Fettuccine With Blue Cheese Recipes

Steps:

• While the pasta is boiling: Melt butter in sauce pan over med-low.
• Add onion and garlic saute about 5 minutes.
• Pour in half& half, let heat through.
• Wisk in blue and parmesan cheeses.
• Salt and pepper to taste.
• Sauce will thicken a bit upon standing.
• Toss with cooked pasta.

Steps:

• Put a large pot of water on the stove to bring to a boil for pasta.
• Preheat broiler to high with rack on top shelf.
• Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
• Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
• Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
• Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
• Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
• To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
• Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
• Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
• Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
• Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.

Steps:

• In a large bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in fettuccine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with paprika. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Cut the tomatoes in 1/2. In a large mixing bowl, add a pinch of salt, freshly ground black pepper and olive oil with the tomatoes and massage them lightly with your hands. Boil 1 gallon of water in a large pot, and add 1 teaspoon of salt. Add the fettuccine, and cook to al dente. Drain well. Next, add the hot cooked pasta on top of the tomatoes in the bowl, then add Parmigiano and pecorino. Toss gently until the cheeses melt evenly around pasta. Add smoked mozzarella and toss. Add fresh basil and toss.

Steps:

• Cook pasta according to package directions; drain.
• Pour evaporated milk into a large skillet and heat over med-high heat, stirring frequently until hot. Stir in blue cheese and continue to cook, stirring frequently until cheese is partially melted.
• Add pasta, peas, and walnuts to skillet and stir to coat well. Heat through and serve.

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
• Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
• Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
• In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.

Steps:

• Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.

Steps:

• Cook pasta until al dente.
• Heat oil in a 12-14 inch skillet at medium heat.
• Add onions, salt and pepper.
• Cook until lightly caramelized (golden brown color).
• Add wine, broth or water.
• Cook on low heat, stirring occasionally. Remove from heat when pasta is done.
• Dip out a cup of the pasta cooking water, then drain pasta.
• Place pasta in your serving dish.
• Toss in onion mixture and blue cheese, until the pasta is coated.
• Use a bit of the cooking water that you saved to "wash" the remaining onion mixture from your pan. Add the mixture to the pasta. Add more cooking water to the pasta if it seems dry.
• Serve hot.

Steps:

• Steam broccoli until just tender, then chop. You should have about 21/4 cups.
• Melt butter in large skillet.
• Add garlic, green onion, and broccoli; saute for 3 minutes. Stir in cream, salt, and pepper and cook at a gentle boil till thickened slightly.
• Toss sauce with hot pasta in a serving bowel.
• Add Blue cheese and toss to coat.
• Add Parmesan and toss again.
• Serve immediately with extra grated cheese and pepper.

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

Steps:

• First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan.
• Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes.
• Remove from the heat and stir in the blue cheese until nearly melted.
• Now, cook the pasta according to package directions.
• While the pasta cooks, prepare the shrimp.
• Heat the oil in a wok or large frying pan over high heat.
• Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes.
• Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer.
• Remove from the heat and stir in the paprika; set aside.
• Drain the pasta well and put it in a large bowl.
• Stir in the warm blue cheese sauce.
• Gently mix in the chopped chives or parsley.
• Spoon the pasta onto individual plates.
• Top with the shrimp and sauce.
• Garnish as desired.