Can you make alfredo sauce in a crock pot Slow cooker ?!
If so, what other ingredients should I add to it to give it a better taste? I never like the way store bought sauce tastes ( never tastes good like the restaurants alfredo does ). Please help. I want to make this for dinner tonight. thanks!
Answers: Can I put store bought ALFREDO sauce inside the slow cooker and make it that way?
If so, what other ingredients should I add to it to give it a better taste? I never like the way store bought sauce tastes ( never tastes good like the restaurants alfredo does ). Please help. I want to make this for dinner tonight. thanks!
Since Alfredo and other white sauces are milk-based, I wouldn't try it. Milk held at a low-heat setting solidifies or scorches. The store-bought one I buy makes a big deal on the packaging about not letting it approach a boil and notes that it can even if the burner is at its coolest setting.
What I'd do is cook what's going in or under your Alfredo sauce in the slow cooker, with some other liquid, then heat the Alfredo on the stove top at the same time I made the pasta.
It's possible the preservatives in a jarred sauce would make it act differently from the fresh ones you can buy, so maybe an experiment is in order.
Why would you try and 'cook' store bought sauce?
Simple Alfredo:
1 cup sour cream
1 stick butter
1 cup parmasean
ffew dashes of black pepper
mix sour cream, pepper & melted butter with half of the cheese.
Toss into pasta, then add the rest of the cheese.
No time at all. You can also find more complex sauce recipes online, but this one, as simple as it is, is wonderful.
Alfredo sauce is so easy to make, buying store brand makes no sense. It's a quick sauce and does not need the low simmer that a crock pot provides. The home made variety uses cream whereas many store bought uses a white sauce thickened with a starch. Do yourself a favor and try making it at least once.
Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
Yes, I suppose you could heat the store-bought sauce in the crock pot...I'd use "low" heat, though.
I'm with you on this one...I don't like the store bought sauce, either. Would you like my recipe for homemade? Actually, it's my grandmother's recipe.....we're Italian-Americans (if that helps!).
As the pasta is cooking, place 1 stick butter (not margarine)
and a couple of tablespoons good olive oil in a saucepan over medium heat. When the butter has melted, add 1 clove minced garlic and cook for one minute. Add 2 cups heavy cream, a pinch of salt and heat through. When the cream has heated, remove the pan from the heat and add 1 cup freshly grated parmigiana Romano cheese (never use that powdered Parmesan cheese in the green can..it's awful!...you can buy a wedge of the good parmigiana cheese in most any good supermarket and grate it yourself). Pour this over your pasta and enjoy.
Note: This will feed 6 easily, and can be adjusted down for a smaller meal.
Hope this helps.
So your priority is to make a yummy sauce? Alfredo is one of the easiest recipes out there. Just get some cream, heat it and simmer until it is reduced a bit, add the cooked noodles and then add parmesan on top. (IMHO, you should add the cheese after the noodles or you run the risk of the cheese clumping instead of sticking to the noodles.)
If you are committed to using a slow cooker, you could simmer your sauce in there but turn it off before you add the noodles. The noodles should be soaking up the sauce, not being cooked.
Good luck and bon apetit.
well, i know, it's a bit different, but, still me sending u this recipe:
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.
Variation: Add cooked shrimp, crab or mushrooms.
I agree with the first responder. The sauce is way too delicate to hold up to a long cooking process. Try adding other cheeses along with Parmesan, like Romano and Asiago cheeses. Increase the amount of cream will also make it richer.