Last Recipe Posted
Simple Tiramisu
Big on flavor, this easy-to-make dessert is drizzled with a
unique coffee mixture that will tantalize taste buds with every bite.
Estimated Times
Preparation Time: 20 mins
Cooking Time:
Cooling Time: 2 hrs refrigerating
Servings: 9
1 container (8 ounces) mascarpone cheese
1/4 cup Fat Free Cinnamon Vanilla Crème, Italian Sweet Crème or Tiramisu Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 container (8 ounces) frozen light whipped topping, thawed
3/4 cup hot water
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
2 tablespoons coffee liqueur or brandy
2 packages (3 to 3.5 ounces each) soft ladyfingers*, divided
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa, divided
COMBINE mascarpone cheese and Coffee-mate in large bowl; stir until smooth. Fold in whipped topping.
PLACE water and coffee granules in small glass measuring cup; stir until dissolved. Stir in liqueur.
PLACE half of ladyfingers over bottom of 9-inch-square baking dish. Drizzle half of coffee mixture evenly over ladyfingers. Top with half of whipped topping mixture. Dust with 1 tablespoon cocoa. Top with remaining ladyfingers. Drizzle with remaining coffee mixture. Top with remaining whipped topping mixture. Dust with remaining 1 tablespoon cocoa. Refrigerate for 2 hours before serving. Can be stored, covered, in refrigerator for up to 3 days.
*NOTE: 32 dry ladyfingers may be used in place of soft. More liquid will be needed, so combine a total of 1 2/3 cups hot water and 3 tablespoons coffee granules in medium bowl. Stir in ¼ cup liqueur. Quickly dip ladyfingers one at a time into mixture (be sure you don’t dip longer than 1 second), then place over bottom of dish.
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Cream Sauce Recipes
Asiago Cream Sauce
2 ounces unsalted butter
1/4 cup diced onions
1 teaspoon chopped garlic
2 tablespoons all purpose flour
1 3/4 cups chicken broth
2 1/4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
pinch cayenne pepper
1/4 cup white wine
1/4 cup shredded asiago cheese
1 ounce butter
In a saucepan melt 2 ounces butter. Add onions and chopped garlic. Saute over medium heat for 5 minutes. Add flour and mix thoroughly. Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne. Whisk in white wine and let simmer for another 5 minutes. Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese. Cool in refrigerator.
Aurora Sauce
1 1/2 cups mayonnaise
1/3 cup heavy cream
1/3 cup chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Combine all ingredients and serve well chilled.
Champagne Cream Sauce
1 small shallot diced
1 tablespoon sweet butter
1/2 cup Cordon Rouge Champagne
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Saute the shallot in the butter over medium heat. Add the champagne, cream and Parmesan cheese. Stir for 1 minute until thickened. Serve over sauteed spinach.
Chipotle Cream Sauce
6 shallots, peeled and roasted
1 large carrot, peeled and diced
1 tablespoon vegetable oil
2 chipotles en adobo
1/4 cup white wine
3 cups heavy cream
Saute the carrot in oil til tender. Add the shallots, chipotles and wine and simmer for 1 minute. Add the cream, raise the heat and reduce by half. Place the mixture in a blender or food processor and puree. Strain the sauce, season with salt and serve. This sauce is good with most grilled meats, in or on mashed potatoes and with grilled chicken.
Chive Cream Sauce
2 cups chicken stock or canned low salt chicken broth
3/4 cup creme fraiche
2 bunches fresh chives, coarsely chopped
In a medium pan over medium heat, heat the stock. Raise heat to high and cook to reduce the liquid by a third. Reduce heat to medium low. Stir in the creme fraiche and slowly bring to a boil. Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick. In a blender or food processor, puree the chives. Add the sauce and process until smooth. Serve over chicken or mashed potatoes. Serves 4.
Cream Sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
2 tablespoons Disaronno or other amaretto liqueur
1 cup chicken stock
1 1/2 cups heavy cream
2 tablespoons chives
To prepare sauce, heat olive oil in heavy bottomed skillet. Add garlic and shallots, saute until tender and remove pan from heat. Add Disaronno, return pan to burner and reduce liquid by half. Add chicken stock and reduce again by half. To this mixture, add heavy cream and cook over medium until sauce is slightly thickened. Remove pan from heat and stir in chives. Serve over Picasso Chicken.
