Alfredo Sauce

[annetoin]

Hello,

I absolutely love alfredo sauce and I tried the recipe listed in CL Five Star book, but it did not turn out so well. It was very thin. Can anyone provide any insight as to what I might have done wrong.

Thanks

[Wendy w]

I made this a couple of weeks ago and I had the opposite problem. I also was "naughty" http://www.cookinglight.com/bbs/tongue.gif and used butter instead of margarine.

You may have added too much milk. The cheese at the end is supposed to act as a thickener. I will have to look at the recipe at home tonight.

[Angela]

I just made CL's Alfredo last night and mine was fine. Maybe too much milk or not enough cream cheese. The cream chesse is the last ingredient to be added and that is what makes the sauce thick.
Don't give up on it--it's so yummy!

[Curleytop]

Would someone please post the Alfredo sauce!
I too love pasta in any shape or form and Alfredo has been a no no because of the calories!
Was going to add a graphic, but I need some instructions, please, the copy paste which I usually do does not work with
this website!

[Linda in MO]

This is how I make it. We love it! I make it a bit more fattening than the original way, but it's still lower in fat than "real" fettucini alfredo.

* Exported from MasterCook *

"Light" Fettucini Alfredo

Recipe By :cooking light
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat, Main Dish , Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon margarine (I use butter)
2 cloves garlic -- crushed
1 Tablespoon all purpose flour (I leave it slightly heaping)
1 1/3 cups skim milk (I use about 1 1/2 cups 2% milk)
2 Tablespoons light process cream cheese (I use 3-4 T.)
1 1/4 cups (2 1/2 oz) grated parmesan cheese -- divided
8 oz. fettucini
2 teaspoons chopped fresh parsley -- optional
fresh ground pepper and salt -- to taste

Cook your pasta.

In the meantime, melt butter in saucepan over med. heat.

Add garlic, saute 1 minute.

Gradually add milk, stirring with wire whisk until blended. Cook 8 min. or until
thick and bubbly, stirring constantly.

Stir in cream cheese, salt, and pepper cook 2 min. (I think the original recipe has you add it at a different time, but this is how I do it.)

Add 1 cup Parmesan, stirring constantly until melted. (May need to add a little bit more milk to thin if using 2%, if desired)

Pour over hot cooked fettucini, toss well to coat. Top with remaining 1/4 cup parmesan and parsley. (I skip the 1/4 cup of parmesan and parsley and put out additional parmesan for people to add, if desired.)

[browneye]

This is not particularly about Alfredo sauce, however, we really love a CL Chicken Tetrazzini recipe from CL from the 1980's, and it satisfies our urge for an Alfredo-type dish. It was a reader recipe "make it light" makeover. It is on my mind just now, because I just made a double batch of that yesterday, froze one and had the other for dinner last night-YUM! We really love this and I have made it again and again since the 80's.
I must admit that I cheat a little and use extra Parmesan and extra light cream cheese...still it comes in very low in fat. It tastes decadent..

[This message has been edited by browneye (edited 04-30-2001).]

[Jewel]

Browneye, shame on you!! You can't bait us like that and then not post the recipe! I'm sitting here at work drooling into my salad!I've only got magazines dating back to 98 and I just bought CL annuals on Ebay dating back to 1991. Could you post that Tetrazzini recipe later? http://www.cookinglight.com/bbs/biggrin.gif Thanks!

[mandarin2j]

browneye:

That sounds tempting! I don't suppose you'ld post the recipe? (wheedle, wheedle, beg, beg... http://www.cookinglight.com/bbs/wink.gif )

-Amanda

[DmOrtega]

I'd also love the CL Chicken Tetrazzini recipe.

[Grace]

This is probably our all time favorite CL recipe. I have made it too many times to count. I have mentioned it a few times on the BB before, but no one ever seemed too interested in it. Here it is for those of you who want to try it (you won't be sorry!)

CookWare(tm) from Cooking Light(r)

Chicken Tetrazzini

SOURCE: Cooking Light YEAR: July/Aug 1991 PAGE: 70

INGREDIENTS FOR 6 SERVINGS:
1 Tblsp. margarine
3 cups presliced fresh mushrooms
1/3 cup minced onion
1/2 cup all purpose flour
2-1/3 cups canned no-salt-added chicken broth
2 cups skim milk
1/4 cup reduced fat cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (2 ounce) jar diced pimiento, drained
1 (7 ounce) package spaghetti, uncooked
2 cups chopped cooked chicken breast (about 3/4 pound boneless skinless)

INSTRUCTIONS:
Melt margarine in a large saucepan over medium heat; add mushrooms and onion,
and suate 7 minutes or until liquid evaporates.

