Best Half And Half Recipes

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER

Steps:

• Preheat grill to high.
• Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
• Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

HALF-AND-HALF NOODLES ROMANOFF

Steps:

• Boil noodles in salted water until done. (Follow noodle package directions for time.).
• Drain noodles and return them to the pot.
• Add butter. Stir until melted on the noodles.
• Add all remaining ingredients.
• Serve hot.
• If you have any leftovers, reheat them with a tablespoon or two of milk, as the cheese mixture soaks into the noodles.

HALF AND HALFS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, cream together 1/2 cup butter with 1/4 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips.
• In another medium bowl, cream together 1/2 cup butter with 1/2 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 cup cocoa, 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips. Scoop a small amount of each dough onto a large spoon, drop cookies 2 inches apart onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ONE AND A HALF MINUTE COOKIES

Steps:

• Bring margarine, sugar, milk and cocoa to boil. Let boil for exactly 1 minute and 30 seconds.
• Remove from heat, stir in vanilla and peanut butter. Then stir in oats.
• Quickly drop by large tablespoon onto wax paper laid on top of newpaper. Let cool, peel from paper and turn over to finish drying.
• Store in closed container.

PRAWNS AND SCALLOPS ON THE HALF SHELL

Steps:

• Wash scallop shells and place on a cookie sheet.
• Preheat broiler.
• Peel and devein prawns, then coarsely chop.
• Quarter bay scallops.
• In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
• Cook until scallops are opaque (about 1 minute), stirring constantly.
• Drain and reserve cooking wine.
• Set scallops and prawns aside.
• In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
• If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
• Stir in flour and cook for 2 minutes.
• Add milk in a thin stream, stirring constantly with a whisk.
• Sauce should thicken immediately.
• If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
• Add Parmesan, scallops, and prawns, and remove from heat.
• Spoon an equal amount of seafood mixture into each scallop shell.
• Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
• Serve hot.
• Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.

ARNOLD PALMER (ALSO CALLED HALF AND HALF)

Steps:

• Place ice in a tall glass.
• Fill half full with lemonade and top with iced tea.
• Sweeten to taste.

YUKON GOLD MASHED POTATOES WITH HALF-AND-HALF AND BUTTER

Steps:

• Place potatoes and 1 teaspoon salt into a medium Dutch oven and cover with cold water over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.
• Return potatoes to the pot, still over the heat. Cook until water evaporates and potatoes look dry, about 3 minutes. Move potatoes to a mound on one side of the pot. Add cream cheese, butter, and half-and-half to the other side of the pot. Cook until butter melts and mixture starts to boil, 1 to 2 minutes.
• Remove from the heat. Beat with a hand-held electric mixer to desired degree of smoothness, 30 seconds to 1 minute; do not overbeat. Serve immediately.

HIBISCUS HALF-AND-HALF

Steps:

• Bring 1 1/2 quarts water to a boil in a small pot over high heat. Remove from the heat and add the tea bags. Cover and let steep between 1 and 1 1/2 hours. Discard the tea bags, then place the hibiscus tea in the refrigerator to cool completely.
• Place 2 or 3 frozen raspberries into each compartment of an empty ice cube tray. Using 2 cups of the tea, add enough cooled hibiscus tea to submerge the raspberries and place in the freezer 8 hours or up to overnight.
• Combine the lemonade with 1 quart chilled hibiscus tea in a large pitcher and stir to combine. Pour over raspberry ice cubes and serve with lemon wedges.

HALF AND HALF DUMPLINGS

Steps:

• On the day before you want to serve them, boil 1 1/2 lb potatoes in their jacket.
• Peel the potatoes as soon as they are done, and press through a ricer or mash through a sieve; then cool them till the next day (not in the refrigerator, it will change the flavor) Next day peel and grate 1 lb potatoes.
• Put grated potatoes in a cloth and wring out as much liquid as possible.
• Add to the boiled potatoes.
• Knead into this the egg, flour, and salt.
• With floured hands shape into tennis ball sized balls.
• In a large pot bring salted water to a full boil.
• Put the dumplings into the water and boil 5 minutes, reduce heat to medium for and boil for 5 minutes more, reduce heat to low for and let simmer until done (dumplings will rise to the top when they are ready), about another 5 to 10 minutes.
• Remove from water.
• Caution, do not put a cover on the pot, the dumplings will disintegrate.

HALF-AND-HALF CHEDDAR SAUCE

Steps:

• Melt the butter in a heavy-bottomed saucepan.
• Add in flour and whisk for 1 minute.
• Slowly add in the half and half cream and whisk until the sauce is thick.
• Add in the yolks and cook over low heat for 2 minutes.
• Add in the cheese, and stir over low heat until melted.
• Remove the sauce from the heat and season with salt, white pepper and nutmeg.
• Pour the sauce into a bowl.
• Cover the top of the sauce with buttered wax paper.
• Heat again before serving or refrigerate.

MUSSELS IN HALF SHELLS WITH CILANTRO AND TOMATO

Steps:

• Scrub mussels, removing any beards that may still be attached.
• Steam until they just open; discard any that remain closed.
• Pull each mussel open, being careful not to tear the shell apart.
• Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste.
• Sprinkle with bell pepper and cilantro.
• Drizzle with balsamic vinegar and heated butter and white wine.
• Serve hot.

