You have got to try this recipe!
Instant Alfredo Sauce Mix:
INGREDIENTS: 1 Cup Grated Parmesan Cheese, 3 Tbsp Cornstarch, 2 Tsp Garlic Salt, 1/2 Tsp Black Pepper, 2 Tsp Onion Powder DIRECTIONS: Mix all the ingredients and store in airtight container in fridge.
TO MAKE THE SAUCE: Ingredients: 1 Quart Heavy Cream, 5 Cloves Crushed Garlic, 4 oz White American Cheese (optional but makes it so much more creamery). TO MAKE THE: Bring the Heavy Cream to a boil on medium heat–stir, stir. Whisk in the mix and STIR, STIR the sauce will thicken. Add fresh Garlic and Cheese until it melts. Pour over cooked pasta, ENJOY!
Thank you,
Rosa
Hey hey hey this is Ros RG C how you doing we’re bringing to you a little Quicky little it’s not going to be quick but it’s hopefully within my 15 minutes we’re going to be making instant alfredo sauce and I’ve double batched this so I have another container another batch
Ready so when we want to when hubby wants to use it or I want to use it what I’ve already done is I already had pre-measured everything to save on time the recipe calls for one cup of Parmesan cheese which is grated 2 tablespoons of corn starch 2 teaspoons
Of garlic salt 1/2 teaspoon black pepper 2 teaspoons of onion powder got my little whisk because this is a small batch I’m just going to do this on camera cuz it’s not going to take that long to do this now when you get the little clubs like you see that there soon as
You touch it they fall apart okay so I’m going to use the back of my tablespoon that that I use for measuring to break up those little clumps cuz you really want them all broken up and um that’s just part of you know I keep
My once I open a jar of pesan chees I just buy that store box parmesan cheese that grated one just like that now I also do oops hold on a second that is my uh bread bear with me one second Brey I take my bread out of the oven it’s
Ready I’m going to show you in a minute cuz we’re going to make the mix I’m going to pour out what I need which will just be half of this and then I just turned off my oven so we’re good to go and um I got my water boiling we’re
Making some kind of pasta I forget what kind uh in just a minute I’ll show you it’ll have the name I’ll show you the bag it’s the bag I just went ahead I went the lazy route and I still haven’t made fresh from scratch pasta but that is on my
Agenda and I hope to be doing that and I hope to be having all kinds cuz I about a bunch of tools through Teemu to have to make a variety of different types of pasta so I hope to bake them cuz I’ve got pretty much everything
That I need now it’s just making the time of actually making the fresh homemade from scratch pasta okay see how long didn’t take long at all cuz it really wasn’t that much okay and this is shelf table on your your pantry okay but I personally would keep this in
The fridge so I’m going to take this little plastic wrapper off then I’m going to put a label on it and it’s going to say instant alfredo sauce mix put today’s date on it and I’m just going to use that because this is so rich we’re not going to be eating this
Very often I don’t think more than two batches is all I’ll ever need in the fridge and my understanding is I think it lasts 6 months six mons to a year in the fridge and since we’re empty ners we don’t have our fridge that opens and
Closes opens and closes but I’m going to keep this in the fridge in the garage does not open very often and we’ll go from there but I think we’re done excuse me sorry about that whoa I almost had a spill and if you notice no spillage today uh told you was getting
Better oh okay I think we are totally done let’s go to the stove so I’m going to turn this off turn we’re going to go to the stove and I’m going to get the pot ready to make the sauce okay we’ll bring you back okay I’m bringing you down to the stove I’m
Making talinis that’s what they are these talinis and they’re practically ready all I got to do is drain them let me get my pot cuz the recipe call for uh to make the sauce I need to get a heavy cream in a medium siiz sauce pan do the
Front so we going to get it started to heat up want when this comes to a boil then we add the dry ingredient mix we just made so here’s my heavy cream and that’s the sauce that’s going to go over all that and then there is my homemade garlic bread it’s not totally
Homemade cuz the bread’s not homemade the the bread is store Bo but it’s you get five of those loaves for two bucks at the local grocery store that we go to here in town so it can’t can’t beat that price so here’s some more my last this
Is the last of my hi a cream let me stir that get me my water I’m going to have these containers soaking in water so it’s not much of a clean up with got heavy cream while I’m stirring and I’m making sure you stir all the way to the bottom
Cuz you don’t want the bottom to Scorch got one almost half a a minute and I can drain my pasta and then I’ll be ready to eat and then we’ll be ready to roll so I you could definitely make this and have everything ready with the prep time for everything in 30
Minutes maybe 45 if you have to prep anything but that was already made I already had that in the freezer I took it out last night to thaw the pasta was in the freezer I took it out last night to Tha this morning so it stayed in the freezer both of those
