I have about 1.5 pints of heavy cream in my refrigerator
that will go bad in another few days if I don't use it.
My wife bought a quart, used 1/2 pint, now I'm trying
to not let it go to waste.

Anyone have a nice savory dish that might use this?
I tried searching the web and mostly came up with either
whipped cream variations, or recipes saying how this tastes
just like it would with heavy cream but is much healthier
and doesn't use it. Sigh. I *have* it and *want* to use it
but I was hoping for something non-dessert. Any ideas?

Bill Ranck
Blacksburg, Va.

On Thu, 26 Apr 2007 18:27:09 +0000 (UTC), wrote:

>I have about 1.5 pints of heavy cream in my refrigerator
>that will go bad in another few days if I don't use it.
>My wife bought a quart, used 1/2 pint, now I'm trying
>to not let it go to waste.
>
>Anyone have a nice savory dish that might use this?
>I tried searching the web and mostly came up with either
>whipped cream variations, or recipes saying how this tastes
>just like it would with heavy cream but is much healthier
>and doesn't use it. Sigh. I *have* it and *want* to use it
>but I was hoping for something non-dessert. Any ideas?

I don't know about savoury but you could make some chocolate ganache
truffles and put them in the freezer so you didn't have to eat them
all at once - it freezes just fine and you can eat it a little bit at
a time.

About the only savoury dish I know that uses cream is potato gratin or
carbonara and that doesn't use very much.

> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.



Cayenne Fettuccine with Chicken Alfredo Sauce

Time for some great Italian food so who better than Guest Chef Paul
Grybowski? Dream of Tuscan vineyards while you enjoy the fruits of your
labour!

For the Fettuccine:

* 3 cups all purpose flour
* dash salt
* 2 whole eggs
* 7 Tbsp water
* 1 Tbsp olive oil
* 1 Tbsp ground cayenne pepper

Combine the flour, salt and cayenne pepper. Make a well in the center and
add eggs and oil into that well. Add water and mix thoroughly with fingers.
The dough will appear a little dry but do not add more water as this is
normal. Allow to rest for 10 minutes then divide into 4 equal portions.
Flatten into discs and run through a pasta press until desired thickness
(it is possible to roll dough out with a rolling pin but the press does
make life easier). Use the Fettuccine cutter attachment to cut into thin
strips or, if rolling by hand, allow dough to slightly dry then roll out
till very thin and cut into thin strips.

Drop into boiling water and cook just for a few minutes (this is not like
the boxed stuff) or until al dente (keep tasting - it's still the best way
to test for doneness and I wouldn't exactly consider it a hardship!).

For the Chicken:

* 2-3 8oz boneless chicken breasts, cut into strips or cubes
* 1 clove garlic, chopped
* 2 Tbsp olive oil
* salt and pepper to taste

Combine oil, garlic, salt and pepper and marinate the chicken in this
mixture (I usually like to do it for a few hours but anything over 1/2 hour
or so will suffice). Drain marinade from chicken and grill (or saute) until
cooked through.

For the Sauce:

* 1 clove garlic, chopped
* 1 Tbsp olive oil
* 1/4 cup white wine
* 3 cups heavy cream (there is absolutely no substitution for this)
* 4-6 oz parmesan cheese, freshly grated (none of that garbage that
comes in a can, please)
* 2 Tbsp unsalted butter
* salt and pepper to taste

Place precooked chicken in a saucepan, add olive oil and garlic, wine,
cream and parmesan. Reduce in pan over medium heat (sauce will begin to
thicken at the halfway point). When thickened, add butter and cooked
fettuccine, salt and pepper to taste. Toss until pasta is well coated with
sauce.

This serves 4 very generously. Pass extra parmesan on the side and you'll
be in heaven.

by Vivian Bryan
http://www.here.vi/Recipes/recipes.html


You asked!

