Lindas Fettuccine Crabmeat And Veggies In Creamy Cheese Sauce Recipes

Steps:

• Clean crabmeat.
• In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
• Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
• Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
• Cook on med-high, until pieces are slightly brown.
• When crabmeat pieces are done, take out of the oil, and drain on paper towels.
• Meanwhile place the butter in a med. size sauce pan.
• Melt it on a low heat.
• Add the garlic and cook to about 1 minute Do not brown.
• Add in the cream, and stir the mixture until warmed.
• Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
• Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
• Add tomatoes, and let cook until all veggies are tender, but not mushy.
• Add the crab, to heat through. DO NOT overcook.
• When heated, turn heat to warm.
• Meanwhile in a lg. pot, bring water to a boil.
• Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
• Cook the fresh pasta noodles according to pkg. directions.
• This should not take longer than 4 mins., if you are using fresh pasta.
• If using packaged noodles, cook according to package directions.
• Drain in a colander when cooked.
• Place the drained pasta into the pan with the warm sauce.
• Add salt and freshly cracked black pepper.
• Toss the mixture, until all the pasta is coated well.
• Place on a pretty platter.
• Sprinkle with the additional Romano cheese.
• Dust with a very small amount of cracked pepper, and serve immediately.
• *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.

Steps:

• Stir cream cheese and milk over low heat til smooth.
• Stir in rest of ingredients.
• Serve over veggie of choice.
• Makes 1 1/3 cups.

Steps:

• Melt the butter over medium heat in a small sauce pan. Add flour and stir thoroughly for 2 minute lightly browning the mixture.
• Slowly whisk in the heavy cream until fully incorporated and no lumps appear. Turn the heat to medium high and cook on a low boil until the heavy cream is reduced by 1/2 (15 minutes).
• Add in all of the shredded cheese slowly stirring to combine. Last but not least, season with nutmeg and then salt and pepper to taste.
• Once sauce has returned to a light boil, it is ready to serve.

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add flour and stir until well mixed and bubbly being careful not to scorch.
• Remove from heat and add milk; stirring until well blended.
• Return sauce to heat and bring to a boil, stirring constantly.
• Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
• Add salt and pepper to taste.

Steps:

• Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
• Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
• Stir until blended.