Cheesy Garlic Sauce For Vegetables Recipes

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!

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!

CHEESY VEGETABLE MEDLEY

Steps:

• Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

CHEESY VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
• Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
• Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

ROASTED PORK CHOPS WITH CHEESY VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Let frozen vegetables stand at room temperature 5 minutes to thaw slightly.
• In small bowl, mix Italian herb seasoning and pepper; sprinkle over pork chops. Place partially thawed vegetables in center of pan; arrange pork chops around vegetables.
• Bake 25 to 35 minutes, stirring vegetables halfway through bake time, or until pork is no longer pink and meat thermometer inserted in center reads 160°F and vegetables are tender. Serve hot.