoon salt
1 cup chilled heavy cream, preferably not ultrapasteurized
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1 recipe (2 tablespoons) chopped Candied Lemon Peels (or 1 tablespoon finely grated lemon zest, preferably organic)
Prep:
In a small bowl, lightly beat the egg and yolks together. Have ready a fine mesh sieve suspended over a large heatproof bowl.
In a medium saucepan over medium heat, combine the milk, sugar, and salt, and stir until the sugar has dissolved. Continue to cook, stirring occasionally, until the mixture is hot to the touch (it should register about 140掳 F on an instant-read thermometer).
Whisking the eggs constantly, slowly whisk in about 1/4 cup of the hot milk. Slowly pour the egg mixture back into the saucepan, whisking the contents of the saucepan constantly.
Continue to cook the custard over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon (it should register 170掳 F on an instant-read thermometer), 3 to 4 minutes. Immediately strain the custard into the large bowl. Let cool for five minutes.
When custard is cool, whisk in the chilled cream. Cover mixture and refrigerate until chilled, at least 4 hours or overnight.
Whisk in the lemon juice and zest, if using (if you are using the candied lemon peels, they will be added later), and churn in an ice cream maker according to the manufacturer's directions. If using the candied lemon peels, add them during the last minute of churning. Store, tightly covered, in the freezer.
************************************
Blue!
Ingredients:
1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)
Prep:
In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, pur茅e the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.How do you make superman ice cream? I cant find a recipe anywhere.?
sounds like a lot of work! but good! does it taste like the real thing?? :) Report Abuse
What is your favorite type of cream cheese?
Sorry, kind of random. But I was eating a bagel, and thought it up. Mine is Honeynut. It's delicious...yum. yum. What's yours?What is your favorite type of cream cheese?
Macaroni Dorito Dr. Pepper delight.What is your favorite type of cream cheese?
cream cheese with slices of lox on top and a thinly sliced red onion.
Philly roasted garlic cream cheese! And they either took it off the shelves of my two favorite stores, or discontinued it. So now I get chive and onion which isn't quite the same, even with a sprinkle of garlic powder.
Cream cheese topped with grape jam and hot sauce (spicy)
Eat it with Ritz crackers...yum.
Philadelphia
Philadelphia original
my favorite is plain
Strawberry:)
philidelphia
Mines is Philadelphia, I could eat like 12 bagels with that even if I wasn't hungry. I just cant help it.
Honeynut!? Sooounds Goooood. I like raspberry.
i my opinion garden vegetable is the best
the creamy cheesey kind
Depends on what I'm having it on.
If it's a plain bagel, it needs something to spice it up, like strawberry.
If it's anything else, plain does it for me.
I love plain cream cheese. And i salt my bagel.
Philadelphia's original
Macaroni Dorito Dr. Pepper delight.What is your favorite type of cream cheese?
cream cheese with slices of lox on top and a thinly sliced red onion.
Philly roasted garlic cream cheese! And they either took it off the shelves of my two favorite stores, or discontinued it. So now I get chive and onion which isn't quite the same, even with a sprinkle of garlic powder.
Cream cheese topped with grape jam and hot sauce (spicy)
Eat it with Ritz crackers...yum.
Philadelphia
Philadelphia original
my favorite is plain
Strawberry:)
philidelphia
Mines is Philadelphia, I could eat like 12 bagels with that even if I wasn't hungry. I just cant help it.
Honeynut!? Sooounds Goooood. I like raspberry.
i my opinion garden vegetable is the best
the creamy cheesey kind
Depends on what I'm having it on.
If it's a plain bagel, it needs something to spice it up, like strawberry.
If it's anything else, plain does it for me.
I love plain cream cheese. And i salt my bagel.
Philadelphia's original
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