MUSSELS: MUSSELS ON THE HALF SHELL WITH PARMESAN AND GARLIC RECIPE - (4.5/5)

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl combine the topping ingredients and blend with a fork. Brush the cooking grates clean. Grill the mussels over direct medium heat, with the lid closed, until they open, 2 to 5 minutes. Transfer the mussels to a plate. Discard any mussels that have not opened. Preheat the grill pan over direct medium heat for about 10 minutes. When the mussels are cool enough to handle, pull away the top shell, leaving the mussel in the bottom half of the shell. Spoon 1 teaspoon of the topping on top of each mussel. Place the mussels in a single layer on the grill pan. Grill over direct medium heat, with the lid closed, until the topping is bubbling, 2 to 5 minutes. Remove from the grill and top with the parsley. Serve immediately

OYSTERS ON THE HALF SHELL WITH GREEN TOBIKO CAVIAR AND YUZU GRANITEE

Steps:

• In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated. Set aside to cool.
• In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from heat and let syrup cool completely. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
• Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.
• Arrange the oysters on a bed of ice. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar. Serve with yuzu granitee.

HALF-TIME SAUSAGE MAC AND CHEESE

Steps:

• To prep before, make light roux; melt the 4 ounces butter in heavy bottomed pan, slowly add the flour and stir until combined and smooth.
• Cook over medium heat until just golden brown; set aside.
• Grill sausages or bake in oven and set aside.
• Preheat oven to 350 degrees.
• In large pot, boil water and cook macaroni al dente.
• While pasta cooks, heat oil in a large skillet and add onions.
• Saute onions over low heat, stirring frequently.
• Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
• Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
• Simmer until smooth and thickened.
• Adjust seasoning to taste with salt, pepper and nutmeg.
• Strain through a fine-mesh colander, if desired.
• Add heavy cream and simmer to a good flavor and consistency.
• Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
• In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
• Cover with foil and bake for 35 minutes.
• Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.

HALF-AND-HALF SCRAMBLED EGGS

Steps:

• Beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until well mixed.
• Heat butter in 10-inch skillet over medium heat just until butter begins to sizzle.
• Pour egg mixture into skillet.
• As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

HALF AND HALF

Steps:

• Pour the pale ale into a pint glass. Turn a spoon upside down over the glass and slowly pour the stout over the spoon; this will keep the beers split in the glass, creating an even line between them. Enjoy immediately.

HALF & HALF AND BUTTER SUBSTITUTE FOR HEAVY CREAM

Steps:

• 1. Cut butter into pats and place in a microwavable bowl.
• 2. Melt butter in the microwave in 15-second intervals.
• 3. Stir butter in between intervals until it's just melted.
• 4. Put half and half in a microwavable bowl.
• 5. Microwave the half and half for 15-second intervals to warm it (2-3 times max). It needs to be a little warm, about room temperature. If the half and half is too warm, stir and let it sit for a couple of minutes.
• 6. Pour the melted butter and the half and half into the blender, in that order.
• 7. It is ready to be used. Do not refrigerate or it will separate.

PRAWNS AND SCALLOPS ON THE HALF SHELL

Steps:

• 1. Wash scallop shells and place on a cookie sheet. Preheat broiler.
• 2. Peel and devein prawns, then coarsely chop. Quarter bay scallops. In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling. Cook until scallops are opaque (about 1 minute), stirring constantly. Drain and reserve cooking wine. Set scallops and prawns aside.
• 3. In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture. If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine. Stir in flour and cook for 2 minutes.
• 4. Add milk in a thin stream, stirring constantly with a whisk. Sauce should thicken immediately. If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream. Add Parmesan, scallops, and prawns, and remove from heat.
• 5. Spoon an equal amount of seafood mixture into each scallop shell. Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes). Serve hot (see Note).
• 6. Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.

ROAST HALF CHICKEN WITH CASHEW TARATOR AND CELERY

Steps:

• Make the spicy walnuts:
• Preheat oven to 300°F. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts.
• Spread nuts out on a parchment-lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25-30 minutes. Let cool.
• Make the cashew tarator:
• Increase oven temperature to 350°F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool.
• Pulse cashews, bread, garlic, lemon juice, coriander, and 3/4 cup water in a food processor to combine. With motor running, stream in oil; process just to incorporate. Pulse, adding a splash or so of water if too thick, until a coarse purée forms; season with salt.
• Make the chicken:
• Increase oven temperature to 475°F. Heat butter and 1 Tbsp. oil in a large skillet over medium-high. Once butter is foaming, place chicken in pan, skin side up. Tilt pan and spoon butter mixture over chicken until the entire surface is coated. Sprinkle with a generous pinch of salt and transfer to oven. Roast chicken, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 25-30 minutes. Transfer chicken to a cutting board and let rest 5 minutes.
• Meanwhile, toss celery, celery leaves, mixed seeds, lemon juice, and 1/2 cup spicy walnuts in a medium bowl. Drizzle with oil, season with salt, and toss again.
• Spoon tarator onto a platter and top with celery salad and chicken.
• Do Ahead
• Spicy Walnuts can be made 5 days ahead. Store airtight at room temperature. Cashew Tarator can be made 1 day ahead. Cover and chill. Bring to room temperature before using.