WHITE CHEESE SAUCE
This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
Provided by Wilemon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 1.2 g, Cholesterol 44.5 mg, Fat 16.8 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 10.6 g, Sodium 293.7 mg, Sugar 0.5 g
SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)
A nice fish dish with a pleasant presentation. Good with rice. Found this one a few years ago on a free dairy farmer calendar and enjoyed it.
Provided by Nurbel
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If fillets are large, cut lengthwise in half.
- Roll up fish and secure with toothpicks.
- Place in shallow rectangular baking dish.
- Sprinkle with lemon juice.
- Cover with foil and bake in a preheated 400 F degree oven for 15 minutes or until fish flakes easily with a fork.
- Meanwhile, melt butter in a saucepan.
- Blend in flour, bouillon mix and dry mustard.
- Gradually stir in the milk.
- Cook and stir over medium heat until it boils and thickens.
- Add both cheeses and stir until melted.
- Add salt and pepper and serve over the cooked and drained fish rolls.
WHITE CHEDDAR CHEESE SAUCE
My go-to cheese recipe is a white cheddar cheese sauce-I make mac and cheese, scalloped potatoes and nachos with it. -Celeste Nolan, Gallipolis, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in cheeses.
Nutrition Facts :
CHILE RELLENOS TOPPED WITH RANCHERA SAUCE, GARNISHED WITH WHITE CHEESE AND CILANTRO
Steps:
- Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry.
- Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.
- Stuff the peppers with the filling and secure with a toothpick.
- In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.
- In a separate bowl add flour for dusting peppers and set aside.
- In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.
- In skillet heat oil until hot. Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent. Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy. Set aside.
CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI
My husband and I have a garden, and we grow a lot of zucchini. I am always trying to come up with new recipes to highlight our love of zucchini.
Provided by MellyBelly
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
- Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
- Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
- While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
- Prepare your pasta of choice as indicated on bag, and drain.
- In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
- Sprinkle a some Pecorino Romano cheese on top and serve.
Nutrition Facts : Calories 471, Fat 45.9, SaturatedFat 25.2, Cholesterol 143.9, Sodium 49, Carbohydrate 6.4, Fiber 0.4, Sugar 1.3, Protein 2.8
MEXICAN WHITE CHEESE DIP/SAUCE
This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes.
Provided by leahnwells
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 5.3 g, Cholesterol 55.1 mg, Fat 19.9 g, Fiber 0.5 g, Protein 13 g, SaturatedFat 13.1 g, Sodium 1207 mg, Sugar 2 g
SHRIMP PASTA WITH ASIAGO CHEESE AND WHITE WINE SAUCE
Categories Sauté Casserole/Gratin Summer Shellfish Quick & Easy Dinner
Number Of Ingredients 15
Steps:
- Cook pasta and reserve 3/4 cups of pasta water for sauce
- Sauté mushrooms in butter in a large deep skillet.
- Push mushrooms to the side when almost done then add garlic and coarsely chopped sweet onion and cook until onion is translucent.
- Add pasta water, white wine, chicken base, shrimp and grape tomatoes to skillet and cook until shrimp turns pink.
- Add fresh parsley, basil, oregano, crushed red pepper and 3/4 cup of asiago cheese to skillet and cook for 2 more minutes.
- Serve white wine, shrimp sauce over cooked pasta and garnish with more asiago cheese.
SHRIMP ENCHILADAS WITH WHITE CHEESE SAUCE
These sassy...oh, I mean saucy, shrimp enchiladas are full of flavor, creamy, and simply delicious. I personally went back for a third piece, and my friends had seconds. I think you will too!
Provided by Darci Juris
Categories Fish
Time 1h
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
- 3. Add flour, while stirring constantly. It will turn into a paste.
- 4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
- 5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
- 6. Add sour cream and salsa verde, stirring to combine. Remove from heat, cover and set aside.
- 7. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well) Chop shrimp into chunks, and set aside.
- 8. In a large frying pan, heat oil over medium heat. Saute red pepper, onion and carrots for about 4 minutes. Add spinach and continue to cook until spinach is wilted.
- 9. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine. Remove from heat.
- 10. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan. Fill each tortilla with filling, roll up, and place in casserole dish.
- 11. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
- 12. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve. Top with fresh chopped cilantro if desired. Enjoy!
BUTTERNUT SQUASH PIZZA WITH WHITE SAUCE, SPINACH, AND GOAT CHEESE
Categories Squash
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450°. 2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt. 3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust. 4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper. 5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.
VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE
The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks, and you can serve with regular White Sauce, omitting the cheddar cheese.)
Provided by SmHerndon
Categories Spinach
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Start spinach cooking in microwave.
- In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
- While this is cooking you should make the white sauce, see below.
- When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
- Bake at 350* for about 20 minutes.
- Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.
MONTEREY WHITE CHEESE SAUCE
Make and share this Monterey White Cheese Sauce recipe from Food.com.
Provided by MARIA MAC
Categories Sauces
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat.
- Reduce heat to medium-low, and stir in shredded cheese until melted.
- Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through.
- Do not allow to boil.
Nutrition Facts : Calories 980.6, Fat 95.8, SaturatedFat 60.4, Cholesterol 254.6, Sodium 1694.1, Carbohydrate 6.8, Fiber 0.8, Sugar 2.7, Protein 26.9
MAGIC MIX (WHITE SAUCE, CHEESE SAUCE)
Steps:
- White Sauce: Makes 1 cup: Can substitute broth (chicken or beef) for the water if you desire. Stir over medium heat until smooth and thick. For thin sauce: 1/3 cup Magic Mix + 1 cup water For medium sauce: 1/2 cup Magic Mix + 1 cup water. For thick Sauce 2/3 cup Magic Mix + 1 cup water. Cheese Sauce: Makes 1 cup: Prepare white sauce above and add 1 cup shredded cheese until melted. Mac-n-cheese cook 1 cup dry macaroni noodles. While cooking, prepare 1 cup cheese sauce above. When macaroni is cooked, drain noodles and add cheese sauce. Stir till mixed. Serve warm.
HAM AND CHEESE RIGATONI WITH WHITE SAUCE
My oldest son is the picky eater in the house but this recipe earned seconds on his plate! It has great flavor but it is not overwhelming to those who prefer simple food. Serve with crusty bread and a salad.
Provided by JulieCHopp
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 2 quart baking dish and lightly sprinkle 1 tsp bread crumbs over butter. Just sprinkle it with your finger tips like you would sprinkle salt over plate. It will be very sparse.
- Pour milk into a medium saucepan. Using a seive, whisk in flour. Squash out any lumps.
- Place saucepan on high heat for 2 minutes to get the milk warm then turn down to just above medium to avoid boiling. When the milk is warm, add the butter, nutmeg, grated parmesan and a dash of salt. (be careful because your ham will be salty as well) Stir gently. Continue to stir until the sauce thickens, 15 - 20 minutes. (this is a long way to get a bechamel sauce but it comes out nice).
- Cook your pasta just to al dente, it will continue to cook in the oven.
- When the sauce is thick and creamy remove it from the heat.
- Put your pasta in a large bowl, add the sauce over top. (all of it, it looks like a lot but it makes a nice creamy dish) Mix gently.
- Add ham and mozzarella cubes, fold all together. Pour into baking dish and top with breadcrumbs and grated parmesan to your liking.
- Bake at 350 degrees for 25 minutes, sauce should be bubbly and tips of pasta will be golden.
COEUR A LA CREME (WHITE CHOCOLATE AND CREAM CHEESE DESSERT WITH RASPBERRY SAUCE)
Steps:
- Line eight 1/2 cup coeur a la creme molds with 6 inch squares of a double thickness dampened cheesecloth. In a large bowl with an electric mixer beat the cream cheese. Beat in 1/2 cup of the heavy cream, 3/4 cup (less if want it to be less sweet, but will be less firm too) of the confectioner's sugar and the white chocolate, and beat the mixture until it's light and fluffy. In chilled bowl with electric mixer beat 1 1/4 cups heavy cream until it just holds stiff peaks. Stir 1/2 into cream cheese mixture and fold in remaining whipped cream gently. Spoon mixture into prepared molds, fold cheesecloth into middle. Chill 8-24 hrs. Puree raspberries and sugar in a food processor, force the puree thru a fine sieve into a bow to remove seeds. Stir in reserved syrup. Combine sour cream and 1 tbsp confectioner's sugar and half and half and half, Dot the sauce with the mixture.
WHITE NACHO CHEESE SAUCE
This white, spicy cheese sauce is great on nachos.
Provided by PBEONE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 11 g, Cholesterol 80.5 mg, Fat 29 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 14.2 g, Sodium 562.8 mg, Sugar 5.8 g
LIGHT WHOLE WHEAT PASTA WITH CREAMY WHITE CHEESE SAUCE
This is the perfect dinner for one! Not to mention ultra easy and healthy, LUMP-FREE, as well as easily doubled for more! Paired with some garlic toast or a salad, you will have a very wonderful dinner! This sauce is flexible in the additives your add, and also works great with stuffed pasta, though my personal favorite is making this with sharp cheddar, and just pouring this over macaroni! My favorite cheese otherwise in this is freshly grated parmesan. Yumm!
Provided by I Cant Believe Its
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Boil water then add noddles in, cooking until desired softness.
- In the meantime, pour all the sauce ingredients into a sauce pan, heating at medium heat.
