There is nothing better than a good homemade alfredo sauce. I have often asked myself, How do you make Alfredo Sauce from scratch? Many people do not know how to make Alfredo Sauce from Scratch. It is super easy and will change your life. You will never want to pay for one of those flavorless bottles of sauce again.
History of Fettuccini Alfredo
Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a rundown of fettuccine Alfredo’s history and sauce variations.
The original dish was an extra-buttery version of an Italian standard, fettuccine al burro — fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends; soon, fettuccine Alfredo was popular — but in a new, American guise.
According to The Italian-American Cookbook by John Mariani and Galina Mariani (Harvard Common Press, $19.95), since American butter and parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian-American classic. Although popular in the United States, it never took root in Italy.
Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using the pre-fab sauces, too. Noodles tossed with this convenience product can’t compare with this recipe for fresh fettuccine Alfredo made with Parmigiano-Reggiano, unsalted butter and fresh cream. Sure, you can make the original Roman recipe now that true Italian Parmigiano-Reggiano is widely available; but the version with cream is divine, and worthy of an occasional calorie splurge.
Source: Dallas News
How do you make Alfredo Sauce?
Check out the recipe below!
How do you make Alfredo Sauce from scratch?
This super easy sauce is a staple in most Italian cuisine. Everyone should know how to make it. You will never buy the flavorless stuff in jars from the grocery store again.
Combine all ingredients into a saucepan and stir on low heat for 10 minutes. Once the cheese has melted into the liquids you are done!
Cuban Picadillo…Anyone that has ANY Cuban blood in them can make Picadillo from scratch, it’s a known fact. It is the most basic of recipes that are simple to make, doesn’t break the bank, and is done in a matter of minutes. When I was growing up, this was one of my mom’s go-to recipes when there wasn’t a lot of time and people were hungry. I mean, how basic can you get with ground beef, olives, and tomato sauce and spices.
Origins of Picadillo
Many picadillo recipes derive from the one that Nitza Villapol put in her cookbook “Cocina Criolla,” published in 1954. Villapol, a writer and television host, was the closest thing Cuba has had to a Julia Child. Her shows were broadcast there for more than 40 years, and her cookbooks were a mainstay of Cuban home cooking from the 1959 revolution until her death in 1998.
Cortina’s first picadillo was a Villapol recipe, she said. Her mother had packed her off to Gainesville with the cookbook. “It was probably just beef and raisins then,” she said of her early attempts at the dish. “The first time, I skipped the tomatoes entirely.”
Picadillo roughly translates from the Spanish as “mince.” The dish bears some resemblance to American sloppy joes, or to hash. Some cooks use tomato sauce in the base. (Cortina’s mother, for one.) Others insist on fresh tomatoes.
Source: The New York Times
Take note, this meat is also used as a filling in several different recipes including Papas Rellenas and Empanadas. You can serve it on Potatoes, Rice, in a sandwich, or as a side dish.
This is a recipe for a traditional Cuban Picadillo that doesn't break the bank and that every Cuban should know how to make.
In a large skillet, start to brown the ground beef with the green pepper and onion.
Once browned, drain the grease from the saucepan.
Combine all the other ingredients and simmer for 5-10 minutes.
Remove that Bay Leaf and serve it up over some rice and add the cilantro and WHAM, you will be craving Mojitos and Cuban Cigars in no time.
There is a topic of hot debate among Cuban households, and that is the addition of Potatoes and Raisins to the mix. My family are Picadillo purists and those things are blasphemy. If you would like to adulterate the recipe with raisins and potatoes, be my guest. The wonderful thing about Picadillo is that it is very forgiving, so experiment away!
If you are anything like me, you love everything Disney.
When I go out to Disneyland, I love to just take everything in. From the little details and hidden Mickeys around the park, to the AMAZING treats found scattered around the park. I managed to track down the recipe for the Hot Cocoa that is served at different locations around the Disney Properties.
I will continue to post Disney recipes as I find them.
Worlds Best Hot Cocoa (Disney Recipe)
'Tis the season for keeping warm and spending time with family. What better way to do both, then with a mug of the best Hot Cocoa known to man. This quick and easy recipe will be a hit anywhere you go.
In a medium sauce pan, pour milk and heavy cream. Heat over medium-high heat (be sure to watch it and stir continuously or it will scald the milk).
In a large bowl, whisk together cocoa, sugar and milk chocolate. Slowly add this dry mixture to the milk mixture until completely combined.
Reduce heat to medium.
Add in sweetened condensed milk and vanilla, and stir until completely combined. Reduce heat to low and simmer for 5 minutes.
One thing has divided foodies since the dawn of the Drive Through. No, it isn’t how to make the perfect Pizza Crust or Who makes the best BBQ. It’s who makes the best Burgers, specifically available in Utah.
I have had my share of Burgers in my life and I am ready to impart my wisdom on the world. I chose from burgers that are available to me and that I have tried before. Some will be obvious choices and some will be places you have never heard of, so let me know down in the comments below if you agree or disagree with my list.
In-N-Out: The Double Double (Animal Style)
Growing up in So. Cal, I was blessed to live in the promised land for the best burger ever made, the Double Double. Starting out with the Sponge Dough Buns and a special sauce that they call “Spread,” This burger has 2 all beef patties, cheese, Lettuce, Tomatoes, and Pickles. What makes it Animal Style is the fact they squirt some Yellow Mustard on the patty while cooking it. Top that off with sauteed onions and this is heaven on a bun.
If you are feeling extra hungry, you can order from their secret menu, which consists of Neopolitan Shakes (Chocolate, Vanilla, and Strawberry mixed), 3×3 (3 Patties, 3 Cheese Slices), 4×4 (4 Patties, 4 Cheese Slices, the Flying Dutchman (2 Patties and cheese with no bun) and many more.
