How do I make my alfredo sauce taste like alfredo sauce?!
I got this recipe off of campballs!.com!. A shrimp or chicken alfredo made with cream of mushroom soup and it turn out tasting like straight cream of mushroom!. It was digusting!. How can I make it tast like its suppose to!?Www@FoodAQ@Com
Answers:
Alfredo sauce it typically made with Parmesan cheese!. You can try adding a cup or so!. Here's a simple recipe that I found!. You might want to try it next time!.
http://www!.mealsmatter!.org/recipes-meals!.!.!.Www@FoodAQ@Com
http://www!.mealsmatter!.org/recipes-meals!.!.!.Www@FoodAQ@Com
I am not sure, but I have never tried making alfredo sauce with cream of mushroom soup!. Try this recipe!. It is a copycat of Olive Garden's Alfredo sauce, and it is YUMMY! I have made it a couple of times!.
Alfredo Sauce
1 stick (1/2 cup) butter
pint Heavy Cream
1/2 - 3/4 C!. Parmesan cheese
1 tsp!. Garlic powder
2 Tbsp!. Cream Cheese
In a saucepan combine butter, heavy cream, and creamcheese!. Simmer this until all is melted, and mixed well!. Add the Parmesan and Garlic powder!. Simmer this for 15 – 20 minutes on low!. salt and pepper to taste!.Www@FoodAQ@Com
Alfredo Sauce
1 stick (1/2 cup) butter
pint Heavy Cream
1/2 - 3/4 C!. Parmesan cheese
1 tsp!. Garlic powder
2 Tbsp!. Cream Cheese
In a saucepan combine butter, heavy cream, and creamcheese!. Simmer this until all is melted, and mixed well!. Add the Parmesan and Garlic powder!. Simmer this for 15 – 20 minutes on low!. salt and pepper to taste!.Www@FoodAQ@Com
THIS IS THE RECIPE THAT WE USE!.
7 CUPS MILK
1 1/2 TEASPOONS CHICKEN BASE
HEAT MILK AND BASE
6 OZ!. MARG!.
5 OZ!. FLOUR
MELT MARG AND FLOUR AND COOK FOR 5 MIN!. STIRRING CONSTANTLY THEN ADD TO MILK MIXTURE!.
WHIP THE ROUX INTO THE MILK (ROUX IS THE MIXTURE OF FLOUR AND MARG!.)
3 OZ!. SWISS CHEESE
1 CAN MUSHROOM SOUP
1 CAN MILK
1/4 TEASPOON WHITE PEPPER
OR BLACK PEPPER
1/4 TEASPOON MINCED GARLIC
14 TEASPOON TYME
AFTER ADDING ROUX, COOK FOR 5 MIN!. ADD SWISS CHEESE, SOUP, MILK AND SPICES!. MIX WELL!.
YOU SHOULD DO THIS IN A DOUBLE BOILER!.
1/2 CUP PARMESAN CHEESE
START WITH 1/2 CUP PAR CHEESE AND ADD SLOWLY
KEEP ADDING CHEESE UNTIL YOU GET THE FLAVOR YOU WANT!. JUST REMEMBER TO ADD THE CHEESE SLOWLY BECAUSE IF YOU ADD PARM CHEESE TOO QUICKLY, THE SAUCE WILL BREAK!. THAT IS WHY I ADD A 1/2 CUP AT A TIME!.
HOPE THIS WORKS FOR YOU IT IS A VERY TASTED SAUCE!.Www@FoodAQ@Com
7 CUPS MILK
1 1/2 TEASPOONS CHICKEN BASE
HEAT MILK AND BASE
6 OZ!. MARG!.
5 OZ!. FLOUR
MELT MARG AND FLOUR AND COOK FOR 5 MIN!. STIRRING CONSTANTLY THEN ADD TO MILK MIXTURE!.
WHIP THE ROUX INTO THE MILK (ROUX IS THE MIXTURE OF FLOUR AND MARG!.)
3 OZ!. SWISS CHEESE
1 CAN MUSHROOM SOUP
1 CAN MILK
1/4 TEASPOON WHITE PEPPER
OR BLACK PEPPER
1/4 TEASPOON MINCED GARLIC
14 TEASPOON TYME
AFTER ADDING ROUX, COOK FOR 5 MIN!. ADD SWISS CHEESE, SOUP, MILK AND SPICES!. MIX WELL!.
YOU SHOULD DO THIS IN A DOUBLE BOILER!.
1/2 CUP PARMESAN CHEESE
START WITH 1/2 CUP PAR CHEESE AND ADD SLOWLY
KEEP ADDING CHEESE UNTIL YOU GET THE FLAVOR YOU WANT!. JUST REMEMBER TO ADD THE CHEESE SLOWLY BECAUSE IF YOU ADD PARM CHEESE TOO QUICKLY, THE SAUCE WILL BREAK!. THAT IS WHY I ADD A 1/2 CUP AT A TIME!.
HOPE THIS WORKS FOR YOU IT IS A VERY TASTED SAUCE!.Www@FoodAQ@Com