Tammy M. Profile - Allrecipes.com (11660751)

Tammy M.


Tammy M.
 
Home Town:
Living In: Oklahoma, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Gourmet
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Recipe Reviews 8 reviews
Grilled Bok Choy
Holy Bok Choy! I prepared this according to the recipe except I added 1 Tbsp. of balsamic oil to the melted butter - then finished it off with a little grated parmigiano right after I removed it from the grill. Delicious!

0 users found this review helpful
Reviewed On: Sep. 21, 2012
Buttery Alfredo Sauce
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I served this with farfalle pasta, grilled chicken breasts that were thinly sliced, 6 slices of julienned bacon that I rendered until crisp, I sauteed chopped onion and the minced garlic in the bacon drippings -- drained all of those and set it aside. I also diced 3 roma tomatoes and wahed 3 cups of fresh baby spinach. I made the alfredo sauce in a large, deep skillet and when it was done I added the al dente pasta. Then I added the sliced chicken breast, bacon, onions, garlic, tomatoes and spinach. I stirred the ingredients until combined, covered the skillet and brought it up to temperature on low heat, stirring occasionally until the spinach was wilted. Delicious doesn't even come close to describing the meal - much better than I've eaten at any chain Italian restaurant... and the sauce was the star!!

56 users found this review helpful
Reviewed On: Jun. 18, 2012
Alfredo Sauce
Great recipe as is. If your parmesan cheese doesn't melt, it's because you bought pre-shredded and it has dried and hardened. Freshly shredded has much more moisture content and flavor. And if you really want a treat, use parmagiano-reggiano from Italy. I have also used 1/2 parm and 1/2 asiago for deeper flavors. I made this tonight with wood grilled zucchini, squash & tomatoes from the garden and added a little bit of fresh rosemary and thyme. Amazing!

5 users found this review helpful
Reviewed On: Jun. 6, 2012
 
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