Time 20m Yield 6 servings. Number Of Ingredients 8 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.
Time 15m Yield 1 1/2 Cups, 4 serving(s) Number Of Ingredients 7 Steps:
Heat butter and oil in a saucepan until the butter is melted. Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don’t have these then try to get your garlic as fine as possible. Add flour to garlic and butter mixture in saucepan and stir until fully incorporated. Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes. Add about a teaspoon of salt, more or less to taste, then cover and cook on low heat for another 5 minutes. This sauce goes fantastic with pork chops and chicken breasts. Serve immediately over fully cooked chicken or pork chops.
Time 15m Yield 2 Number Of Ingredients 7 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.
Time 8m Yield 3 1/2 cups of sauce, 4-6 serving(s) Number Of Ingredients 9 Steps:
Roast garlic by cutting off bottom quarter of head, exposing all cloves. Drizzle with olive oil, salt and pepper and tent in tin foil cut side up. Bake at 375 for 1 hr till golden brown and super soft. Melt butter in pan, add flour and cook for 1 minute. Add 2 cups of milk and bring to a boil until sauce thickens. Add roasted garlic and puree. Add cheeses and ENJOY over pasta, chicken, or anything!
Time 35m Yield 4 Number Of Ingredients 13 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.
Time 20m Yield 2-4 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to directions. When pasta is half way done, start with cream sauce in separate pot. Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute. Mix in flour until combined. Add milk and chicken broth, bring to a boil, lower heat and stir until thickened. Add parmesan and stir until melted. Serve over pasta, and top with green onions. Option: Add cooked, diced chicken.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute. Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
In a large saucepan, melt butter, add garlic and cook for 30 seconds. Add chicken broth and bring to a boil. Add whipping cream and salt and return to a boil, stirring frequently. Mix water and cornstarch and add to sauce. Reduce heat and simmer until the sauce is thick enough to coat the back of a spoon. Serve over rice.
Time 7m Yield 4 Number Of Ingredients 7 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.
Yield 2 servings Number Of Ingredients 8 Steps:
In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
Time 25m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic. Stir in broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups. Drain pasta; toss with sauce.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
