2,379 half half recipes

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Big seven-fruit salad with apples, pears, oranges, grapes, pineapple, peaches and bananas, finished with whipped topping. A summer-table classic for gatherings.

Fresh fruit tart with banana-cream filling: a graham-honey crust, creamy banana-gelatin filling, and a crown of plums, raspberries, and blackberries under a glossy strawberry glaze. Dairy-free and naturally sweetened.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Smoky, creamy tuna pate blended with cream cheese, mayo, lemon and a bite of red onion. No cooking needed. Spread it on crusty bread or serve in ramekins for an effortless appetizer.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Ham Head is a fun Halloween food art project for kids. A round ham slice becomes a spooky face with hard-boiled egg eyes, olive pupils, pickle mouth with olive teeth, carrot ears, and string cheese hair.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

Grilled new potatoes are tossed with lemon-garlic mayonnaise and fresh parsley leave. Creamy, garlicky, and refreshing are in one bite. A nice accompaniment with any BBQ main course.

Prosciutto wrapped mini-meat loaves served with a fruit chutney and garlic mashed potatoes. Spotted this recipe some time ago on an Australian site (taste.au?), tested, modified and converted it to American measurements and here it is.