Creole Cream Sauce for Crabs
4 tablespoons butter
2 tablespoons flour
2 eggs, well beaten
1 cup cream or milk
1/2 cup green onion tops chopped fine
salt, pepper and paprika
Melt butter, add flour and stir for a minute or two. Combine milk with eggs and onions and slowly stir into butter and flour mixture. Add seasonings and boil until sauce thickens. Remove to serving bowl or pot. Makes about 1 1/2 cups of sauce.
Garlic Cream Sauce
1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
1/2 teaspoon paprika
1/2 cup butter
1/2 cup flour
Make a rue by mixing together the butter and flour. Over low heat, constantly stirring, mix together rue, whipping cream, minced garlic, paprika and chicken base. Serve over pasta or seafood.
Ginger Cream Sauce
1 tablespoon olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
1 cup whipping cream
Mix ginger, shallots and garlic in heavy small saucepan. Saute in oil til limp. Add clam juice and wine. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes. Add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Serve over broiled fish.
Hazelnut Cream Sauce
1 cup sour cream
1 cup hazelnut coffee creamer
Stir until completely blended. Serve over fresh steamed vegetables.
Horseradish Cream Sauce
1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
salt and pepper to taste
Combine all ingredients thoroughly. Cover and chill until ready to serve. Serve over roast beef.
Kiwi Cream Sauce
4 kiwi fruit, peeled and sliced
1/2 cup chopped fresh pineapple
1 shallot diced
1/4 cup brandy
1/4 cup creme de banana
1 cup heavy cream
2 tablespoons butter
Saute shallot in butter until just tender. Add brandy and creme de banana. Add heavy cream and reduce by half, then fold in fruit.Serve with lamb chops.
Lemon Cream Sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoons lemon juice
Melt butter, stir in flour. Add milk, stirring constantly heat until sauce is bubbly and smooth. Cook 2 to 3 minutes. Add dill weed, salt and cheese. Stir to melt cheese. Remove from heat and stir in lemon juice. Serve over white fish or asparagus.
Madeira Cream Sauce
2 tablespoons unsalted butter
1/2 onion or 6 shallots, peeled and finely chopped
1/4 cup Madeira or medium sherry
1/2 cup cream
1 teaspoon cornstarch
1/2 cup chicken or vegetable stock
2 tablespoons chopped chives or tarragon
pepper to season
Add the onion or shallot to a medium pan and cook in butter for about 3 to 4 minutes over low heat until softened. Add the Madeira or sherry and bring to the boil. Simmer 3 minutes. Add the cream and continue to boil until the mixture has reduced by half. Mix the cornstarch and stock together and stir in and cook until thickened. Add the chives and season with pepper. Serve with lamb.
Mustard Cream Sauce
1 tablespoon butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2/3 cup medium dry white wine
2/3 cup sour cream
2 tablespoons mild whole grain mustard
Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it. Add the wine then add the sour cream and mustard. Cook for 2 to 3 minutes, stirring. Serve hot with pork chops.
Orange Cream Sauce
2 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons olive oil
1/4 cup orange liqueur, such as Triple sec or Grand Marnier
1/2 cup orange juice
3/4 cup whipping cream
1/4 cup chicken stock
3 oranges, peeled and sectioned
2 oranges, cut into thin slices for garnish
12 maraschino cherries, cut in half, for garnish
2 tablespoons chopped fresh Italian parsley, for garnish
Cook the butter in in a large saute pan over medium high heat until sizzling, about 2 minutes. Add the shallots and garlic and cook for 3 minutes. Pour in the orange liqueur, stirring well to dislodge the pan residues and cook for 2 minutes. Add the orange juice, cream and chicken stock and bring back to a boil. Stir in the remaining salt and pepper, reduce the heat to low. Simmer for 8 to 10 minutes. Just before serving gently stir in the orange sections. Serve with sauted chicken. Garnish with orange slices, maraschino cherry halves and parsley.
Pesto Cream Sauce
2 teaspoons olive oil
1/4 red onion, sliced
1 tablespoon finely chopped garlic
1/2 cup good white wine
1/2 cup cream
1/4 teaspoon black pepper
8 slices sun dried tomato
1 tablespoon pesto
Sweat onion and garlic in oil for 2 to 3 minutes. Do not brown. Add white wine, cream, black pepper and sun dried tomatoes and bring to a boil in a large pan. Turn down heat to simmer. Cover and cook 2 to 3 minutes. Add pesto to sauce. Warm through. Serve with steamed mussels.
