Recipes with light cream (half&half)
747 recipes
Cherry City Amaretto-Cherry Cream Pie
A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.
Moist Supper Cake
Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.
Cream of Pecan Soup
Cream of pecan soup simmers finely ground pecans with onion, celery leaves, vegetable broth, and half-and-half for a silky Southern-style nut soup. Garnished with fresh mint.
Golden Cod
Golden cod baked over crispy fried potato strips with shredded salt cod simmered in half-and-half and onions, topped with beaten egg and baked until golden. A Portuguese-inspired bacalhau casserole.
Country Mushroom Soup
Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.
Easy Yummy Hash Brown Quiche
Hash brown crust quiche with diced ham, cheddar, and Swiss baked into a custard of eggs and half-and-half. A no-roll, gluten-free crust that bakes up crispy and golden.
Savory Breakfast Dish, Bacon, Eggs & Cheese
Baked breakfast casserole with bacon, eggs, Swiss cheese, and cream. A crustless quiche-style dish that feeds four with minimal prep.
Perfect Chocolate Cake
Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.
Hot Stuffed Avocado
Instead of guacamole or a salad dish, make these hot stuffed avocado. Creamy, cheesy, warm and packed with yumminess. They are great for Super Bowl or any gather-together occasions.
Crockpot Crab Soup
A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.
Bombay Monkfish
Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.
Asparagus Eggs Benedict (Microwave)
A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.
Green Chili Soup(Sopa De Chilies Poblanos)
Sopa de chiles poblanos is a creamy green chile soup made with pureed poblano peppers, chicken stock, and light cream thickened with a butter-flour roux. Rich, smoky, and velvety.
Marilyn's Chicken Casserole
Chicken and wild rice casserole layers chunks of chicken breast, mushrooms, and slivered almonds with wild rice in a from-scratch cream sauce. A hearty potluck classic with no canned soup needed.
So Yummy Oatmeal Coconut Cake
Oatmeal coconut cake with a soft cinnamon-spiced crumb and a broiled brown-sugar coconut-nut topping that bubbles into a chewy caramel crown. Lazy Daisy-style, the way grandma made it.
Gorgonzola & Leek Crème Brûlée
Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.
A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.
Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.
Cream of pecan soup simmers finely ground pecans with onion, celery leaves, vegetable broth, and half-and-half for a silky Southern-style nut soup. Garnished with fresh mint.
Golden cod baked over crispy fried potato strips with shredded salt cod simmered in half-and-half and onions, topped with beaten egg and baked until golden. A Portuguese-inspired bacalhau casserole.
Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.
Hash brown crust quiche with diced ham, cheddar, and Swiss baked into a custard of eggs and half-and-half. A no-roll, gluten-free crust that bakes up crispy and golden.
Baked breakfast casserole with bacon, eggs, Swiss cheese, and cream. A crustless quiche-style dish that feeds four with minimal prep.
Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.
Instead of guacamole or a salad dish, make these hot stuffed avocado. Creamy, cheesy, warm and packed with yumminess. They are great for Super Bowl or any gather-together occasions.
A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.
Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.
A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.
Sopa de chiles poblanos is a creamy green chile soup made with pureed poblano peppers, chicken stock, and light cream thickened with a butter-flour roux. Rich, smoky, and velvety.
Chicken and wild rice casserole layers chunks of chicken breast, mushrooms, and slivered almonds with wild rice in a from-scratch cream sauce. A hearty potluck classic with no canned soup needed.
Oatmeal coconut cake with a soft cinnamon-spiced crumb and a broiled brown-sugar coconut-nut topping that bubbles into a chewy caramel crown. Lazy Daisy-style, the way grandma made it.
Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.
