crema

From Susan Spungen's new book: <a href="https://www.amazon.com/gp/product/0525536671/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0525536671&amp;linkId=3e5c3d587e862eba1de20e9015dd9303" target="_blank" rel="nofollow noopener">Open Kitchen</a>
<a href="https://www.amazon.com/gp/product/B071KH1X16/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B071KH1X16&amp;linkId=6bc7a12e22bb82e6c833e6153cb9b1ea" target="_blank" rel="nofollow noopener">Aleppo pepper</a> has a nice smoky flavor, with a subtle kick, too. If you don't have Aleppo pepper, a pinch of cayenne, though much spicier than Aleppo pepper, would be a nice touch here.

Blistered Shishito Peppers with Avocado Crema

avocado

Greek yogurt

lime juice,

flaky sea salt,

Aleppo pepper, if you have it, see notes above

oz shishito peppers

olive oil

Heat the broiler to high. Line a sheet pan with foil. 

Combine the avocado, yogurt, lime juice, pinch sea salt, and pinch Aleppo pepper, if using, in a food processor. Process until completely smooth, scraping down the sides of the processor as needed. Taste. Add more salt or lime juice to taste. Spread this avocado crema over a large platter.

Spread the shishito peppers over a sheet pan. Toss with the 2 teaspoons olive oil and a generous pinch of salt. Spread into an even layer. Transfer pan to the broiler. Broil 2 minutes. Check. If shishitos are looking nicely charred, remove pan. If not, cook for another minute or until peppers look charred to your liking. Remove pan. Flip peppers. Return pan to broiler, and broil another 1-2 minutes or until charred to your liking. Watch the entire time to ensure they don&#8217;t blister beyond repair. 

Remove pan and tumble the peppers over top of the platter smeared with avocado crema. Sprinkle with Aleppo pepper and sea salt to taste. Serve immediately, passing more lime on the side if you wish. 

thank you for this recipe, really nice balance of flavors with the creama and shishito peppers

I made this last night, and it was so delicious! My husband and I sat around the platter and devoured each pepper, then finished off the avocado cream with tortilla chips. A winner of a recipe.

https://www.youtube.com/watch?v=fFgSCIF9C5I

This is one of those dishes where simple meets spectactular. Here, you make a simple avocado, Greek yogurt, and fresh lime juice purée in the food processor. Then you spread this creamy mixture across a platter, which you then top with broiled shishito peppers. A sea salt sprinkling is a must. Aleppo pepper, if you have it, is a nice touch. 

Find the full recipe here: https://alexandracooks.com/2020/05/05/blistered-shishito-peppers-with-avocado-cream/

Blistered Shishito Peppers 🌶🌶 with Avocado Crema 🥑🥑

Suave crema de puerro y patatas. Un plato reconfortante para el invierno que suele encantar a toda la familia.

Crema de puerro y patatas suave

puerros

patatas

cebolla

4-5 cucharadas soperas de nata líquida (yo de la vegetal)

litro de caldo de carne o 1 pastilla de caldo y agua

aceite de oliva virgen extra

En una olla ponemos un poquito aceite y rehogamos los puerros ya limpios y la cebolla picada.

Añadimos las patatas peladas y cortadas en trozos, las rehogamos y añadimos el caldo y la nata. Dejamos cocer hasta que estén tiernos.

Lo trituramos todo con la batidora y lo servimos calentito con un chorreón de aceite de oliva y pimienta molida. Un buen plato de esta crema y una pieza de fruta o 1 yogurt son una cena muy rica y sana.

THE BEST Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.

Fish Tacos {Crispy &amp; Healthy}

flour almond

tsp taco seasoning

garlic powder

cornstarch

tsp salt

black pepper (to taste)

tbsp avocado oil

corn tortillas

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime (juice of)

cayenne

Cabbage

Tomato

Avocado

Red onion

Cilantro

Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.

Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Toppings: Chop and prepare the toppings.

To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don&#039;t over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.

To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).

https://content.jwplatform.com/videos/iZ3jGNPd.mp4

Easy and Healthy Fish Tacos Recipe with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck. Promise!