Andy

Andy wrote:
>
> > I have about 1.5 pints of heavy cream in my refrigerator
> > that will go bad in another few days if I don't use it.
> > My wife bought a quart, used 1/2 pint, now I'm trying
> > to not let it go to waste.
> >
> > Anyone have a nice savory dish that might use this?
> > I tried searching the web and mostly came up with either
> > whipped cream variations, or recipes saying how this tastes
> > just like it would with heavy cream but is much healthier
> > and doesn't use it. Sigh. I *have* it and *want* to use it
> > but I was hoping for something non-dessert. Any ideas?
> >
> > Bill Ranck
> > Blacksburg, Va.
>
> Cayenne Fettuccine with Chicken Alfredo Sauce
>
> Time for some great Italian food so who better than Guest Chef Paul
> Grybowski? Dream of Tuscan vineyards while you enjoy the fruits of your
> labour!
>
> For the Fettuccine:
>
> * 3 cups all purpose flour
> * dash salt
> * 2 whole eggs
> * 7 Tbsp water
> * 1 Tbsp olive oil
> * 1 Tbsp ground cayenne pepper
>
> Combine the flour, salt and cayenne pepper. Make a well in the center and
> add eggs and oil into that well. Add water and mix thoroughly with fingers.
> The dough will appear a little dry but do not add more water as this is
> normal. Allow to rest for 10 minutes then divide into 4 equal portions.
> Flatten into discs and run through a pasta press until desired thickness
> (it is possible to roll dough out with a rolling pin but the press does
> make life easier). Use the Fettuccine cutter attachment to cut into thin
> strips or, if rolling by hand, allow dough to slightly dry then roll out
> till very thin and cut into thin strips.
>
> Drop into boiling water and cook just for a few minutes (this is not like
> the boxed stuff) or until al dente (keep tasting - it's still the best way
> to test for doneness and I wouldn't exactly consider it a hardship!).
>
> For the Chicken:
>
> * 2-3 8oz boneless chicken breasts, cut into strips or cubes
> * 1 clove garlic, chopped
> * 2 Tbsp olive oil
> * salt and pepper to taste
>
> Combine oil, garlic, salt and pepper and marinate the chicken in this
> mixture (I usually like to do it for a few hours but anything over 1/2 hour
> or so will suffice). Drain marinade from chicken and grill (or saute) until
> cooked through.
>
> For the Sauce:
>
> * 1 clove garlic, chopped
> * 1 Tbsp olive oil
> * 1/4 cup white wine
> * 3 cups heavy cream (there is absolutely no substitution for this)
> * 4-6 oz parmesan cheese, freshly grated (none of that garbage that
> comes in a can, please)
> * 2 Tbsp unsalted butter
> * salt and pepper to taste
>
> Place precooked chicken in a saucepan, add olive oil and garlic, wine,
> cream and parmesan. Reduce in pan over medium heat (sauce will begin to
> thicken at the halfway point). When thickened, add butter and cooked
> fettuccine, salt and pepper to taste. Toss until pasta is well coated with
> sauce.
>
> This serves 4 very generously. Pass extra parmesan on the side and you'll
> be in heaven.
>
> by Vivian Bryan
> http://www.here.vi/Recipes/recipes.html
>
> You asked!
>
> Andy

Shrimp Fettuccine too Or any of several other substitutions.

Sky

> wrote in message ...
>I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.

With that much cream you can make ice cream.

For your requested non-desserts, you can make cream sauces. Lobster newberg
is one of my favorites.

You can make an alfredo sauce. With that much cream you will make a lot of
sauce. (Use it in coffee and drink a lot of coffee. At least cream keeps
longer than milk or half and half.)

For one large serving of sauce (or moderate servings for two) I use about:

2 tablespoons of butter
1/4 pound of parmesan reggiano (finely grated)
1/4 pint of heavy whipping cream (less for a stronger flavored, thinner
sauce)

Melt the butter in a sauce pan. Remove the pan from the heat as soon as the
butter is liquid and stir in the cheese until it is wet with butter. Add
cream to make a paste. Return the pan to a low heat. Stir often until the
sauce is hot (not boiling). When hot, the sauce will be very smooth. Add
to pasta or whatever. I like angel hair. When I'm lazy I dip bread in it.

