- 1/2 cup butter
- 8 ounces cream cheese (Room Temperature Best)
- 2 tablespoons flour
- 2 cups Whole milk (Cream or Half and Half)
- 1/2 cup parmesan cheese
- Salt and pepper to taste
- 1 Stick butter (margerine just doesn't work good)
- 8 ounces lowfat cream cheese of Nefuchatel cheese
- 2 cups (1%) or skim milk
- 4 tablespoons flour
- 1/2 parmesan cheese
- salt and pepper.
- Melt butter over a low heat (do not burn of the sauce will be nutty flavor). With a wisk, mix in the cream cheese and wisk until compeletly combined. (At first it will seem like it won't combine, but keep stiring until you do). Once you have the butter and cream cheese mixed, pour in the milk (Cream or Half and Half) the flour and continue to wisk. Once the mixture heats up and the cream cheese mixture and milk have combined into a smooth cream, add salt, peper and parmasian cheese and stir until combined. Let sit for a few minutes to thicken.
- Lower Fat recipe. Follow the directions above. This will be a slightly thinner sauce, but will thicken upon standing.
A.) Easy white sauce recipe
Ingredients:
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt
white or black pepper
Preparation:
- Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper. For a richer sauce, add a few tablespoons of heavy cream.
Ingredients:
Number of servings
- 1 lg. can whole tomatoes
- 1/8 c. extra virgin olive oil
- 4 ounce. tomato paste
- 1 tbsp. parsley
- 1 tbsp. basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 c. grated Romano cheese
- 2 cloves garlic
- Add in all ingredients together. Simmer 20 min. Serve over linguine noodles.
C.) Easy chicken alfredo recipe
Ingredients:
- 6 ounces fettuccine
- 1 cup broccoli flowerets
- 2 tablespoons butter
- 1 pound skinless boneless chicken breast -- cubed
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup Parmesan cheese -- grated
- 1/4 teaspoon freshly ground pepper
Directions:
- Prepare fettuccine according to package directions. Add broccoli for last 4-6 min minutes of cooking time. Drain.
- In skillet over medium high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup milk, cheese, pepper and fettuccine mixture and cook through, stirring often.
ALFREDO SAUCE - PASTA
- 4 oz. cream cheese
- 1/2 stick butter
- 1/4 c. Parmesan cheese
- 1/4 c. milk
- Garlic to taste
- Soften cream cheese and butter. Add cheese and milk and garlic over low heat. Serve over 8 ounces cooked thin spaghetti noodles.
- Serves 3.
Ingredients:
- 1 1/2 Tablespoons butter
- 1/2 cup flour
- 3 cups milk or half & half
- 1/2 cup Parmesan cheese
- 1-2 cloves garlic (mashed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Tip: If you don't have fresh garlic, 1/8 teaspoon of garlic powder can be substituted for 1 clove garlic. So, use between 1/8 and 1/4 teaspoons of garlic powder.
- Tip: I often use skim milk to make a low fat version of the sauce. However the more fat in the milk, the creamier the sauce will be. Restaurants usually use whole milk, half & half, or a combination of whole milk and half & half.
- Melt the butter in a heavy saucepan over medium heat. Remove from heat. Stir the flour into the butter. Add a little milk and stir until the mixture is very smooth; Continue this process until you have added all of the milk and the mixture is smooth.
- Tip: When cooking milk, always stir it. It burns very easily. Also, the heavier your pan the easier it will be to not burn your milk. Always cook on medium heat, not high.
- Add Parmesan cheese, garlic, salt, and pepper. Cook, stirring constantly, on medium heat until desired thickness is reached (remember that it will thicken a little more after you take it off the stove).
Ingredients
- 1 tb Oil
- 12 oz Frozen uncooked large
- 1 16 oz. package Green Giant
- Pasta
- Accents Alfredo Frozen Pasta
- 1/3 c Dry white wine
- 1/4 c Light sour cream
- Heat oil in large skillet over medium-high heat. add shrimp; cook and stir until shrimp are pink, 2 to 3 minutes. Add pasta accents and wine. bring to boil. cover; reduce heat to medium. cook 3 to 5 minutes until vegetables are crisp-tender, stirring occassionally. Stir in sour cream. blend well.
