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| Crab Alfredo | |
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Ready in about minutes or less!
- 8 ounces dried fettucine
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- salt and black pepper to taste
- 1/2 teaspoon cayenne pepper
- 2 cups half-and-half
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 8 ounces crabmeat, flaked
| | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
Divide the fettucine among 4 plates or bowls and top with the crab sauce.
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| Slow Cooker Raviolia |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 large clove garlic, finely chopped
- 1 can (26 ounces) spaghetti sauce
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 2 packages (25 ounces each) frozen beef-filled ravioli
| | 1 . In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
2 . Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow cooker. Add 1 package frozen ravioli. Top with remaining package of ravioli. Pour remaining sauce mixture over top.
3 . Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender.
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