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Old 04-18-2017, 09:45 AM   #1
Gibbs
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Alfredo sauce

1 oz mascarpone
1 T butter
1 T good grated parmesan

Nuke 30 seconds, stir well. Another 30, stir well, the butter will try to seperate. May even need another 30, stir well some more. Of course I added minced garlic. 1 serving. Not sure if all mascarpone and parm is the same, but 1 carb total for this single batch.
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Old 04-20-2017, 08:18 AM   #2
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Sounds easy and delicious. I'll probably have to sub cream cheese for the mascarpone.

Thanks for posting!

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Old 04-20-2017, 01:42 PM   #3
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You can also make it with heavy whipping cream

1/4 cup butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese

Put all ingredients in a saucepan over medium low heat. Stir until the cheese is all melted and the sauce is smooth. It will thicken more as it sets.
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Old 04-23-2017, 06:52 PM   #4
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Originally Posted by sbwertz View Post
You can also make it with heavy whipping cream

1/4 cup butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese

Put all ingredients in a saucepan over medium low heat. Stir until the cheese is all melted and the sauce is smooth. It will thicken more as it sets.

This is the real deal, Sharon. A genuine Alfredo is made of nothing more than these three ingredients. Adding things like garlic, onions and /or spices is an American invention. THIS is perfection!
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Old 04-27-2017, 12:01 PM   #5
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Originally Posted by sbwertz View Post
You can also make it with heavy whipping cream

1/4 cup butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese

Put all ingredients in a saucepan over medium low heat. Stir until the cheese is all melted and the sauce is smooth. It will thicken more as it sets.
both of these are going in my recipe file...I love alfredo sauce.
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Old 04-27-2017, 12:07 PM   #6
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This is the real deal, Sharon. A genuine Alfredo is made of nothing more than these three ingredients. Adding things like garlic, onions and /or spices is an American invention. THIS is perfection!
Agree. This is basically the recipe we used way back when I taught microwave cooking classes at the old Friedman's Microwave Ovens store. Nuke the butter and cream til butter is melted and cream is JUST bubbling, then add the cheese and stir til melted. Nuke a little more if needed. Outstanding stuff.
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Old 04-28-2017, 06:49 AM   #7
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Quote:
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This is the real deal, Sharon. A genuine Alfredo is made of nothing more than these three ingredients. Adding things like garlic, onions and /or spices is an American invention. THIS is perfection!
Sometimes I DO put a little garlic powder and basil in the PASTA, but not in the alfredo!
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Old 05-05-2017, 02:55 PM   #8
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Is the cheese just out of a can, or do you grate your own?
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Old 05-05-2017, 04:00 PM   #9
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You can use either. For microwave cooking class we always used "the green can kind" but it really is better with freshly-grated. Either way - how could it be BAD?
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Old 05-06-2017, 09:09 PM   #10
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Is the cheese just out of a can, or do you grate your own?
Agree with Char here. If you like the green can, then go for it. There's amost no such thing as a bad Alfredo, provided genuine butter and heavy cream have been used.

But your Alfredo will taste as good as what you put in it. Since there are only 3 ingredients, each one has some heavy lifting to do. If you can possibly afford it, buy a small wedge of genuine Parmigiano Reggiano. It's orders of magnitude tastier than the green can. And you can easily freeze any that you don't use for enjoying at another time.

Oh, and if by chance you find that you really enjoy the imported one, I'd suggest if you don't have one, you buy a microplane zester for making quick work of grating, either for this sauce, or over any pasta. I bring it to the table with the wedge, and let whoever is having dinner go at it. Relatively inexpensive at Amazon, and cleans up fast with a toothbrush.

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Old 05-08-2017, 10:23 AM   #11
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I actually have TWO microplane zesters/graters, so covered on that front. The reason I asked about fresh vs. canned cheese is I have a hard time determining how tightly to pack the freshly grated cheese when measuring it. I guess you can't over do it, and I can always add more to the sauce if I don't think it is enough.
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Old 05-08-2017, 05:08 PM   #12
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Alfredo sauce is very versatile, too. Add a little beef broth bullion and a little kitchen bouquet and you have a versatile brown sauce...add sauteed mushrooms and you have a rich mushroom sauce. You can do this with the green can Parmesan.

Add a little chicken bullion and just a drop or two of Kitchen Bouquet and you have a great gravy for a chicken pot pie.

I do this a lot when I am in a hurry using Ragu alfredo sauce. Makes a very quick gravy for pot pies when you only have a few minutes to get it in the oven.
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