Cheesygarlicsauce Recipes

Steps:

• Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

Steps:

• Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Steps:

• Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk in flour and stir until combined and the flour loses its raw smell, 30 seconds to 1 minute. Gradually whisk in milk, oregano, basil, and parsley, and bring to a simmer, 3 to 5 minutes. Continue cooking, stirring constantly, until thick, about 5 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Mix Parmesan cheese, butter, garlic powder, and parsley in a small bowl. Spread mixture between slices of bread and over the top of the loaf. Wrap loaf in aluminum foil, leaving the top partially uncovered.
• Bake in preheated oven until butter is melted and bread toasted, 15 to 20 minutes.

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

Steps:

• Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
• Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

Steps:

• Make a roux with the equal parts butter and flour.
• Melt the remaining butter in a sauce pan with the olive oil.
• Add the onion, saute until tender.
• Add the garlic, saute until lightly brown. Deglaze with Whiskey.
• Add milk, bring to very gently simmer, low heat.
• Add the roux until sauce starts to thicken, you may not need all the roux.
• When thick, remove from heat and stir in cheese.
• Pour over desired side or main dish and ENJOY!

Steps:

• Combine milk, flour and dried cayenne pepper in a medium saucepan.
• Add butter and cream cheese and melt over medium-high heat.
• Add lemon juice and cheddar cheese.
• Melt cheese and stir constantly over medium heat until mixture thickens slightly.
• Reduce heat to minimum or remove from burner and continue to stir until slightly cooled.
• Serve warm over lightly cooked broccoli, cauliflower or your favourite vegetables!

Steps:

• In a small saucepan over medium-low heat, whisk together milk, flour and garlic powder.
• Heat milk mixture, stirring often, until it begins to steam and thicken. DO NOT BOIL.
• Stir in shredded cheese and black pepper. Continue stirring until cheese is completely melted and smooth.
• Remove from heat and allow to cool slightly before serving.

Steps:

• In a heavy-bottomed saucepan, over medium heat, melt the butter.
• Add in the chopped garlic, thyme, nutmeg and black pepper; cook for 1 minute.
• Add in 1/3 cup flour; whisk/mix for 2 minutes.
• Slowly whisk in the cream; bring to a light boil over medium heat stirring constantly for 2-3 minutes, until the mixture is thick and bubbly (at this point you may add more cream if you desire a thinner sauce) .
• Reduce the heat to low; add in the grated Parmesan cheese and Swiss cheese; mix well until the cheese are completely melted.
• Season with salt to taste.

Steps:

• Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
• Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
• Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

Steps:

• Melt butter in medium sauce pan over low heat. When butter is completely melted, whisk in flour to make a roux. Keep heat low, whisk out all lumps. Add milk, garlic, and seasons and continue whisking while cooking on low heat. Right before service, remove from heat and let stand for one to two minutes to allow sauce to completely thicken.