Type what you have

Ingredients

• ✓ half and half
• anchovy
• garlic
• mayonnaise
• parmesan cheese
• lemon juice
• mustard
• worcestershire sauce

Instructions

1. 1 Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

By Britt Brouwer

Ingredients

• ✓ half and half
• olive oil
• onion
• ginger
• garlic
• chicken stock
• carrot
• evaporated milk
• cumin
• salt
• black pepper

Instructions

1. 1 Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.
2. 2 Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.
3. 3 Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.

By Kitchen Basics

Ingredients

• ✓ half and half
• butter
• onion
• celery
• all-purpose flour
• turkey broth
• carrot
• turkey
• wild rice
• almond
• kosher salt
• black pepper
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
3. 3 Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
4. 4 Gradually whisk in turkey stock until smooth and no lumps of flour remain.
5. 5 Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
6. 6 Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
7. 7 Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately.

By Galynn

Ingredients

• ✓ half and half
• potato
• all-purpose flour
• bacon bits
• red onion
• garlic
• chicken bouillon granules
• ranch dressing mix
• parsley
• seasoned salt
• black pepper
• water
• cheddar cheese
• green onion

Instructions

1. 1 Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
2. 2 Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
3. 3 Pour water into the slow cooker.
4. 4 Cook on Low 7 to 9 hours.
5. 5 Pour half-and-half into the soup; cook another 15 minutes.
6. 6 Garnish with Cheddar cheese and green onion to serve.

By The-Baby-Bow-Lady

Ingredients

• ✓ half and half
• egg
• sugar
• cinnamon
• kosher salt
• white sandwich bread
• american cheese
• cheddar cheese
• bacon
• butter
• egg

Instructions

1. 1 Whisk half-and-half, 1 egg, sugar, cinnamon, and salt together in a bowl until batter is smooth.
2. 2 Place 2 bread slices on a work surface and top each with 1 slice American cheese, 1 slice Cheddar cheese, and crumbled bacon. Top each with a second piece of bread, making a sandwich. Cut a 2-inch hole in the center of each sandwich using a biscuit cutter or 2-inch wide glass.
3. 3 Melt butter in a large nonstick skillet over medium-low heat, tilting the skillet to cover entire surface with butter. Dip both sandwich rings and cut-out holes in the batter until evenly coated.
4. 4 Place the dipped sandwich rings and cut-out holes in the melted butter in the skillet. Immediately crack an egg into the hole of each ring. Cook until egg white is set, bread is golden brown, and cheese is softly melted, about 2 minutes per side.

By Julie Hubert

Ingredients

• ✓ half and half
• butter
• onion
• dill pickle
• water
• dill pickle juice
• dill
• celery salt
• flour

Instructions

1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
3. 3 Stir celery salt into soup and bring to a simmer.
4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Ingredients

• ✓ half and half
• swiss cheese
• all-purpose flour
• butter
• mixed vegetable
• pea
• turkey
• heavy cream
• black pepper
• kosher salt
• thyme
• thyme
• russet potato
• turkey broth
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
2. 2 Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
4. 4 Add roux to the stockpot and stir until just combined.

By Kristin Licavoli

Ingredients

• ✓ half and half
• brown sugar
• coffee
• caramel ice cream topping

Instructions

1. 1 Combine half-and-half and brown sugar in a glass measuring cup until sugar dissolved; whip using a milk frother or small whisk.
2. 2 Pour coffee into a mug; stir in caramel sauce until dissolved. Add frothed half-and-half mixture. Serve.

By bjergins

Ingredients

• ✓ half and half
• white chocolate chip
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white chocolate chips and half-and-half in a medium saucepan over medium heat.
3. 3 Stir continuously until chocolate has completely melted, 3 to 4 minutes.
4. 4 Stir in milk and vanilla extract until heated through, 3 to 4 minutes more.
5. 5 Pour into mugs and serve.

By Dawn

Ingredients

• ✓ half and half
• coffee filter
• vanilla yogurt
• orange fruit drink mix
• sweetened condensed milk

Instructions

1. 1 Line a fine-mesh sieve with a coffee filter. Pour yogurt into the sieve set over a measuring cup; drain in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
2. 2 Whisk half-and-half and drink mix in a large bowl. Stir in strained yogurt and sweetened condensed milk until smooth.
3. 3 Pour mixture into and ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze about 2 hours.

By zeebee

Ingredients

• ✓ half and half
• heavy cream
• white sugar
• amaretto liqueur
• vanilla extract

Instructions

1. 1 Stir heavy cream, half-and-half, and sugar together in a large bowl until sugar dissolved. Stir in liqueur and vanilla.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer to an airtight container and freeze about 2 hours before serving.

By ly1310

Ingredients

• ✓ half and half
• cream of coconut
• pineapple
• pineapple juice
• coconut flake
• coconut extract

Instructions

1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Ingredients

• ✓ half and half
• egg yolk
• sugar
• heavy cream
• banana
• walnut

Instructions

1. 1 Heat 2 1/2 cups half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
2. 2 Beat egg yolks and sugar together in a large bowl until smooth. Slowly stir in warmed half-and-half, stirring constantly. Transfer egg yolk mixture to the same saucepan; heat over medium heat until bubbles begin to form around the edges. Transfer to the same bowl; stir in heavy cream.
3. 3 Combine bananas and remaining 3/4 cup half-and-half in a blender; blend until smooth. Transfer banana purée to the cream mixture; mix well. Cover and refrigerate until cold, 3 to 4 hours.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. (Refrigerate any remaining mixture until ready to freeze.) Stir in walnuts. Transfer to 1 quart containers and freeze before serving, 8 hours to overnight.