If you grate the cheese coarsely, it will take a long time to melt. It's
your choice. I have tried to make this with a cheap "parmesan." The
difference in flavor aside, I ended up with a ball of rubber, not a sauce.

This cheese is one of Italy's finest delicacies, why screw it up with more
ingredients.

Mitch

> wrote in message ...
>I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.


Mmmmmmmmm, biscuits.
http://www.epicurious.com/recipes/re...s/views/105042


Ms P

ha, great minds think alike
I was fixin to suggest cf, never heard of mc
but how?
"Steve Wertz" > wrote in message
...
> On Thu, 26 Apr 2007 18:27:09 +0000 (UTC), wrote:
>
> > I have about 1.5 pints of heavy cream in my refrigerator
> > that will go bad in another few days if I don't use it.
> > My wife bought a quart, used 1/2 pint, now I'm trying
> > to not let it go to waste.
>
> Creme Fraiche or Mexican crema.
>
> -sw

> wrote in message ...
>I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?

Make a savoury bread pudding, using cream as part of the custard mixture. I
made a wild mushroom bread pudding for a family holiday dinner last December
that was a *huge* hit. I started by sauteing some onion, garlic, and an
assortment of different mushrooms in olive oil and butter, then added some
s/p and a bit of thyme. I then broke up half a large loaf of herbed foccacia
in a large bowl and added the onion mushroom mixture, along with some
shredded cheese (I used a nice sharp white cheddar). Put it all in a greased
casserole dish. Then I combined three cups of half and half (here, you could
use a mix of cream and milk) with eight eggs and poured that over the bread
mixture. Baked it at 350 F for about 45 minutes. It was very rich and
delicious.

Another thing I do with cream is add it to homemade marinara sauce (just
enough to turn the sauce a nice shade of pink). I also add a generous amount
of fresh basil. Good served over tortellini/tortelloni/ravioli.

Mary

wrote:
>
> I
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>

Oh yes...... mango chicken

Salt and pepper chicken breasts and sauté in butter. Remove chicken and
keep warm. Add i sliced red pepper and one medium size cooking onion
(chopped) in the butter until soft, then add about 1/4 cup of mango
chutney, 1 Tbsp each of Dijon mustard and red wine vinegar and 1 cup of
heavy cream. Stir until slightly reduced and a nice sauce consistency.
Return the chicken to warm in the sauce and garnish with chopped green
onion.


This is a fast and easy dinner than can be cooked in less than 10 minutes
and it is absolutely delicious.

wrote:
>
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>

Another suggestion is to cook medallions of pork tenderloin in butter, set
meat aside and sauté some onion and sliced mushroom and then add a good
splash of sherry and cream.

Alternately, you can use fry up some onion, garlic and chopped dried
apricot with some curry powder and then ass the cream to make a sauce.

wrote:
> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.

HOw about a creamy Chicken Pot Pie or do a biscuit topping for the pot
pie using cream in the biscuit dough? And if you have cream leftover,
make some chocolate mousse for dessert just so all that cream won't go
to waste.

Or a creamed soup would be nice, especially if your weather is still a
bit chilly.

Melondy

On Apr 26, 11:27 am, wrote:
> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.

How about fried chicken with cream gravy?

> wrote:

> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?

Make a quiche, as many recipes call for heavy cream. Many "cream of"
soups call for heavy cream. Consider a blanquette or a fricassée of
veal, lamb, or rabbit, using heavy cream. Meanwhile, here is a pasta
and ham recipe from _Pork & Sons_ by Stéphane Reynaud.

Victor

My ham and pasta shells

Preparation time: 10 minutes
Cooking time: 10 minutes

Serves 6

4 1/2 cups pasta shells
generous 1/2 cup fresh pork belly, cut into matchsticks
2 garlic cloves, crushed
scant 1/2 cup white wine
1 cup heavy cream
6 slices of good-quality jambon de Paris or other unsmoked, fully-cooked
ham, cut into strips
3 1/2 ounces Parmesan cheese, shaved
6 egg yolks
salt

Cook the pasta shells in a large pan of salted boiling water for about
10 minutes, until tender but still firm to the bite.

