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Photo by Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA
Living In: Bakersfield, California, USA
Koriekiss is looking for: (29 recommendations)
Feeling like being bad today and would love something "creamy" for dinner. Can you type "cream" into your recipe search box and give me a main dish you have saved that sounds good. Thanks

Recommend a recipe

Last updated: Mar. 3, 2013 2:50 pm
Posted: Mar. 3, 2013 6:41 am
 
Recommended Recipe:
Photo of: Rich and Creamy Tomato Basil Soup

Rich and Creamy Tomato Basil Soup

Submitted by: MARBALET 
Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream. 
Recommended by: DebbyJean
Mar. 3, 2013 6:44 am
Comments:
Koriekiss
Mar. 3, 2013 7:15 am
See, that's what I'm talkin about!!
 
Recommended Recipe:
Photo of: Snickers(R) Martini

Snickers® Martini

Submitted by: Ladams 
Serve a candy bar-flavored martini to your favorite guests as a drinkable and potent dessert. 
Recommended by: Marianne
Mar. 3, 2013 6:45 am
Ha! This would do it!
Comments:
Koriekiss
Mar. 3, 2013 7:16 am
lol, it has been one of those weeks!
 
Marianne
Mar. 3, 2013 9:13 am
I figured you'd need something like this--considering....
 
Recommended Recipe:
Photo of: Creamy Mushroom Meatloaf

Creamy Mushroom Meatloaf

Submitted by: Chef John 
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there. 
Recommended by: ~TAYLOR~
Mar. 3, 2013 6:46 am
Comments:
Koriekiss
Mar. 3, 2013 7:17 am
I have never seen this recipe before. Looks VERY good, thanks
 
Commented by: linda2d
Mar. 3, 2013 6:47 am
http://thepioneerwoman.com/cooking/2012/10/spinach-artichoke-pasta/ ....Not in my box sine I don't save a lot of "creamy" recipes,but this was the first thing to come to mind.
Comments:
Koriekiss
Mar. 3, 2013 7:17 am
thanks Linda, I "shouldn't" have a lot of creamy recipes in my box either!
 
Recommended Recipe:
Photo of: Turkey Cream Cheese Enchiladas

Turkey Cream Cheese Enchiladas

Submitted by: Josh C. 
Home Town: Overland Park, Kansas, USA
Living In: Lenexa, Kansas, USA
Creamy enchiladas are stuffed with turkey and topped with melted, bubbling cheese. This recipe makes 2 pans so you can have one now and freeze the other for later.  
Recommended by: Marianne
Mar. 3, 2013 6:47 am
Something for maybe in the future?
Comments:
Koriekiss
Mar. 3, 2013 7:19 am
This looks really good. I could probably half it and I bet it would freeze well for lunches
 
Recommended Recipe:
Photo of: Anton's Zwiebelkuchen (Anton's Onion Pie)

Anton's Zwiebelkuchen (Anton's Onion Pie)

Submitted by: Toi 
Germans traditionally eat onion pie during the fall, but you'll want to eat this authentic dish all year round. 
Recommended by: nanny129
Mar. 3, 2013 6:47 am
we loce onions- maybe add some meat too:-)
Comments:
Ohiocook
Mar. 3, 2013 6:49 am
Pioneer woman also has a Creamy Italian Chicken Soup recipe that is delicious! (sorry i dont know how to link it)
 
Koriekiss
Mar. 3, 2013 7:21 am
I love onions too, let me go check that out. Ohio- I love her, and that recipe looks amazing!! Thanks
 
Commented by: Don
Mar. 3, 2013 6:48 am
Hi, try one of these. cheers. Creamy Ham, Leek and Mushroom Tagliatelle 60g/2oz Butter 150g/5oz Cooked Ham - cut into thin strips 120g/4oz leeks - thinly sliced 300g/10oz Mushrooms - cut to 1cm/½in cubes 200ml Crème Fraiche or Double Cream 150ml/5fl oz dry White Wine 60g/2oz Parmesan cheese - grated Salt and freshly ground Black Pepper 450g/1lb Tagliatelle Pasta In a large pan, boil water for pasta, add 1tbsp salt and 1tbsp olive oil and drop in pasta, stirring until all strands submerged and separated; Melt the butter in a large sauté pan over a medium low heat, add the leeks and, stirring occasionally, cook for some 10 minutes or so or until softened a bit; Increase heat to medium, add the mushrooms and season with pepper; Cook, stirring occasionally, until all the water the mushrooms release, has evaporated; Continue to cook, stirring occasionally, for a further 5 minutes or so; Add the ham, stirring to combine well with the leek/mushroom mixture; Add the wine and crème fraiche and, stirring frequently, reduce by half; Remove from heat and set aside When pasta is cooked “al dente”, drain and add it and the cheese to the sauce; Toss until the pasta is well coated with the sauce and cheese; Taste for seasoning and serve.
Comments:
Don
Don
Mar. 3, 2013 6:52 am
http://allrecipes.com/personalrecipe/63535878/creamy-ham-leek-and-mushroom-tagliatelle/detail.aspx
 
