I want to make an tasty fettuccine alfredo. Any good recipes?

Answer 1

* Exported from MasterCook *

Vegetable Alfredo

Recipe By : Villere E. Clause II
Serving Size : 30 Preparation Time :2:00
Categories : Veggie Dishes

Amount Measure Ingredient -- Preparation Method
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1 pound cauliflower
1 pound broccoli
1 pound zucchini -- sliced 1/2" thick
1 pound yellow squash -- sliced 1/2" thick
1 pound brussel sprouts
5 whole carrot -- sliced
3 cups mushroom -- sliced
2 medium onion -- sliced
3 medium green bell pepper -- sliced
2 medium red bell peppers -- sliced
6 cloves garlic -- minced
1 tablespoon Tony's
1/4 teaspoon white pepper
1/4 teaspoon red pepper
1/4 teaspoon Tabasco sauce
1 tablespoon basil
1 tablespoon oregano
4 tablespoons worcestershire sauce
1 cup parsley
1/2 pound butter -- melted
1 cup sour cream
6 ounces heavy cream
5 pounds ricotta cheese
2 pounds Velveta cheese
2 cups mozzarella cheese
1 cup white wine
1 cup vegetable broth
2 pounds fettucini pasta -- cooked and drained

Blanch vegetables in hot water. In a large pot saute garlic and onion in
butter until clear. Add cheeses(except mozzarella), sour cream, heavy
cream, wine, stock and spices. Simmer until sauce becomes well blended
and creamy. Stir in vegetables and pasta, place in baking pan top with
mozzarella. Bake at 350 for 1 hour.


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NOTES : Makes 2 shallow resturant pans

Answer 2

Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 3

the same as the other recipes, but I cook the chicken in a fry pan .
1. Use 1cup of virign olvie oil., pour into fry pan.
2. cook on med heat, until chicken is done,then
3. Place the ckicken in cake pan the kind to make sheet cakes or any pot you have.
4. pour the sauce on the chicken bake in oven at 350 for 10 mintues
That how I make my chicken fettuccine alfredo.
sereve with garilc bread. and Ice Tea.

Answer 4

INGREDIENTS:
24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated parmesan cheese
pinch of freshly grated nutmeg

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Answer 5

Prep Time:15 MinutesCook
Time:15 MinutesReady
In:30 MinutesServings:6 (change)

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INGREDIENTS:
24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated parmesan cheese

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Answer 6

2 tablespoons of flour
2 tablespoons of butter
2 cups of cream
1/3 cup of grated parmasean cheese (grate it yourself, from the triangle)

Over low heat, melt the butter and add the flour (this is a roux)
Stir with a fork until it becomes a ball
Add the cream
When the mixture becomes thick, add the cheese. Please don't use cheese in a can.

Serve over cooked pasta

VARIATIONS:

Add a 6 ounce can of crabmeat to the sauce

OR

Add some hot sauce to the sauce

Answer 7

Grated Romano, Heavy cream, butter, egg yolk, fresh ground WHITE pepper, salt and fresh ground nutmeg.

Drain pasta. Add cream and butter and yolk to pasta pot, stir, and add pasta back in. Stir to coat pasta with cream and butter and egg. Add grated cheese, salt, pepper...plate and grate a little nutmeg on top just before serving.

Answer 8

Alfredo is basically milk, butter, & parmasean cheese. You can make it really rich by adding more butter & cheese, or thinner by adding more milk, etc.

I add a can of chicken (it's near the tuna fish) or grilled chicken breasts. I also add in a package of cheese filled tortelini. You can add brocoli, tomato, etc, but I prefer it plain.