Suggestions....?!
Suggestions....?
I have a full carton of unopened half-and-half sitting in my refrigerator. I don't really want to throw it away because that will be a waste of my money.
Any sggestions of what I could make with it?
1 week ago
Military community = not many soup kitchens. Nice try though.
1 week ago
Please-don't say coffee. My husband and I don't drink it. I would like meal suggestions.
Answers:
1 week ago
Military community = not many soup kitchens. Nice try though.
1 week ago
Please-don't say coffee. My husband and I don't drink it. I would like meal suggestions.
here are a couple of recipes
CREAMY POTATO LEEK SOUP
This is an easy to make ahead soup for a chilly winter's night.
Preparation time: 15 min Cooking time: 41 min
Yield: 8 (1-cup) servings
3 tablespoons LAND O LAKES? Butter
1 1/2 pounds (5 cups) russet or Yukon gold potatoes, cut into 1-inch pieces
4 medium leeks, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (32-ounce) box (4 cups) chicken broth
1 cup LAND O LAKES? Fat Free Half & Half
3 tablespoons chopped fresh chives
2 teaspoons prepared horseradish
Chopped fresh chives, if desired
Melt butter in 5-quart saucepan until sizzling; add potatoes, leeks, salt and pepper. Cook over medium heat, stirring occasionally, until leeks are softened (8 to 10 minutes).
Add chicken broth. Increase heat to medium-high; bring mixture to a boil (8 to 10 minutes). Reduce heat to low. Cover; cook until potatoes are tender (25 to 27 minutes). Stir in half & half.
Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until smooth. Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons chives and horseradish. Garnish with chopped fresh chives, if desired.
Recipe Tip
Leeks are grown in sandy soil, so it’s important to rinse them well. Slice lengthwise and run water between the layers so all the sand is washed away. Chop the white and tender green parts of the leeks.
Recipe Tip:
Soup can be served chilled. Prepare as directed above. After blending, refrigerate for at least 2 hours. Before serving, stir in 1 cup additional half & half if soup is too thick.
CRUNCHY SNICKERDOODLE FRENCH TOAST
When serving brunch, try this make-ahead breakfast treat that goes directly from your freezer to the oven.
Preparation time: 15 min Baking time: 15 min
Yield: 6 servings
1 1/4 cups LAND O LAKES? Fat Free Half & Half
3 eggs, slightly beaten
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
5 cups cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed*
12 (3/4-inch thick) slices French bread
LAND O LAKES? Butter
Syrup
Grease 15x10x1-inch jelly-roll pan. Combine half & half, eggs, sugar, cinnamon and vanilla in shallow bowl; mix well.
Place crushed cereal in another shallow bowl. Dip bread slices in egg mixture then into cereal crumbs. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or overnight).
Heat oven to 425°F. Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and syrup.
*Substitute any cinnamon-flavored cereal or plain flake cereal.
TIP: The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture. Once you’ve dipped the first one or two slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.
BROCCOLI BEER CHEESE SOUP
Creamy beer cheese soup has the extra addition of broccoli.
Preparation time: 20 min Cooking time: 19 min
Yield: 8 (1 1/2-cup) servings
16 ounces (4 cups) LAND O LAKES? Deli American Cheese, shredded
3 cups LAND O LAKES? Fat Free Half & Half, reserve 1/4 cup
1 (12-ounce) can beer
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic powder
3 tablespoons cornstarch
2 (9-ounce) packages frozen cut broccoli, thawed
Combine all ingredients except 1/4 cup reserved fat free half & half, cornstarch and broccoli in 4-quart saucepan. Cook over medium heat, stirring occasionally, until cheese is completely melted (14 to 18 minutes).
Stir together reserved 1/4 cup fat free half & half and cornstarch in small bowl; stir into hot soup. Continue cooking, stirring occasionally, until soup just comes to a boil (3 to 4 minutes). Stir in broccoli. Continue cooking until heated through (2 to 3 minutes).
VARIATION:
Beer Cheese Soup: Omit broccoli. Prepare soup as directed.
Source(s):
tons more ideas here. This link will take you directly to all recipes that use half and half
http://www.landolakes.com/mealideas/reci...
You could always donate it to a soup kitchen or a homeless shelter.
My Grandma freezes hers until she needs it.
you can freeze it. pour it into ice trays and once it freezes put it in freezer bags. then you find a recipe or coffee pop as many as you need the microwave to defrost.
if you like smothies...and milk shakes...you can use that instead of milk...and only put half as much as you would put for milk...it works for most recipies that requires milk..and how i remmeber only half the ammount is HALF and HALF great reminder huh? its basically just athicker version of milk..i just dont reccomened drinking like you drink milk...btw...ur pic is so cool! lol..sorry im a photragraphy freak...anyways..i hope i helped
Broccoli, potato, and cheese soup.
Boil cubes of potatoes in chicken broth with onions until tender. Add some cooked broccoli and velveeta cheese.
Add the half and half.
You can use as much or as little of the ingredients as you want.
If your soup is to thick just add some milk.
Any kind of creamed soup - potato soup, broccoli soup, etc. Or use the idea of freezing it - I think that's a wonderful tip.
Invite some friends over for coffee!
ummmm.... coffee......i dunno
how about quiche i know its a bit out dated but you can livin it up i make a mozarella one with sunblushed tomatoes really good and its summer so it would go great with a salad!!