4255 cajun alfredo matt Recipes

low-fat buttermilk, low-salt blackening seasoning, catfish fillets, cut into 1/2-inch strips, butter, chopped green onions, presliced mushrooms, chopped fresh parsley, shrimp, peeled and deveined, light alfredo sauce (such as contadina), fat-free , less-sodium chicken broth, grated fresh parmesan cheese, hot cooked long-grain rice, parsley sprigs (optional)

uncooked fettuccine, sweet onion, halved and sliced, green pepper , cut into 1/4-inch strips, sweet red pepper , cut into 1/4-inch strips, olive oil, cubed cooked chicken, minced garlic, alfredo sauce, spaghetti sauce, shredded part-skim mozzarella cheese, grated parmesan cheese

potatoes, peeled ,cut int 1/2 pieces and cooked until almost tender apprx 5 minutes,drain well, paprika, chili powder, cajun seasoning (tony chachere s or other cajun spice and if not available use additional tsp chili powder), lite olive oil

linguine, boneless chicken breasts, cajun seasoning (i prefer cajun s choice) or 2 tsp creole seasoning (i prefer cajun s choice), butter, green onions, sliced, heavy cream, chopped sun-dried tomatoes, dried basil, garlic powder, pepper, parmesan cheese, grated

chicken breasts, diced, olive oil, garlic, alfredo sauce (i like knorr) or 1 carton of prepared, fresh cheese tortellini or 1 1/2 cups of dry cheese tortellini (can also use cheese ravioli), fresh grated pepper, fresh parmesan cheese, grated

pizza dough, smoked prosciutto , crisped in the oven and crumbled, green onions, sliced, jarred alfredo sauce or 3/4 cup home made alfredo sauce, coarsely chopped fresh basil (or more ), grated monterey jack cheese, cornmeal

alfredo sauce (ragu cheesy classic , 1-1/2 jars), rotelle noodles (1 box), grilled chicken (i just use the chicken i get from the deli, but you can grill your own as well), mozzarella cheese, shredded (the bag size depends on how much cheese you want to go on top of the dish.)

mayonnaise, catsup, creole mustard or 2 tbsp cajun mustard or 2 tbsp deli style mustard, fresh parsley (chopped ), cayenne pepper (1 tsp for mild ), lemon juice (freshly squeezed ), prepared horseradish, garlic cloves, worcestershire sauce, celery salt, paprika

butter, hot sauce, garlic powder, cajun seasoning (cajun spice rub mix recipe or store bought ), flour, paprika, cayenne pepper (or powder oven dried hot peppers-flakes or powder) or 1/4-1 tsp hot red pepper flakes (or powder oven dried hot peppers-flakes or powder), salt, chicken wings , cut up two pieces from each wing with the tips discarded defrosted washed and towel dried, bleu cheese salad dressing, celery, vegetable oil, for frying

frozen corn, onion, chopped, diced tomato, chopped green bell pepper, cajun seasoning (not cajun salt mix ), butter

ground beef, chopped white onion, beef broth, cajun seasoning (i used cajun seasoning ), pinto beans, drained, white rice (not instant )

vegie oil, garlic cloves garlic minced, ground cumin, minced fresh rosemary, minced fresh thyme, uncooked lg peeled deveined shrimp, cajun butter, butter cubed, minced fresh basil, minced fresh tarragon, garlic powder, drops of hot pepper sauce

alfredo-style pasta sauce, angel hair pasta, fresh shrimp, peeled and deveined, butter, melted, green bell pepper, diced, red onion, finely chopped, garlic powder, ground cumin

alfredo sauce, salmon fillets, lemon, juiced, vinegar, dried basil, dried parsley, uncooked rotini pasta, shredded parmesan cheese

chopped fresh mushrooms, butter or 1 tsp margarine, green onion, sliced in 1/4 inch pieces, frozen cooked baby shrimp, thawed, alfredo sauce , plus, alfredo sauce, divided, pasta shells, cooked and drained, lemon wedge, fresh parsley

shrimp (at least 21-24 count), brown sugar (light or dark ), cajun seasoning (i use badia brand louisiana cajun hot seasoning blend ), red pepper flakes, bacon

mayonnaise, cajun seasoning (luzianne cajun seasoning ), barbecue sauce (sweet baby rays), butter, yellow onion, diced, garlic clove, minced, serrano pepper , most of the seeds removed and minced, hamburger (70/30), worcestershire sauce

cajun seasoning, morton (see recipe description for making) or 1 cup other cajun seasoning, rib eye steaks, each about 1 1/2 inches thick, vegetable oil , such as canola or 1 cup safflower oil