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Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: sarcasm on January 03, 2006, 03:38:23 PM
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i know someone has one, any Italians on here?
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Healthy or straight up wap sauce cause I got a guy w/ the best recipe ever.
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Healthy or straight up wap sauce cause I got a guy w/ the best recipe ever.
no healthy shit, just the good stuff, old school gravy.
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no healthy shit, just the good stuff, old school gravy.
I'll hook you up at about 6:00 p.m. Chicago time, when I get home. ;)
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Today I promise. :'(
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that shits like italian penicillin! makes everything better! no matter what you use it for! :D
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Alright her ya go...
Ingredients:
- 1 1/2 cups of heavy whipping cream
- 1/4 cup fresh lemon juice (extract the seeds if u r squeezing by hand!)
- 6 tablespoons of butter
- 1 pinch of nutmeg
- 2-3 pinches of salt
- about 9 oz. of fettuccine
- 1 cup of freshly grated parmesan cheese
- 1/4 teaspoon of freshly ground white pepper, plus more to taste.
In a Large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend it. Add the butter and cook over medium heat stirring occasionally, just until the butter melts, about 3 minutes or so.
Meanwhile cook the fettuccine.Drain.
Add the pasta, the remaining 1/2 cup of cream, the parmesan, and 1/4 teaspoon of the pepper and another of salt to the cream in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute. Season with more salt and pepper to taste. Serve immediately. Enjoy Sarcasm. :)
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thanks dude, i'm gonna try it.
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That does sound good, but does anyone know a HEALTHIER alfredo recipe? Perhaps Princess does....
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Alright her ya go...
Ingredients:
- 1 1/2 cups of heavy whipping cream
- 1/4 cup fresh lemon juice (extract the seeds if u r squeezing by hand!)
- 6 tablespoons of butter
- 1 pinch of nutmeg
- 2-3 pinches of salt
- about 9 oz. of fettuccine
- 1 cup of freshly grated parmesan cheese
- 1/4 teaspoon of freshly ground white pepper, plus more to taste.
In a Large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend it. Add the butter and cook over medium heat stirring occasionally, just until the butter melts, about 3 minutes or so.
Meanwhile cook the fettuccine.Drain.
Add the pasta, the remaining 1/2 cup of cream, the parmesan, and 1/4 teaspoon of the pepper and another of salt to the cream in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute. Season with more salt and pepper to taste. Serve immediately. Enjoy Sarcasm. :)
Holy heart attack Batman! :o
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That does sound good, but does anyone know a HEALTHIER alfredo recipe? Perhaps Princess does....
IF I were to use that recipe, I'd at least go with half n half - ultimately you wouldn't notice a difference, but it would bring the fat down a little.
Personally, I don't care for alfredo, so I don't make it :-\ The flavor is just ??? too bland (needs garlic and onions) and the fat is over the top.
I've not made the following 2 recipes, but they're defiantly healthier.
• 3 tbs. margarine or butter
• 1/4 cup all purpose flour
• 2 1/2 cups skim milk
• 1/4 cup parmesan cheese
• 1/8 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. pepper
Melt margarine in medium saucepan and stir in flour.
Cook over medium heat one minute, stirring occasionally.
Stir in milk and heat to boiling. Boil, stirring constantly, until thickened, 1 or 2 minutes.
Reduce heat to low and stir in cheese, nutmeg, salt and pepper . Cook 1 to 2 minutes.
Ingredients
1 clove of garlic, pressed
Fresh ground black pepper to taste
1/2 tbs. salt
1 tbs. extra virgin olive oil
3/4 cup grated parmigiano-reggiano cheese
1 cup fat free milk
1 cup fat free plain yogurt (I'd try Greek :P)
1/2 lb. enriched multigrain pasta, fettucine or angel hair
Directions
Fill a large pot halfway with water and add 1/2 tablespoon of salt. Place over high heat and bring to a boil. Add the pasta and cook until al dente, about 4 to 5 minutes, then drain it in a colander and rinse with hot water. Place a large skillet over medium heat and add olive oil and garlic, sauté for about 1 minute. Add pasta and 1/2 cup of Parmigiano-Reggiano cheese and toss well. Add 1 cup of milk, stir and raise the heat to medium-high for about 2 minutes. Reduce the heat to low and add 1 cup of yogurt and mix well. Turn off the heat and sprinkle the remaining 1/4 cup of cheese, fresh ground pepper and cover the skillet. Allow the pasta to absorb all the liquids for about 12 to 15 minutes and serve.
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1 QT.HALF AND HALF
2 TBLSP.BASIL
1 CUP GRATED PARM.
2 TSP EVO
KEEP IT SIMPLE :)
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Holy heart attack Batman! :o
he asked for old school!
yours do sound much healthier, but when it comes to alfredo, there is no true "healthy" way to make one.