ADVERTISEMENT
- Real Recipes from Real People -

ISO: I would like a recipe using whipped cream

Misc.
I would like to utilise some whipped cream.
Have you an ice cream or dessert with which
I could use cream
MsgID: 0071402
Shared by: bette Melbourne Australia
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Preserving tomatoes - tips
  • It depends upon what you want to do with them. They are good slice in half and dehydrated. Or, you can cook them, then run through a food mill for a sauce. Some people make tomato jam from them. If your tomatoes are gr...
  • Rum-Raisin Shortbread
  • RUM-RAISIN SHORTBREAD Makes 15 large cookies These are large and thick, with rum-soaked raisins all through them. The dough is very short; the cookies are rather delicate and quite unusual. The raisins must be prepare...
  • Rich Dough for Perogies
  • Hi, this recipe, comes from an very old book called Traditional Ukrainian Cookery by Savella Stechishin. This is a very rich dough for perogies. 1/2 cup cold mashed potatoes 2 tbsp shortening 2 egg yolks 1/2 cup lukewa...
  • Juicy Crumbed Cutlets (lamb riblets)
  • While this English recipe calls these lamb cutlets, the picture with the recipe appears to be lamb riblets, just a bite or two per bone. JUICY CRUMBED CUTLETS 1/4 cup yogurt 1 clove garlic, crushed 1 teaspoon lemo...
ADVERTISEMENT
  • Tender beef - works for me
  • Beef will be more tender if you use a heavy pan and a good lid and cook it low and long. Take a chuck roast, about a pound and a quarter and season and sear it on all sides in cast iron skillet. Remove from pan and make ...
  • Pickled Peaches (repost)
  • I did a search in the search box above the posts. Here is a previous post. PICKLED PEACHES 2 1/2 cups sugar 2 1/2 cups cider vinegar whole cloves cinnamon sticks about 10-12 medium peaches Prepare a syrup of the vi...
  • Tuna-Melt Casserole
  • TUNA-MELT CASSEROLE 1 (16 ounce) package corkscrew or medium shell pasta, uncooked 3 cups broccoli flowerets 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 3/4 teaspoon salt 1/4 teaspoon ground blac...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: I would like a recipe using whipped cream
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!