ALFREDO SAUCE
Provided by Ree Drummond : Food Network
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
- Toss to combine, thinning with pasta water if necessary.
QUICK AND EASY ALFREDO SAUCE
I experimented with this until I found a quick, cheap, and easy Alfredo sauce combination -- the secret is cream cheese!
Provided by DAWN CARTER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 10 g, Cholesterol 169.8 mg, Fat 57.1 g, Fiber 0.2 g, Protein 25.1 g, SaturatedFat 35.8 g, Sodium 1029.8 mg, Sugar 6.6 g
QUICK ALFREDO SAUCE
This alfredo sauce is lower in fat than most, as it is made with half and half. This is delicious over pasta and is easy to make. You can also make it the day before and refrigerate it until ready to use. Serve with a Caesar salad, and you have a delicious meal done in less than an hour.
Provided by distasi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 6.1 g, Cholesterol 40.6 mg, Fat 13.7 g, Fiber 0.2 g, Protein 3.6 g, SaturatedFat 8.6 g, Sodium 230.9 mg, Sugar 0.2 g
QUICK ALFREDO SAUCE
This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta, or as a sandwich spread in place of mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).
EASY POBLANO ALFREDO SAUCE
Here's an idea that I came up with the other day. It would be good served with grilled chicken on the side.
Provided by Andtototoo
Categories Sauces
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- After you have roasted 2 green pablano/pasilla chilies under the broiler and let them cool in a plastic bag, remove the skin and seeds and wash them.
- Put the chilies in a food processor and puree as much as possible.
- Add a 16 oz. jar of alfredo sauce and puree again.
- Pour the sauce into a medium-size saucepan and heat over medium heat until just hot. Serve over pasta. I served it over some penne pasta. Serve parmesan cheese on the side, as desired.
- This would be even better if you made homemade alfredo sauce. You could also add pieces of grilled chicken to the sauce if desired, although I haven't tried it that way.
Nutrition Facts : Calories 18, Fat 0.1, Sodium 3.1, Carbohydrate 4.3, Fiber 0.7, Sugar 2.3, Protein 0.9
POBLANO CHILE SAUCE
Steps:
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
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EASY ROASTED POBLANO ALFREDO WITH GRILLED CHICKEN | PHILIPS
From usa.philips.com
Servings 4Category Main Courses
- 1. Start by roasting the poblano pepper. Place the pepper on a small baking sheet and broil on high for 6 minutes on each side. Place in a plastic bag and let sit for 10 minutes, once the pepper has cooled, remove the waxy skin, stems and seeds, and place it in a blender. Pour in the milk, and blend until smooth.
- 2. To make the alfredo, heat up the butter, then add the poblano/milk mixture, heavy cream, salt, cheese, and black pepper in a saucepan over medium low heat just until the sauce comes to a simmer, stirring occasionally to make sure nothing sticks to the bottom of the pan. Let simmer for 3 minutes, then remove from heat.
- 3. While the sauce cooks, bring a small pot of water to a boil. Slice the chicken breasts in half, and season them with salt and pepper and grill for 4-5 minutes on each side. Add the fresh pasta to the boiling water and cook for 3 minutes.
SPAGHETTI VERDE | PASTA WITH CREAMY POBLANO SAUCE
From mexicoinmykitchen.com
5/5 (38)Total Time 30 minsCategory Basic RecipesCalories 465 per serving
- While we prepare the salsa cook the pasta according to package instructions. Drain and set aside until you add the sauce.
- Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
- Place the roasted poblano peppers, cream, milk and chicken bullion into the blender. Blend until you have a smooth sauce.
- Add the sauce to the skillet and cook on low for about 6 minutes. Add corn and peppers strips if using. Stir frequently.
27 RECIPES WITH ALFREDO SAUCE (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
5/5 (2)Published Jul 14, 2022Category Recipe Roundup
- Chicken Alfredo Bake. Nothing compares to the comfort of a hot bowl of chicken Alfredo on a chilly night. The creamy sauce, tender pasta, and succulent chicken taste like absolute perfection.
- 15-Minute Creamy Alfredo Gnocchi. If you’re looking for a speedy meal that doesn’t sacrifice taste, this recipe is for you! Creamy Alfredo gnocchi combines the rich, creamy sauce with tender, fluffy pasta.
- Chicken Alfredo Garlic Bread Pizza. Looking for a delicious party treat to impress your guests? Then this recipe is a must-try! The garlic bread pizza is topped with creamy chicken alfredo, spinach, bacon bits, and red onion.
- Chicken Alfredo Stuffed Shells. Chicken Alfredo stuffed shells are a delicious and simple way to get dinner on the table. Each pasta shell is packed with creamy, cheesy filling and baked to perfection.
- Alfredo Meatballs. Meatballs with Alfredo sauce are the perfect meal for a casual night in. The meatballs are juicy and flavorful, which goes perfectly with the rich, creamy alfredo sauce.
EASY ROASTED POBLANO CREAM SAUCE - ISABEL EATS
From isabeleats.com
4.8/5 (37)Total Time 25 minsCategory SauceCalories 58 per serving
- Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.
- Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.
- While the peppers are sweating, heat a small skillet over medium heat and add the olive oil, onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.
- Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.
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