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Here is a recipe that was featured in an email today from the www.cookscountry.com website. "Most standard recipes for Fettuccine Alfredo call for copious amounts of cream, butter and cheese. We wondered if a slimmed-down version of this decadent dish would be worth attempting and, most importantly, worth eating. Much to our excitement, we found we could cut three-quarters of the fat from our original recipe and still produce an Alfredo big on creamy, rich flavor and texture. Here are some of the ways we did it. Test Kitchen Discoveries Instead of heavy cream, we used a combination of whole milk and half-and-half to create a reduced-fat sauce that was both creamy and rich-tasting. To replicate the thickening effect of heavy cream, we settled on a roux made with just 1 tablespoon of unsalted butter and 2 teaspoons of flour. This combination thickened our sauce effectively. By adding just a pinch of nutmeg and a lot of fresh-ground pepper, we were able to give our sauce a robust savory flavor. Simmering a crushed garlic clove in the sauce added an even deeper level of flavor."
bowl of ...
Units: US | Metric
Serving Size: 1 (155 g)
Servings Per Recipe: 4
The following items or measurements are not included:
salt & fresh ground pepper