Meanwhile, cook the pork belly and garlic in a heavy pan over medium-low
heat, until golden brown. Stir in the white wine, scraping up any
sediment from the base of the pan. Stir in the cream and cook, stirring
constantly, until slightly thickened.

Drain the pasta shells and toss in the cream, pork belly, and garlic
sauce. Spoon a mound of pasta shells onto each of six serving plates,
divide the ham strips and Parmesan shavings among them, and top with an
egg yolk.

Karen AKA Kajikit > wrote:
> On Thu, 26 Apr 2007 18:27:09 +0000 (UTC), wrote:

> >I have about 1.5 pints of heavy cream in my refrigerator
> >Anyone have a nice savory dish that might use this?

> I don't know about savoury but you could make some chocolate ganache
> truffles and put them in the freezer so you didn't have to eat them
> all at once - it freezes just fine and you can eat it a little bit at
> a time.

My wife is a chocolatier. She makes truffles and the like all
the time. Thus my request for savory. I mean truffles aren't
a bad idea, I just wanted to think of something non-sweet.

Bill Ranck
Blacksburg, Va.

Andy <q> wrote:
> > I have about 1.5 pints of heavy cream in my refrigerator
> >
> > Anyone have a nice savory dish that might use this?

> Cayenne Fettuccine with Chicken Alfredo Sauce
<recipe snipped>

YES! Something like this is what I was hoping for.
Thanks.


Bill Ranck
Blacksburg, Va.

Ms P > wrote:

> > wrote in message ...
> >I have about 1.5 pints of heavy cream in my refrigerator
> > Anyone have a nice savory dish that might use this?


> Mmmmmmmmm, biscuits.
> http://www.epicurious.com/recipes/re...s/views/105042

Another good looking recipe, and might go well with some
sausage gravy I was thinking about making . . .

Bill Ranck
Blacksburg, Va.

Dave Smith > wrote:
> wrote:
> > Anyone have a nice savory dish that might use this?

> Another suggestion is to cook medallions of pork tenderloin in butter, set
> meat aside and saute some onion and sliced mushroom and then add a good
> splash of sherry and cream.

Darn, I should have asked yesterday. I made pork medallions
with a Marsala wine reduction sauce last evening.

> Alternately, you can use fry up some onion, garlic and chopped dried
> apricot with some curry powder and then add the cream to make a sauce.

Hmm, make a generic cream sauce for later use. Not a bad idea.

Bill Ranck
Blacksburg, Va.

Melondy > wrote:
> wrote:
> > I have about 1.5 pints of heavy cream in my refrigerator

> HOw about a creamy Chicken Pot Pie or do a biscuit topping for the pot
> pie using cream in the biscuit dough? And if you have cream leftover,
> make some chocolate mousse for dessert just so all that cream won't go
> to waste.

I do make chicken pies on occasion. This sounds good, too.

> Or a creamed soup would be nice, especially if your weather is still a
> bit chilly.

Yep, I thought of that one, just figured there had to be more
possibilities.

Bill Ranck
Blacksburg, Va.

wrote in :

> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.

If you have lemons, make lemonade.
If you have heavy cream, make butter.

http://webexhibits.org/butter/doityourself.html

M

wrote:
>
> Darn, I should have asked yesterday. I made pork medallions
> with a Marsala wine reduction sauce last evening.
>
> > Alternately, you can use fry up some onion, garlic and chopped dried
> > apricot with some curry powder and then add the cream to make a sauce.
>
> Hmm, make a generic cream sauce for later use. Not a bad idea.
>
>

Cream sauces are pretty versatile. If you fry something in butter you can
flavour it up and then add heavy cream and heat to thicken for a tasty
sauce. BTW... the curry with apricots was very good.

wrote:
> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.

I would probably make quiches and a cream soup. And some penne
gorgonzola (toss cooked penne with a little fresh spinach, a handful
of chopped tomato, some cream, and some gorgonzola. To die for.).