- Mix until all ingredients are incorporated before allowing to simmer and thicken, stirring often until at desired thickness and cheese is melted and incorporated. Add more milk to simmer if you wish a thinner sauce. Add more cheese to taste if you prefer.
- Drain pasta and pour sauce over pasta. Enjoy!
SUNDRIED TOMATO AND GOAT CHEESE TILAPIA IN A WHITE WINE SAUCE RECIPE - (4.3/5)
Provided by tulawdog
Number Of Ingredients 13
Steps:
- 1. Preheat the broiler. Spray a small baking dish with EVOO spray. Spray both sides of the fish and onions with EVOO spray as well. Sprinkle the Italian seasoning, salt, pepper and garlic powder. Place the fish in the dish and arrange the onion around outside the fish and pour the lemon juice over. Broil for 7 minutes. 2. Flip the fish and onion, add the butter and wine and broil an additional 2 minutes. Add the goat cheese and sun dried tomato and broil an additional two minutes. 3. Serve on a bed of spinach and top with parsley.
TORTELLINI WITH WHITE WINE, SWISS CHARD, CHEESE SAUCE, TOPPED WITH FISH
Steps:
- Walnuts: 1 tbsp Oil+Cayenne (1 tsp) Heat on med high Add nuts (1/4 cup) & sugar 1-2 tbsp Reduce to med Fry till brown, reserve Swiss Chard: Chop swiss chard - separate stems from leaves 2 tbsp Oil + garlic (1 tsp) Heat on med high till fragrant Add Stems Saute till sweating Add chopped leaves Stir a few times Add ~1/2-1 cup white wine Cover & wilt, stirring occasionally Reserve with Juices Cheese sauce: 1 tbsp oil 2 tbsp butter Melt butter in oil (low) Add 1/3 cup flour Stir in flour into butter Add ~1 cup milk, a bit at a time (to avoid clumping) Stirring constantly until pours smoothly off of spoon without being too thin Add grated cheese a bit at a time (asiago/parmesan) Add wine whenever it gets too thick ~ 1 cup total Once all cheese is melted, add juices from swiss chard, stir in Turn to low while preparing remainder, Add the swiss chard ~ 5 minutes before ready to serve Stir occasionally Fish: With your favourite fish (used lemon pepper catfish) Add 2 tbsp Oil Heat on med-high until just before smoking Turn down to med-low Add Fish Cook ~ 6 minutes (varies according to thickness & fish, 70% cooked) Flip Fish, Note: this is a good time to add the chard to the cheese sauce On top of fish: Add Chopped basil ~ 4 leaves per piece of fish Add Diced Goat cheese ~ 1/8 inch thick slice per piece of fish Cook ~ 4 minutes Tortellini: Note: Start the boil 1/2 way through cheese sauce Bring water to Boil Add dash of salt (start at same time as fish) Boil ~ 8 minutes (white), ~ 10 minutes (whole wheat) Drain Toss with olive oil to avoid sticking Serve: Add enough tortellini to cover bottom of bowl Add Cheese sauce ~1/4 inch in bottom of bowl (half the height of a tortellini) Aim to have the swiss chard in middle of bowl Place Fish on top Swiss Chard Spread walnuts around the fish
CHICKEN AND ARTICHOKE WITH BLACK BEAN AND WHITE CHEESE SAUCE BURRITO
Steps:
- in a large bowl, add cubed chicken and lightly coat with olive oil, stir to distribute and cover pieces with generous coating of mexican seasoning mix, stir and cut lime in half and using a fork to help squeeze the lime juice over mixture, stir and cover and let sit while doing rest of prep. Heat small amount of olive oil in a skillet and saute onions,bell pepper,garlic,and artichoke hearts till tender, add chicken mixture and cook on hi till chicken has a light brown fry, add chicken broth heat till bubbling, reduce heat and cover and simmer. In a small sauce pan heat drained black beans and with heat very low add cheese in little chunks and mix gently to keep from burning, add till you used a third of the block and stir till all is melted and creamy. Heat tortillas(I cover mine with a wet paper towel and microwave for 45 seconds to warm them up a few at a time.) now using a slotted spoon scoop generous portion of chicken mixture into burrito add a scoop of hot queso/bean sauce and add your favorite hot sauce or condiment, wrap and serve.
MEXICAN WHITE CHEESE SAUCE
This is a recipe for the white cheese sauce that comes with enchiladas at a mexican restaurant. Very GOOD!!
Provided by Alaskadiver
Categories Mexican
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over medium heat.
- Reduce heat to medium-low, and stir in shredded cheese until melted.
- Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.
Nutrition Facts : Calories 858.1, Fat 83.8, SaturatedFat 52.8, Cholesterol 222.7, Sodium 1481.9, Carbohydrate 6, Fiber 0.7, Sugar 2.3, Protein 23.6
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