I need a receipe?

Question

What is a good receipe for Alfredo Sauce?

Answer 1

Here is a NO FAIL recipe for alfredo sauce!

You need to start with a simple Roux! A roux is made by melting a half a stick of butter, and sauteing 3-4 cloves of garlic and half of a yellow onion in it until translucent. When cooked, mix in a small amount of flour... allow to cook until the flour browns slightly (turns to a blonde color). Then whisk in a half pint of heavy cream, a cup of parm cheese, 1/4 cup of romano cheese, a pint of milk, salt and pepper to taste. Allow to cook until cheese is combined and sauce thickens stirring CONSTANTLY!! Add about a tablespoon of fresh oregano, and a tablespoon of fresh chives to finish off the sauce!

Answer 2

Ingredients:
1/2 cup sweet butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 teaspoon freshly ground pepper
8 ounces Fettuccini or Angel Hair, cooked
3/4 pound cooked shrimp or chicken (optional)


Directions:

Mix first 5 ingredients. Pour over warm pasta. Add shrimp and toss to coat. Serve immediately.

This recipe for Alfredo Sauce serves/makes 4

Answer 3

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 4

Sautee some finely chopped garlic and onion in olive oil. The add about 2 cups of heavy whipping cream to the sautee pan and bring to a simmer. Add as much parmesan cheese as you like- normally at least 1/2 to 3/4 of a cup. And add a pinch of oregano and basil. Voila.

Answer 5

I like caluacacia's recipe, except I would replace some of the milk with white wine added in after making the roux.

Answer 6

Not sure..I use the Walmart Brand it's Cheap & Tastes Really yummy Lol