Saute garlic in butter until golden.
Remove from heat.
Cook pasta.
Add cream cheese to garlic and heat gently.
Gradually stir in 1/2 cup heavy cream and Tabasco to taste.
Continue stirring gently until mixture is warmed through.
Salt and pepper to taste.
Drain pasta.
Add Parmesan cheese to pasta and toss.
Add cream cheese sauce to pasta and toss.
Serve at once.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
he Corn Oil in small sauce pan,Heat on medium high
eeded.
To Make The Cream Cheese Filling: In the bowl of
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
ender. Meanwhile warm up the cheese sauce, recipe follows. To assemble, spoon a
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
In a large bowl, cream butter and sugar until light
n a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper
ver low heat until the cream cheese sauce is combined well.
Spoon
medium saucepan, combine milk, cream cheese, Parmesan cheese, salt, black pepper, and
add salmon, capers, cream cheese and fish sauce, stir until cheese has melted. Pepper
Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.
Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
Whisk together.
Add butter to large oven proof skillet. Melt over medium heat.
Add tomatoes to skillet, and saute one minute.
Reduce heat to low. Add fresh basil leaves and saute until leaves are limp.
Pour egg mixture over tomatoes.
Top with cream cheese cubes.
Cover and cook over low heat approximately 20 minutes or until set on top.
Place cream cheese in a bowl and beat until smooth.
Add egg yolks, chili peppers, and salt.
Beat well with a wooden spoon.
Add olive oil slowly, drop by drop, beating constantly.
Add cream, lemon juice and onions, and mix well.
Place mixture in a small saucepan and heat gently over low heat.
Meanwhile, broil or grill the steaks to the desired degree of doneness.
Serve sauce over steaks, garnished with olives and egg quarters.
In a saucepan over medium heat, melt the butter.
Add onion and saute until translucent.
Add jalapeno, garlic, and red pepper and saute until soft.
Add oregano, salt, cumin and chipotle.
Decrease heat to low, add cream and cream cheese.
Simmer for 5 to 10 minutes.
Remove pan from heat and stir in the jack cheese.
Stir until melted and well incorporated.
Keep warm on lowest heat.
Cook beans with 1/2 teaspoon salt according to package directions.
Heat mushrooms in margarine a few minutes.
Blend milk into softened cream cheese with celery seed and salt.
Spoon cheese sauce over drained green beans, garnish with mushrooms. Makes 4 servings.
Saute onion in butter until tender, but not brown.
Blend cream cheese with milk, salt and celery seed.
Add sauteed onion and heat slowly.
Heat green beans and drain.
Place in serving dish and pour cheese sauce over.
Garnish with French fried onion rings, if desired.
Serves 4 to 6.
Beat egg yolks, sugar, lemon juice and vanilla until thick and lemon colored.
Gradually beat in cream cheese until smooth and fluffy.
Beat in milk.
Chill.
Put on favorite fruit.
Store in refrigerator.