Alfredo sauce is one of the best sauces – good on all kinds of pasta!
Uncle Jim's Alfredo Sauce
15 mins 4 tbsp butter 4 tbsp all-purpose flour 1 c. cream 1 c. chicken broth 1 c. Mozzarella cheese, shredded ½ c. Parmigiano-Reggiano cheese, grated 3 tbsp fresh parsley, finely minced 5 cloves garlic, finely minced ¼ c. dry white wine salt & black pepper On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted. Add salt & freshly ground black pepper to taste.
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Posted in Condiments, Sauces |
Tagged all-purpose flour, black pepper, butter, chicken broth, cream, dry white wine, garlic, mozzarella cheese, parmesan cheese, parmigiano-reggiano, parsley, salt, Uncle Jim's Alfredo Sauce, Vicki Johnson |
Jen Says: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits. If the gravy ends up too thick, add more milk.
Jen Goode blogs about creativity in every direction at
100Directions.com. She wrote more about her Breakfast Sausage Gravy there!
Jen's Breakfast Sausage Gravy
20 mins 1 lb. maple sausage 5 c. milk 1 tbsp beef bouillon 1 tsp seasoned pepper Dash of garlic herb seasoning Flour In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken. Remove from the heat & pour generously over freshly baked biscuits. Serve.
Submitted by Ruth
5 truss tomatoes, skinned, diced, & crushed
2 tbsp tomato paste
large handful of oregano
large handful marjoram
small handful parsley
small handful basil
small package pine nuts
½ c. button mushrooms, diced
1 medium onion, quartered
1 c. vegetable stock or broth
Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Posted in Condiments, Dinner, Pasta, Sauces |
Tagged basil, button mushrooms, marinara sauce, marjoram, mushrooms, onions, oregano, parsley, pepper, pine nuts, Ruth, salt, tomato paste, tomato sauce, tomatoes, truss tomatoes, vegetable broth |