Serene

wrote in :

> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
....
>
> Anyone have a nice savory dish that might use this?

Cream is now a staple in my fridge - I buy a litre at a time and use it in
pasta sauces, quiche, scalloped potatoes, and occasionally other sauces,
soups and curries. Also on desserts, but rarely.

K

On Apr 26, 1:05 pm, Andy <q> wrote:
>
> * 3 cups heavy cream (there is absolutely no substitution for this)

That is true. None. The piece of garbage, Wolfgang Puck, uses non-
dairy creamer in the canned "cream of" soups that bear his name. Read
those labels, folks.
>
> Andy

--Bryan

wrote:
> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Bill Ranck
> Blacksburg, Va.

You can freeze it, you know. Just shake it well once you thaw it out.

Jill

> wrote in message ...
>I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.

Sure....make some pasta, any shape will do. Personally, I like to use penne or
orrechiette for this. Drain well.

Sauté a couple chicken breasts in a little olive oil. When they're almost done, add
some garlic, finely minced, and some (oil packed) sun dried tomatoes, sliced. Sauté a
minute or two longer then remove from the pan. Add 1 cup chicken broth, and reduce by
half. Add 2 cups cream, 2 cups shredded hard Italian cheese (think parmesan, romano,
asiago), and simmer until cheese melts and mixture is smooth. Meanwhile, slice the
chicken breasts, and add to the sauce with the tomatoes and garlic. Toss well with
the pasta and serve with some minced sundried tomatoes and finely shredded cheese as
a garnish.

Trust me, it's worth the calories!

kimberly

On Thu, 26 Apr 2007 18:27:09 +0000 (UTC), wrote:

>I have about 1.5 pints of heavy cream in my refrigerator
>that will go bad in another few days if I don't use it.
>My wife bought a quart, used 1/2 pint, now I'm trying
>to not let it go to waste.
>
>Anyone have a nice savory dish that might use this?
>I tried searching the web and mostly came up with either
>whipped cream variations, or recipes saying how this tastes
>just like it would with heavy cream but is much healthier
>and doesn't use it. Sigh. I *have* it and *want* to use it
>but I was hoping for something non-dessert. Any ideas?

How about "geschnetzeltes?" You can take what ever non-red meat you
prefer--personally, I prefer poultry.


Off the cuff recipe:
1 pound of boneless chicken cut in to strips, or cubed
1 cup chicken stock
1 cup heavy cream
2 tbls taragon finely chopped
1 cup mushrooms
1 medium onion (or shallots, if you prefer), finely choped
salt and pepper to taste
2 tbls flour

Season the flour with salt and pepper. Dredge the chicken in the
flour and brown in a medium hot pan (1 tbls oil, and 1 tbls butter).
Remove the chicken pieces and saute the onions and mushrooms until
onions are clear. Add the chicken back to the pan. Add the chicken
stock and cream and simmer until the sauce thickens. Serve over
noodles or rice.

>Bill Ranck
>Blacksburg, Va.

David

I forgot something...1 cup of dry white wine is added to the pan and
reduced before adding the stock and cream :-)

David

Dave Smith wrote:

>
> Oh yes...... mango chicken
>
> Salt and pepper chicken breasts and sauté in butter. Remove chicken and
> keep warm. Add i sliced red pepper and one medium size cooking onion
> (chopped) in the butter until soft, then add about 1/4 cup of mango
> chutney, 1 Tbsp each of Dijon mustard and red wine vinegar and 1 cup of
> heavy cream. Stir until slightly reduced and a nice sauce consistency.
> Return the chicken to warm in the sauce and garnish with chopped green
> onion.
>
>
> This is a fast and easy dinner than can be cooked in less than 10 minutes
> and it is absolutely delicious.

It surely does sound good! Thanks Dave, saved this one

--
Cheers
Chatty Cathy

wrote:

> I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.

