Jarlsberg Cheese Sauce Over Green Beans Or Asparagus Recipes

Steps:

• Bring 1/4 cup water just to a boil in a large saute pan over medium heat. Add the green beans and salt, cover and cook for 2 minutes. Uncover, raise the heat to high and cook until the water has evaporated, about 1 minute. Stir in 1 tablespoon of the butter and continue cooking until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat.
• Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk, garlic powder, dry mustard, black pepper and cayenne and cook, whisking continuously, until thickened, about 2 minutes. Stir in the cheddar cheese and cream cheese and heat until melted. Pour the cheese sauce over the green beans, or serve on the side.

Steps:

• Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
• Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
• When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

Steps:

• Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
• Sprinkle shredded cheese into bottom of baked pie shell.
• Pour egg mixture over top of cheese and sprinkle with the bacon.
• Bake at 375 for 30 minutes. Serve immediately.

Steps:

• Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

Steps:

• Place chicken in baking dish.
• Layer cheese on top.
• Add asparagus, if desired.
• Mix the soup, wine, garlic, and pepper.
• Spread over chicken and cheese.
• Top with bread crumbs and lastly drizzle with melted butter.
• Bake at 350 degrees for 35 to 50 minutes (until chicken is done through).

Steps:

• Preheat oven to 350 degrees. In medium saucepan, melt butter and stir in flour. When flour mixtue is smooth add the grated onion and saute for 2 minutes. Add sour cream, salt, pepper, sugar and grated cheese. Stir until well mixed. Cheese does not have to be completely melted. Remove from the heat. Spray 2 quart baking dish with nonstick coating. Place beans or asparagus in dish. Spoon sauce over the vegetables and sprinkle with almonds (You man have more sauce than you need, but leftovers can be refregerated and used for another meal.) Bake in a preheated 350 degree oven for about 20 minutes or until heated through and cheese and nuts or slightly browned.