Stir in all purpose flour. Gradually add chicken broth, skim milk, and cream
cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from
heat, stir in 2 Tblsp. Parmesan cheese and next 5 ingredients. Set aside.

Break spaghetti into 4 inch pieces. Cook according to package directions.
Drain well.

Stir spaghettin and chicken into mushtroom mixture. Spoon mixture into a deep
3 quart casserole coated with cooking spray. Sprinkle with remaining 2 Tblsp.
Parmesan cheese.

Cover casserole and bake at 350 degrees for 20 minutes. Bake, uncovered, 10
minutes. Let stand 5 minutes before serving.

Yield: 6 (1-1/3 cup) servings

NUTRITIONAL INFORMATION:
Calories 339 / Fat 7.1 / sodium 417

[browneye]

Hey, Thanks Grace for posting, that's the one! You have great tastebuds! http://www.cookinglight.com/bbs/smile.gifI guess I thought it was from the 1980's but actually was 1991. It is one of my family's all-time favorite things. I also love to take it to others, it freezes relatively well and works as a pre-made meal.
I had gone downstairs to grab the recipe yesterday, and the web site/BB seemed to grind to a halt, and I couldn't get back on, then had to run to other stuff. I really had intended on promptly posting http://www.cookinglight.com/bbs/biggrin.gif

Here are the variations on that Chicken Tetrazzini that I do: I cook the chicken breasts in chicken broth, seasoned with Italian seasonings like oregano, thyme, garlic, salt and pepper, etc. I have also grilled them in my George Foreman seasoned with above seasoning and that worked great. Also, as I mentioned, I cheat and increase the amounts of Parmesan (fresh grated) and also the light cream cheese and the garlic and pepper. This can be a little too bland if you don't do these things. (IMHO) Also, I use portabello mushrooms in combination with plain white mushrooms, very flavorful. I don't usually use the pimentos, but sometimes I add a little chopped red or yellow pepper to the onions as they saute. Oh, and I season the onion/mushroom mixture with garlic as it sautes.
The mixture seems extremely runny when you pour it into the baking dish, but it thickens immensely as it bakes, and comes out just right.
Also, make sure you cook the spaghetti until just barely done, it continues to cook in the oven and can get mushy if you start with well-cooked spaghetti.
Also, use very dry sherry, not the sweet stuff.
I think that's it! Hope you enjoy.
Paula

[This message has been edited by browneye (edited 05-01-2001).]

[Curleytop]

This is not ALFREDO, but my TETRAZZINI!
* Exported from MasterCook *

CHICKEN TETRAZZINI

Recipe By :
Serving Size : 1 Preparation Time :0:15
Categories : Casseroles Italian
Low Fat Pasta
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound Rotelli Noodles -- Cooked
1 Cup Mushrooms -- Sliced
1 Medium Onion -- Chopped
1 Tablespoon Olive Oil
2 Tablespoons Cornstarch
2 1/2 Cups Chicken Broth or 2 tsp crystals w/water
2 1/2 Cups Cooked Chicken or Turkey -- Cubed
1/2 Bag Peas and Carrots -- Thawed
1/4 Cup Sherry
Pepper
Curry Powder to taste if desired

Prepare pasta, drain and set aside.
Saute mushrooms and onion in oil until tender but not browned in very large skillet. Blend in cornstarch. Gradually stir in broth. Cook and stir over medium heat until mixture thickens and comes to a boil and boil 1 minute; add curry powder to taste. Add poulty, peas and carrots, sherry and pepper. Heat thoroughly. Add in the cooked pasta and mix well.

Serving Ideas : Serve with a small green salad.

NOTES : This is especially good made with leftover small turkey pieces.

[ElinorC]

Grace,
I've been a long time fan of the CL Chicken Tetrazzini! Glad to see that we're not alone. I think this recipe is better than the higher fat ones.

[annetoin]

I tried making the Alfredo Sauce again and it came out great!! I had some leftover and I threw in some pesto seasoning along with some sliced up chicken breast.

Thanks for the advice.

[Mamasue]

Oh....yes...the Alfredo Sauce is the best! I cook up some Penne; add cooked brocolli flowerettes and some sauted mushrooms. Delish! You would never know this is light! I also have made it once with asparagus (cutup) with Penne and mushrooms. Variations are endless http://www.cookinglight.com/bbs/biggrin.gif.



[This message has been edited by Mamasue (edited 05-08-2001).]

[cooksrhot]

So what's the alfredo sauce recipe?? Please!!!