Pastawithbluecheesesauce Recipes

Steps:

• Combine all ingredients in a saucepan and heat on medium.
• Let thicken slightly and make sure cheeses are melted.
• Add fresh herbs, minced, of your choice-- in any amount you wish-- if desired.
• You may not want to add salt depending on the saltiness of your stock, but freshly ground pepper is nice.
• Use white pepper if you can find it.
• Serve over pasta or gnocchi.

Steps:

• Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
• Drizzle olive oil over the cooked pasta and toss gently to coat.
• Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
• Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

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:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

Steps:

• In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
• Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives.

Steps:

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.

Steps:

• Cook pasta according to directions. Immediately rinse with cold water and drain well.
• Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
• You may need to add a little more mayonnaise if the salad seems dry.
• Sprinkle with the parsley and serve slightly chilled.
• Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
• Keep in the refrigerator.

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 pasta in a large saucepan of boiling salted water for 8-10 minutes. Drain and set aside.
• Melt butter over medium heat in a large saucepan. Add flour, stir to form a roux, cooking for a few minutes.
• Whisk in milk a little at a time. Add cream and mayonnaise if necessary, for extra thickness. Cook for 10-15 minutes till a thickened and smooth sauce.
• Preaheat grill to hot. Remove sauce from hob and add most of cheese leaving a handful (around 4oz). Stir until cheese is melted.
• Add pasta mix and place in an ovenproof dish. Sprinkle on rest of cheese. Place in oven until brown and bubbling.

Steps:

• In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
• Stir frequently until cheese melts.
• Remove from heat and keep warm.
• In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
• (About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
• Sprinkle pepper over steaks, remove from skillet and keep warm.
• Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
• Boil 2 minutes, then stir pan juices into cheese mixture.
• Pour over steaks and sprinkle with parsley.

Steps:

• Make your pesto by putting all the ingrediants in to a food prossesor until blitzed into a paste, don't add to much olive oil otherwise the mixture will be too runny and oily and will make the sauce too fatty. Put the pesto into the fridge to make sure that the flavours infuse. Now put yor pasta on to boil
• Put your flour and butter into a small saucepan (Use a small hand whisk throughout the making the sauce to make it smooth) and let it turn into a yellow paste but DON'T let the paste burn.
• Then add a small amount of milk and stir, then a bit of grated cheese, add small amounts of things so that the sauce does not go lumpy.
• Keep stirring the pasta so that it doesnt stick to the bottom of the pan and add your pesto and black pepper to the sauce and keep stirring frequently so that it doesn't stick to the bottom of the pan.
• Drain the pasta and put it back into its pan which it was cooking in, stir in the cheese sauce and serve.
• Serving suggestion: Serve with garlic bread

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:

• Cook pasta as directed on package, omitting salt. Meanwhile, melt butter in skillet on medium heat. Add leeks and nuts; cook and stir 5 min. or until leeks are tender. Add ham; cook 3 min. or until heated through, stirring occasionally. Set aside.
• Cook wine and garlic in medium saucepan on low heat 1 min. Add cream cheese spread and milk; cook until cream cheese spread is melted and mixture is blended, stirring occasionally. Remove from heat; stir in blue cheese.
• Drain pasta; place in large serving bowl. Add ham mixture and cheese sauce; mix lightly.