Recipe Title Caramel Cake
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They freeze well, and you can alter the recipe to make … This cake was often a part of our family’s birthday and holiday celebrations due to its …
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Student Parents
on a Mission
Favorite Recipes
Monthly SPOM Meeting
Wednesday, March 22nd, 2006
Topic: Nutrition & CookingThe Best Fettuccini Alfredo
Serves: 6
Prep time: 30 minutes
This dish is so easy! And here is a little secret about Alfredo sauce: stirring in one egg to the sauce before serving helps it to thicken and cling to the pasta better.
Ingredients:
2 packages refrigerated fettuccini
2 cups heavy or whipping cream
1 cup shredded parmesan cheese*
3 tablespoons butter
1 egg
?cup fresh parsley, chopped**
*Do not use grated parmesan; you will end up with a grainy sauce. For best results purchase fresh parmesan cheese and shred it yourself with a fine shredder.
**Do not use dried parsley. Using the fresh stuff adds better flavor and a restaurant quality presentation to this dish.
1. Cook pasta according to directions.
2. In saucepan bring cream and butter just to a boil, turn off heat. Stir in parmesan cheese, then whisk in one egg.
3. Toss the pasta and the sauce together.
4. If you like, use a large serving bowl for a family style dinner. Put the pasta in first then pour the sauce all over. Sprinkle with lots of chopped parsley and bring to the table.
Submitted by: Katerina French
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