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Tuesday 25 February 2025 21:52:48 GMT
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dimashop05
dimashop05 :
Je veux faire really la avec vous 😎
2025-02-27 13:29:58
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aziaglo.kt.arnauld
aziaglo kété Arnauld :
🥰🥰🥰
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B👾_A🦠_T 9.1🇺🇲 :
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Prince 🤴 Kouyaté ❤️🫂 :
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Ruffe :
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Bassirou Ouedraogo :
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the children of god :
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2025-03-15 15:01:37
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Cheesy Spaghetti with Garlic Parmesan Cream Ingredients: 12 oz spaghetti 2 tablespoons unsalted butter 1 tablespoon olive oil 6 cloves garlic, minced 1¼ cups heavy cream ¾ cup whole milk 4 oz cream cheese, softened and cubed 5 oz Velveeta, cubed 1 cup shredded mozzarella cheese ¾ cup freshly grated Parmesan cheese ½ teaspoon garlic powder ½ teaspoon Italian seasoning ¼ teaspoon black pepper ½ teaspoon salt, or to taste ¼ teaspoon crushed red pepper flakes, optional ⅓ cup reserved pasta water, if needed 1 tablespoon chopped fresh parsley Directions: Cook the spaghetti in salted water until al dente. Reserve ⅓ cup of the cooking water, then drain the pasta. Melt the butter with the olive oil in a large, deep skillet over medium heat. Add the garlic and stir for about 30 seconds, keeping it pale rather than letting it brown. Pour in the heavy cream and whole milk. Cook for 2 to 3 minutes, stirring occasionally. Reduce the heat to low and add the cream cheese and Velveeta. Stir until both have completely melted. Add the mozzarella, Parmesan, garlic powder, Italian seasoning, black pepper, salt, and optional red pepper flakes. Continue stirring over low heat until the cheeses are fully blended into the sauce. Add the spaghetti and use tongs to turn it through the sauce. Pour in reserved pasta water 1 tablespoon at a time only if the sauce is too thick. Warm the pasta for another 1 to 2 minutes, then finish with chopped parsley. Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 624 per serving #CheesySpaghettiwithGarlicParmesanCream #recipelady1111 #fyp #saveforlater #followmeformore
Cheesy Spaghetti with Garlic Parmesan Cream Ingredients: 12 oz spaghetti 2 tablespoons unsalted butter 1 tablespoon olive oil 6 cloves garlic, minced 1¼ cups heavy cream ¾ cup whole milk 4 oz cream cheese, softened and cubed 5 oz Velveeta, cubed 1 cup shredded mozzarella cheese ¾ cup freshly grated Parmesan cheese ½ teaspoon garlic powder ½ teaspoon Italian seasoning ¼ teaspoon black pepper ½ teaspoon salt, or to taste ¼ teaspoon crushed red pepper flakes, optional ⅓ cup reserved pasta water, if needed 1 tablespoon chopped fresh parsley Directions: Cook the spaghetti in salted water until al dente. Reserve ⅓ cup of the cooking water, then drain the pasta. Melt the butter with the olive oil in a large, deep skillet over medium heat. Add the garlic and stir for about 30 seconds, keeping it pale rather than letting it brown. Pour in the heavy cream and whole milk. Cook for 2 to 3 minutes, stirring occasionally. Reduce the heat to low and add the cream cheese and Velveeta. Stir until both have completely melted. Add the mozzarella, Parmesan, garlic powder, Italian seasoning, black pepper, salt, and optional red pepper flakes. Continue stirring over low heat until the cheeses are fully blended into the sauce. Add the spaghetti and use tongs to turn it through the sauce. Pour in reserved pasta water 1 tablespoon at a time only if the sauce is too thick. Warm the pasta for another 1 to 2 minutes, then finish with chopped parsley. Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 624 per serving #CheesySpaghettiwithGarlicParmesanCream #recipelady1111 #fyp #saveforlater #followmeformore

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