All varieties of alfredo that you make. If you USE a web site chances are I already HAVE that recipe. I want the ones you've tinkered with to get it to taste YOUR way.
2007-12-19 06:43:00 · 10 answers · asked by Sarrafzedehkhoee 7 in Food & Drink ➔ Cooking & Recipes
Corey D. -- Huh? Why assume I am the one to give thumbs down? I don't do that. It's someone else. Don't jump to hasty conclusions.
2007-12-21 09:50:10 · update #1
the recipe that I like best is:
1pint of heavy cream or half and half
8 oz. either parmesan or asiago cheese finely grated
6 tlbs butter (unsalted ) the cheese alot of salt in it
salt and pepper to taste (approx. 1 TEASPOON)
1 teaspoon of ground nutmeg
combine the butter, cream, in saucepan and melt over med heat. once the cream is hot wisk the cheese in parts(2 oz. at a time) until all of the cheese is melted
add the salt and pepper and the nutmeg the mixture will thicken upon standing.
you are looking for a consistency that will coat the back of your spoon.
If you add 1/4 cup of vodka then you can have a VODKA ALFREDO sauce.
2007-12-19 06:57:20 · answer #1 · answered by ? 2 · 4⤊ 1⤋
I can make it from scratch, but this is my favorite. I call it Cheater's Alfredo.
Saute 1 pkg. of sliced baby bellas in about 4 Tbsp butter with a couple heaping spoonfuls of minced garlic. Then add 1 jar of Classico roasted garlic alfredo sauce. Put some half and half in the jar, shake well, and dump that in. Then add a couple good handfuls of shredded Parmesan-Romano-asiago cheese blend. Wait to see how it thickens, you can adjust it with more half and half or more cheese.
Toss with pasta, top with more cheese, fresh ground four peppercorn mix, and chopped cilantro. It's really excellent.
2007-12-19 14:57:59 · answer #2 · answered by chefgrille 7 · 2⤊ 2⤋
I use 1 1/2 cups of heavy whipping cream, 1/2 grated Parmesan cheese, 1 tablespoon of garlic powder and salt and pepper to taste. Simmer it over medium heat until it thickens to my desired consistency.
2007-12-19 14:54:05 · answer #3 · answered by ♥S & K♥ 3 · 3⤊ 1⤋
A chef taught me this.
Gently heat up cream in a pot.
Add parmesan cheese to melt in.
You can add a touch of garlic.
Do this to taste.
You can add a bit of processed cheese slice or the whole slice if you have a couple cups of sauce. It picks up the flavour a bit more and smoothes it out.
Mostly heat up cream and add parmesan and it will be wonderful.
The first time I made this my daughter told me to kiss whoever taught me this recipe- which I did.
I can not for the life of me figure out why people buy sauces such as this when they are easier, cheaper and no additives if you do from scratch.
2007-12-19 14:49:56 · answer #4 · answered by Lynnie 5 · 2⤊ 3⤋
I melt a couple of bars of philly cream cheese and a romano parmesan cheese mix in half and half and add about about a half table spoon of minced garlic to taste. I cook it until it is all smoothly mixed in together.
Ok, why ask a question then give thumbs down...
2007-12-19 15:28:35 · answer #5 · answered by Corey D. 6 · 0⤊ 2⤋
We basically just heat up heavy cream, butter and salt and pepper to taste. Then we add FRESH (FRESH< FRESH) Parmesan cheese, as much as looks good. We usually ad some chicken and serve over pasta,
2007-12-19 14:55:50 · answer #6 · answered by Georgiana 3 · 2⤊ 2⤋
I don't measure anything, I go by look and taste.
Tub oleo melted in a pot
Parmasean (with Romano, if you can get it)
Flour
Garlic
Oregano
Marjoram
Rosemary
Onion Powder
Milk
Make paste like a fat gravy, add milk and heat to boil, stir to desired thickness.
2007-12-19 15:53:41 · answer #7 · answered by pricehillsaint 5 · 1⤊ 2⤋
I cheat I use Prego and I doctor it up by adding 4 oz of shredded Parmesan cheese.
2007-12-19 14:50:29 · answer #8 · answered by Esha J 2 · 2⤊ 4⤋
A little water, butter, garlic,parsley and parmesean cheese.
2007-12-20 03:46:23 · answer #9 · answered by Miss Dymond 4 · 1⤊ 2⤋
i agree with you with the websites that is why i ask my last question
2007-12-19 15:31:43 · answer #10 · answered by Anonymous · 2⤊ 1⤋