Mum2haley
Assistant Cook
I am new here - looking to see if anyone has a good recipe for Alfredo sauce, or even a Chicken, Broccoli, Ziti type dish.
Nice to meet everyone!!
Nice to meet everyone!!
Alfredo Sauce Recipe?
- Thread starter Mum2haley
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getoutamykitchen
Master Chef
Hi Mum2haley,
Welcome to DC. I have a quickie recipe I make for my son (12 yrs old) when he's having a bread sticks and alfredo sauce craving. That's basically all he'll eat at Olive Garden. Forgive me, but I never measure when I make this.
Mix together:
Sour cream (heated in the microwave for about 30 seconds)
Grated parmesan cheese
Salt & pepper to taste
Garlic powder to taste
I have never used this over pasta, but it may work for you.
Welcome to DC. I have a quickie recipe I make for my son (12 yrs old) when he's having a bread sticks and alfredo sauce craving. That's basically all he'll eat at Olive Garden. Forgive me, but I never measure when I make this.
Mix together:
Sour cream (heated in the microwave for about 30 seconds)
Grated parmesan cheese
Salt & pepper to taste
Garlic powder to taste
I have never used this over pasta, but it may work for you.
Last edited:
kitchenelf
Chef Extraordinaire
If you use the Search feature on the upper blue bar, making sure you search for titles only, this is what comes up. It should give you some good info.
AllenOK
Executive Chef
Here's how I make mine at work:
Place a saute pan over HIGH heat (commercial stovetop, double the BTU output of a home stove, so be advised). While the pan is still "cold", add about 2 T of clarified butter. Heat. Add some minced garlic. Shake and toss the pan until the garlic is fragrant. Deglaze with a little white wine. Add heavy cream, about 1 1/2 c. Bring to a boil. Reduce until thickened. Add about 1/4 c shredded parmesan cheese. Toss or stir to combine and melt the cheese. Season to taste with salt and pepper.
Place a saute pan over HIGH heat (commercial stovetop, double the BTU output of a home stove, so be advised). While the pan is still "cold", add about 2 T of clarified butter. Heat. Add some minced garlic. Shake and toss the pan until the garlic is fragrant. Deglaze with a little white wine. Add heavy cream, about 1 1/2 c. Bring to a boil. Reduce until thickened. Add about 1/4 c shredded parmesan cheese. Toss or stir to combine and melt the cheese. Season to taste with salt and pepper.
