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#41
02-11-2014, 12:56 AM
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I posted this Olive Garden Alfredo recipe years ago after finding a leaked version, which I altered slightly to better match what I knew about the recipe from working there during college. It really does taste just like the restaurant, on a good day!
This is one of the best recipes to make your own version of Olive Garden's famous Alfredo sauce. This sauce is very versatile. Add grilled marinated chicken for a great Chicken Alfredo. Add sautéed shrimp and scallops with Old Bay Seasoning, white wine, shrimp stock, and chopped green onions for Seafood Alfredo. Extra sauce can be frozen for later use. Olive Garden Alfredo Sauce [You must be logged in to view images. Log in or Register.] 2 quarts heavy cream 1 lb butter 2 tablespoons flour 1 lb freshly grated parmesan cheese 4 ounces Fontina cheese 3 tablespoons minced garlic 1 teaspoon salt 2 teaspoons black pepper Directions: 1 On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic. 2 Whisk in the heavy cream until hot. 3 Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom. 4 Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy. 5 Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired. | ||
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Last edited by Telin; 02-11-2014 at 01:02 AM..
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#42
02-11-2014, 01:06 AM
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Looking at Alfredo pic made me gain 20 lb instantly. Dear god, 2 quarts of heavy cream.. Lol
__________________
Sidelle SUNRISE - 60 Wood Elf Assassin | Zhalara BLACKTHORN - 33 Wood Elf Druid
(Song of the day... week... month... whatever...) Sober -- TOOL Q - WE ARE THE PLAN (The Great Awakening) | ||
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#43
02-11-2014, 01:09 AM
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Tuscan Garlic Chicken
This is one of my favorite pasta recipes which was inspired by a restaurant dish. This has a nice, rich parmesan cream sauce with herbs and white wine. This may seem like a lot of steps, but it is not hard at all. This is not healthy by no means.
Tuscan Garlic Chicken Recipe [You must be logged in to view images. Log in or Register.] 1 (22 ounce) bag frozen grilled chicken breasts (Tyson Grilled & Ready Strips) 1 red bell pepper, cut julienne 1 lb fettuccine pasta, cooked al dente in salted water 5 garlic cloves, minced 1 3/4 pints heavy cream 1/2 cup butter 1/2 cup white wine (Recommend chardonnay) 6 ounces grated parmesan cheese 3 -4 cups fresh baby spinach leaves 2 tablespoons sun-dried tomatoes packed in oil, chopped 2 tablespoons flour 1 teaspoon dried thyme 1 teaspoon dried basil Directions: 1 Preheat oven to 375 degrees. Slice the bell pepper julienne and place on a baking sheet. Toss peppers in olive oil and 2 minced gloves of garlic and spread them out. Season with salt and pepper and place in oven. 2 Roast peppers for 10-15 minutes until edges begin to darken and the peppers become tender, stirring peppers halfway through. Set roasted red peppers aside. 3 Bring a pot of water to boil and cook pasta while following the next steps. 4 In a medium sauce pan on low-medium heat, add 3 cloves of minced garlic, 2 tablespoons olive oil, and stick of butter. After butter melts, whisk in the flour. 5 Add the white wine to the sauce pan. Add the thyme, basil, and sun-dried tomatoes to the sauce. Allow to simmer 2 minutes until wine has reduced. 6 Add the heavy cream to the sauce. After sauce comes back up to temperature, slowly stir in the Parmesan cheese. Stir often until cheese is melted and the sauce becomes smooth. Allow the sauce to simmer on low heat while preparing the chicken. 7 In a large saute pan on medium-high, add 2 tablespoons of olive oil and the frozen chicken breast strips. When the chicken is halfway warmed-through, add the roasted red peppers and saute until the chicken is well browned. 8 Reduce the heat to medium and pour the sauce over the chicken and roasted red peppers. Stir well to incorporate all the browned chicken bits from the bottom of the pan. 9 Add the spinach and stir well to allow sauce to wilt the leaves. 10 Add the drained fettuccine pasta to the saute pan and stir using tongs to coat the pasta well. 11 Serve with fresh garlic bread and salad. Enjoy! | ||
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#45
02-11-2014, 01:10 AM
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Quote:
This makes a gallon, so you'd definitely have to cut it in half at least if you're making it for for only one or two people. | |||
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#49
02-11-2014, 01:57 AM
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Linear Mode
