Type what you have

Ingredients

• ✓ half and half
• ricotta cheese
• white sugar
• sugar
• cardamom
• rose water
• saffron
• almond
• pistachio nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
4. 4 While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.

By lucky

Ingredients

• ✓ half and half
• yogurt
• tandoori masala powder
• chicken thigh
• onion
• ginger
• water
• garlic
• cooking oil
• garam masala
• chili powder
• tomato sauce
• butter
• fenugreek leaf
• salt

Instructions

1. 1 Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
2. 2 Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
4. 4 Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
5. 5 Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.

By DHANO923

Ingredients

• ✓ half and half
• water
• cornstarch
• cayenne pepper
• chicken thigh
• black pepper
• salt
• yogurt
• tomato puree
• bay leaf
• cumin
• chili powder
• garam masala
• lemon juice
• ginger garlic paste
• butter
• onion
• shallot
• peanut oil

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
7. 7 Serve over rice with naan.

By MITCHMAN21

Ingredients

• ✓ half and half
• cilantro
• cashew
• yogurt
• tomato puree
• ginger
• lemon juice
• garlic
• onion
• butter
• chicken thigh
• black pepper
• salt
• cayenne pepper
• cardamom
• cumin
• curry powder
• tandoori masala powder
• garam masala

Instructions

1. 1 Gather the ingredients.
2. 2 Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
3. 3 Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
4. 4 Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
5. 5 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
6. 6 Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
7. 7 Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
8. 8 Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

By RFalgout

Ingredients

• ✓ half and half
• fenugreek leaves
• cilantro
• salt
• water
• butter
• cashew
• turmeric
• coriander
• cumin
• red chile pepper
• cardamom
• tomato
• ginger
• garlic
• green chile pepper
• onion
• oil
• chicken breast
• garam masala
• cumin
• turmeric
• red chile pepper
• salt
• lemon juice
• ginger-garlic paste
• yogurt

Instructions

1. 1 Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
3. 3 Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
4. 4 Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
5. 5 Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

By Suscooking

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
• butter
• brown sugar
• corn syrup
• vanilla extract

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

By Aminta bruzas

Ingredients

• ✓ half and half
• butter
• sugar
• egg yolk
• cornstarch
• coconut
• walnut

Instructions

1. 1 In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.

By Sierra

Ingredients

• ✓ half and half
• ice
• seltzer water
• vanilla syrup

Instructions

1. 1 Fill a 12-ounce tumbler about halfway with ice. Pour in seltzer water, followed by vanilla syrup. Add half-and-half and stir to blend.

By Amanda H

Ingredients

• ✓ half and half
• strawberry
• white sugar
• vanilla extract
• yogurt

Instructions

1. 1 Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
2. 2 Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

By JENHYBR

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
• almond flour
• baking powder
• cheddar cheese
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms.
3. 3 Drop 9 portions of batter onto the prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 20 minutes.

By Scuttles

Ingredients

• ✓ half and half
• heavy cream
• white sugar
• cake mix with candy bits
• vanilla extract
• sprinkle

Instructions

1. 1 Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

By nikkilee543

Ingredients

• ✓ half and half
• caramel
• butter
• brown sugar
• egg
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine caramels and half-and-half in a saucepan. Cook over low heat, stirring until caramels are melted, about 5 minutes.
3. 3 Beat butter and brown sugar together in a bowl using an electric mixer until fluffy. Beat in egg and salt. Beat in fluid caramel sauce. Add flour; beat until combined.
4. 4 Fill a cookie press with the dough and press onto baking sheets, 1 to 2 inches apart.
5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes.

By Barb Rockenbach

Ingredients

• ✓ half and half
• butter
• chicken breast
• lemon juice
• lemon zest
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
3. 3 Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

By Jess Staldine

Ingredients

• ✓ half and half
• bacon
• garlic
• cream cheese
• blue cheese
• chive

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 9 minutes. Transfer to a paper towel-lined plate to drain; leave grease in the pan. Crumble bacon when cool enough to handle.
2. 2 Cook garlic in bacon grease over medium heat until soft, about 1 minute. Remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Beat cream cheese and half-and-half in a medium bowl with an electric mixer until blended. Stir in bacon, garlic, blue cheese, and chives. Transfer mixture to a medium baking dish and cover.
5. 5 Bake in the preheated oven until lightly browned, about 30 minutes.

By Carol Palaika

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
• milk
• cocoa powder
• egg substitute
• white sugar
• peanut butter
• vanilla extract
• salt

Instructions

1. 1 Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
2. 2 Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
3. 3 Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
4. 4 Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By talifuss

Ingredients

• ✓ half and half
• sugar
• cinnamon
• nutmeg
• allspice
• egg
• milk

Instructions

1. 1 Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl.
2. 2 Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form.
3. 3 Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.

By AdamJenkins

Ingredients

• ✓ half and half
• asparagus
• cornstarch
• italian seasoning
• mustard
• red pepper flakes
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange asparagus spears in a shallow baking dish.
3. 3 Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that liquid coats the bottom of the dish.
4. 4 Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

By Soup Loving Nicole

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
• potato
• water
• salt
• green onion
• dill
• buttermilk

Instructions

1. 1 Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.

By Robin C

Ingredients

• ✓ half and half
• butter
• mushroom
• garlic
• all-purpose flour
• soy sauce
• salt
• black pepper

Instructions

1. 1 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.
2. 2 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 and adjust seasoning to your liking.

By thedailygourmet

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
• 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
• pesto
• butter
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine half-and-half, pesto, butter, garlic powder, salt, and pepper in a skillet over medium-low heat. Cook and stir until hot, about 8 minutes.

By Sarah Dipity

Ingredients

• ✓ half and half
• graham cracker crumb
• cream cheese
• white sugar
• heavy cream
• sour cream
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
2. 2 In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
3. 3 Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.

By PAMSTER2

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
• american cheese
• jalapeno pepper
• jalapeno pepper juice
• cumin
• cayenne pepper

Instructions

1. 1 Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
2. 2 Stir in jalapeños, jalapeño juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

By Nicole McLaughlin