The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 21, 2009
ok, I may be just a kid, but I did a pretty good job on this...... I added 2 tsp.butter, a handful of parmesan cheese, half cup milk, and 2 shakes of powdered ginger. It was awesome! My sisters LOVED it, but my parents would touch it because of thier expierence with my past cooking. Awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 15, 2009
Great recipe. I agree with previous reviewers. Melt the butter first, then add the cream, and then slowly add the cheese little by little. Perfect results!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 15, 2009
I will give this 2 stars for flavor. I don't know what I could have done wrong with such a simple recipe but it just never thickened.....until it was stone cold. Cheaper and easier to buy the stuff in the jar with better results.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 14, 2009
Flavor is fantastic but sauce is too thin even after letting cool for 30 minutes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 8, 2009
This recipe is INCREDIBLE! I am a very picky Alfredo person and I can tell you, I will make this again & again! The key is definitely to do it slowly.. Heat each ingredient individually and put the cheese in little by little.. It may seem tedious but the outcome is great! I did add some minced garlic and salt & pepper to taste.. I actually ended up using a little LESS cheese because it was coming out a little too thick and it hadn't even settled yet. I agree with other viewers where they say it's better than OG. Thanks for the Recipe!
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Cooking Level: Expert

Home Town: Revere, Massachusetts, USA
Living In: Rochester, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 4, 2009
I make this often, I add worcestershire sauce, garlic powder, adobo, 8oz can of mushroom and a little milk let it simmer for about 5-8mins. Had it with pasta and ground beef and it was allsome. , my family loves it.
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Photo by Eyes

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 4, 2009
When I get home from work and am too tired to make anything super involved I turn to this alfredo sauce. In 15 minutes I can cook some noodles and saute some veggies and have a delicious dinner. My only suggestion is to make sure to add the cheese slowly. I spaced once while I was making this and dumped the cheese in all at once and it ended up a bit clumpy.
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Cooking Level: Beginning

Home Town: Port Orchard, Washington, USA
Living In: Poulsbo, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 3, 2009
I think this is a wonderful alfredo sauce and super easy! I did make some modifications...added 1 tbsp of minced garlic and used 2c. of italian shredded cheese and 1/4c. of grated parmesean. Superb!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
I use something similar to this recipe for lots of dishes (but most especially pastas with chicken and vegetables and omelettes). I toss in a T. of flour, a sprinkling of dried parsley, some garlic powder and some ground pepper while the sauce is simmering. Sometimes I include mozzarella or cheddar cheese, too. I'm constantly whisking as it thickens. When I serve, I sprinkle some nutmeg or paprika over the top of the offering. I love this sauce.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 29, 2009
I like this recipe because it's basic and you can add to it. But my rule for alfredo has always been keep it equal = equal parts butter, cream, and cheese, and that has worked for me for years. The cheese is def. to taste, but equal parts cream and butter seems to yield the consistency I like. I also added an egg yolk. Served over buitoni muhroom ravioli. DELISH!!!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 25, 2009
This was very fast and easy to make, even for a beginner. I also included mushrooms and garlic salt to add a little more to it. Very nice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 21, 2009
yummy!! We added clams and mushrooms, made it even better.
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Cooking Level: Expert

Living In: Alma, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 20, 2009
it was good and quick, but it didn't thicken until it was cool..you want to eat it hot
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 20, 2009
Great sauce be sure to read CHEFSINGLEDAD's review for a sucessful turnout
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 19, 2009
I cannot tell you how many times I make this since finding it almost a year and a half ago. We have not bought the jarred sauce since, and that used to be a family staple. I even make it on pizza nights. Sometimes we will order a pizza with no sauce and use the alfredo sauce for dipping. Very yummy. I've been known to use a dollop or two of ricotta cheese in it at times, and if the store is out of parmesan cheese (I live in the sticks, it happens. lol) I'll get the italian blend cheese that has asiago, romano, parmesan and mozzarella. That is really good. Reminds me of the 5 cheese alfredo at one of my favorite Italian restaurants.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Gun Barrel City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 17, 2009
Great sauce!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 12, 2009
This is the ONLY recipe I found that had what I wanted in my sauce. I use a LOT of garlic salt and garlic powder and it makes the sauce AMAZING!! I had my family come over and they ate this and NO ONE believed I made the sauce from scratch! lol
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 8, 2009
This was excellent- my bf actually licked his plate when he thought I wasnt looking, lol! He said it was better than his Italian mother's. I used light butter, light cream, and generic parm/romano mix from the shaker and it was still creamy, smooth and full of flavor!
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Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 6, 2009
This is an excellent and simply delicious alfredo sauce! I do add just a pinch of garlic. I have used this to make chicken alfredo and shrimp alfredo. Thanks for such a wonderful sauce recipe!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 5, 2009
Excellent!! I used fresh parmesan, and real butter. I followed directions exactly only adding a touch of garlic salt for flavor. Very rich and creamy.
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Cooking Level: Expert

Home Town: Rock Springs, Wyoming, USA

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