Creamcheesesauce Recipes

PERFECT CHEESE SAUCE

Steps:

• Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
• Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
• Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

CREAM CHEESE SAUCE

Steps:

• Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes. Stir in milk and garlic.
• Simmer over low heat, stirring constantly for 3 minutes.
• Serve over pasta or chicken.

CREAM CHEESE ALFREDO SAUCE

Steps:

• In a medium saucepan over medium heat melt the butter, cream cheese, and garlic together, stirring very frequently.
• Add milk and whisk constantly until smooth and warm.
• Add in Parmesan cheese, salt, and pepper and stir until thickened, about 5 minutes.
• Serve over your favorite pasta.

ALFREDO SAUCE WITH CREAM CHEESE

Steps:

• In a large dutch oven on medium heat, whisk together the butter, cream cheese, garlic, salt and pepper until smooth and creamy (the cream cheese needs to be softened or this will take a long time).
• Slowly whisk in the milk until smooth.
• Whisk in the grated parmesan cheese and cook for 3-4 minutes until thickened.

CREAM CHEESE SAUCE

Steps:

• Mix all ingredients until well blended.
• Serve immediately. Or, cover and refrigerate until ready to use.

CHICKEN WITH CREAM CHEESE SAUCE

Steps:

• Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.

CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE

Steps:

• Sprinkle chicken with seasoning salt and garlic powder, and set aside.
• In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
• Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
• Heat olive oil in a saute pan.
• Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
• When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
• Remove chicken with a slotted spoon and arrange on a bed of white rice.
• Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
• NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!

EASY CREAM SAUCE

Steps:

• Gather the ingredients.
• Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Keep warm.
• Melt the butter in a separate saucepan over medium-low heat.
• Add the flour and stir until the mixture is well blended to make a roux . Continue cooking, stirring, for 2 minutes. Make sure it does not turn brown.
• Gradually stir the hot milk into the flour and butter mixture. Cook over medium heat, stirring constantly, until the sauce begins to boil and thickens. Simmer, frequently stirring, over very low heat for 5 minutes.
• Stir in the cream and wine, if using. Season with salt and pepper and add a little nutmeg if desired. Serve immediately and enjoy.