Using ingredient whipping cream
Fettuccine Alfredo With Backfin Crabmeat
- 1 salt
- 2,800 ml rapidly boiling water
- 475 ml whipping cream (heavy)
- 130 gr lump backfin crabmeat
- 120 gr parmesan cheese (grated)
- 100 gr fettuccine noodles
- 65 gr butter (lightly salted)
- 60 ml olive oil
- 45 ml sal plunge the dry pasta the boiling water for about (into)
Fettuccine In Lemon Cream Sauce
- 1/2 evaporated skim
- 260 gr asparagus cuts (frozen)
- 180 ml whipping cream
- 160 gr ham (cooked)
- 100 gr fettuccine (uncooked)
- 28 gr margarine
- 16 ml lemon juice
- 2 gr lemon peel if desired (grated)
Fettuccine With Cream, Basil And Romano
- 4 green onions
- 1 1/2 romano
- 1 salt
- 1 parmesan
- 120 ml whipping cream
- 100 gr fettuccine
- 40 gr parmesan
- 12 gr basil
- 4 slices bacon
Fettuccine With Peas And Ham
- 6 green onions
- 300 ml whipping cream
- 240 gr tiny peas (frozen)
- 200 gr fettuccine (cooked)
- 130 gr mushrooms (sliced)
- 100 gr ham (boiled chopped)
- 80 gr parmesan cheese
- 14 gr butter (unsalted)
Fettucine With Butter & Cream
- 240 ml whipping cream
- 55 gr butter
- 32 gr all purpose flour
- 20 gr parmesan cheese (fresh grated)
- 20 gr parmesan cheese
- some salt
Fig Ice Cream
- 3 egg yolks
- 350 ml whipping cream
- 290 gr ripe figs (very)
- 100 gr sugar
- 45 ml water
- 14 gr sugar
Five-day Beans
- 1 bay leaf
- 350 gr great northern beans
- 120 ml whipping cream
- 95 gr carrot (grated)
- 75 gr green onion (minced)
- 50 gr celery (minced)
- 28 gr butter
- 28 gr seasoned bread crumbs
- 4 gr sage (minced fresh)
- 2 gr thyme (dried)
Flaming Cappuccino
- 6 cinnamon sticks
- 1,400 gr coffee (hot)
- 180 ml galliano liqueur
- 120 ml whipping cream
- 34 gr chocolate syrup
Florentine Triangle Jewels
- 280 gr butter
- 190 gr flour
- 130 gr candied pineapple (chopped)
- 120 gr blanched almonds (sliced)
- 120 gr semisweet chocolate (pieces)
- 100 gr granulated sugar
- 100 gr powdered sugar
- 65 gr candied cherries (chopped red)
- 65 gr green cand (chopped)
- 60 ml whipping cream
Florentine Triangle Jewels
- 280 gr butter
- 190 gr flour
- 130 gr candied pineapple (chopped)
- 120 gr blanched almonds (sliced)
- 120 gr semisweet chocolate (pieces)
- 100 gr granulated sugar
- 100 gr powdered sugar
- 65 gr candied cherries (chopped red)
- 65 gr green cand (chopped)
- 60 ml whipping cream
Florentines
- 110 gr semisweet chocolate
- 90 gr almonds (finely chopped)
- 75 gr brown sugar (light)
- 60 ml whipping cream
- 55 gr butter
- 45 gr butter
- 32 gr sifted flour
- 16 ml whipping cream
Florentines
- 110 gr semisweet chocolate
- 90 gr almonds (finely chopped)
- 75 gr brown sugar (light)
- 60 ml whipping cream
- 55 gr butter
- 45 gr butter
- 32 gr sifted flour
- 16 ml whipping cream
Florida Keys Bread Pudding With Rum Sauce
- 8 well (drained)
- 3 egg whites
- 3 sponge cake
- 2 egg yolks
- 475 ml milk
- 240 ml whipping cream
- 220 gr sugar
- 160 ml cream (heavy)
- 16 gr dark rum
- 1 package coconut
Flourless Chocolate Decadence Cake
- 3 eggs
- 230 gr semisweet chocolate
- 130 gr semi-sweet chocolate
- 120 ml whipping cream
- 110 gr butter
- 50 gr sugar
- 45 ml liqueur of choice
- 45 gr unsweetened cocoa
Flourless Chocolate Mocha Cake
- 6 eggs
- 2 butter (unsalted)
- 2 pecan (toasted halves)
- 500 gr bittersweet chocolate
- 475 ml whipping cream (heavy)
- 100 gr powdered sugar
- 30 gr espresso (finely ground)
- 4 gr vanilla extract
Fourth Of July Flag Cake
- 2 blueberries (fresh)
- 900 gr strawberries (fresh)
- 700 ml whipping cream
- 100 gr confectioners sugar
French Silk Pie
- 4 eggs
- 240 ml whipping cream
- 130 gr butter
- 60 gr chocolate unsweetened
- 26 gr powdered sugar
- 9 gr vanilla
- 4 gr vanilla
French Strawberry Pie
- 9 pie shell
- 1 lemon juice
- 600 gr strawberries (fresh)
- 240 ml whipping cream
- 200 gr sugar
- 45 ml cream
- 85 ml cream cheese
- 16 gr cornstarch
Fresh Strawberry Mousse
- 1 gelatin (envelope unflavored)
- 1 egg
- 1 egg yolk
- 1 framboise
- 110 gr strawberries (fresh)
- 80 ml whipping cream
- 60 ml orange juice (fresh)
- 38 gr sugar
Fresh Tomato Pasta Toss
- 2 garlic (cloves minced)
- 900 gr tomatoes
- 200 gr tube pasta (cooked)
- 60 ml whipping cream
- 20 gr parmesan cheese (shredded)
- 16 ml vegetable oil
- 4 gr oregano (minced fresh)
- 3 gr salt
- 2 gr parsley (fresh)
- 2 gr basil (minced fresh)
Frozen Double Chocolate Mousse
- 6 egg yolks
- 1/2 springform (pan)
- 3/8 cream (into)
- 3/8 cream chocolate mixture (into)
- 800 ml whipping cream (chilled)
- 300 gr chocolate (white)
- 325 ml cream in bowl until peaks form
- 170 gr chocolate wafer crumbs
- 180 ml cream to in saucepan (boil heavy)
- 150 gr sugar
Frozen Mocha Toffee Dessert
- 12 ladyfingers
- 4 cho-covered toffee bars
- 950 ml vanilla ice cream
- 120 ml whipping cream
- 30 gr instant coffee powder
- 30 ml coffee liqueur
- 16 ml boiling water