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Fettuccine Afredo is such a versatile dish. Any protein can be used, the best are probably salmon/steelhead, shrimp, lobster, and chicken. This recipe usually takes 7-12 minutes to make.
|1 pack Fettuccine Noodles (fresh or dried)|
|3 Tbsp. salted butter|
|2 Tbsp. flour|
|1 1/2 cups milk|
|3 oz cream cheese, cubed|
|1/2 cup parmesan cheese, grated|
|salt to taste|
|milk for thinning|
The sauce I make is a bit of a fool-proof version using a roux (pronounced "roo" which is a basic white sauce) with butter and flour, then using milk and cheese to build it out. A true Alfredo doesn't use flour and also uses heavy cream instead of milk (this is equally tasty!). I like making this roux because it is cheaper and reheats a smidge better than normal Alfredo. I've also never had any complaints about how it turns out and it always leaves everyone full!
If you can tolerate garlic (and not using it on the protein) chop up 1-2 cloves and add it to the butter, sautéing it a bit before adding the flour.