Cheesy Garlic Sauce Food

CHEESY GARLIC BREAD

Steps:

• Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

EASY CHEDDAR-GARLIC CHEESE SAUCE

Steps:

• In a small saucepan over medium-low heat, whisk together milk, flour and garlic powder.
• Heat milk mixture, stirring often, until it begins to steam and thicken. DO NOT BOIL.
• Stir in shredded cheese and black pepper. Continue stirring until cheese is completely melted and smooth.
• Remove from heat and allow to cool slightly before serving.

CHEESY GARLIC SAUCE FOR VEGETABLES

Steps:

• Combine milk, flour and dried cayenne pepper in a medium saucepan.
• Add butter and cream cheese and melt over medium-high heat.
• Add lemon juice and cheddar cheese.
• Melt cheese and stir constantly over medium heat until mixture thickens slightly.
• Reduce heat to minimum or remove from burner and continue to stir until slightly cooled.
• Serve warm over lightly cooked broccoli, cauliflower or your favourite vegetables!

PENNE PASTA WITH SAUSAGE AND CHEESY GARLIC BREAD

Steps:

• Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
• In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
• Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
• For the cheesy garlic bread:
• Preheat oven to 400 degrees F.
• Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
• Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.

CHEESY GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Lay the potatoes one on top of each other in rows with the minced garlic.
• In a pot, add the butter on medium heat until melted, then add the flour, pepper, salt and Parmesan cheese, whisking well for 30-45 seconds.
• Add in the milk, heavy cream slowly while whisking until thickened, about 2-3 minutes.
• Add the cream sauce over the potatoes and cook covered in the oven for 45 minutes.
• Spread shredded cheddar over the potatoes and cook uncovered in the oven for an additional 25 minutes.

GARLIC PIZZA SAUCE

Steps:

• In a small saucepan over medium-low heat, place the olive oil and the minced garlic. Cook for 1-2 minutes, whisking constantly so the garlic doesn't brown. Add the Italian seasoning, salt and pepper and stir.
• Sprinkle in the flour and whisk quickly until it is a thick paste. Let cook and bubble for another 1-2 minutes.
• Stir in the half and half 1/2 c. at a time, whisking constantly. Add the Parmesan cheese and stir, then turn the heat to low and let simmer 5-10 minutes to thicken. Serve warm or refrigerate in an airtight container for up to 5-7 days until ready to use.

CHEESY GARLIC SAUCE

Steps:

• Make a roux with the equal parts butter and flour.
• Melt the remaining butter in a sauce pan with the olive oil.
• Add the onion, saute until tender.
• Add the garlic, saute until lightly brown. Deglaze with Whiskey.
• Add milk, bring to very gently simmer, low heat.
• Add the roux until sauce starts to thicken, you may not need all the roux.
• When thick, remove from heat and stir in cheese.
• Pour over desired side or main dish and ENJOY!

CHEESE-STUFFED GARLIC DOUGH BALLS WITH A TOMATO SAUCE DIP

Steps:

• Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
• Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet - they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
• Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
• While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.

CHEESY GARLIC WHITE SAUCE

Steps:

• In a heavy-bottomed saucepan, over medium heat, melt the butter.
• Add in the chopped garlic, thyme, nutmeg and black pepper; cook for 1 minute.
• Add in 1/3 cup flour; whisk/mix for 2 minutes.
• Slowly whisk in the cream; bring to a light boil over medium heat stirring constantly for 2-3 minutes, until the mixture is thick and bubbly (at this point you may add more cream if you desire a thinner sauce) .
• Reduce the heat to low; add in the grated Parmesan cheese and Swiss cheese; mix well until the cheese are completely melted.
• Season with salt to taste.

CHEESY GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
• Use a sharp knife and cut the top 1/4 of the head of garlic. You want to be able to expose the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Cover with aluminum foil. Bake for 40 minutes. Set aside to cool.
• Once the garlic is cool enough to handle, squeeze in a large mixing bowl. Add room temperature butter, parsley, parmesan cheese, salt and pepper. Mix until smooth.
• Make 1/2 inch wide cuts in your bread. Make sure to cut about 90% of the way down, leaving the bottom of the bread connected. Spread compound butter in between the slices, and across the top of the crust. Sprinkle the shredded mozzarella cheese on top of the bread and cover with aluminum foil.
• Set your oven to 400 degrees F and bake the loaf for 35-40 minutes.
• Remove from the oven and serve warm. You can cut through the bottom of the bread with a knife or pull off a slice with your hands!