Recipes with light cream (half&half)
747 recipes
Curry Cream Mussels
Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.
Creamed Lobster & Clams
Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.
Cream of Curried Corn Soup
Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.
Cheese Casserole
Microwave cheese casserole layered with corn chips, green chili tomato sauce, cheddar cheese, and sour cream. A Tex-Mex style layered casserole ready in about 40 minutes.
Clam Bisque
Cold clam bisque blended with baby clams, half-and-half, Worcestershire, and hot pepper sauce. A creamy no-cook chilled seafood soup sprinkled with chives and paprika, ready in 15 minutes.
Best Rhubarb Cream Pie with Meringue Topping
Rhubarb cream pie with a tender custard filling and a glossy peaked meringue top. Diced rhubarb bakes into a sweet-tart cream base before meringue made from the reserved whites finishes the pie under high heat.
New England Creamy Clam Chowder
New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.
Three Layer Fudge
Three layer no-bake fudge with a chocolate-coconut-graham cracker base, creamy vanilla filling, and glossy semi-sweet chocolate top. No cooking required.
Pasta with Vodka
Penne alla vodka tosses tubular pasta with a quick sauce of butter, vodka, hot pepper, puréed plum tomatoes, cream, and Parmigiano-Reggiano. A 20-minute Italian-American classic.
Red & Yellow Pepper Tart
Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.
Redibase Cream of Broccoli Soup
Creamy broccoli soup made with a butter-flour roux, chicken bouillon, and half-and-half. Uses frozen broccoli for a quick weeknight soup ready in under 45 minutes.
Turkey Gravy
Homemade turkey gravy built from simmered giblets and neck, pan drippings, half and half, and a finishing splash of brandy. Rich, properly thickened, and worth the extra step on Thanksgiving day.
Chilled Cucumber Soup
Chilled cucumber soup, a creamy cold starter of cucumbers simmered with leek, celery, and sherry, thickened and enriched with light cream, then brightened with a splash of orange juice. Cool and elegant.
Favorite Vichyssoise
Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.
Pinto Bean Soup
Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.
Layered Fudge Squares
Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.
Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.
Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.
Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.
Microwave cheese casserole layered with corn chips, green chili tomato sauce, cheddar cheese, and sour cream. A Tex-Mex style layered casserole ready in about 40 minutes.
Cold clam bisque blended with baby clams, half-and-half, Worcestershire, and hot pepper sauce. A creamy no-cook chilled seafood soup sprinkled with chives and paprika, ready in 15 minutes.
Rhubarb cream pie with a tender custard filling and a glossy peaked meringue top. Diced rhubarb bakes into a sweet-tart cream base before meringue made from the reserved whites finishes the pie under high heat.
New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.
Three layer no-bake fudge with a chocolate-coconut-graham cracker base, creamy vanilla filling, and glossy semi-sweet chocolate top. No cooking required.
Penne alla vodka tosses tubular pasta with a quick sauce of butter, vodka, hot pepper, puréed plum tomatoes, cream, and Parmigiano-Reggiano. A 20-minute Italian-American classic.
Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.
Creamy broccoli soup made with a butter-flour roux, chicken bouillon, and half-and-half. Uses frozen broccoli for a quick weeknight soup ready in under 45 minutes.
Homemade turkey gravy built from simmered giblets and neck, pan drippings, half and half, and a finishing splash of brandy. Rich, properly thickened, and worth the extra step on Thanksgiving day.
Chilled cucumber soup, a creamy cold starter of cucumbers simmered with leek, celery, and sherry, thickened and enriched with light cream, then brightened with a splash of orange juice. Cool and elegant.
Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.
Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.
Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.
