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6 New not tried

 I have not tried these - they are on the to do list

Opera Creams

Ingredients

  • 3 cups sugar
  • 1 cup heavy cream
  • 1 tablespoon corn syrup
  • 4 tablespoons butter
  • 1/4 teaspoon salt
  • 2 drops maple flavoring (not maple syrup)
  • 2 teaspoons vanilla
  • 1 cup pecans, sliced thin

Directions

Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper.

 

OPERA CREAM REFRIGERATOR FROSTING
Source: cooks.com

5 tbsp. flour
1 cup milk
1 cup granulated sugar
2 sticks (1 cup) butter
1 tsp. vanilla

Cook flour and milk in a small sauce pan until thick like paste. Cool completely. While waiting for the flour paste to cool, cream together butter and sugar in a mixing bowl and place in refrigerator. After paste is completely cooled, remove mixing bowl from refrigerator and add vanilla, beat mixture with an electric mixer until thick and smooth. Make sure all grains of sugar have dissolved. In hot weather, due to the high butter content, frosting should be refrigerated.

OPERA CREME CANDY  

1 (8 oz.) cream cheese, room temperature
2 sticks butter
3 tsp. vanilla
3 lb. confectioners' sugar
Mix ingredients together and knead. Form into small balls and refrigerate 2 hours. Dip in melted white chocolate. Place on waxed paper until set. Will keep in refrigerator or freezer.

Grand Opera Creams
  • 8 Ingredients
  • 2 cup Sugar
  • 2/3 cup Heavy cream
  • 1 cup Milk
  • 1/4 cup Corn syrup
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 cup Pecan meats, broken
  • 4 oz Semi-sweet chocolate

Preparation

  1.  In heavy sauce pan, combine sugar, cream, syrup, and salt.
  2.  Heat until sugar dissolves and the mixture comes to a boil, stirring constantly.
  3. Continue cooking until candy forms a soft ball in cold water.
  4. Remove from heat and add vanilla and nuts.
  5. Beat until candy thickens and loses its gloss.
  6. Turn at once into a buttered square or rectangular pan.
  7. Heat chocolate in top of double boiler until partly melted.
  8. Remove from heat and stir rapidly until entirely melted.
  9. Pour chocolate over candy.
  10. Cool until firm and cut into individual squares

Spicy tomato cream sauce

Ingredients

  • 1 (46 ounce) can tomato-vegetable juice cocktail (such as V8®)
  • 1 (6 ounce) can tomato paste
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 pint heavy cream

Directions

  1. Pour the tomato-vegetable juice cocktail into a large saucepan. Whisk in the tomato paste. Stir in the tomatoes; bring to a simmer over medium-high heat. Simmer sauce until hot, about 10 minutes. Just before serving, remove from heat and stir in cream.

Easy Vodka Pasta Sauce

Ingredients

  • 1/2 cup butter
  • 1 onion, diced
  • 1 cup vodka
  • 2 (28 ounce) cans crushed tomatoes
  • 1 pint heavy cream

Directions

  1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

Recipe: Pasta with Tomato Cream Sauce

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  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
  • Salt And Pepper, to taste
  • Dash Of Sugar (more To Taste)
  • 1 cup Heavy Cream
  • Grated Parmesan Or Romano Cheese, To Taste
  • Fresh Basil, Chopped
  • 1-1/2 pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Posted by on September 9 2010

 

Lemon Pasta Sauce

Ingredients

  • 4 tablespoons butter
  • 1 cup heavy whipping cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon grated lime zest
  • 1 cup beef broth
  • 10 ounces uncooked pasta

Directions

  1. In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.
Super yummy and perfect with the Broiled Tilapia Parmesan recipe! The only thing I did different is I left out the heavy whipping cream and used Evaporated Milk to make it a little healthier. I did have to add some cornstarch to make the sauce thicker (make sure to mix the cornstarch with cold water) I also left out the lime zest. I topped with capers. It was so yummy and we will definantly make this again!