Find an In-N-Out near you. (Sorry East Coasters, you can have your precious Shake Shack.)
5 Guys: Bacon Cheeseburger (Any way you want)
5 Guys is a special one because this burger you can have with any topping you want. Customizable with thousands of different combinations, one thing remains constant. The quality of their meat, cheese, and buns that make 5 Guys a hit. If you arent in the mood for a burger, they also have Hot Dogs, Grilled Cheese, and BLT’s.
Two hand-formed patties, grilled to order – with two strips of crispy bacon and two slices of Kraft American Cheese – all on a soft, sesame seed bun.
Find a 5 Guys near you.
Burger Bar: Big Ben
Now I did a whole write up on Burger Bar a while back, but it is worth mentioning again. This classic burger joint does burgers the right way. Cranking out classic burgers as big as your head. The burgers are classic with an all beef patty, special sauce (Thousand Island), Onions, tomatoes, lettuce, on a super soft bun. I’m not kidding about the size of the burger. It is almost 3 times bigger than a normal burger. You can also order the Big Ben Burger as a double or triple.
Burger Stop was featured in Diners, Drive-Ins, and Dives with Guy Fieri a while back, which may explain the lines all the time. Burger Bar is only found in Roy Utah.
Crown Burger: Crown Burger
What can I say about Crown Burger other than PASTRAMI BABY! I cannot think of a more classic combination to put on a burger than Beef, melted cheese and a huge pile of thick cut pastrami. Served with their amazing fries and Fry Sauce, it doesn’t get much more Utah than that. Crown burger has been serving Utah since 1978 and has recently expanded to its 7th store along the Wasatch front.
They do serve more than just Burgers including Pastrami Sandwiches, Corn Dogs, BBQ Beef, and Burritos.
Burger Stop: The Deuce
Opened in 1993, this 1950’s diner has been cranking out the classics and becoming a fixture in the Davis County community of Layton. They aren’t just a Burger joint as they serve Breakfast items in the morning as well. They embrace their 1950’s vibe by also hosting classic car shows every few months featuring the best of what made America great. What Burger Stop is really famous for is their 2 lb challenge burger called The Deuce.
For $18.99, you can participate in the Deuce Challenge with the signature 2lb burger with Ground Beef, 5 slices of cheese, 4 strips of thick cut bacon and topped with special sauce and onion rings. Finish it in less than 30 minutes and you get a t-shirt to lay claim to your conquest.
To be completely honest, I get a hankering for each of these burgers at different times. Each one satisfying my craving, but if I had to choose, life or death, I would have to choose the Crown Burger. It’s unique and delicious Pastrami is often imitated, never duplicated. Now I know a lot of you guys will disagree, but for me, that is the one burger that I crave the most.
Which is your favorite?
Today, we are going to take a look at an amazing recipe for my favorite pasta dish, the Spicy Chicken Chipotle Pasta from The Cheesecake Factory. This thing is loaded with flavor (and calories) so keep that in mind. It is super simple to prepare, even though there seem to be a lot of moving parts, it all comes together in the end. It is the perfect combination of spicy and sweet and savory.
Introduction to The Cheesecake Factory
If you have never been to The Cheesecake Factory, you are definitely missing out. The huge menu is rather intimidating at first, but you soon realize that most of the menu is Cheesecake. I think that is why the Cheesecake Factory is so well liked. No matter what everyone is craving, there is something for everyone. From Cuban Sandwiches to Asian Salads, to Burritos there is something for even the pickiest of eaters.
What is the Spicy Chicken Chipotle Pasta from The Cheesecake Factory?
Made using Penne Pasta, the Spicy Chicken Chipotle Pasta has Chicken breast sauteed in honey. The sauce is a unique sauce made from Alfredo and Chipotle peppers in Adobo Sauce. This gives it a beautiful mild kick that you crave as well as a deep smokey flavor. The sweetness of the honey combined with the spice of the sauce makes an amazing dish that can be enjoyed by everyone.
Make sure to check out how to make the Salad Dressing from the Olive Garden or how to make a Cuban Classic, Picadillo, which is a cheap and flavorful addition to your families dinner rotation.
Spicy Chicken Chipotle Pasta
A spicy chicken pasta with chipotle flavors with a sweet undertone. A sure crowd pleaser.
Prepare Vegetables and Pasta
Add the asparagus to the pasta water and boil for 2-3 minutes or until slightly tender.
Pull out the asparagus and run under cold water to shock it and stop it from cooking.
Add your pasta to the water and remove when al-dente, normally 12-13 minutes rolling boil.
Combine lemon juice, salt, pepper, and chicken and let it marinade.
Prepare your skillet with butter on medium heat.
Add bell peppers and onions.
Leave on the heat until translucent, stirring occasionally to make sure they do not char, then add the garlic cloves, saute for 1 minute.
Cook Chicken and Serve
Remove the veggies and add olive oil to your skillet
Add chicken to the pan and turn the heat up to medum-high.
Keep on the heat until browned on all sides.
Add in the honey and stir until the honey loosens up.
Puree the Chipotle peppers in adobo sauce can and set aside.
Brown the chicken on both sides and remove from heat.
Cook for an additional 3 minutes, then add all other ingredients (Veggies, Adobo, Pasta)
Make a basic Alfredo sauce (Butter, Parmesan, Heavy Cream, Black Pepper, Garlic Powder) and add in the Pureed chipotle peppers. Let it come to a simmer. Add your frozen peas to thaw in the sauce.
Add sauce, pasta, chicken in your pot adding the asparagus last or as a garnish. Add Cilantro or parsley and grated Parmesan as a topper. Tortilla strips if you want to be really authentic.