Why don't you just get some nice fresh berries
of some sort. Put them in a bowl, sprinkle with
some vanilla sugar and pour the cream over them
and scarf them up. That's what I would do.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> wrote:
>
>> I have about 1.5 pints of heavy cream in my refrigerator
>> that will go bad in another few days if I don't use it.
>> My wife bought a quart, used 1/2 pint, now I'm trying
>> to not let it go to waste.
>>
>> Anyone have a nice savory dish that might use this? I tried searching
>> the web and mostly came up with either
>> whipped cream variations, or recipes saying how this tastes
>> just like it would with heavy cream but is much healthier
>> and doesn't use it. Sigh. I *have* it and *want* to use it
>> but I was hoping for something non-dessert. Any ideas?
>>
>> Bill Ranck
>> Blacksburg, Va.
>
> Why don't you just get some nice fresh berries
> of some sort. Put them in a bowl, sprinkle with
> some vanilla sugar and pour the cream over them
> and scarf them up. That's what I would do.

I'm surprised at how many dessert recipes this post got in response,
seeing as how it's specified in two places that the poster wants
non-dessert stuff.

Serene

On Apr 27, 2:12 pm, Say Serene Like You Mean It
> wrote:
> Kate Connally wrote:
> > wrote:
>
> >> I have about 1.5 pints of heavy cream in my refrigerator
> >> that will go bad in another few days if I don't use it.
> >> My wife bought a quart, used 1/2 pint, now I'm trying
> >> to not let it go to waste.
>
> >> Anyone have a nice savory dish that might use this? I tried searching
> >> the web and mostly came up with either
> >> whipped cream variations, or recipes saying how this tastes
> >> just like it would with heavy cream but is much healthier
> >> and doesn't use it. Sigh. I *have* it and *want* to use it
> >> but I was hoping for something non-dessert. Any ideas?
>
> >> Bill Ranck
> >> Blacksburg, Va.
>
> > Why don't you just get some nice fresh berries
> > of some sort. Put them in a bowl, sprinkle with
> > some vanilla sugar and pour the cream over them
> > and scarf them up. That's what I would do.

Me too, except with Splenda
>
> I'm surprised at how many dessert recipes this post got in response,
> seeing as how it's specified in two places that the poster wants
> non-dessert stuff.

You need to realize that the mere mention of heavy cream leads many of
us straight to fantasies of dancing sugar plums.
>
> Serene

--Bryan

In article >, wrote:

> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?

After reading thirty posts below this one, I can always suggest
Fettucine Alfredo. I like to toss shrimp in mine.
I also use a half pint of heavy cream to three parts mayo in making
potato salad. I have no regard for a healthy heart.

leo

--
<http://web0.greatbasin.net/~leo/>

"Say Serene Like You Mean It" > wrote in message
...
>
> I'm surprised at how many dessert recipes this post got in response,
> seeing as how it's specified in two places that the poster wants
> non-dessert stuff.
>
> Serene

It's like asking a politician a question. It's just an opportunity to say
what I want to say.

Mitch

Say Serene Like You Mean It wrote:
> Kate Connally wrote:
>> wrote:
>>
>>> I have about 1.5 pints of heavy cream in my refrigerator
>>> that will go bad in another few days if I don't use it.
>>> My wife bought a quart, used 1/2 pint, now I'm trying
>>> to not let it go to waste.
>>>
>>> Anyone have a nice savory dish that might use this?
>>>
>>> Bill Ranck
>>> Blacksburg, Va.
>>
>> Why don't you just get some nice fresh berries
>> of some sort. Put them in a bowl, sprinkle with
>> some vanilla sugar and pour the cream over them
>> and scarf them up. That's what I would do.
>
> I'm surprised at how many dessert recipes this post got in response,
> seeing as how it's specified in two places that the poster wants
> non-dessert stuff.
>
> Serene

Happens all the time, Serene. Same thing occurs when someone posts they
only have specific ingredients on hand, for whatever reason can't go to the
store, and need some ideas. Replies galore are posted which involve all
sorts of ingredients the person already indicated they don't have. It's
sort of a pet peeve of mine.

