Type what you have

Ingredients

• ✓ half and half
• butter
• cream cheese
• garlic salt
• lemon pepper
• fettuccine pasta

Instructions

1. 1 Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
2. 2 Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

By GOODNIGHTGRACIE2

Ingredients

• ✓ half and half
• water
• rutabaga
• butter
• salt
• pepper
• garlic powder

Instructions

1. 1 Pour water into a multi-functional pressure cooker (such as Instant Pot); place trivet into the Pot. Place rutabaga in the steamer basket; set inside the Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Remove trivet from the Pot. Return rutabaga to the Pot or place in a medium bowl.
3. 3 Add half-and-half, butter, salt, black pepper, and garlic powder to rutabaga; mash to desired consistency. Rutabaga will have a chunky texture. Serve warm.

By France Cevallos

Ingredients

• ✓ half and half
• olive oil
• onion
• garlic
• imitation crabmeat
• rotini pasta
• parsley
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil.
2. 2 At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
3. 3 When the water boils, add rotini and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 While the pasta is cooking, add half-and-half and parsley to crab sauce; stir and bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
5. 5 Drain pasta.
6. 6 Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

By Chef Chevy

Ingredients

• ✓ half and half
• butter
• russet potato
• turnip
• thyme
• salt
• black pepper
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.
2. 2 Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.
3. 3 Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.
4. 4 Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover the gratin dish with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ half and half
• butter
• baby yellow potato
• pumpkin
• salt
• black pepper
• thyme
• gruyere cheese
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter.
2. 2 Slice potatoes and pumpkin with a mandoline into 1/8-inch-thick slices, using the mandoline's 3-millimeter setting.
3. 3 Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyère.
4. 4 Pour half-and-half evenly over the top and cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until potatoes are tender and the top is nicely browned, about 15 minutes more. Remove from the oven and let sit for 15 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ half and half
• acorn squash
• butter
• brown sugar
• all-purpose flour
• pecan
• egg
• white sugar
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. Remove squash from the oven and cool, then scoop flesh into a mixing bowl or the bowl of a food processor.
3. 3 Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a medium bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.
4. 4 Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
5. 5 Beat or process squash flesh until smooth. Add eggs, white sugar, half-and-half, remaining 2 1/2 tablespoons butter, vanilla, and salt; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.
6. 6 Bake in the preheated oven until topping is lightly brown, about 40 minutes.

By Lana

Ingredients

• ✓ half and half
• butter
• shiitake mushroom
• portobello mushroom
• shallot
• all-purpose flour
• chicken broth
• salt
• pepper
• cinnamon

Instructions

1. 1 Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. 2 Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

By Lori

Ingredients

• ✓ half and half
• cheddar cheese
• colby jack cheese
• elbow macaroni
• butter
• all-purpose flour
• milk
• cayenne pepper
• black pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F. Spray the inside of a 1 1/2-quart casserole dish with non-stick cooking spray. Combine Cheddar and Colby Jack cheeses in a medium bowl and set aside.
2. 2 Cook macaroni in boiling salted water according to package directions; drain well and set aside.
3. 3 Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
4. 4 Stir cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining 1/2 cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

By Borden Cheese

Ingredients

• ✓ half and half
• clam
• bacon
• onion
• celery
• garlic
• russet potato
• carrot
• black pepper
• thyme

Instructions

1. 1 Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
3. 3 Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
4. 4 Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
6. 6 Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

By Bren

Ingredients

• ✓ half and half
• bacon
• onion
• potato
• flour
• clam juice
• clam
• salt
• pepper
• heavy cream
• parsley

Instructions

1. 1 In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. 2 In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3. 3 Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. 4 Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

By chief2

Ingredients

• ✓ half and half
• butter
• cauliflower
• salt
• black pepper
• garlic
• garlic and herb cheese spread
• parmesan cheese
• fried onion
• almond
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 11x7-inch oven-proof casserole dish.
2. 2 Place cooked, drained cauliflower florets into the prepared casserole dish and season with salt and pepper.
3. 3 Melt butter in a small skillet over medium heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Cut cheese into 1/2-inch cubes and add to skillet. Gently move cheese around the skillet until it starts to melt, 2 to 3 minutes. Add half-and-half and whisk until well blended, 1 to 2 minutes.
4. 4 Stir in Parmesan cheese and remove from heat. Pour cheese mixture over cauliflower florets. Top with French fried onions, almonds, and crumbled bacon.
5. 5 Bake in the pre-heated oven until bubbly, about 20 minutes.