By franklint99

Ingredients

• ✓ half and half
• banana
• zucchini
• sugar
• peanut
• cocoa powder

Instructions

1. 1 Combine bananas, zucchini, half-and-half, sugar, peanuts, and cocoa powder in the bowl of a food processor; pulse until smooth.

By Polly Rinas Janos

Ingredients

• ✓ half and half
• milk
• sugar
• vanilla extract
• ice cube
• rock salt

Instructions

1. 1 Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
2. 2 Place pint-size bag of milk mixture, scoop of ice, and 3 tablespoons rock salt into a gallon-size resealable plastic bag; seal tightly.
3. 3 Rock gallon-size bag back and forth (do not shake) until thickens into ice cream, about 10 minutes. Wipe salt from top of the pint-size bag before opening to prevent salt from getting into ice cream.

By JOLEANB

Ingredients

• ✓ half and half
• heavy cream
• honey
• lavender flower
• egg
• salt

Instructions

1. 1 Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
2. 2 Strain cream mixture into a bowl using a fine-mesh sieve; discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
3. 3 Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
4. 4 Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
5. 5 Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
6. 6 Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

By Evermore

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
• mascarpone cheese
• espresso
• coffee-flavored liqueur
• white sugar
• cocoa powder
• vanilla bean paste

Instructions

1. 1 Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
2. 2 Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
3. 3 Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
4. 4 Run molds under warm water to release and pull out ice pops.

By Lourdes Valdes

Ingredients

• ✓ half and half
• yukon gold potato
• chicken broth
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes and Swanson® Chicken Broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
2. 2 Drain the potatoes, reserving the broth.
3. 3 Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.

Ingredients

• ✓ half and half
• russet potato
• salt
• butter
• black pepper
• parsley

Instructions

1. 1 Cover potatoes with cold water by 1 inch in a large saucepan. Stir in 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Boil until potatoes are fork-tender but still hold their shape, about 10 minutes; drain.
2. 2 Return potatoes to saucepan. Cook over low heat, stirring occasionally, until excess liquid has evaporated and potatoes are dry, about 1 minute. Process hot potatoes through a potato ricer into a large bowl.
3. 3 Meanwhile, heat half-and-half and butter in a small saucepan over medium-low heat until warmed and butter is melted, about 3 minutes; gradually pour into riced potatoes. Stir to incorporate; season with pepper and remaining 1 1/2 teaspoons salt. Garnish with parsley.

By Nicole Hopper

Ingredients

• ✓ half and half
• strawberry
• sour cream
• white sugar
• vanilla extract
• strawberry

Instructions

1. 1 Combine strawberries, sour cream, half-and-half, sugar, and vanilla in a blender; blend until smooth.
2. 2 Divide soup among 8 chilled bowls; top each serving with a whole strawberry.

By Paula

Ingredients

• ✓ half and half
• egg
• hazelnut liqueur
• butter
• brioche
• hazelnut
• maple syrup

Instructions

1. 1 Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
2. 2 Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
3. 3 Dip 2 slices brioche in the egg mixture, moistening both sides.
4. 4 Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
5. 5 Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.

By Veronica Standeven

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
• white bread
• cheddar cheese
• mushroom
• bacon
• egg
• mustard

Instructions

1. 1 Gather all ingredients
2. 2 Toss cubed bread, cheese, mushrooms, and bacon together in a large bowl; pour into a 9x13-inch baking dish.
3. 3 Whisk eggs, half-and-half, and mustard together until smooth; pour evenly over bread mixture.
4. 4 You can bake the strata straightaway but for better results, cover the dish with plastic wrap and refrigerate overnight. When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove plastic wrap from the baking dish; bake strata in the preheated oven until eggs are set and top is golden brown, about 1 hour. Let stand for 10 minutes before serving.

By Serenity

Ingredients

• ✓ half and half
• butter
• all-purpose flour
• milk
• salt
• black pepper
• liquid smoke

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
2. 2 Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.

By Leslie Kelly

Ingredients

• ✓ half and half
• cooking spray
• bacon
• cheese
• cottage cheese
• egg
• salt

Instructions

1. 1 Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
2. 2 Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
3. 3 Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
5. 5 Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.

By mary k

Ingredients

• ✓ half and half
• cornmeal
• whole wheat flour
• olive oil
• all-purpose flour
• egg
• white sugar
• salt
• baking soda
• zucchini

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine half-and-half, cornmeal, whole wheat flour, oil, all-purpose flour, eggs, sugar, salt, and baking soda in a large bowl; fold in zucchini. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.

By Crina

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
• heavy cream
• white sugar
• vanilla extract
• blueberry
• strawberry
• raspberry
• blackberry
• milk

Instructions

1. 1 Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.

By The Smoothies 101

Ingredients

• ✓ half and half
• bacon
• sausage
• butter
• parmesan cheese
• cheddar cheese
• egg
• heavy cream

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook chopped bacon and sausage in a large skillet over medium-high heat, stirring often, until evenly browned and the bacon is crisp, about 10 minutes. Drain on a paper towel-lined plate.
3. 3 Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into bottom of the dish; top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
4. 4 Beat eggs, cream, and half-and-half together in a bowl; slowly pour over cheese and sausage.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool briefly before slicing and serving.

By Jim