Anyone have a good Alfredo Recipe? Easy.?

Answer 1

Simple Fettucini Alfredo
8 oz dry fettuccine pasta
1 cup butter, softened
1/2 cup grated Parmesan cheese
freshly ground black pepper

Cook pasta according to package directions. Drain.

Stir in butter or margarine, and toss with grated cheese.

Season with freshly ground black pepper.

Makes 4 servings.


Pasta Tomato Alfredo
* 1 can Campbell's Broccoli Cheese Soup
* 3/4 cup half-and-half or milk
* 1 teaspoon dried basil leaves, crushed
* 3 plum tomatoes, coarsely chopped or 3/4 cup drained cut-up canned plum tomatoes
* 1/4 cup grated Parmesan cheese
* 3 cups hot cooked fettuccine

- Mix soup, half-and-half, basil, tomatoes and cheese in saucepan. Heat to a boil.

- Cover and cook over low heat 5 minutes. Toss with fettuccine.

-Serves 4.


Turkey & Broccoli Alfredo
Ingredients:
1/2 pkg. linguine (8 oz.)*
1 cup fresh broccoli flowerets OR frozen broccoli flowerets
1 can (10 3/4 oz.)Cream of Mushroom Soup -or- 98% Fat Free Cream of Mushroom
Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
2 cups cubed cooked turkey

Directions:
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of
cooking time. Drain.

MIX soup, milk, cheese and black pepper in skillet. Add turkey and linguine
mixture and heat through. Serve with additional Parmesan cheese.

TIP: *Or substitute spaghetti for linguine.

Chicken Alfredo Pasta

2 cups rotini -- uncooked
10 ounces frozen mixed vegetables
9 ounces skinless boneless chicken breast -- cooked
15 ounces alfredo sauce
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook pasta and vegetables together in boiling water in a dutch oven
10 minutes or
until pasta is done and vegetables are tender.

Drain and return pasta and vegetables to Dutch oven.
Add the chicken, soup, cheese and salt, stirring well.
Cook over low heat 2 minutes or until thoroughly heated.
Sprinkle with freshly ground pepper.

Answer 2

Alfredo Sauce (with fettuccine):

used half-and-half instead of whipping cream and decreased the amount of butter and cheese ever so slightly to lower the fat by about 10 grams per serving.

1 pound uncooked fettuccine
1 tablespoon butter
1 1/4 cups half-and-half
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions, omitting salt and fat.

Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.

Yield: 6 servings (serving size: 1 1/2

Answer 3

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper

Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir well. If sauce needs thickening, add a little "00 grade" flour (a very very fine grain flour) to thicken... regular flour tends to leave a slightly grainy texture.

Finish it off with some fresh ground black pepper, and perhaps a wee bit of parsley for a garnish. Fabulous sauce, easy as heck to make.

One note. You will not get a fabulous Alfredo using the "Canister Parmesan" cheese such as the kind sold by Kraft.. so no "green can".. It's a bit more expensive to go over to the deli and buy some actual refrigerated Parmigiano-Reggiano and grate it yourself, but some supermarkets sell it pre-grated in with the refrigerated cheeses and butter. It makes all the difference in the world, and *definitely* worth the extra couple bucks.

Answer 4

Alfredo Sauce

Butter, cream, egg yolk and two kinds of cheese are cooked together with a dash of freshly ground nutmeg to make a luxurious, classic Alfredo sauce.

3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg 1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
Use this sauce on any type of pasta.
Hope this helps..

Answer 5

blending the factors on a warmed platter may be functional them melt right away to make a satiny sauce. For the acceptable outcomes, use dried pasta, which does no longer destroy as truly throughout tossing as sparkling egg pasta does. a million lb. dried fettuccine a million?2 lb. unsalted butter (2 sticks) a million?2 lb. finely grated parmesan (about 3 a million?4 cup) a million. deliver a 6-qt. pot of salted water to a boil. upload fettuccine and practice dinner, stirring each and every now and then, until eventually pasta is al dente, about 8 minutes. 2. in the period in-between, decrease butter into skinny pats and move to a large, warmed platter. Drain pasta, booking 3?4 cup pasta water, and position the pasta over the butter on the platter. 3. Sprinkle grated parmesan over the pasta and drizzle with a million?4 cup of the reserved pasta water. 4. using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and including extra pasta water as needed. (The pasta water may be functional create a tender sauce.) paintings in any melted butter and cheese that swimming pools round the perimeters of the platter. proceed to blend the pasta until eventually the cheese and butter have completely melted and the noodles are lined, about 3 minutes. (For a swifter preparation, deliver the reserved 3?4 cup pasta water and the butter to a boil in a 12" skillet; then upload the pasta, sprinkle with the cheese, and toss with tongs over medium-low warmth until eventually the pasta is creamy and lined, about 2 minutes.) 5. Serve the fettuccine right this moment on warmed plates.

Answer 6

"Add a side salad and garlic bread to this for a perfect (and simple) dinner party meal. Very popular with my friends and family."

INGREDIENTS
8 ounces fresh tortellini pasta
1 slice ham
16 ounces frozen green peas
8 ounces fresh mushrooms, sliced
1 1/2 (16 ounce) jars Alfredo-style pasta sauce
DIRECTIONS
To Cook Tortellini: Add pasta to a large pot of boiling salted water. Let cook for 8 to 10 minutes or until al dente. Drain and set aside.
Heat a skillet to medium heat. Add the ham, peas and mushrooms and toss together until heated through. Add sauce and reserved tortellini and stir all together. Let all simmer for 3 to 5 minutes and serve.

Answer 7

2 boneless chicken breasts, cut into chunks
1 tablespoon olive oil
2 tablespoons sun-dried tomatoes or 1/2 fresh tomato, chopped
2 tablespoons basil
1 1/2 tablespoons crumbled bacon
1 cup mushrooms, sliced
8 fluid ounces no-salt-added tomato sauce
4 fluid ounces half-and-half
2 tablespoons grated parmesan cheese
2 cloves garlic, minced
cooked pasta
Sauté the chicken in olive oil.
Turn and add the garlic, sun-dried tomatoes, and mushrooms.
When the mushrooms begin to darken, add the basil, bacon, tomato sauce and cheese.
Heat on low for 15 minutes.
Add the half and half and serve over pasta.

Answer 8

In the top of a double boiler, melt about 2-3 tblsp butter or margarine. Whisk in enough instant blending flour to form a grainy paste. Keep whisking and add approx. 3 cups of milk. Whisk often and let mixture heat to almost the boiling point. Add 1 cup of cream cheese, whisking this in till it melts. Add salt and pepper to taste, and about 1/2 cup parmesan cheese. Add to hot, cooked pasta and toss to coat the noodles. I also take shrimp and place them into a sieve or colander and heat them with the pasta water, then add them in with the sauce. MMMM

Answer 9

1 cup of parm cheese
1/2 cup of heavy whipping cream

beat together and then toss with the noodles once they are ready! delicious but extremely fatty!! Don't eat too much too many times a week!

Answer 10

2 teaspoons of flour
2 teaspoons of butter
2 cups of milk (or whatever dairy you want to use)
1/3 cup of parmasean cheese

Make your roux with the flour and butter
Add the milk, stirring until thick
Slowly add the cheese