Don
Don
Mar. 3, 2013 6:55 am
Cranachan This traditional Scottish dessert of oats, cream, whisky and raspberries can only be described in one word ---- “FANTASTIC” Ingredients 570ml/1 pint Double (Heavy) Cream 85g/3oz Porridge Oats 7tbsp Whisky 3tbsp Honey 450g/1lb Raspberries Garnish: Fresh Mint Preparation method Toast the oats in a frying pan, being careful not to burn them. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses garnished with a few raspberries and mint NOTE: Nick Nairn's New Scottish Cookery advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non - stick frying pan using a medium heat and tossing often. Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he then drizzles any extra whisky with the warmed honey over the cranachan.
http://allrecipes.com/personalrecipe/63479262/cranachan/detail.aspx
 
Don
Don
Mar. 3, 2013 6:57 am
Poached Trout with Potatoes in a Creamy White Wine and Dill Sauce For 2 Ingredients 2tbsp Extra Virgin Olive Oil 2 fillets Trout with skin on one side - deboned 1 to 1½ Potatoes - peeled and cut into small cubes 180ml/6fl oz White Wine 100ml/3½fl oz Chicken Stock 2 large Tomatoes - peeled, de-seeded and chopped 150ml/5fl oz Crème Fraiche (or Double Cream) 2tbsp fresh Dill - finely chopped Salt and freshly ground Black Pepper Serving addition - 1 Lemon - cut into 2 halves - to taste To Serve - Crusty Bread Preparation method Poach the Trout ¾ fill a large frying pan with water, add 1tbsp cooking salt and, over high heat, bring to boil; When water boiling, add fish - skin to pan floor, reduce heat to low and cover; Depending on thickness of fillets, poach for some 5 minutes or so or until fish just cooked through; Remove from heat with spatula and drain on kitchen towel; Remove skin, break into serving pieces and set aside Creamy Potato Sauce Heat the oil in a pan and, on low medium heat, fry the potato cubes for 10 to 12 minutes or until golden-brown; Add the wine to the pan and cook until reduced by half; Pour in the stock, tomato and crème fraiche and bring to simmering point; Gently place the fish pieces into the pan and, reducing heat to low, poach for some two minutes or so until fully heated through; Add salt and pepper to taste; Gently stir in the dill, taking care not to break up the fish; Dish into serving bowls; Squeeze lemon juice over fish and sauce - to taste.
 
Don
Don
Mar. 3, 2013 7:04 am
Spanish Steamed Mussels in a Creamy Wine and Thyme Sauce 1kg/2lb fresh Mussels 30g/1oz butter 1 Red Onion - chopped 3 cloves Garlic - chopped 250ml/8fl oz White Wine 4 sprigs Thyme 250ml/8fl oz Crème Fraiche or Double Cream Salt and freshly ground Black Pepper Handful flat leaf Parsley - chopped To Serve - Fresh Crusty Bread Preparation method Clean the mussels with a soft brush or a bit of the green scrubbing cloth, removing any dirt, barnacles and the beard. Remember the beard; Discard any open, damaged or those which do not close when tapped; Place in a bowl, cover with water and soak for an hour or so, changing water during process; Place the butter in a large pan, add the onion and garlic and for sauté 1 minute or so. Add the wine and bring to the boil; Lower the heat, add the thyme, place a lid on the pan and cook for some 3 to 4 minutes or so until the mussels begin to open; Stirring continuously, add the crème fraiche or cream, parsley and season to taste with salt and pepper; Heat through ensuring the mussels open; Discard any that remain closed; Place pan on table with warm bowls and bread, spoon in the mussels, pour sauce over them and eat.
http://allrecipes.com/personalrecipe/63496344/spanish-mussels-in-a-creamy-wine-and-thyme-sauce/detail.aspx
 
Koriekiss
Mar. 3, 2013 7:22 am
Don seriously, I want to come to your house for dinner!!
 
Recommended Recipe:
Photo of: Creamed Beef for SOS

Creamed Beef for SOS

Submitted by: JJOBIETX 
Home Town: Detroit, Michigan, USA
Living In: The Woodlands, Texas, USA
The classic SOS concoction made quick and easy. 
Recommended by: nanny129
Mar. 3, 2013 6:51 am
i add sour cream & serve over mashed potatoes-- yum- comfort food
Comments:
nanny129
Mar. 3, 2013 6:52 am
lol- most of my "cream" recipes are dessert- imagine that:-)
 
Koriekiss
Mar. 3, 2013 7:22 am
I used to love this as a kid, can't say I have had it in probably 30+ years. Might have to change that! Thanks!
 
Recommended Recipe:
Photo of: Angela's Awesome Enchiladas

Angela's Awesome Enchiladas

Submitted by: MomSavedbyGrace 
Home Town: Havertown, Pennsylvania, USA
Living In: Exton, Pennsylvania, USA
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice. 
Recommended by: Elle
Mar. 3, 2013 6:52 am
This doesn't come up under "creamy", but I always think of it as a creamy dish with all that sour cream.
Comments:
Koriekiss
Mar. 3, 2013 7:23 am
me too Elle! I love mexican!
 
Recommended Recipe:
Photo of: Sour Cream Biscuits

Sour Cream Biscuits

Submitted by: Debbie Rowe 
Sour cream has a wonderful way of helping produce tender baked goods, such as these delicate biscuits. 
Recommended by: nanny129
Mar. 3, 2013 6:53 am
and you need bread
Comments:
Koriekiss
Mar. 3, 2013 7:24 am
I do! and I have a whole container of sour cream too, thanks!
 
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