Stayed in the refrigerator is just about ready to prep it all today so now I’m just waiting for this to come to a boil and let me go get my um I make my own garlic pucks so let me get oh I have right here I make my own garlic pucks
Cuz the recipe asks for uh one qu of heavy cream five cloves of garlic 4 oz of white American cheese it’s optional but it makes it more creamy so I got my shredded we shred our own cheese block of cheese and then I got my mix let me put
Drain this so they don’t get all soggy just as soon as that boils we’ll be ready to eat so there’s my pasta and this particular pasta I don’t think has anything in it let me read the bagage package all this is boiling uh that’s an easy delicious trco
Oh it is it’s got It’s got cheese in it cheese torini so there’s pieces there’s uh cheese inside but it’s really easy all you do is uh bring BR four quarts of water at a bag Stir It and simmer for 2 to 3 minutes and you’re done can’t get it any easier than
That so that one’s done let me get my cheese bag ready and I’m not going to totally measure the cheese sauce I’m just going to eyeball it this is taking a while I’m going to bring you back when this comes to a boil cuz there’s no sense in you just sitting
There watching a cam a a pot boil we’ll bring you back okay we are back don’t walk away from this as y’all know I said I never made this before look it had a spill over I walked away for just a second and get something from the kitchen table and
Boom hold thing went over okay so now it’s come to a heavy boil we’re going to add says to add wh skin uh W skin the dry off fro sauce where’s my whisk I just had it so let me whisk this in and I got the short
One and it’s going to start to thicken up as it as I whisk along okay I’m used to getting every little bit I really should be using the metal in this cuz this is a Teflon pan but that’s okay for right now it’s going to be okay I’m going to try not to
Get too much on the bottom to scratch my pan up I have one but it’s way over there and this is got to be fast okay so you whisk that in and whisk this in until it becomes thicker but you can tell it’s it’s already getting thicker and then we’re going to
Whisk put in our I’m turning down this heat cuz it’s too hot got to I didn’t pre-measure that’s what I was getting ready to do is pre-measure my garlic one 2 3 4 five it only ask for five teaspoons of garlic so let me stir that in
More and it’s it’s looking okay it’s definitely a lot thicker but it’s kind of on the lumpy side I think you know I probably need to be whisking some more probably need to whisk this a lot faster it does say whisk it in until it thickens up and then we’re going to
Add and then we’re going to add the the fresh cheese to make it more creamy it says 4 oz so I’m going to get close enough to 4 oz I think that’s close it up and I’m going to continue to Whisk it’s definitely a lot thicker which is for sure and I bet you what I should have done is I should have whisk it more when I was putting in the powder the cream the mix powder so it would mix better I’m learning learning that when you whisk
Whisk whisk whisk whisk as you’re slowly pouring the powder in to make your dry ingredients into a meal you got to do it slowly and whisk whisk whisk but then you know we learn learning this y’all are coming along with the ride with me I’m learning how
To do all this I’m getting them 63 heading toward retirement and I’m learning how to cook and you know trial and air trial and Air it’s all we can do take it one step at a time Tri and errror and see where it goes but look it’s already
Starting to uh now that I’m whisking really fast it’s really starting to starting to the lumps are going away there weren’t a lot of lumps but it was not smooth silky like in a jar and supposedly this tastes a lot better than what’s in the jar okay so once it’s all melted
Said we’re totally done so I say we done turn off my heat let’s do a quick little taste test let me put this in some water and I’m going to taste test this cuz I know this ain’t hot tastes like AO sauce I say this is a win-win we’re not sharing with anybody
So I’m going to double lip let me plate my pasta It’s been draining on a collander let me pour the sauce over that it definitely is a lot creamier and it’s not so lumpy there got a you know there’s a little bit of lumps you can
See that let me get out of the angle and then I’ve got my garlic bread let me get some Forks me and hub going to have our Dinner okay that’s still kind of warm so let me bring you up let me bring you up we can do a quick little taste test okay here we go this is my take on instant let me get you out of the glare cuz it’s awful bright there instant off Fredo sauce
Let’s do the taste test piece of pasta dip it in the sauce mhm mhm two thumbs up it is very very creamy it’s not overly powdery like a some sauces you know when you make them they they’re kind of powdery and that’s all in the mix and mix mix whisking whisking whisking
To me this is a definite win-win of homemade Italian excuse me homemade Alfredo sauce miix made out of a shelf St well not shelf stable it needs to stay in your fridge because of the parmesan cheese so you need to store it in your fridge thank you so very much for
Watching don’t forget to hit like comment and share take care now bye-bye