Jill

On Fri, 27 Apr 2007 23:54:09 -0500, "jmcquown"
> wrote:

>Say Serene Like You Mean It wrote:
>> Kate Connally wrote:
>>> wrote:
>>>
>>>> I have about 1.5 pints of heavy cream in my refrigerator
>>>> that will go bad in another few days if I don't use it.
>>>> My wife bought a quart, used 1/2 pint, now I'm trying
>>>> to not let it go to waste.
>>>>
>>>> Anyone have a nice savory dish that might use this?
>>>>
>>>> Bill Ranck
>>>> Blacksburg, Va.
>>>
>>> Why don't you just get some nice fresh berries
>>> of some sort. Put them in a bowl, sprinkle with
>>> some vanilla sugar and pour the cream over them
>>> and scarf them up. That's what I would do.
>>
>> I'm surprised at how many dessert recipes this post got in response,
>> seeing as how it's specified in two places that the poster wants
>> non-dessert stuff.
>>
>> Serene
>
>Happens all the time, Serene. Same thing occurs when someone posts they
>only have specific ingredients on hand, for whatever reason can't go to the
>store, and need some ideas. Replies galore are posted which involve all
>sorts of ingredients the person already indicated they don't have. It's
>sort of a pet peeve of mine.
>
>Jill
>

you don't have 'pet' peeves, you got a whole ****ing zoo.

your pal,
blake

Say Serene Like You Mean It wrote:

> Kate Connally wrote:
>
>> wrote:
>>
>>> I have about 1.5 pints of heavy cream in my refrigerator
>>> that will go bad in another few days if I don't use it.
>>> My wife bought a quart, used 1/2 pint, now I'm trying
>>> to not let it go to waste.
>>>
>>> Anyone have a nice savory dish that might use this? I tried
>>> searching the web and mostly came up with either
>>> whipped cream variations, or recipes saying how this tastes
>>> just like it would with heavy cream but is much healthier
>>> and doesn't use it. Sigh. I *have* it and *want* to use it
>>> but I was hoping for something non-dessert. Any ideas?
>>>
>>> Bill Ranck
>>> Blacksburg, Va.
>>
>>
>> Why don't you just get some nice fresh berries
>> of some sort. Put them in a bowl, sprinkle with
>> some vanilla sugar and pour the cream over them
>> and scarf them up. That's what I would do.
>
>
> I'm surprised at how many dessert recipes this post got in response,
> seeing as how it's specified in two places that the poster wants
> non-dessert stuff.
>
> Serene

But that's not a dessert - it's breakfast . . . or a
afternoon or late night snack. Sheesh!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mon, 30 Apr 2007 11:47:18 -0400, Kate Connally >
wrote:

>Say Serene Like You Mean It wrote:
>
>> Kate Connally wrote:
>>
>>> wrote:
>>>
>>>> I have about 1.5 pints of heavy cream in my refrigerator
>>>> that will go bad in another few days if I don't use it.
>>>> My wife bought a quart, used 1/2 pint, now I'm trying
>>>> to not let it go to waste.
>>>>
>>>> Anyone have a nice savory dish that might use this? I tried
>>>> searching the web and mostly came up with either
>>>> whipped cream variations, or recipes saying how this tastes
>>>> just like it would with heavy cream but is much healthier
>>>> and doesn't use it. Sigh. I *have* it and *want* to use it
>>>> but I was hoping for something non-dessert. Any ideas?
>>>>
>>>> Bill Ranck
>>>> Blacksburg, Va.
>>>
>>>
>>> Why don't you just get some nice fresh berries
>>> of some sort. Put them in a bowl, sprinkle with
>>> some vanilla sugar and pour the cream over them
>>> and scarf them up. That's what I would do.
>>
>>
>> I'm surprised at how many dessert recipes this post got in response,
>> seeing as how it's specified in two places that the poster wants
>> non-dessert stuff.
>>
>> Serene
>
>But that's not a dessert - it's breakfast . . . or a
>afternoon or late night snack. Sheesh!
>
It's way to late for the OP, but I realized this weekend that I had
the perfect recipe for him under lurking in my Signature Dishes on the
RFC website. Look for cream biscuits.


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