Ipanema Bitch

If I had to pick the first one, it would be Nestle's table cream . It is like heavy cream, just 10 times better. If you are cooking a savory dish, you should remove the "water" by placing it in the refrigerator (never the freezer, the thing does not freeze well) for 1 hour, the "watery stuff" will separate. But if you are using it for a dessert (or on top of a fruit, or on coffee), use it straight out of the can, it is to die for.  Recipes below:

We are not counting calories, just deliciousness! Ingredients: 1 package of fettuccine pasta Nestle table cream 2 tablespoons butter 1/2 cup parmesan (real, not processed) grated cheese Salt Freshly grated pepper (not fresh? will not make it!) Cook it: Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling. Add fettucine pasta. Cook according to package directions (I like Barilla). Drain; cover and set aside. IN a large skillet, melt butter. Stir in cream, cheese, salt and pepper (be careful on the salt, the cheese gets salty) Cook over medium heat 1-2 minutes, stirring constantly. When hot, stir in fettucine. After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese and pepper for sprinkling, if desired.

T his was my favorite recipe when I was a kid, There are thousands of versions in Brazil, but this one beats them all. Adding cream instead of sour cream is a Brazilian "invention". We are kinda "creative". INGREDIENTS Butter Vegetable oil 2 lbs filet mignon or beef tenderloin steaks, cut into small cubes and seasoned with salt and black pepper to taste 1 finelly chopped onion 1 clove of garlic 1 large can on button mushroom or slivered mushrooms 2 tablespoons of cognac (to flambée) 1 can Nestle table cream (you can use heavy cream, but will not be the same) 5 tablespoons ketchup 2 tablespoons mustard 1 tablespoon flour Worcestershire sauce COOKING IT: In a medium pan, sautée unseasoned meat (a little at a time so it does not release a lot of water) in high heat with butter. Add salt and pepper and mix. Add Cognac and flambée until the flames die out. In a another pan, brown onion with garlic and add to the meat . Add the ke...