Prep 0 mins
Cook 25 mins
Very good and easy to make! I like to use this as a sauce with fettucine and as a dipping sauce for breadsticks. I have also substituted evaporated milk for the cream with success many times.
- 473.19 ml heavy cream
- 118.29 ml butter (or margarine)
- 29.58 ml cream cheese
- 118.29-177.44 ml parmesan cheese
- 4.92 ml garlic powder
- Melt butter, heavy cream, and cream cheese.
- Add parmesan cheese and garlic powder.
- Simmer for 15-20 minutes on low heat.
I made this recipe for my sister when she was up this weekend and she loved it, she wouldn't stop oooohing and ahhhhing while she was eating it. I added shrimp and a little bit of green onions for garnish and they really set it off. My sister said that they are having a progressive dinner in a month and now she hopes she gets the main course because she really wants to use this recipe! Very Good!
So easy and so good! I do note that we all put salt on it when we were eating. Next time around I'll add some salt and maybe a little white pepper beforehand. Thanks, it's a wonderful recipe and definitely a keeper!
This was such a Gooooood recipe!!!!! I used fresh shredded Asiago cheese instead of parmesan, and I got a wee bit too much in it,but it was delicious all the same,next time I will just do the 1/2 cup of cheese.I also didn't have any heavy cream,but wantd to make this recipe real bad,so I made a thin white sauce. I Used this recipe over Fettucinni noodles.I'm tellng you it was very GOOD!!!! Thanks,Darlene Summers