Can I borrow your recipe???!


Question: I am looking for a SIMPLE and Easy Alfredo Sauce recipe to make tonight for dinner. I don't have any whipping cream... is there anything out there without it or is there a substitute I might have laying around??

Thanks!!


Answers: I am looking for a SIMPLE and Easy Alfredo Sauce recipe to make tonight for dinner. I don't have any whipping cream... is there anything out there without it or is there a substitute I might have laying around??

Thanks!!

You can use canned milk and/or half and half. I use about 2 tablespoons of butter and flour and cook for 2 minutes then slowly add the dairy, which if you have whole milk it would work with that too. I would add about 1 to 2 cups of milk and wait until it thickens a little, and starts to bubble lightly, and then take it off the stove to add the grated parmesan cheese (about a cup), also grate in just a smidgen (not even a pinch) of nutmeg (a little goes and long long way for me) or not. Sorry I don't have a recipe, I usually wing it.

try this maybe 1 8-oz pkg cream cheese
1 cup milk
1 shallot, minced
2 cloves garlic, minced
butter and oil

In a small frying pan, sauté the onion and the garlic until soft but not brown.
Meanwhile in another saucepan, add the cream cheese, and the milk on medium-low heat until the cheese is melted and the mixture is well blended.

Add the onion mixture, and cook on low heat for 2-3 minutes. Serve over linguini noodles (or any kind of noodle desired).

Makes about 2 cups of sauce.

Note: I top mine with Pancetta (like a form of Italian bacon) sautéed until crisp. The Pancetta may be incorporated into the sauce itself or sprinkled on top. It does add a different (but nice) flavour to the meal.

Do you have milk or half and half?

Mince some garlic and add it to two tablespoons of butter in a saucepan. Let it simmer for a minute or two and add the milk. Combine in this 2-3 cups of grated Parmesan Cheese. Salt and pepper to taste. The cheese will thicken the sauce as it melts.

It is better to use half and half or heavy cream, not necessarily whipping cream. But if you have whole milk it should do just fine.

Well..you will need to buy heavy cream, because that is what makes the sauce thick and creamy.. I suppose you could try milk and add a little corn starch but I dont know how great that would be lol.

Here is the easiest recipe I have for alfredo sauce:

http://www.cdkitchen.com/recipes/recs/41...

Ingredients:
1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked


Directions:

Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.


Good luck! :)

Yes you can borrow it, but you have to give it back to me when you are done...:-)


1 tablespoon olive oil
2 cloves garlic -- pressed
1 package (8 oz size) cream cheese -- cut up
2/3 cup fresh Parmesan cheese -- grated (more if desired)
1/2 cup butter
(1/2 cup whipping cream -- optional)
1/8 cup milk
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.

patato salad:
biol some carots and patatos then peel the patato and chop carrots and some cucumber and get mayonise mix it all up and enjoy

White Chocolate Raspberry Cheesecake


INGREDIENTS
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract



DIRECTIONS
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.





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