Cream Cheese Sauce Food

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CREAM CHEESE SAUCE



Cream Cheese Sauce image

Make almost any dessert instantly more scrumptious with our Cream Cheese Sauce. From fresh berries to cake slices, Cream Cheese Sauce gets the job done.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 2 cups or 16 servings, 2 Tbsp. each.

Number Of Ingredients 4

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sugar
1 tsp. vanilla

Steps:

  • Mix all ingredients until well blended.
  • Serve immediately. Or, cover and refrigerate until ready to use.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 60 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 7 g, Protein 1 g

CREAM CHEESE SAUCE



Cream Cheese Sauce image

Make and share this Cream Cheese Sauce recipe from Food.com.

Provided by Sam 3

Categories     Sauces

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 4

8 ounces cream cheese
6 teaspoons butter
3/4 cup milk
1/2 teaspoon garlic

Steps:

  • Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes. Stir in milk and garlic.
  • Simmer over low heat, stirring constantly for 3 minutes.
  • Serve over pasta or chicken.

PERFECT CHEESE SAUCE



Perfect Cheese Sauce image

Provided by James Briscione

Categories     condiment

Time 20m

Yield 1 quart

Number Of Ingredients 7

3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon taco seasoning
3 cups milk, heated
4 ounces cream cheese, softened
2 cups grated sharp Cheddar
1/2 cup grated Parmesan

Steps:

  • Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
  • Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
  • Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

HOMEMADE CHEESE SAUCE



Homemade Cheese Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 15m

Yield 2 cups

Number Of Ingredients 6

One 1-pound block processed cheese, such as Velveeta, cut into cubes
One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic

Steps:

  • Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

CREAMY CHEESE SAUCE



Creamy Cheese Sauce image

This creamy cheese sauce can be made ahead of time, cooled, and stored in a container with a tight-fitting lid in the refrigerator for up to a week. Reheat it, stirring occasionally, in a saucepan over low heat when ready to use. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 2 cups

Number Of Ingredients 3

One 12-ounce can evaporated milk
1 scant teaspoon Dijon mustard
1 pound mild yellow cheddar cheese, shredded

Steps:

  • Bring the evaporated milk to a simmer in a medium saucepan over high heat. Reduce the heat, add the mustard, gradually add the cheese, and stir gently until the cheese is melted. Keep warm on the stovetop, stirring occasionally, until ready to serve.

CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE



Chicken in Poor Man's Rich Cream Cheese Sauce image

This tastes rich and looks like an expensive gourmet entree, but is actually ready in about 30 minutes and is super easy on the wallet. You probably have all the ingredients on hand.

Provided by CookETC

Categories     Poultry

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 chicken thighs, boneless and skinless (or 4 boneless, skinless breasts)
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1 -2 tablespoon olive oil
1/2-2/3 cup water (for sauteing chicken)
6 ounces cream cheese, cubed (if you like a thicker, richer sauce use 8 ounces cream cheese)
3/4 cup milk (adjust depending on how thin or thick a sauce you like)
1/2 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper (red, white or black pepper)
1/2 teaspoon dried parsley flakes (to garnish) or 2 dashes chives (to garnish)

Steps:

  • Sprinkle chicken with seasoning salt and garlic powder, and set aside.
  • In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
  • Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
  • Heat olive oil in a saute pan.
  • Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
  • When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
  • Remove chicken with a slotted spoon and arrange on a bed of white rice.
  • Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
  • NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!

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