I started by Google searching. A bad idea since I was tired and could get grumpy rapidly. It took 30 plus recipes (I lost count) to find one recipe anywhere close to cooking. Almost all had jars of Alfredo sauce. Really that is the recipe????? Many had cans of soup and packages of Italian dressing. Some even bragged about the amount of process s__t they put in their "home cooked" meal. Then the comments of how wonderful... REALLY... I'm glad I was too tired to comment. I try to be polite.
I admit to adding some salsa to make a Mexican dish. I have been known to use Ranch dressing as a spice. And an odd can of this or that has made it into my cooking. But I would not add Alfredo sauce as the main ingredient to make Alfredo sauce. Nope, not cookin' to me.
My Alfredo sauce via a recipe in Eating Well For Next To Nothing by Ceil Dyer, an out of print cookbook I have. I have adapted to recipe to suit myself and cut it down because I usually make it for myself.
ReplyDelete2 T. butter, 3 T. half and half cream, 1/4 C. Parmesan cheese, grated, 1/4 C. parsley, finely minced. I cook my pasta and then, in the warm pan add the butter, cream and Parmesan, stirring until combined. I throw in the cooked pasta and parsley and toss, toss, toss. The directions in the cookbook say to have the butter and cream at room temperature, but I don't notice much difference if I don't have them warm. I usually just use them right out of the fridge.
This is not a heavy Alfredo sauce such as one finds at the Olive Garden, but it doesn't have all the calories either and it's really good!
Thanks for sharing. I think I will give it a try soon....
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