Easymicrowavealfredosauce Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small microwave-safe bowl, combine the cream and cream cheese. Cover and microwave at 50% power for 2 minutes; stir in the Parmesan cheese until smooth. Stir in salt if desired and pepper. Drain fettuccine; toss with sauce.

Steps:

• Put the noodles and water into a 2 cup or larger glass or microwave safe measuring cup or bowl.
• Microwave on high for two minutes, then stir, continue 2 minute cycles until the pasta is done.
• Drain the noodles, and wipe the measuring cup dry.
• Add the cream cheese and milk to the measuring cup and microwave for one minute.
• Stir until smooth, add the parmesan cheese, and continue to stir until smooth.
• Pour the Alfredo Sauce into a shallow bowl, add the noodles and toss.
• Add pepper to taste.

Steps:

• Place butter and garlic in a 4-cup Pyrex measuring cup.
• Microwave uncovered in HIGH for 2 minutes.
• Remove and stir in whipping cream, nutmeg (if using) basil and black pepper.
• Return to the microwave uncovered on HIGH for another 2-3 minutes, until bubbling.
• Remove and stir in Parmesan cheese, return to the microwave for 2-3 minutes longer until thick and smooth.
• Season with salt and black pepper to taste.

Steps:

• In a 1 quart dish, micro-cook cream and butter at high for 2-3 minutes or until very hot. Stir in parmesan cheese and pepper and toss with hot cooked pasta.
• I usually top with fresh parsley to dress it up.
• Variations: Mushrooms, tomatoes, broccoli, shrimp and/or chicken can all be added but must be cooked before hand.

Steps:

• Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth.
• Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.

Steps:

• Peel, core and slice the apples.
• Place apples in a large microwave-safe bowl.
• Add in 1/4 cup water, cinnamon (start with 1/2 teaspoon) and nutmeg, if using; stir to combine.
• Cover with heavy microwave-safe plastic wrap (leave a little side opened to allow steam to escape).
• Microwave on HIGH power for 10 minutes.
• Remove the bowl and stir the apples, then contine to microwave uncovered until apples are very tender (about 5-6 minutes longer).
• Using a large fork (I use a potato masher for this) coarsley mash apples to desired texture.
• Add in sugar to taste while the apples are still hot; mix well to combine.
• Bring to room temperature and then refrigerate for up to two days, or freeze in plastic freezer containers.

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat.
• Add cream cheese and garlic salt, stirring with wire whisk until smooth.
• Add milk, a little at a time, whisking to smooth out lumps.
• Stir in mozzarella or parmesan cheese and pepper.
• Remove from heat when sauce reaches desired consistency.
• Sauce will thicken rapidly; thin with milk if cooked too long.
• Toss with hot pasta to serve.