How do u make Alfredo?!


Question: i cant cook really, i am a horrible cook but i want to learn how to make alfredo. thank u


Answers: i cant cook really, i am a horrible cook but i want to learn how to make alfredo. thank u

the other ppl gave you good ideas but since you suck at cooking ill tel you simplestway.

ok so heat some olive oil over medium high heat, then when its hot add some crushed garlic til its browned. then add a splash of white wine to cool it off and flavor, add salt and pepper, then add some butter, shake it up

when butter melts, add cream, shake the pan once and a while so it doesnt burn. when it get thick and bubbly (abotu 5 mins) its ready.

after its thick you can add extras in there, veggies, meats , whatever you want, ust put them in already cooked and mix it good, serve over pasta or add the pasta too and shake it up so the sauce is even. you can garnish with italian parsley and parmesan cheese.

if you put too much cream or if you have thinner cream like half and half, you cn add some flour (just a littel) to thicken the sauce and you wont have to cook it as long and you will get more sauce. (chef's secret and 99% of ppl cant tell difference, its still very good, better than what you buy in the jar, way better.)

Alfredo sauce? Here is one version

1 cup fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves
1/3 cup olive oil
1 cup grated Parmesan

1 cup whipping cream
1 pound capellini or spaghetti, freshly cooked

I just made this one for dinner tonight.

Ingredients:
1/2 cup butter
1/2 cup heavy cream
3/4 cup parmesan cheese, grated
1 clove garlic, pressed or diced
1 pinch nutmeg

1. Melt the butter over low to medium heat.
2. Stir in the cream and blend thoroughly.
3. Add the garlic and nutmeg. Let flavors integrate a minute or two.
4. Add the cheese a little bit at a time, letting it melt into the butter and cream.
5. Stop when the cheese is melted and the sauce is smooth. Mix with your pasta immediately.

Keep stiring the whole time and do not let the mixture get hot enough to bubble or boil under any circumstances. If you do, it will separate and be terrible.

Chicken With Fettuccini Alfredo

8 ounces fettuccine pasta
5 tablespoons butter, divided
4 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1 tablespoon minced onions
2 tablespoons minced garlic
1 1/2 cups light cream
1/4 cup parmesan cheese
1 teaspoon parsley
1/2 teaspoon red pepper flakes

Cook fettuccini according to package.
Drain.
While fettuccini is cooking, prepare chicken.
Heat 12in skillet, add 2 TBS butter.
Flatten chicken slightly.
Salt and pepper chicken.
Roll in flour, add to skillet.
Cook and brown until juices run clear, about 10 minutes.
Remove from skillet.
Add to skillet 2 TBS butter, onions, and garlic.
Cook 1 minute.
Add cream, cook for 3 minutes until reduced a bit.
Add cheese, parsley, and red pepper flakes.
Stir well.
Add last 1 TBS butter and stir well.
Bring back chicken and coat with sauce.
Place chicken on plates, put fettuccini in sauce and swirl around to coat well.
Add to plate with chicken.

Follow Don's recipe except do not add the grated Parmesan to the sauce. You want to bring the cream and butter to a low boil with the nutmeg and (white pepper which is not necessary but is classic) black pepper is fine. Mix the cheese with your hot drained noodles, hot almost Alfredo sauce and the grated cheese in your warmed serving bowl or right in the noodle pan. Toss all together and you have Fettuccine Alfredo. I have made Alfredo for 100's of people at weddings and have never had lumpy, goopy Alfredo using this technique.





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