light cream

Use up leftover roast chicken, or buy a barbecued chicken from the supermarket, and turn it into this super easy pasta dish.

Creamy chicken pesto pasta

penne rigate

basil pesto

green onions, sliced

chicken

sun-dried tomatoes,

parmesan cheese

green onions,

Crusty bread, to serve

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Prepare this easy-as-pie Broccoli-Cheddar Quiche for a tasty brunch entrée. This simple Broccoli-Cheddar Quiche is made with ready-to-use pie crust.

Broccoli-Cheddar Quiche

ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

KRAFT Shredded Cheddar Cheese

pkg. (10 oz.) frozen chopped broccoli, thawed, drained

eggs

half-and-half

Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.

Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.

Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.

I have always loved Haagen-Dazs ice cream, but if you want to enjoy it, the price is really high. I saw a recipe for &quot;making ice cream comparable to Haagen-Dazs&quot; on the Internet. It uses whole eggs. Don’t worry about the egg whites being useless. I think it’s very good, but the ingredients are not proportional, so many friends are not sure about it. Well, I tried it twice by myself, and I think the ratio of this formula is still okay, the taste is mellow, the taste is very delicate, and it is great, so great that the more you eat, the more you want to eat it, and you can’t stop. Try it now!<br/> (Based on everyone&#39;s consensus that it is sweet, the amount of condensed milk has been changed, thank you for your valuable comments!)

Homemade Haagen-dazs-style Ice Cream

Light cream

(sweetness can be increased or decreased according to your taste) condensed milk

Caster sugar

Some (not needed) Lemon juice

The egg separator is used to separate the egg yolk protein, and the egg white pot should not contain any impurities.

Add a few drops of lemon juice to the egg whites (no or no, I didn&#39;t add it), add 30g of fine sugar to the egg whites in two times, beat the egg whites with an electric whisk until they are dry and foamy (adding sugar is easier to beat), and beat well The egg whites can be stored in the refrigerator for later use.

Keep the whipped cream in the refrigerator in advance, pour it into the container and beat it with an electric whisk until 80% to 90% of the volume is reached (it is best to put the container in the refrigerator for a while), and see for yourself.

Add 10g of sugar to the egg yolk and use a whisk to break the egg yolk into a liquid egg yolk.

Add the egg yolk liquid to the whipped whipped cream in portions, add once, and mix once with a spatula until everything is evenly mixed.

Then add the condensed milk in batches, and also add it once, and mix it once. Don&#39;t be lazy, you must mix it slowly.

Take out the whipped egg whites from the refrigerator, add them to the stirred whipped cream in 3 or 4 times, add once and mix well once, until all are well mixed.

Pour the stirred ice cream liquid into the airtight box, add jam or nuts. If you add nuts, you&#39;d better freeze it for an hour and a half before adding it and mixing well. I added homemade strawberry jam and melted chocolate.

Put it in the refrigerator and freeze for more than four hours. The freezing is not hard. You can rest assured. Take it out of the refrigerator and use a dedicated scooper. You can eat it directly or leave it for a few minutes. I eat it directly, haha, too It&#39;s delicious, definitely not lost to Haagen-Dazs!

All my ingredients: purple pinwheel for whipped cream, fragrant and mellow; Nestle for condensed milk...

These cream cheese cookies are made with maple extract and filled with yummy caramel sauce. They make great gifts—if you can bear to part with them!

Caramel-Filled Maple-Pecan Cookies

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

butter, softened

sugar

maple extract

flour

KRAFT Caramels

pecans

Beat cream cheese and butter in large bowl with mixer until blended. Add sugar and extract; mix well. Gradually add flour, beating well after each addition.

Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Cool 5 min. Meanwhile, shape dough into 48 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on parchment-covered baking sheets. Indent centers.

Pour caramel sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough.

Bake 12 to 14 min. or until edges are lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.

How soon can you get this savory Swiss cheese, ham and sliced leek quiche into the oven? In just about 20 minutes, give or take.

Savory Leek and Ham Quiche

Tbsp. oil

leeks

OSCAR MAYER Smoked Ham

ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

KRAFT Shredded Swiss Cheese

Preheat oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.

Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.

Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Check out this Easy Crème Brûlée Recipe. Impress your family and friends when you serve this dessert that looks elegant but is actually super easy!

Easy Crème Brûlée Recipe

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

milk

Tbsp. brown sugar

Beat pudding mixes, milk and half-and-half in medium bowl with whisk 2 min.

Pour into 1-qt. shallow baking dish. Refrigerate 15 min.

Heat broiler. Sprinkle pudding mixture with sugar. Broil, 3 inches from heat, 3 to 5 min. or until sugar is melted and caramelized. Serve immediately.

Colcannon is a comforting Irish dish of fluffy mashed potatoes mixed with tender cabbage or kale, often with scallions and usually with plenty of butter. While it has become a tradition to enjoy colcannon on Samhain, an ancient Celtic festival from which Halloween is drawn, it's also a fine dish to celebrate any Irish holiday, including St. Patrick's Day. For Samhain, treasures would be buried in the dish; depending on what you found in your portion, your fortune for the coming months would be revealed. In some cases, a ring suggested marriage, while a coin promised future wealth. Use russet potatoes for a fluffier mash or Yukons for a creamier texture. Omit the cabbage and kale entirely and you've got a different Irish classic: champ! Fry tablespoons of leftover colcannon the next day for wonderful potato pancakes to serve under a runny egg.

Colcannon (Mashed Potatoes and Cabbage)

Kosher salt

potatoes,

unsalted butter

green cabbage or kale

scallions,

light cream (milk

NYT Cooking

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Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.

