to food fans or to anyone know how to cook?

Question

hi i have been searching everywhere just to find how do they make alfredo sauce and till now i didn't find it?

so please if anyone know how to make alfredo sauce please tell me.

i want real answer so please

Answer 1

Did you ever try Ragu Alfredo Sauce? And you can check out allrecipes. com or cooks.com. Both sites are tested by real people so you know if its been tried b4.

Answer 2

Alfredo Sauce Supreme

Ingredients:
1 tb Olive oil; (up to 2)
1/2 c Butter
2 Cloves garlic; pressed
1/2 c Whipping cream
1 pk (8 oz) cream cheese; cut up
1/8 c Milk; optional
2/3 c Fresh Parmesan cheese;

Directions:
In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the cheeses, butter, cream and milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little milk. Toss fettucini lightly with sauce, coating well. This recipe is easily doubled, tripled, or whatever for large crowds and any leftover sauce freezes well. This recipe is enough sauce for about 1/2 to 3/4 pound (before cooking) of fettucini and will serve 3 or 4 as a side dish.

Answer 3

For a true Alfredo sauce, you must include lemons.

Ingredients:

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the buutter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Use Fettuccini pasta for which the sauce was originally conceived.

Answer 4

Nutrition Facts

Calculated for 1 serving (298g)
Recipe makes 2 servings

Calories 1009
Calories from Fat 920 (91%)
Amount Per Serving %DV
Total Fat 102.3g 157%
Saturated Fat 64.4g 322%
Polyunsat. Fat 3.8g
Monounsat. Fat 27.9g
Trans Fat 0.0g
Cholesterol 300mg 100%
Sodium 900mg 37%
Potassium 328mg 9%
Total Carbohydrate 9.5g 3%
Dietary Fiber 0.1g 0%
Sugars 0.9g
Protein 17.5g 34%
Vitamin A 3404mcg 68%
Vitamin B6 0.1mg 7%
Vitamin B12 1.2mcg 20%
Vitamin C 1mg 2%
Vitamin E 2mcg 7%
Calcium 364mg 36%
Magnesium 24mg 6%
Iron 1mg 8%
Alcohol 0.0g Caffeine 0.0mg
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Alfredo Sauce Recipe #64196
There is an Italian retaurant that my husband and I just happened upon. It's the real deal, owned and operated by an Italian family. My husband loved their Fettuccine Alfredo, the sauce was so thick you could eat it with a fork. The restaurant is a good ways from home and he had a craving for it, so I looked for a recipe that might work, I found several different ones and kind worked from each one til I found the right combination. It was just what he was looking for so he had me write it down so I wouldn't forget the next time I tried to fix it. I'm bad about that, coming up with a new recipe and not being able to remember it the next time. Thought I might share it. Thick and creamy!!
by GRITS~N~MS
2-4 servings
15 min
1/2 cup butter
8 ounces cream cheese
8 ounces half-and-half cream
1/4 cup parmesan cheese
1 teaspoon garlic powder
black pepper (to taste)

Melt butter in sauce pan.
Add cream cheese and whisk as you add half & half.
Whisk until smooth adding cheese, garlic powder and pepper.
Simmer until heated through.
Pour over any pasta you choose, we even liked it on cheese tortellini.
Serve with a nice green salad, garlic bread, and a nice glass of wine.
Very filling!

Let me know, please, if you need more recipes!

Answer 5

This is the recipe i use but add some garlic power to it also .

Fettucine Alfredo Recipe courtesy Emeril Lagasse, 2004
Show: The Essence of Emeril
Episode: Favorite Italian Pasta Sauces





1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Answer 6

PASTA WITH ALFREDO-PESTO SAUCE

1 cup fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves
1/3 cup olive oil
1 cup grated Parmesan
1 cup whipping cream
1 pound capellini or spaghetti, freshly cooked

Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl.


Or Alfredo Sauce Only

ALFREDO SAUCE

1/2 cup cream cheese
1 cup milk 0 - 2 %
3 tbsp freshly grated Parmesan cheese
1 clove of garlic
1 tbsp pepper
1/2 tsp salt
3 tbsp dry parsley/ 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.

Answer 7

Butter and heavy cream boiled down until it thickens, than add cheese (Parmessan, Romano, Gorganzola, your preference) and serve.

recipe from Food network:

Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.

Answer 8

INGREDIENTS

* 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

DIRECTIONS

1. 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.




it should be good.. i hate alfredo though so ive never tried it... hehe good luck finding the right one for you, though

Answer 9

4 oz. cream cheese
1/2 stick butter
1/4 c. Parmesan cheese
1/4 c. milk
Garlic to taste

Soften cream cheese and butter. Add cheese and milk and garlic over low heat. Serve over 8 ounces cooked thin spaghetti noodles. Serves 3.

Answer 10

They have a bunch of recipes on the food channel ( http://www.thefoodchannel.com ) maybe you'll find it there.