By Bibi

Ingredients

• ✓ half and half
• butter
• onion
• all-purpose flour
• chicken broth
• salt
• black pepper
• broccoli
• carrot
• celery
• cheddar cheese

Instructions

1. 1 Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
2. 2 Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
3. 3 Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

By Sandy Lafleur

Ingredients

• ✓ half and half
• baking potato
• butter
• green onion
• all-purpose flour
• milk
• half-and-half
• salt
• butter
• parmesan cheese
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
2. 2 Bake potatoes in the preheated oven until tender, about 1 hour.
3. 3 Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
4. 4 Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
5. 5 Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
6. 6 Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.

By Lilia

Ingredients

• ✓ half and half
• olive oil
• butter
• zucchini
• sweet onion
• green bell pepper
• garlic
• corn kernel
• salt
• black pepper
• monterey jack cheese

Instructions

1. 1 Heat oil and butter in a large skillet over medium heat until butter melted. Add zucchini, onion, bell pepper, and garlic; cook until zucchini begins to soften, about 5 minutes. Stir in corn, half-and-half, salt, and black pepper. Cover, reduce heat to low, and simmer 5 minutes.
2. 2 Off heat, sprinkle Monterey Jack cheese over top. Cover skillet until cheese melts, 2 to 3 minutes.

By A P. Newman

Ingredients

• ✓ half and half
• butter
• olive oil
• onion
• leek
• carrot
• golden potato
• curry powder
• chicken broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
2. 2 Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.

By Diana71

Ingredients

• ✓ half and half
• butter
• leek
• onion
• potato
• chicken broth
• cheddar cheese
• parsley
• garlic powder
• salt
• black pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Add leeks and onion; cook and stir until tender, about 5 minutes.
2. 2 Add potatoes and chicken broth; simmer until potatoes are tender, 20 to 25 minutes.
3. 3 Stir in half-and-half; simmer until slightly thickened, about 15 minutes more.
4. 4 Stir in Cheddar cheese, parsley, garlic powder, salt, and black pepper until cheese is melted, about 5 minutes.

By Sassa

Ingredients

• ✓ half and half
• red potato
• chicken broth
• onion
• butter
• salt
• black pepper
• bacon
• cheddar cheese
• sour cream
• chive

Instructions

1. 1 Combine potatoes, chicken broth, onion, butter, salt, and black pepper in a slow cooker. Cover.
2. 2 Cook on High until soup flavors have melded and potatoes are extremely soft, 4 to 5 hours.
3. 3 Stir in bacon, half-and-half, Cheddar cheese, and sour cream. Cook on Low until thick and creamy, 15 to 20 minutes more.
4. 4 Mash soup with a potato masher to your desired consistency.
5. 5 Garnish with additional Cheddar cheese, sour cream, and chives.

By Brett McKenney

Ingredients

• ✓ half and half
• all-purpose flour
• paprika
• salt
• black pepper
• chicken breast
• butter
• water
• mushroom
• lemon juice
• cheddar cheese

Instructions

1. 1 In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
2. 2 Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
4. 4 Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

By Carole55

Ingredients

• ✓ half and half
• olive oil
• onion
• salt
• black pepper
• thyme
• all-purpose flour
• spinach
• swiss cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Season with salt, pepper, and thyme. Sprinkle flour over onion mixture and cook until a thick paste forms, about 1 minute.
3. 3 Place spinach in a large soup pot and cover. Heat on low until spinach begins to wilt, about 4 minutes. Turn heat off and add half-and-half, 1 cup Swiss cheese, and onion mixture. Stir to combine and transfer to a 9-inch gratin dish.
4. 4 Combine bread crumbs and remaining 1/2 cup cheese in a bowl. Pour melted butter over the top and stir to combine. Evenly spread bread crumb mixture over spinach.
5. 5 Bake in the preheated oven uncovered for 20 minutes. Let cool for 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ half and half
• chicken breast
• salt
• pepper
• corn oil
• leek
• garlic
• chicken broth
• dijon mustard
• corn starch
• thyme
• parsley

Instructions

1. 1 Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
2. 2 Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

By Mazola

Ingredients

• ✓ half and half
• butter-flavored cooking spray
• shallot
• green bean
• butter
• button mushroom
• all-purpose flour
• chicken broth
• soy sauce
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
3. 3 Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
4. 4 Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
7. 7 While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
8. 8 Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
9. 9 Remove casserole from the oven and top with fried shallots.

By MSLIB5

Ingredients

• ✓ half and half
• cooking spray
• butter
• mushroom
• garlic
• all-purpose flour
• soy sauce
• salt
• black pepper
• chicken broth
• green bean
• fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with nonstick cooking spray.
2. 2 Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. 3 Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste mushroom gravy and adjust seasoning to your liking.
4. 4 Meanwhile, heat chicken broth in a saucepan over high heat and bring to a boil. Add green beans to boiling chicken broth and cook for 6 minutes. Strain green beans and add to mushroom gravy. Transfer mixture to the prepared casserole dish.
5. 5 Bake in the preheated oven for 30 minutes. Sprinkle French-fried onions on top and return to the oven. Bake for 5 more minutes and serve immediately.

