1. Creamy Fettuccine Ingredients: kashi, steam meal, chicken fettuccine, frozen entree wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black spices, nutmeg, ground milk, fluid, 1% fat, without added vitamin a and vitamin d soup, chicken broth or bouillon, dry peas, green, frozen, unprepared bacon, meatless cheese, parmesan, hard spices, basil, dried Directions: Cook fettucine according to package directions. Drain well. Meanwhile, mix flour, salt, pepper and nutmeg in a large saucepan. Whisk in milk and chicken broth; cook over medium-high heat, stirring constantly, until mixture boils and thickens, about 6 minutes. Stir in fettucine, peas, bacon, Parmesan and basil. Heat through. Source Archive
2. Cayenne Fettuccine Ingredients: cream, fluid, heavy whipping butter, without salt spices, pepper, black spices, garlic powder spices, pepper, red or cayenne artichokes, (globe or french), raw salt, table kashi, steam meal, chicken fettuccine, frozen entree Directions: To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce. Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring. Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn. To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time. Reserve 4 tablespoons of sauce. Drain pasta, toss well with sauce and let heat slightly. To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom. Source Archive
3. Easy Fettuccine Alfredo Ingredients: cheese, parmesan, hard cheese, parmesan, hard milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt spices, pepper, black spices, garlic powder kashi, steam meal, chicken fettuccine, frozen entree spices, nutmeg, ground Directions: MIX cream cheese, parmesan cheese, milk, butter, white pepper, and garlic powder in medium sauce pan. Cook on low heat until cream cheese is melted and mixture is well blended. Toss with hot fettucine, and sprinkle with nutmeg (OPTIONAL). Again, I omitted this part of the recipe because we do not like Nutmeg. Source Archive
4. Classic Alfredo Sauce Ingredients: margarine, regular, 80% fat, composite, stick, without salt cream, fluid, heavy whipping salt, table spices, pepper, black spices, nutmeg, ground cheese, parmesan, hard parsley, fresh Directions: Melt butter in the cream. Bring almost to the point of boiling and whisk in seasonings and cheese. Pour over drained fettucine, cooked. Source Archive
5. Fettucine Alfredo Ingredients: cheese, parmesan, hard cheese, parmesan, hard butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d kashi, steam meal, chicken fettuccine, frozen entree Directions: In large sauce pan, combine cream cheese, Parmesan cheese, butter and milk. Cook, stirring constantly, until smooth. Toss pasta lightly with sauce, coating well. Source Archive
6. Lightened up Creamy Spinach Fettucine Ingredients: spinach, raw cheese, parmesan, hard cheese, parmesan, hard butter, without salt spices, pepper, red or cayenne spices, pepper, black Directions: Cook pasta in boiling salted water until al dente. While pasta is boiling prepare 2 bowls. Place 2 tbsp cream cheese and reduced fat butter in each bowl. Take about 3 tbsps of the boiling pasta water and place in each bowl to soften the cream cheese and stir. Drain pasta and place equal amounts in each bowl. Sprinkle with parmesan cheese, crushed red pepper and pepper to taste and stir together until all pasta is coated. Source Archive
7. Creamy Bacon and Spinach Fettuccine Ingredients: kashi, steam meal, chicken fettuccine, frozen entree cream, whipped, cream topping, pressurized bacon, meatless milk, buttermilk, fluid, cultured, lowfat corn, sweet, white, raw water, bottled, generic spinach, raw corn, sweet, white, raw Directions: Cook fettucine according to directions on the packet, drain well and return to the pan. Add a small amount of the cream to prevent pasta from sticking. Set aside. Heat a non-stick pan and fry the bacon for 2-3 minutes. Add milk, and corn if you choose. Simmer slowly. Gradually add the cornflour mixture and stir over a medium heat until thick, and simmer for 1 minute. Add remaining cream and stir. Remove from heat. Stir through the mixture into the pasta, and add the spinach. Season with black pepper to taste. Source Archive
8. Easy Fettucine Alfredo Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table spices, pepper, black cheese, parmesan, hard egg substitute, powder Directions: cook noodles al dente melt butter. stir in flour, stirring constantly. it will burn quickly add salt and pepper slowly stir in milk until smooth. add cheese heat on med heat until it thickens. taste to see if more salt and pepper needs to be added to suit your taste pour over drained noodles Source Archive
9. Fettucine Asparagus with Shiitake and Smoked Bacon Ingredients: bacon, meatless oil, olive, salad or cooking mushrooms, shiitake, raw asparagus, raw kashi, steam meal, chicken fettuccine, frozen entree spices, thyme, dried spices, oregano, dried Directions: Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper. Source Archive
10. Goldy's Low Fat Fettuccine Alfredo With Asparagus Ingredients: fresh red onions, asparagus, raw spices, garlic powder milk, fluid, 1% fat, without added vitamin a and vitamin d milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched cheese, parmesan, hard cheese, parmesan, hard kashi, steam meal, chicken fettuccine, frozen entree arugula, raw Directions: Heat a medium-size nonstick saute pan. Remove from heat, and spray with vegetable oil spray. Add onion, and saute until limp--5-10 minutes. Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus). In a large skillet, combine the dry milk and skim milk, and whisk until blended. Add flour, stir, and cook over med-high heat until thickened. In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth. Return this mixture to the hot sauce. Add parmesan, and stir until melted. Keep hot. If the mixture gets too thick, thin it out with small amounts of skim milk. Cook fettucine according to package directions. Add hot pasta and garlic and vegetables to the sauce in the skillet. Stir and cook over medium-low heat until heated through. Serve garnished with chopped arugula. **NOTE**. To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan. Bake, loosely covered for 45-60 minutes or until soft. The cloves will slide right out, and can ve mashed, chopped or served whole. Source Archive
11. Broccoli Alfredo Ingredients: salt, table kashi, steam meal, chicken fettuccine, frozen entree broccoli, raw butter, without salt cheese, parmesan, hard spices, pepper, red or cayenne spices, nutmeg, ground spices, pepper, black Directions: Place the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes of cooking, add the broccoli. Drain in a colander, reserving 1 cup of the cooking water; set aside. Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan. Add the fettucine and broccoli and the cayenne and nutmeg; toss. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. Toss again, adding more pasta water if the fettuccine is too sticky. Serve in bowls and sprinkle with the remaining Parmesan. Source Archive
12. Olive Backyard Fettucine Alfredo Ingredients: 8 ounces Paul Newman's Vinegar and Oil Dressing 1 clove garlic, peeled and minced 1/2 teaspoon Dried basil 1/2 teaspoon Dried oregano 3 systems Adorable and Very low ˆ’ˆ’ or 1 tablespoon Sugar Directions: Prepare all ingredients and equipment before starting. Build the dish in stages over medium heat, stirring as needed. Adapted method: Put components into the bottle of dressing and shake nicely. Refrigerate 24 hrs in advance of taking. Finish, taste, and serve. Source Archive