Blue Cheese Ricotta Alfredo Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Steps:

• Melt butter in a small saucepan over low heat and stir in flour.
• Slowly whisk in milk, a few tablespoons at a time.
• Stir in blue cheese until melted and heated throughout. Take off the heat and stir in ricotta.
• Add spices to taste and serve over pasta or meat with the green onions as a garnish.

Steps:

• Melt the butter over medium low heat.
• As butter is melting add crumbled bleu cheese, stirring constantly.
• Once cheese is melted slowly stir in cream.
• After ingredients are warm & fully combined, remove from heat and add to pasta.

Steps:

• Heat a large pot to medium on the stove.
• Place 1 T. of the butter in the pan; add the garlic, onion and mushrooms. Cook until the vegetables begin to soften, about seven minutes; stirring as needed.
• Add the cheeses and turn heat to low. Stir in the rest of the butter, heavy cream, chicken and nutmeg. Simmer for about five more minutes or until all ingredients are hot and the sauce is slightly thickened. Add salt and pepper to taste and serve over the pasta. Enjoy!

Steps:

• Cook and stir prosciutto in 1 tsp. of the oil in large skillet on medium heat until crispy. Remove prosciutto from skillet with slotted spoon; set aside. Add mushrooms, onions, garlic, rice and remaining 3 tsp. oil to skillet; stir until rice is evenly coated with oil. Cook until onions are tender, stirring occasionally.
• Add 1 cup of the broth, cooking and stirring constantly until broth is absorbed. Repeat with remaining broth, adding broth 1 cup at a time and cooking until rice is tender but firm.
• Stir in peas, Parmesan cheese and blue cheese; cook until cheeses are completely melted, stirring frequently. Spoon onto serving platter. Top with the prosciutto; sprinkle with parsley.