Raspberry Cream Sauce
1 10 ounce package frozen raspberries, thawed
1 cup sour cream or plain yogurt
1/2 teaspoon cinnamon
Mix the raspberries with the sour cream and add the cinnamon. Serve with waffles.
Sausage Cream Sauce
10 ounces sausage, four hot Italian links, casings removed
1/2 tablespoon olive oil
1 cup tomato sauce
1/4 cup dry red wine
salt
1 tablespoon heavy cream
1 tablespoon parsley, fresh Italian leaf, chopped
hot pepper flakes
Pecorino Romano
Brown sausage in a large saute pan in olive oil breaking up the sausage with a wooden spoon. When the sausage is browned, remove them to a paper towel lined plate. Deglaze the pan with the red wine, scraping up the drippings with a wooden spoon. Stir in the tomato sauce and bring it to a boil. Lower the heat and add the browned sausage pieces back to the pan. Cook, partially covered, stirring occasionally and checking that they are just simmering, for about 5 minutes. Stir in the heavy cream and the parsley. Serve with pasta of your choice. Garnish with hot pepper flakes and freshly grated Pecorino Romano.
Thyme Cream Sauce
1 tablespoon olive oil
2 cups sliced mushrooms
1 tablespoon garlic
salt and pepper to taste
2 teaspoons dried thyme
1 teaspoon tarragon
1 teaspoon dill
1/4 cup white wine
1 cup heavy cream
1/2 cup boursin cheese
1 tablespoon butter
1 teaspoon fresh lemon juice
Heat a tablespoon of olive oil and saute the mushrooms, garlic, salt, pepper and herbs until mushrooms soften. Deglaze pan with wine, reduce for one minute, then add cream and the boursin cheese. Let mixture simmer until thickened, add butter and lemon juice,heat through. Serve with pasta or salmon steaks.
Tomato Cream Sauce
1/2 cup heavy cream
2 cups tomato sauce
2 tablespoons fresh, chopped basil or parsley
salt and pepper
dash of red pepper flakes, optional
Mix the cream with the tomato sauce and heat. Season with the fresh, chopped herb of choice, salt and pepper as needed, as well as the red pepper flakes if you are using them. Use to top your favorite pasta dish.
Tomato Vodka Cream Sauce
1/4 pound butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
3/4 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream
Melt butter over high heat until bubbly. Add red pepper flakes. Rapidly add vodka. Simmer for 2 minutes. Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for one minute. Serve over your favorite pasta.
Turmeric Cream Sauce
1/2 pint vegetable stock
2 tablespoons soy sauce
1/4 pint cream
1 teaspoon turmeric
Preheat a medium saucepan. Pour in the vegetable stock and soy sauce. Heat through. Add the cream and turmeric to the cooking broth. Boil for 3 to 4 minutes. Serve with steamed mussels.
Vanilla Cream Sauce
3 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
4 egg yolks
Simmer cream in a sauce pot. Beat egg yolks and sugar to a cream and add 1 ladle of cream into egg mixing well. Repeat and add egg mixture into cream stirring constantly until mixture thickens. Serve it with apple pie, steamed pudding, rice pudding or cake, as well as with simple fresh berries and fruits.
Wasabi Cream Sauce
1 ounce butter, melted
4 ounces heavy cream
2 teaspoons lemon juice
4 tablespoons wasabi paste
Pour the butter into a small pan and set over a high heat. Stir in the cream, lemon juice and let it bubble for 2 minutes. Take it off the heat and set it aside for a minute or two. Mix in the wasabi paste. Taste it, you may like to add salt and pepper. Serve with salmon steaks.
Wine and Pepper Cream Sauce
2 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon brandy
1/2 cup dry white wine
1/2 cup chicken stock
2 teaspoons green peppercorns, coarsely crushed
3 tablespoons whipping cream
1 tablespoon fresh parsley, chopped
fresh parsley sprig, optional
Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Serve with steak, fish or pasta. Makes 3/4 cup.
Scales Cafe'
'Farm Raised Catfish
& Whole Food Smoothies'
8130 Macon Station Road Suite 106
Cordova, TN 38018
CALL IN ORDERS WELCOMED!
901-751-8800
Catfish
Our signature dish is Farm Raised Catfish. We use only fresh "PRIDE OF THE POND" farm raised catfish .
Smoothies
Our famous smoothies are made from fresh fruits and 100 percent crushed fruit concentrates.
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