Recipes with light cream (half&half)
747 recipes
Reuben Quiche in Rye Bread Crust
Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.
Louisiana Crawfish Quiche
Louisiana crawfish quiche loaded with a pound of crawfish tails, sauteed mushrooms, and green onions in a creamy egg custard with mozzarella. Bayou brunch at its finest.
Baked Scrambled Egg Casserole
Fluffy scrambled eggs loaded with chopped ham and scallions, baked under cream of mushroom soup and melted cheddar cheese. Feeds a crowd and makes weekend brunch a breeze.
Mary's Kaeskuch (Cheese Kuchen)
German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.
Artichoke Bisque
A creamy and delicious soup that everyone will enjoy!
Vermouth Cream of Mushroom Soup
Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.
Creamy Artichoke & Bacon Quiche
Creamy artichoke and bacon quiche layers smoky bacon, marinated artichoke hearts, Swiss and Parmesan in a silky Dijon-nutmeg custard. A rich, savory brunch quiche that's just as good at room temperature.
Pepperoni Onion Quiche
Pepperoni onion quiche with slow-cooked Vidalia onions, Swiss cheese, and a creamy egg custard made with half-and-half and yogurt in a pre-baked pastry shell.
Port Wine Ice Cream with Hot Liquor Sauce *
Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.
Koettbullar (Swedish Meatballs)
Traditional Swedish koettbullar made with a three-meat blend of beef, veal, and pork with cream-soaked breadcrumbs and freshly grated nutmeg. Authentic Scandinavian meatballs.
Creamy Reuben Soup
Creamy Reuben soup: corned beef, sauerkraut, and Swiss cheese melted into a half-and-half base for everything you love about a Reuben sandwich in a bowl. Serve with rye croutons.
Apple Pudding Cake/Cinnamon Sauce
Warm pudding cake studded with chopped apples, served with homemade cinnamon butter sauce. The cake bakes up tender with brown sugar and spices. Drizzle the hot sauce over each slice.
Coquilles St. Jacques
Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.
Lazy Daisy Oatmeal Cake
Lazy Daisy oatmeal cake with rolled oats soaked in boiling water for a moist crumb, topped with a broiled brown sugar, coconut, and nut frosting that bubbles up caramel-golden. A beloved American classic.
Creamy Chicken Quiche
Creamy chicken quiche with sauteed mushrooms, green onions, and Swiss cheese in a homemade Parmesan-paprika crust filled with a rich half-and-half custard.
Cheddar Cheese & Cauliflower Soup
Cheddar cauliflower soup thickened with a butter-flour roux and finished with half-and-half. Creamy, cheesy, and ready in 30 minutes with tender vegetables throughout.
Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.
Louisiana crawfish quiche loaded with a pound of crawfish tails, sauteed mushrooms, and green onions in a creamy egg custard with mozzarella. Bayou brunch at its finest.
Fluffy scrambled eggs loaded with chopped ham and scallions, baked under cream of mushroom soup and melted cheddar cheese. Feeds a crowd and makes weekend brunch a breeze.
German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.
A creamy and delicious soup that everyone will enjoy!
Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.
Creamy artichoke and bacon quiche layers smoky bacon, marinated artichoke hearts, Swiss and Parmesan in a silky Dijon-nutmeg custard. A rich, savory brunch quiche that's just as good at room temperature.
Pepperoni onion quiche with slow-cooked Vidalia onions, Swiss cheese, and a creamy egg custard made with half-and-half and yogurt in a pre-baked pastry shell.
Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.
Traditional Swedish koettbullar made with a three-meat blend of beef, veal, and pork with cream-soaked breadcrumbs and freshly grated nutmeg. Authentic Scandinavian meatballs.
Creamy Reuben soup: corned beef, sauerkraut, and Swiss cheese melted into a half-and-half base for everything you love about a Reuben sandwich in a bowl. Serve with rye croutons.
Warm pudding cake studded with chopped apples, served with homemade cinnamon butter sauce. The cake bakes up tender with brown sugar and spices. Drizzle the hot sauce over each slice.
Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.
Lazy Daisy oatmeal cake with rolled oats soaked in boiling water for a moist crumb, topped with a broiled brown sugar, coconut, and nut frosting that bubbles up caramel-golden. A beloved American classic.
Creamy chicken quiche with sauteed mushrooms, green onions, and Swiss cheese in a homemade Parmesan-paprika crust filled with a rich half-and-half custard.
Cheddar cauliflower soup thickened with a butter-flour roux and finished with half-and-half. Creamy, cheesy, and ready in 30 minutes with tender vegetables throughout.