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Fill a large pot halfway with water and add 2 tablespoons salt; bring to a boil over medium-high heat. While water heats, peel and cut potatoes into 1½- to 2-inch chunks, adding them to the pot as you go. Boil the potatoes until very tender, 12 to 15 minutes. Drain potatoes, set aside and return the empty pot to the stove.

In the empty pot, melt 2 tablespoons butter over medium heat. Reserve a handful of scallion greens for garnish; add remaining scallions, cabbage and 1 teaspoon salt to the pot. Cook, stirring frequently, until tender, about 7 minutes. Add the cream, bring to a simmer and cook for 2 minutes. Adjust the heat to medium-low, add the potatoes and 2 tablespoons butter, and mash to desired consistency (either smooth or with some texture), making sure to incorporate the cabbage and scallions throughout. Keep on heat just until potatoes are heated through, stirring so that the bottom doesn't burn. Remove from heat, taste and add more salt if needed.

Transfer to a serving dish. Make a well in the center with the back of a spoon and add remaining 2 tablespoons butter. Sprinkle with reserved scallions and serve immediately.

This was sooo satisfying!! We added bacon as well.  Thanks for the recipe, NYT Cooking!

We made this with margarine and Ripple (pea protein) creamer for a friend who is lactose intolerant. Everyone loved it.

This was good! Next time though I will shred the cabbage and start it in a frying pan right away so I have time to caramelize it like in Haluski. That would take the flavor to the next level!

Used Napa cabbage as we like the more delicate flavor, also shallots. No whole milk, so I subbed skim and added extra butter, used small potatoes and left skins on. Salt amount just right.

This is delicious.  I’m not a fan of salt but do NOT skimp on the salt in this recipe. I followed the recipe as written, and enjoyed it immensely.

Delish! Great for St. Paddy's Day. I liked the cabbage in it way more than I thought I would :)

The texture is what makes this recipe so easy. The ingredients are accessible and it is easy to make!

I made this as written except I used unpeeled potatoes and started them in cold salted water.   After I chopped half of a small cabbage, I had about 5 c, so I used that amount. Everyone loved this dish. It's a keeper!

Oh my goodness!!!  Holy Cow!!!  This recipe is delicious and easy to make.  This will be go to recipe for colcannon.  The taste and ease are beyond compare!!!

This is fantastic! Simple and totally cravable. Might add leeks next time or some caramelized yellow onion. I don’t think there are going to be leftovers (3 people).

I made this for a St. Patrick’s Day party and it was just delightful. I used cabbage and scallions, and they were a nice contrast to the mashed Yukon gold potatoes. Because this was a party I used cream when mashing the potatoes, but I don’t think I will do that again. It was lovely, but not strictly necessary. Next time I will save the tiny golden baby from my Mardi Gras king cake, and hide it in my colcannon!

Don’t skimp on the butter and kosher salt on this one.  I used milk and it was good but needed the full amount of butter or maybe a little extra!

My family made a dish called Colcannon from the St. Paddy’s Day leftover. Potatoes, carrots, cabbage and cut up corned beef all together in a large frying pan.

Yes!  Years ago I would turn leftovers into corned beef hash cakes. Delicious with a fried egg on top.  You've revived a good memory for me. Thank you.

I once saw a recipe that was basically the same as this but included chopped corn beef. Has anyone else heard of this?

This is the recipe my grandmother and six aunts always made. They were farmers and the potatoes and cabbage were readily available. Lots of cream and butter but no scallions. They were refugees from Germany via Russia. I make that dish myself and will now add scallions.

I use sautéed leeks and cabbage.  It’s so good!

Beloved classic. Didn’t know about the tradition of hiding treasures in the mash, so will have fun with that. We have also have added sharp white cheddar cheese and or bacon pieces for your full on fun.

Whether Colcannon is made with cabbage or kale is hotly disputed in many Irish families - my mother is a Kale-ite, he brother was an insistent Cabbage-ite, his wife insisted Kale… equally sensitive is how finely the green component, especially when kale is chopped, or chopped at all…

Comfort food at its best. Thank you, NYT Cooking

Cabbage and cauliflower are such underrated vegetables, I think it’s because the wan color belies the intense flavor they contain.

Potatoes taste best if boiled starting with cold water and make sure it is well salted. I.e potatoes   cold water   salt

This dish we also have in the Netherlands and refer to it as “stamppot”. Up till now I always considered this dish as typical Dutch…In regard to veggies, you can use others as well, the one with cale we name “boerenkool stamppot”, but you can also use endive or pointed cabbage. The one with carrots and onions we call “hutspot”.

I had twoo large carrots, shredded, and cook both. Delicious!

@Mary V both of my parents are directly descended from Black Sea Germans, Germans from Russia. My grandmas also made lots of this, sans scallions too. A very resilient heritage for sure, one that I’m proud of.

In other words, Bubble and Squeak (if you are from the UK).

Top 7 light cream recipes from across the web

The most viewed light cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy chicken pesto pasta

Broccoli-Cheddar Quiche

Homemade Haagen-dazs-style Ice Crea...

Caramel-Filled Maple-Pecan Cookies

Savory Leek and Ham Quiche

Easy Crème Brûlée Recipe

Colcannon (Mashed Potatoes and Cabb...

Top 7 light cream recipes from across the web

The most viewed light cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy chicken pesto pasta

Broccoli-Cheddar Quiche

Homemade Haagen-dazs-style Ice Crea...

Caramel-Filled Maple-Pecan Cookies

Savory Leek and Ham Quiche

Easy Crème Brûlée Recipe

Colcannon (Mashed Potatoes and Cabb...

The most viewed light cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine