Alfredo sauce for a crowd?

cinnamon

Wed, Jan 22 2014, 3:33 am

I ran a search for a good alfredo sauce but couldn't find any exact recipes.
I'm making it for my sister's ofsherin it'll need to feed about 20 people as a side dish and there will be plenty of other dither.
I'm thinking of making two packages of spaghetti does that sound right?

I need an exact tried and true recipe with fool proof directions please.

TIA!

dimyona

Wed, Jan 22 2014, 10:49 am

I've used this recipe, and it is absolutely heavenly. As you can see though, it's SUPER fattening. I've only made it a couple of times, and each times all eaters were forewarned to eat nothing but lettuce all day Smile

. But seriously, it's so buttery and flavorful, and a delightfully sinful indulgence. I've successfully replaced the Parmesan cheese with other grated cheeses.

http://allrecipes.com/recipe/q.....auce/

dimyona

Wed, Jan 22 2014, 10:51 am

For two packages of spaghetti you should definitely at least double the recipe. You can also kick it up by adding mushrooms (saute them for 5 minutes before to get rid of the sogginess).

cbg

Wed, Jan 22 2014, 11:03 am

dimyona wrote:

YUM!!! If you want to give a healthier choice, you can also make pasta with pesto.
I would double this recipe and mix it into the pasta really well.
http://www.skinnytaste.com/201......html

lkwdmommy

Wed, Jan 22 2014, 2:40 pm

I use the recipe from the Tastebuds cookbook (I think it's called THe Dairy Gourmet). It's foolproof, very simple and heavenly! I use the recipe for at least 1 1/2 packs of pasta (fettuccine). you can probably stretch it to 2 by adding more cream. Sorry, I don't have access to the cookbook right now, but if you can get it from somewhere, definitely use it!

cinnamon

Thu, Jan 23 2014, 3:15 am

Thanks guys but I live in israel cream cheese is very expensive here, any recipe with israeli products?

TIA again.

smss

Thu, Jan 23 2014, 9:48 am

cinnamon wrote:

Thanks guys but I live in israel cream cheese is very expensive here, any recipe with israeli products?

TIA again.

the best and easiest cream cheese is: mix 2 shamenet chamutzas with 1/2 tsp salt and drain overnight over the sink (you can put it in a clean stocking). tastes better than napolean and much cheaper too!!

cinnamon

Thu, Jan 23 2014, 9:54 am

smss wrote:

How much cream cheese do you get from 2 shamenet chamutza? I need 16 oz to double dimyona's recipe.

smss

Thu, Jan 23 2014, 9:57 am

cinnamon wrote:

How much cream cheese do you get from 2 shamenet chamutza? I need 16 oz to double dimyona's recipe.

I calculated once actually- IIRC it was about 1 cup/8 oz of cream cheese for every 2 shamenets, but don't quote me on that Confused

any extra gets eaten very quickly in my house anyway ;-)

5*Mom

Thu, Jan 23 2014, 10:03 am

I call this cream sauce. It is heavenly:

Melt 1/2 package butter
Saute 1 large onion and 4-5 cloves pressed garlic
Add 4 Tbsp flour and mix till thick
Slowly pour in 3 C milk
Add salt/pepper to taste
Bring to boil (watch carefully if you don't want a mess all over your stove), lower flame and stir till thickened. Remove from flame and melt 2-3 slices of yellow cheese till creamy and voila!

etky

Thu, Jan 23 2014, 12:33 pm

I just saute sliced fresh mushrooms until they soften and then add cream and cook until it thickens. I season with salt, pepper and a bit of nutmeg. I usually use the 15% cream but last time I made it I subbed the 10% and it was also yummy though not quite as thick. Goes great with ravioli or other short pasta shapes and you can sprinkle parmesan on top. I don't make this often though - too fattening Sad