Can I make fettucine alfredo sauce with whole milk?!
I don't want to use cream, it's wau to fattening!. also, we don't have any parmesan cheese:[ could I use like mozzerella!?
thanks:]Www@FoodAQ@Com
thanks:]Www@FoodAQ@Com
Answers:
You can use whole or even low fat milk but the Parmesan is a must or you will just have a white cheese sauce and not Alfredo!. It will still taste good but will not have the "effect" you are looking for if you really want Alfredo pop out to the market and get some Parmesan even if it is the "grated" kind that can sit on the shelf!. Good Luck!Www@FoodAQ@Com
1/2 cup cream cheese
1 cup milk 0-2 %
3 tbsp freshly grated mozzerella cheese
1 clove of garlic
1 tbsp pepper
1/2 tsp salt
3 tbsp dry parsley/ 1/2 cup fresh
The best way to make this consistent is to use a blender, put cream cheese, milk, mozzerella, cheese, garlic, pepper and salt in blender!. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish!.
Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams!.
Pour desired amount over pasta, cook meat in sauce to absorb flavour into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce!.
If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you!.Www@FoodAQ@Com
1 cup milk 0-2 %
3 tbsp freshly grated mozzerella cheese
1 clove of garlic
1 tbsp pepper
1/2 tsp salt
3 tbsp dry parsley/ 1/2 cup fresh
The best way to make this consistent is to use a blender, put cream cheese, milk, mozzerella, cheese, garlic, pepper and salt in blender!. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish!.
Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams!.
Pour desired amount over pasta, cook meat in sauce to absorb flavour into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce!.
If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you!.Www@FoodAQ@Com
I use this recipe!. Could try mozzarella!.
No-Cream Alfredo Sauce
1 (12 ounce) can evaporated milk (homemade recipe below)
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk (can use nonfat milk, I make it extra rich by adding more powder in the water)
4 cloves of minced garlic and a teaspoon of thyme!. (optional)
1 cup mushroom, sliced, cooked in butter, and drained (optional)
1 cup thinly sliced grilled chicken pieces OR drained can of pink salmon (optional)
hot pasta
Shake together powdered and evaporated milks; set aside!.
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly!.
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly!.
Reduce heat; add parmesan cheese and garlic salt; stir until melted!.
Thin sauce to desired consistency by stirring in up to one half cup milk!.
Add optional mushrooms and/or chicken pieces or drained can of pink salmon; heat through and serve over hot pasta!.
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Homemade Evaporated Milk
1 1/2 cups warm water
1 cup powdered milk
2 tablespoons butter
Mix powdered milk and warm water together!.
Add butter!.
In a small pan, heat mixture together!.
Beat well, cool, and store in the refrigerator!.Www@FoodAQ@Com
No-Cream Alfredo Sauce
1 (12 ounce) can evaporated milk (homemade recipe below)
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk (can use nonfat milk, I make it extra rich by adding more powder in the water)
4 cloves of minced garlic and a teaspoon of thyme!. (optional)
1 cup mushroom, sliced, cooked in butter, and drained (optional)
1 cup thinly sliced grilled chicken pieces OR drained can of pink salmon (optional)
hot pasta
Shake together powdered and evaporated milks; set aside!.
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly!.
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly!.
Reduce heat; add parmesan cheese and garlic salt; stir until melted!.
Thin sauce to desired consistency by stirring in up to one half cup milk!.
Add optional mushrooms and/or chicken pieces or drained can of pink salmon; heat through and serve over hot pasta!.
------
Homemade Evaporated Milk
1 1/2 cups warm water
1 cup powdered milk
2 tablespoons butter
Mix powdered milk and warm water together!.
Add butter!.
In a small pan, heat mixture together!.
Beat well, cool, and store in the refrigerator!.Www@FoodAQ@Com
1/2 cup margarine
1/4 cup flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1/2 - 1 cup grated parmesan!.
Melt the margarine in a sauce pan at low heat!. Stir in flour, salt, pepper and garlic powder!. Cook until bubbly and smooth!. Stir in milk, increase to medium high heat!. Stirring constantly bring to a boil and keep stirring until you get the desired thickness!. Add the Parmesan as soon as the milk is hot, but before it boils!. Once the sauce is the desired thickness, pour over pasta and serve!.
I've actually found that the pre packaged grated parmesan works better!. Fresh grated doesn't melt in as well and the flavours don't blend!. If you use Mozza, the sauce will thicken as it cools, and will taste quite different!. Make sure you at the mozza early, so it has time to melt!.Www@FoodAQ@Com
1/4 cup flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1/2 - 1 cup grated parmesan!.
Melt the margarine in a sauce pan at low heat!. Stir in flour, salt, pepper and garlic powder!. Cook until bubbly and smooth!. Stir in milk, increase to medium high heat!. Stirring constantly bring to a boil and keep stirring until you get the desired thickness!. Add the Parmesan as soon as the milk is hot, but before it boils!. Once the sauce is the desired thickness, pour over pasta and serve!.
I've actually found that the pre packaged grated parmesan works better!. Fresh grated doesn't melt in as well and the flavours don't blend!. If you use Mozza, the sauce will thicken as it cools, and will taste quite different!. Make sure you at the mozza early, so it has time to melt!.Www@FoodAQ@Com
Why even bother with fettucini alfredo if you can;t eat the sauce or the parmesan cheese because both are fattening !! Serve what you intend made from milk and mozzerella and tell us if it has the acceptance of the alfredo!.Www@FoodAQ@Com
sure, but add a bit of corn starch to help thicken it up!.Www@FoodAQ@Com