Tomato Cream Sauce for Pasta

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon butter

Directions

  1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Frisch's Tarter sauce

2 cups mayonnaise
Juice of 1/2 lemon
2 tablespoons horseradish
2 tablespoons minced onion, scallions, or shallots
2 tablespoons minced red or green pepper, sweet or hot
1/4 cup minced dill pickle/gherkins/capers
1 clove garlic, minced
2 hard cooked eggs, yolks mashed, whites chopped
1 dash Tabasco Sauce
1/3 cup catsup

Frisch's Tarter Sauce  (simple)
1 cup Hellman's (Best Foods) mayonnaise
3 tbsp dill pickle relish
1 1/2 tsp lemon juice
2 tbsp minced/dried onions

 

Chicken Fajaitas

  • 1 tablespoon olive oil, divided
  • 2 cups bell pepper strips
  • 2 cups thinly sliced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast, cut into 1-inch strips
  • 2 tablespoons fresh lime juice
  • 4 (8-inch) flour tortillas
  • 1/4 cup shredded Mexican-blend cheese

Preparation

  • 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell pepper and next 5 ingredients (bell pepper through black pepper); sauté 10 minutes or until vegetables are tender. Remove mixture from skillet.
  • 2. Heat 1 teaspoon oil over medium-high heat. Add chicken; cook, stirring constantly, 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
  • 3. Place 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon shredded cheese, and roll up.
Chicken Nuggets
  • 7 Ingredients
  • 3 boneless chicken breasts
  • 1/2 cup melted butter
  • 1/2 cup bread crumbs
  • 1/4 cup Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp thyme
  • 1 tsp basil

Quick Fajaitas

Ingredients

    1 lb boneless skinless chicken breasts
    1 tsp chili powder  chili powder
    1/2 tsp salt  salt
    1 tsp vegetable oil  vegetable oil
    1 sweet red pepper , thinly sliced 
    1 green pepper , thinly sliced1 
    1 onion , sliced
    2 cloves garlic , minced
    1/2 cup salsa  salsa
    1 tbsp lime juice  or lemon juice
    1/4 cup light sour cream
    8 lettuce leaves , shredded8 8lettuce leaves, shredded
    8 tortillas 8 8tortillatortillas

Preparation:

Sprinkle chicken with half each of the chili powder and salt. Broil or grill chicken, turning once, until browned and juices run clear when chichen is pierced, about 8 minutes.

Meanwhile, brush oil over nonstick skillet over medium heat; cook red and green peppers, onion, garlic and remaining chili powder and salt, stirring occasionally, until tender-crisp, about 4 minutes. Stir in salsa and lime juice.

Mound vegetable mixture, chicken, sour cream and lettuce on tortillas; roll up.

Chicken Normandy

3-Step Chicken:

  • 4 (5 ounces each) boneless, skinless chicken-breast halves, tenderloins removed
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) ground black pepper
  • 1/4 cup(s) all-purpose flour
  • 1 tablespoon(s) olive oil or canola oil
  • 1 tablespoon(s) unsalted butter

Normandy Sauce:

  • 1 Granny Smith apple, cored, thinly sliced
  • 1/3 cup(s) finely chopped onion
  • 1 teaspoon(s) fresh thyme leaves
  • 2/3 cup(s) apple cider
  • 1/3 cup(s) crème fraîche
  • 1 tablespoon(s) grainy Dijon mustard
  • 1/4 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground black pepper

Directions

  1. Season breasts with salt and pepper on both sides. Dredge chicken in flour, lightly coating both sides; pat off excess.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add butter and swirl until melted. Place chicken in skillet, top sides down. Reduce heat to medium and sauté 7 minutes, turning once, or until lightly golden on each side. Transfer chicken to a plate; keep warm.
  3. Leave drippings in skillet. Place skillet with drippings over medium-high heat. Add apple, onion, and thyme. Sauté 3 minutes or until apple starts to soften. Pour in cider and bring to a boil; boil 2 minutes, stirring, until cider is reduced by half.
  4. Stir in remaining ingredients until blended. Cook, stirring, 2 to 3 minutes or until sauce is thickened and bubbly and apples are tender. Spoon over chicken.


Read more: Chicken Normandy Recipe - Redbook

 

Homemade Creme Fraiche
Ingredients
  • 1 to 2 tablespoons cultured buttermilk
  • 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Instructions

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.