Recipe for alfredo sauce' and marsala sauce?!
Answers:
Authentic Italian Alfredo Sauce!.
1 cup of whole milk , 1/2 stick butter
1/4 cup graded Romano cheese, try to get a good quality Italian imported if you can find it in your area!. 3/4 cup of ricotta cheese!. 1/8 teaspoon fresh graded or from the shaker, nutmeg!. Now, make up on the side, desolve 1 heaping tablespoonful of corn starch and about three tablespoons of cold water enough to desolve the mixture!. Seperately, in a sauce pan, gently heat up the milk and the butter, but do not boil, add the ricotta cheese, stiring all the time!. Add the Romano cheese, while continuing to heat the mixture!.If at this point it is too thin, add more ricotta, if too thick add milk!. When it is at the consistancy that you like, add the nutmeg, salt and pepper to taste!. Now keeping it smooth stir in the corn starch mixture!.
You should have a smooth store bought like consistancy, except it's homemade, fresh, authentic and it is delicious!.
---
?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.!.!.
(ˉ`·!._!.·[ Fettuccine Alfredo like Olive Garden's? ]·!._!.·′ˉ)
*Ingredients:
1/2 cup real butter
1 pint (2 cups / 16 fl!. oz!.) heavy whipping cream
1 tsp!. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb!. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
*Directions:
-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick!.
-Remove sauce from heat and stir in cheese!. Do not heat sauce after cheese has been added!.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired!.
Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese!. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded!. Do not use Kraft? Grated Parmesan in the canister; your Alfredo won't taste right!. Either grate your own or buy the stuff from the deli!.
?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.!.!.
(ˉ`·!._!.·[ Better Than Olive Garden Alfredo Sauce ]·!._!.·′ˉ)
*Ingredients:
1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
*Directions:
Melt butter in medium saucepan over medium/low heat!.
Add the garlic, cream, white pepper and bring mixture to a simmer!.
Stir often!.
Add the parmesian cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth!.
When sauce has thickend add the mozzarella cheese and stir until smooth!.
While the sauce cooks, boil noodles for 3-5 minutes!.
Plate pasta on serving plates and spoon sauce over pasta
---
Chicken Marsala
Makes: 6 servings
Total Time: 1 hr
Ingredients:
6 boneless skinless chicken breast halves
Salt and pepper
1 egg
1 cup Italian breadcrumbs
2 tablespoons extra virgin olive oil
1 teaspoon Marsala wine extract
1 container mushroom and leek soup (from HEB)
Preparation Salt and pepper chicken breast!. Dip in egg and then breadcrumbs!. Cook chicken in olive oil- 5 minutes each side!.
Add Marsala wine extract to mushroom and leek soup!. Heat soup and then cover chicken!.
Cover and heat on low for 30 minutes!. Serve over angel hair pasta!.
&
Easy Chicken Marsala
Makes: 4 servings
Total Time: 1 hr
Ingredients:
4 skinless, boneless chicken breasts
All purpose flour for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoons unsalted butter
1/4 cup chopped parsley for garnish (optional)
Preparation Put the chicken breasts on a cutting board and lay a piece of wax paper or plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4 inch thick!. (You can place them in a shallow pan with some extra Marsala to marinate if you choose)!.
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly!.
Heat the oil over medium high flame in a large skillet!. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess!. Slip the cutlets into the pan and fry for 5 minutes on each side until golden brown, turning once!.
Do this in batches if the pieces don't fit comfortably in the pan!. Remove the chicken to a large platter in a single layer to keep warm!.
Lower the heat to medium and add the proscuitto to the drippings in the pan, saute for 1 minute to render out some of the fat!. Now add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper!.
Pour the Marsala in the pan and bWww@FoodAQ@Com
1 cup of whole milk , 1/2 stick butter
1/4 cup graded Romano cheese, try to get a good quality Italian imported if you can find it in your area!. 3/4 cup of ricotta cheese!. 1/8 teaspoon fresh graded or from the shaker, nutmeg!. Now, make up on the side, desolve 1 heaping tablespoonful of corn starch and about three tablespoons of cold water enough to desolve the mixture!. Seperately, in a sauce pan, gently heat up the milk and the butter, but do not boil, add the ricotta cheese, stiring all the time!. Add the Romano cheese, while continuing to heat the mixture!.If at this point it is too thin, add more ricotta, if too thick add milk!. When it is at the consistancy that you like, add the nutmeg, salt and pepper to taste!. Now keeping it smooth stir in the corn starch mixture!.
You should have a smooth store bought like consistancy, except it's homemade, fresh, authentic and it is delicious!.
---
?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.!.!.
