Recipes with light cream (half&half)
747 recipes
Ham & Potato Bake
Ham and potato bake in a sharp cheddar cream sauce with pimentos. A five-ingredient casserole that uses up leftover ham and cooked potatoes.
Cream of Peanut Soup
Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.
Real Sauce a la King
Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.
Potato Raita
Potato raita with boiled potatoes in creamy spiced yogurt garnished with cumin, fresh coriander, and green chili. A cooling Indian side dish to serve alongside spicy curries.
Peach Cream Pie
Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.
Grandma's Peach Shortcake
Old-fashioned peach shortcake with tender butter biscuits split and filled with sugared peaches and fresh whipped cream. Served warm for a classic summer dessert.
Mushrooms Montreal
Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.
Lisas' Tomato Soup
Creamy fresh tomato soup made from ripe tomatoes, basil, whole cloves, and brown sugar, pureed and finished with half-and-half and milk. Far better than anything from a can.
Southwest Torte
Southwest torte in a cornmeal-oregano crust filled with cheddar, corn, bacon, olives, red bell pepper, and eggs in half-and-half custard. A Tex-Mex quiche that slices like a savory pie.
Fresh Mushroom Bisque
Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.
Vichyssoise 2
Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.
Paris Onion Soup
Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.
Taffy-Apple Cheesecake Pie
Taffy-apple cheesecake pie with caramelized apples, melted caramels, cream cheese filling, and a pecan-chocolate chip crumble. A fall dessert that combines caramel apples and cheesecake in every bite.
Cheery Cherry Rolls
No-bake cherry candy rolls coated in gooey caramel and crunchy salted peanuts. Marshmallow and candied cherry fondant sliced into bite-sized holiday treats.
Minty Chocolate Mousse
Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.
Indian Chicken Curry
Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.
Ham and potato bake in a sharp cheddar cream sauce with pimentos. A five-ingredient casserole that uses up leftover ham and cooked potatoes.
Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.
Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.
Potato raita with boiled potatoes in creamy spiced yogurt garnished with cumin, fresh coriander, and green chili. A cooling Indian side dish to serve alongside spicy curries.
Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.
Old-fashioned peach shortcake with tender butter biscuits split and filled with sugared peaches and fresh whipped cream. Served warm for a classic summer dessert.
Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.
Creamy fresh tomato soup made from ripe tomatoes, basil, whole cloves, and brown sugar, pureed and finished with half-and-half and milk. Far better than anything from a can.
Southwest torte in a cornmeal-oregano crust filled with cheddar, corn, bacon, olives, red bell pepper, and eggs in half-and-half custard. A Tex-Mex quiche that slices like a savory pie.
Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.
Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.
Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.
Taffy-apple cheesecake pie with caramelized apples, melted caramels, cream cheese filling, and a pecan-chocolate chip crumble. A fall dessert that combines caramel apples and cheesecake in every bite.
No-bake cherry candy rolls coated in gooey caramel and crunchy salted peanuts. Marshmallow and candied cherry fondant sliced into bite-sized holiday treats.
Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.
Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.
