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Need ideas for using up 2 quarts of ..

15 years ago

Hi,

My neighbor is going on vacation and just gave me two quarts of half n half along with other perishables. I need ideas please on how I can use this half n half up. I put in a request for potato soup as that's one thing I was thinking of. Give me your suggestions please. Thank you.

Sapphires

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Comments (15)

annie1971
15 years ago
Freeze it -- fast! and use it later.
centralcacyclist
15 years ago
Ice cream. Make several flavors.
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Have 2 Quarts of Pure Turkey Stock....
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I was thinking about this. The thing is, putting diced cooked chicken and veg in a pot of turkey (or chicken) stock will make a soup, but it may be lacking some depth of flavor. Depends on how deeply flavored the stock is. If the stock is so tasty that it would make a nice soup all on its own, then no need for the following process. Otherwise, I would dice the veg (large dice), melt some butter in the pot, cook the veg at medium heat until it starts to caramelize and brown, then stir in 1/2 cup of flour, cook some more, remove veg and set aside. Then do the same to the chicken (1" dice), add some more butter, turn heat to medium-high and (re)cook the chicken. Don't stir much, let get it brown and stick and crust up the bottom of the pot, then remove chicken and set aside. Pour a cup of hot stock into the pot and scrape up the crusty stuff (fond), leave it in the pot. Add the rest of the stock, the chicken, a little white wine if you have an open bottle handy, and simmer for an hour. Add the veg, simmer for half an hour. If the soup is more gray than yellow, add turmeric. Skim off any scum on top. Adjust salt and pepper, add some half & half or heavy cream if you want a little more body than the flour provided, garnish w/ some parsley or chopped spinach or other brightly colored stuff that isn't cooked to limp. If you are making chicken rice soup, cook the rice separately and add to each bowl as you serve it. Here is a really good soup recipe. I have the original version (Elephant's Deli, Portland) for lunch quite often, and started making my own. Here is a link that might be useful: Mama Leone's Soup This post was edited by johnliu on Wed, Jan 29, 14 at 23:14
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Need ideas...again/still.....for using up liqueurs.
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These are beyond delicious . Not as difficult as it sounds. All the piece parts can be made well in advance and then just assembled for serving. Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 Cup water 1/2 Cup unsalted butter 1/2 Tsp salt 1 Cup AP flour 4 cold eggs 1/2 Cup chopped hazelnuts Filling 3/4 Cup dulce de leche at room temp 2 1/4 Cup 18% cream 4 Tbl sugar divided pinch salt 3 Tbl AP flour 3 egg yolks 2 Tbl Frangelico 1/2 Tsp vanilla Sauce 3/4 Cup dulce de leche at room temp 2 Tbl Frangelico 1/2 Tsp vanilla 1/4 Cup chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico.~ When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts. Makes 12.~ Dulce de Leche 2 to 4 cans sweetened condensed milk (300 ml each) Preheat oven to 425 Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerator for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL.
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A great bargain deal! Yes, for proper precautions and to prevent the possibility of future heartaches if these bargain hostas turn out to be diseased.... do as Babka says: pot them up or plant in a very separate bed/growing area from your other hostas with no mixing of soils. Wash the tools between each plant or use separate tools for your bargain Hostas (still wash the tools per plant). If you want a separate set of tools- just in case- inexpensive garden tools are usually found at dollar stores in the spring. Hopefully these hostas are fine. Time will tell- a year or two? If diseased and you followed proper precautions then no harm or foul done to your other hostas or garden beds. As for today, you just lucked out. Lucky you! :)
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You clearly said "2 full beds" and my comments were based on that. The living arrangement you described should work well with my idea. The girls will each have a side of the closet for their items when they're with you, and you'll have the big closet plus the one in your room. Not sure which of the illustrated parts of the slider is the moving one. If it is the center one, then you could leave that exposed, drape or make a canopy over each bed located at the sides of that access door with the nightstands on the outside left and right of the bed arrangement. My parents had 2 full beds in their bedroom and it can work very well. This with the slider door between the beds. Picture this with the closets on the right and the slider door between the two draped beds. The bed canopy idea done with a simple cornice and panels. Solid drapes behind the beds could pull closed over all the exposed sliders at night.
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annie1992
15 years ago
Oh yeah, ice cream. Fudge brownie/cappucino, yum.

I'd make a nice salmon or seafood chowder, or maybe some oyster stew. I love cream of potato soup, too.

Annie
coconut_nj
15 years ago
LOL.. that was my first reaction too. Ice Cream...
marlingardener
15 years ago
Use some in quiche instead of whole milk; custards for desserts; creamed spinach, carrots, any veggie you like in a cream sauce. Freeze the rest (in a larger container if the 1/2 & 1/2 container is full).
Think I need to go to the store and get some 1/2 & 1/2!
lyndaluu2
15 years ago
Pour it over so berries and enjoy!!
Ice Cream of course LOL

Linda
sapphires
Original Author
15 years ago
Thanks everyone, I didn't know you could freeze this.
Sapphires
bri29
15 years ago
Ice cream was my first thought too! Maybe we should do an ice cream thread, I'm sure you all have some great recipes. It would definitely be a diet buster, but it'd be fun!

Bri
bunnyman
15 years ago
Add a shot of scotch to a glass of half & half. Delicious making you fat and drunk at the same time! Only downside is it is really good so you will probably find yourself drinking it again. If you really want to be bad mix in a little chocolate syrup.... not yer grandma's chocolate milk.

: )
lyra
sapphires
Original Author
15 years ago
bunnyman,
I never had scotch, what's a good brand.
Sapphires
linnea56 (zone 5b Chicago)
15 years ago
Baked custard
centralcacyclist
15 years ago
Along the same thought as Lyra: Kahlua and half and half.
doucanoe
15 years ago
I'd go with the Kahlua, myself. Scotch is an acquired taste and I haven't acquired it yet! LOL

I made this salmon chowder for my fall soup party and it was terrific!

Great Lakes Salmon Chowder

1 lb fresh salmon fillets
1-1/2 c water
2 14oz cans vegetable broth
1/2 c chopped onion
2-1/2 c diced red potatoes
1 T fresh dill, snipped
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp pepper
2-1/2 c half-n-half
3 T cornstarch
2 c fresh asparagus, steamed and cut in one inch pieces

Bring the water to a boil, poach salmon in the hot water. Remove salmon from water and flake into bite-size pieces.

In large stock pot, combine broth, onions, potatoes, dill, salt and pepper. Bring to a boil, reduce heat and cover, cook until potatoes are tender, stirring occasionally.

Combine 1 cup of the half-n-half with the cornstarch in a covered container, shake until well blended. Add remaining half-n-half to cooked broth mixture, stir in the cornstarch mixture and simmer until thickened. Stir in salmon and asparagus, heat through and serve.

Makes approximately 11 cups
from Midwest Living magazine

Linda
sands99
15 years ago
how bout great coffee and rich scrambled eggs to start?

then easy creamy potato leek soup

INGREDIENTS (Nutrition)
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup 1/2 and 1/2

DIRECTIONS
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
sands99
15 years ago
how bout great coffee and rich scrambled eggs to start?

then easy creamy potato leek soup

INGREDIENTS (Nutrition)
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup 1/2 and 1/2

DIRECTIONS
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

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