Alfredo Sauce To Die For Food

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• 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.

ALFREDO SAUCE - TO DIE FOR !!

Steps:

• In a saucepan, melt butter.
• Add cream and heat until warm and slightly thickened, do not boil.
• Add Parmesan and pepper.
• You can now add any additional crab, etc and serve immediately over your favorite pasta or simmer up to 30 minutes to melt the parmesan for a creamier version.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook 8-10 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 meduim heat until melted, this will thicken the sauce.
• At this point is when I take a few spoonfuls out for dipping bread.
• Add pasta to the sauce.
• Use enough of the pasta so that all the sauce is used and the pasta is thoroughly coated.
• Serve immediately.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of slightly salted water to a boil.
• Add fettuccine and cook for 8 to 10 minutes until al dente; drain.
• Meanwhile, in a large saucepan, melt butter into cream over low heat.
• Add salt, pepper and garlic powder.
• Stir in cheeses 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.
• (You may add pasta water to thin sauce, if necessary.).
• Serve immediately.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter 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.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

MUSHROOM FETTUCCINE ALFREDO

Steps:

• In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
• Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
• Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
• Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
• Serve over fettuccine that is cooked al dente.
• NOTE- This recipe can easily be halved for a quick romantic dinner for 2!

SPICY ALFREDO SAUTEED FISH FILLETS

Steps:

• Check fillets for small bones, rinse and pat dry with paper towels.
• Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper.
• Heat cast iron or non-stick skillet, add butter and olive oil.
• Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts.
• Drain Rotel and mix with Alfredo Sauce.
• Pour Alfredo/Rotel mixture evenly over fillets.
• Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges.
• Remove from heat, cover and let rest for five minutes or more to allow flavors to blend.

FETTUCCINE ALFREDO

Steps:

• Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
• Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

CREAMY ALFREDO SAUCE

Steps:

• Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.
• Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.