How to Make Fish Tacos

Here's what you need: tilapia fillet, chili powder, cumin, cayenne pepper, salt, black pepper, lime juice, olive oil, avocado, fresh cilantro, salt, black pepper, lime juice, yogurt

Chili Lime Baked Tilapia With Avocado Crema Recipe by Tasty

lb tilapia fillet

chili powder

cumin

cayenne pepper

salt

black pepper

lime juice, about 1 lime

cilantro,

yogurt

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.

Using a basting brush, generously coat each side of the tilapia fillet with the marinade.

Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.

In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.

Serve tilapia topped with avocado crema and freshly chopped cilantro.

https://vid.tasty.co/output/16370/mp4_640x640/1480614456

An easy, healthy recipe for grilled salmon with a chile-garlic marinade. A sauce of Mexican crema, lime, cilantro, and green onions is served alongside.

Grilled Chile Salmon with Lime Crema

salmon

Kosher salt

garlic clove,

lime juice (from about 1/2 medium lime)

cilantro leaves

green onions,

Mexican crema

Kosher salt,

Vegetable oil

This flavorful Yogurt Dill Dressing is perfect as a salad topping or a crema for fish tacos. It comes together quickly and easily.

Yogurt-Dill Dressing

mayonnaise

lemon juice

garlic (minced)

dill

tsp cumin

tsp ground cayenne pepper

In a small mixing bowl or jar, whisk together the yogurt, mayonnaise, and lemon juice.

Stir in the garlic, dill weed, cumin, and cayenne. Adjust seasonings to taste.

Chill until ready to serve.

La historia de la tarta Ópera como la de muchos clásicos de la pastelería es realmente incierta. Unos le atribuyen la autoría allá por los años 50 al chef...

Tarta Ópera: receta del pastel de chocolate, clásico de la repostería francesa, que te hará volar a París

Café (bebida)

Azúcar

Café soluble

2count Huevo

Yema de huevo

Almendra molida

Azúcar glas

3count Clara de huevo

Harina de repostería

Cacao en polvo

Mantequilla

Agua

Clara de huevo

Extracto de café

Leche

Nata líquida para montar

Chocolate negro

Gelatina en láminas

This easy chipotle crema is the ultimate topping for tacos, bowls, burritos, and beyond. It's zesty with a kick of spice and can be made in minutes. Once you try it, we promise this will be your new go-to! 

Easy Chipotle Crema

raw cashews, soaked

water

chipotle peppers

lemon

smoked paprika

onion powder

Add all ingredients to a high speed blender and process until smooth and creamy. 

Just made this for burritos for the week!  Yum!  The addition of lemon/lime juice is awesome for a zesty kick.  Thanks for the creative recipe.  Can I put this on my Taco Bell copycat potatoes?

My mouth's watering! It must be so delicious, I can't wait for trying it!

I swapped out the chipotle peppers with roasted hatch chiles. TO. DIE. FOR. Thank you for this wonderful recipe.

Crema fredda al caffè

70 ml di caffè espresso

cucchiaini di zucchero

300 ml di panna fresca da montare per dolci

Preparare il caffè, versarlo in una ciotola di vetro, aggiungere lo zucchero, mescolare per farlo sciogliere e metterlo in frigorifero per farlo raffreddare;

Quando è freddo, montare la panna e appena inizierà a crescere di volume versare il caffè a filo senza mai fermare le fruste;

La crema ottenuta sarà già abbastanza densa ma per farla rapprendere meglio, sistemarla in freezer per 1 ora.

Prima di servire la crema al caffè, tirarla fuori dal freezer, montarla velocemente con lo sbattitore elettrico e versarla nelle ciotoline o nei bicchierini da caffè insieme a della panna da montare o anche da sola, proprio come al bar.

This quick and tangy Cilantro Lime Crema is ready in just 5 minutes. Better than sour cream, this Mexican condiment is flavored with fresh cilantro and lime juice to create a creamy and vibrant dressing, taco topping, or dipping sauce.

Cilantro Lime Crema

sour cream (regular

mayonnaise (regular

cilantro

lime

garlic (peeled)

red wine vinegar

pepitas

cotija cheese or queso fresco

Salt (to taste)

Place all of the ingredients in a blender or food processor and blend until smooth. Season with salt, to taste.