(ˉ`·!._!.·[ Fettuccine Alfredo like Olive Garden's? ]·!._!.·′ˉ)
*Ingredients:
1/2 cup real butter
1 pint (2 cups / 16 fl!. oz!.) heavy whipping cream
1 tsp!. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb!. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
*Directions:
-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick!.
-Remove sauce from heat and stir in cheese!. Do not heat sauce after cheese has been added!.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired!.
Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese!. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded!. Do not use Kraft? Grated Parmesan in the canister; your Alfredo won't taste right!. Either grate your own or buy the stuff from the deli!.
?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.·?·!.·′ˉ`·!.!.!.
(ˉ`·!._!.·[ Better Than Olive Garden Alfredo Sauce ]·!._!.·′ˉ)
*Ingredients:
1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
*Directions:
Melt butter in medium saucepan over medium/low heat!.
Add the garlic, cream, white pepper and bring mixture to a simmer!.
Stir often!.
Add the parmesian cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth!.
When sauce has thickend add the mozzarella cheese and stir until smooth!.
While the sauce cooks, boil noodles for 3-5 minutes!.
Plate pasta on serving plates and spoon sauce over pasta
---
Chicken Marsala
Makes: 6 servings
Total Time: 1 hr
Ingredients:
6 boneless skinless chicken breast halves
Salt and pepper
1 egg
1 cup Italian breadcrumbs
2 tablespoons extra virgin olive oil
1 teaspoon Marsala wine extract
1 container mushroom and leek soup (from HEB)
Preparation Salt and pepper chicken breast!. Dip in egg and then breadcrumbs!. Cook chicken in olive oil- 5 minutes each side!.
Add Marsala wine extract to mushroom and leek soup!. Heat soup and then cover chicken!.
Cover and heat on low for 30 minutes!. Serve over angel hair pasta!.
&
Easy Chicken Marsala
Makes: 4 servings
Total Time: 1 hr
Ingredients:
4 skinless, boneless chicken breasts
All purpose flour for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoons unsalted butter
1/4 cup chopped parsley for garnish (optional)
Preparation Put the chicken breasts on a cutting board and lay a piece of wax paper or plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4 inch thick!. (You can place them in a shallow pan with some extra Marsala to marinate if you choose)!.
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly!.
Heat the oil over medium high flame in a large skillet!. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess!. Slip the cutlets into the pan and fry for 5 minutes on each side until golden brown, turning once!.
Do this in batches if the pieces don't fit comfortably in the pan!. Remove the chicken to a large platter in a single layer to keep warm!.
Lower the heat to medium and add the proscuitto to the drippings in the pan, saute for 1 minute to render out some of the fat!. Now add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper!.
Pour the Marsala in the pan and bWww@FoodAQ@Com
These are what I found for marsala sauce
http://allrecipes!.com/Search/Recipes!.asp!.!.!.
although, I've never tried any of it, so I'm not sure which one is good, but by the reviews and ratings, the last 2 seem to be good!.!.!.
---
And this is my absolute fav recipe for alfredo sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat!. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through!. Stir in parsley and serve!.
Serves 4!.
---
Www@FoodAQ@Com
http://allrecipes!.com/Search/Recipes!.asp!.!.!.
although, I've never tried any of it, so I'm not sure which one is good, but by the reviews and ratings, the last 2 seem to be good!.!.!.
---
And this is my absolute fav recipe for alfredo sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat!. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through!. Stir in parsley and serve!.
Serves 4!.
---
Www@FoodAQ@Com
alfredo sauce
cook pasta drain and return to pot
add butter 1/3 cup
1 cup whipping cream1 1/2 cup parmesan cheesestir over medium heat till butter is melted and noodles are coated with sauce 2 min serve
marsala sauce
http!.www!.gatewaygourmet!.com/marsala!.ht!.!.!.Www@FoodAQ@Com
cook pasta drain and return to pot
add butter 1/3 cup
1 cup whipping cream1 1/2 cup parmesan cheesestir over medium heat till butter is melted and noodles are coated with sauce 2 min serve
marsala sauce
http!.www!.gatewaygourmet!.com/marsala!.ht!.!.!.Www@FoodAQ@Com
alfredo sauce-
3/4 cup parm cheese
1/ of an 8oz cream cheese bar
1/4 tsp garlic powder
1/4 cup butter
milk (forgot how much)
sprinkle some nutmeg on the pasta when done!
the recipe is on kraftfoods!.com but it is yummyWww@FoodAQ@Com
3/4 cup parm cheese
1/ of an 8oz cream cheese bar
1/4 tsp garlic powder
1/4 cup butter
milk (forgot how much)
sprinkle some nutmeg on the pasta when done!
the recipe is on kraftfoods!.com but it is yummyWww@FoodAQ@Com