Lemon Muenster Cheese Alfredo Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
• Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
• When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
• Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
• Sprinkle with the pink pepper and additional Parmesan, if desired.

Steps:

• 1. Bring cream (reserve 1/4 cup of cream first and keep it cold) to a near boil, stirring constantly so it doesn't burn. Add handful of cubed cheese whisking constantly. Keep adding cheese until cream is saturated and will no longer suspend additional melted cheese. (3/4 pound of cheese per pint of cream.)
• 2. Squeeze in lemon juice from fresh lemons. (Heat lemons in microwave for 30 seconds each to obtain juice easily.)Season with white pepper. I usually use 1/2 tsp. (You can use black pepper, but the white is spicier and doesn't affect the color of the sauce.)
• 3. Mix cornstarch with reserved cream to make thick paste. Whisk cornstarch solution into sauce to thicken. The thicker your cornstarch mixture, the thicker your sauce.
• 4. Remove sauce from burner. Adjust to taste with additional lemon juice (I use concentrate) and white pepper.
• 5. Serve over cooked pasta. Leftover sauce will keep in the fridge or freezer - to bring it back to life, heat slowly and add some milk to thin it back out.
• 6. VARIATION: For those who want a more substantial dish or to change it for leftover night - stir fry mushrooms, shrimp,or clams with fresh garlic in olive oil and serve over the pasta and sauce. This is especially tasty if you toast the fresh garlic.

Steps:

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
• Add fresh lemon juice and lemon zest.
• Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
• Sprinkle with black pepper and salt to taste.

Steps:

• Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

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.

Steps:

• Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
• Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

Steps:

• On medium low, heat the butter in a pot.
• Add the garlic and pepper. Cook until garlic is golden brown.
• Reduce the heat to low.
• Slowly add the cream, stirring continuously until all the cream is in the pot.
• Simmer the cream for five minutes. Then stir in the parmesan, asiago, romano and the spices.
• Add the mozzarella and stir until smooth. Simmer for five more minutes then turn off the heat. serve as soon as possible.

Steps:

• Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged. Set aside for 30 minutes.
• Heat oil in a small skillet over medium heat. Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes. Add the garlic, and stir until lightly browned. Add the piquillo peppers. Remove from heat.
• Drain the chiles, and remove stems and seeds. Chop the chiles, add them to the pan, heat and stir briefly. Add the tomato, stir and cook a minute or so until softened. Remove from heat.
• Transfer to a food processor or a blender and pulse until a rough paste is formed. With the machine running, slowly pour in the wine. Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend. The sauce will have a slightly nubbly texture.

Steps:

• Over medium heat, melt butter in large cast iron skillet. Add flour slowly, stirring in with a wire whisk, working out all lumps. Continue to cook, stirring occasionally, until just light golden brown. Be careful not to cook it too long as this negatively affects the flour's ability to thicken the sauce later. And the opposite is almost as bad ~ not cooking it enough leaves your sauce tasting a little like paste.
• Quickly add half and half, being sure to whisk continuously and briskly to work out any lumps before they have time to set. If you're new to making gravy like this, take the pan off the heat and add the half and half more slowly so you have more time to work the lumps out.
• Turn heat up to medium high. Add garlic, salt and nutmeg and whisk in well. Add bay leaf (more than one if you like a stronger bay flavor). Cook, stirring often, until sauce has thickened.
• Turn off heat. Add grated Parmesan and stir until melted and incorporated throughout.
• Serve over pasta or spaghetti squash. You can add all manner of things to this ~ meats like shrimp, chicken, or even pork; or broccoli, mushrooms, carrots, and the like to keep it vegetarian.