Transfer to a jar or squeeze bottle and serve immediately, or refrigerate until ready to serve.

The Mexican cheese soup is comforting and a complete meal. It has diced potatoes and onions, corn, chopped garlic, chile pasado (or roasted poblano), warm milk, chicken bouillon, and cubed queso fresco.  Make this recipe with Real California Milk queso fresco and crema Mexicana.

Mexican Cheese Soup or Caldo de Queso

corn oil

Vidalia onions (one medium onion finely chopped)

garlic (finely chopped)

white potatoes (four medium-size potatoes peeled and cubed)

yellow corn ears (approximately 2 cups of fresh corn kernels

poblano peppers (roasted,

chicken bouillon

Real California Milk queso fresco (cubed)

salt and pepper (to taste)

corn starch (diluted with water)

Real California Milk crema Mexicana

Real CaliforniA Milk queso fresco (crumbled)

Add the cooking oil to the pan and let it warm.  Add the onions and sauté.

Incorporate the garlic and the potatoes and let them cook for a few minutes.

Add the corn and the roasted poblano peppers. Season with chicken bouillon and pepper. You can add salt if needed.

Add warm milk and simmer the soup for a few minutes covered. The milk should be heated to avoid cutting and lumps.

Add corn starch diluted in water. This agent will thicken the soup for a velvety texture. Finally, add the queso fresco and serve.

https://www.youtube.com/watch?v=Piod4J_nzVA

AD ~ Enjoy this Caldo de Queso recipe at Home. Make the Mexican cheese soup using Real California Milk queso fresco and crema Mexicana. Queso Fresco (Key-so Fres-co) has a mild flavor, softens when heated. We use it in soups, crumbled to stuff enchiladas, and goes great with pasta too! More at http://bit.ly/2peLsCO  #RealCaliforniaMilk #CAdairy

Potato Tacos, or Tacos de Papa, have crisp seasoned potatoes tucked in soft tortillas, topped with a chipotle crema, avocado, and cilantro.

Potato Tacos (Tacos de Papa)

yellow potatoes, or red potatoes

avocado oil

paprika

vegan mayo,

liquid peppers

lime juice

agave,

tortillas - try making them at home! Delicious!

avocado, sliced

Lime wedges

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper (optional, but great for easy cleanup!).

Bring a large pot of water to a boil. Add in potatoes and boil until they are fork tender. Drain, and let the potatoes sit in the colander for a couple minutes. This allows the potatoes to steam themselves dry, which in turn, helps the spices adhere and form a nice crust.

Stir together the crema ingredients while the potatoes simmer and whisk together the cumin, paprika, garlic powder and salt.

Spread the potatoes out on the prepared sheet pan. Drizzle with oil and toss. Sprinkle on the seasoning blend. Toss again to coat well and spread the potatoes out into an even layer. Bake until golden with crispy edges, about 20 minutes.

Serve with warm corn tortillas, crema, avocado slices and cilantro. Enjoy!

I just wanted to comment on your recipe, I didn’t follow it completely due to lack of ingredients. But the potatoes turned out great and I loved the seasoning. I used russet and it turned out well. I also added refried black beans.

This recipe for potato tacos is amazing!! I love that this recipe can be made healthier by baking the potatoes until they are crisp!

These tacos are bomb! Love the seasoning on the potatoes and the crema puts it over the top. So quick and easy that our fam is eating this almost weekly!

I loved the tacos! they were the BOMB! BOMB means good :) Thank you so much!!!

Made these for dinner, they turned out fantastic, we loved them!  We’ll be making these again for sure.  Followed recipe as written, used the smaller amount of chipotle in the crema and that was perfect.  Thank you!

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de crema de puerros, patata y pera al azafrán. Ingredientes, tiempo de...

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Top 31 crema recipes from across the web

The most viewed crema recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Crema de puerro y patatas suave

Fish Tacos {Crispy &amp; Healthy}

Chili Lime Baked Tilapia With Avoca...

Grilled Chile Salmon with Lime Crem...

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Crema fredda al caffè

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The most viewed crema recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fish Tacos {Crispy & Healthy}