eat, and cook the fresh fettuccine pasta until just tender, about
MIX cream cheese, parmesan cheese, milk, butter, white pepper, and garlic powder in medium sauce pan. Cook on low heat until cream cheese is melted and mixture is well blended.
Toss with hot fettucine, and sprinkle with nutmeg (OPTIONAL). Again, I omitted this part of the recipe because we do not like Nutmeg.
Cook and stir garlic in oil in skillet on low heat for 2 to 3 minutes.
Add cubed Velveeta cheese spread and milk, stirring until cheese is melted.
Add cooked fettuccine.
Mix lightly.
Sprinkle Parmesan cheese over top.
Serve immediately.
Makes 4 servings.
Prepare the fettuccine according to package directions. Meanwhile, combine cream cheese, Parmesan cheese, margarine and milk in a saucepan. Stir over low heat until smooth. Combine with hot cooked noodles. Add cooked small shrimp or imitation crab or lobster meat to the sauce to make a delicious seafood alfredo.
Melt butter in saucepan.
Add cream of chicken soup.
(Do not add water or milk to chicken soup.)
Add sliced mushrooms, lots of Parmesan cheese and garlic powder.
Stir.
Heat through.
Serve over noodles for a quick-easy meal.
Can also add cooked chopped broccoli.
Preparation Time:
10 minutes.
Cooking Time:
10 minutes. Eating Time:
Maybe 20 minutes.
Very good and easy and fast.
Cook and stir garlic in oil in skillet until golden; stir in cheese (cubed), milk and Parmesan until melted.
Add to fettuccine and serve.
Cook and stir garlic in oil in skillet on low heat until golden brown.
Stir in process cheese spread, milk and Parmesan cheese until melted.
Add fettuccine; mix lightly.
Serve immediately.
Makes 4 servings.
Cook and stir garlic in oil in skillet on low heat until golden brown.
Stir in processed cheese spread, milk and Parmesan cheese until melted.
Add fettuccine; mix lightly.
Serve immediately. Makes 4 servings.
In a large skillet melt butter over medium heat.
Add garlic, saute 1 minute.
Stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2-3 minutes.
Add Fettuccine to skillet.
Stir in remaining 1/2 cup cream, cheese, pepper and parsley; cook, stirring, 1 minute.
If desired, serve with additional cheese and pepper. I like to throw in some cooked shrimp at the end.
Bake meatballs as directed on package or in recipe. Set aside.
Cook fettuccine as directed on package. Drain and set aside.
Meanwhile, in large skillet cook bell pepper and onion stir fry as directed on package, about 7-9 minutes.
When cooked, stir in meatballs, cooked and drained fettuccine, pesto, and half and half.
Cook over medium heat for a few minutes, stirring constantly, until mixture is hot.
NOTE:.
You can subsititute fresh pepper & onion, and any other ingredients. if you choose.
Cook fettuccine as directed.
Melt butter
Cook and drain fettuccine as directed on package.
In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add butter and garlic; cook until garlic is softened. Stir in cooking sauce, Parmesan cheese and cream. Simmer 5 to 8 minutes, stirring occasionally, until well blended.
Serve over fettuccine.
Cook fettuccine according to package directions.
While fettuccine cooks, combine 1 cup of the heavy cream, butter, pepper and nutmeg in a pot large enough to hold pasta and cook over low heat until mixture thickens.
Add fettuccine, tossing to coat. Add remaining heavy cream and 3/4 cup of the cheese.
Toss again and serve with remaining cheese sprinkled on top.
Serves 6.
Cook fettuccine in a large pot per
Cook fettuccine according to package directions.
Melt margarine in saucepan over low heat.
Blend in flour, salt and dash of pepper.
Add milk all at once.
Cook quickly; stir constantly until mixture bubbles and thickens.
(Add nonfat dry milk to mixture if needs to be thicker.)
Add Parmesan cheese to taste.
Might want to double recipe.
Pour over cooked fettuccine.
r meat to this basic recipe. Delish!
o a boil.
Add fettuccine and cook till tender.
Spray a large nonstick frying pan with nonfat cooking spray. Saute the onion and garlic in chicken broth.
Add the basil and other seasonings.
Add chicken and saute about 7 minutes or until the chicken is cooked.
Add the zucchini and mushrooms.
Saute until tender.
Add the fettuccine and milk.
Sprinkle the cheese on top and mix well.
Yields 6 to
8 servings.
Saute shrimp and garlic in liquid Butter Buds or fat-free chicken broth until shrimp are pink.
Stir in tomatoes; simmer 5 minutes.
Blend in skim milk, flour and green onions.
Add red pepper now if you are using it.
Sprinkle in Parmesan cheese. Heat until smooth and blended.
Do not boil.
Serve over cooked fettuccine.