By thedailygourmet

Ingredients

• ✓ half and half
• milk
• all-purpose flour
• chicken breast
• vegetable oil
• butter
• mushroom
• white wine
• chicken gravy
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with flour and press chicken into flour to coat entirely.
3. 3 Heat oil in a skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
4. 4 Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes.
5. 5 Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
6. 6 Return chicken to the skillet and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DebbyJean

Ingredients

• ✓ half and half
• egg noodle
• butter
• onion
• garlic
• milk
• all-purpose flour
• chicken broth
• rotisserie chicken
• sour cream
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through but firm to the bite, 7 to 9 minutes. Drain and transfer to a large serving bowl.
2. 2 Melt butter in a large skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Place milk, half-and-half, and flour into a jar with a lid and shake until flour well combined. Pour mixture into the skillet and whisk until smooth and thick, about 5 minutes.
3. 3 Gradually whisk in chicken broth; bring to a simmer while whisking constantly. Stir cooked chicken and sour cream into sauce; season with salt and black pepper. Add cooked noodles; stir until combined.

By OMARILYN

Ingredients

• ✓ half and half
• butternut squash
• olive oil
• carrot
• onion
• garlic
• chicken broth
• evaporated milk
• cayenne pepper
• salt
• black pepper
• evaporated milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Place butternut squash halves, flesh-sides up, on the prepared baking sheet.
3. 3 Roast in the preheated oven until squash is fork-tender and easily pierced with a knife, 45 to 50 minutes. Cool until easy to handle.
4. 4 Meanwhile, heat olive oil in a large skillet over medium heat. Add carrot, onion, and garlic; cook until fragrant, 3 to 5 minutes. Set aside off heat.
5. 5 Scoop squash flesh into a medium bowl; discard skins.
6. 6 Combine chicken broth, ½ cup evaporated milk, half-and-half, sautéed vegetable mixture, squash, cayenne pepper, salt, and black pepper in a high-performance blender (such as Vitamix); blend on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes and 45 seconds, then turn down to variable speed 1.
7. 7 Remove blender cap while blending; add 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.

By APat

Ingredients

• ✓ half and half
• olive oil
• butter
• onion
• all-purpose flour
• vegetable broth
• russet potato
• corn kernel
• red bell pepper
• green bell pepper
• black pepper
• salt

Instructions

1. 1 Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
2. 2 Stir in vegetable broth and potatoes; bring to a boil. Reduce the heat to medium, cover partially, and cook until potatoes are tender, about 10 minutes. Add corn, half-and-half, bell peppers, black pepper, and salt. Reduce the heat to low; cook and stir until corn is softened, about 8 minutes.

By KandyKates recipes

Ingredients

• ✓ half and half
• spaghetti
• shrimp
• olive oil
• salt
• black pepper
• onion
• garlic
• skim milk
• egg
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to the pot.
2. 2 Meanwhile, place shrimp in a large pan over medium heat. Add 1 tablespoon olive oil; season with salt and pepper. Cook and stir shrimp until mostly opaque, about 5 minutes. Add shrimp to pasta; cover to keep warm.
3. 3 Heat remaining 1 tablespoon olive oil in the same pan. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add milk and half-and-half; cook until heated through, about 3 minutes.
4. 4 Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour egg mixture over shrimp and pasta and stir in remaining milk mixture.
5. 5 Top with Parmesan cheese and parsley.

By CHETNEY

Ingredients

• ✓ half and half
• linguine pasta
• olive oil
• bacon
• onion
• garlic
• red pepper flakes
• white wine
• shrimp
• langostino lobster
• pea
• basil pesto
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.
3. 3 Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.

By Michael

Ingredients

• ✓ half and half
• broccoli crown
• cauliflower
• butter
• all-purpose flour
• dijon mustard
• cheddar cheese
• parmesan cheese
• paprika
• salt
• black pepper
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; cook, uncovered, until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a baking dish.
3. 3 While the broccoli and cauliflower are cooking, melt butter in a saucepan over medium heat. Add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk in half-and-half and mustard; bring to a boil. Reduce the heat to medium-low and simmer until sauce thickens, about 2 minutes.
4. 4 Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into sauce; cook and stir until both cheeses are melted. Season with salt and pepper.
5. 5 Pour sauce over broccoli and cauliflower in the baking dish; sprinkle 3 tablespoons Cheddar cheese and bread crumbs over top.
6. 6 Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

By MikeP

Ingredients

• ✓ half and half
• sea bass fillet
• kosher salt
• black pepper
• butter
• olive oil
• shallot
• garlic
• parsley
• all-purpose flour
• white pepper
• crawfish tail
• crabmeat

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
3. 3 Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
4. 4 Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

By MsChae916