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New Uses For Alfredo Sauce

post #1 of 8
Thread Starter 

Hi, folks.  Anybody got any ideas for simple dishes using Alfredo sauce either as an ingredient or as a topping sauce?

post #2 of 8

I sometimes take a Béchamel to Alfredo with Parm, Romano, extra cracked asst. peppercorns and garlic and fresh peas, to put together a vegetable Lasagna.


Edited by panini - 8/1/14 at 12:26pm
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post #3 of 8

I dont know why but i thought of it mixed with some type of grain, maybe rice and a series of finely chopped veggies used to stuff a hollowed tomatoe. Then baked and topped with more cheese....

 

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post #4 of 8

you could start with your basic béchamel sauce to make your alfredo sauce then start from there depending on the dish your preparing.

One special I used was a seafood Alfredo sauce with crabmeat and shrimp. By adding an asiago cheese you could use that as a dipping sauce for various appetizers. Keep in mind that béchamel is a base for most of your cheese sauces and by adding different cheeses your possibilities are unlimited  you could  use a cheese sauce for broccoli. topping for a baked potatoes, even a uniquetwist to potatoes au gratin by adding fresh Rosemary and fresh Basil. Bechemel is a very versatile sauce that many people overlook only most of your French restaurants still engage the use of mother sauces in their recipes. experiment with different cheeses and flavors till you find which is good for your business. However I wold recommend using soft cheeses as opposed to yor harder ones only for the ease of blending.

good luck jimmy

post #5 of 8

Use various versions as dipping sauce:

 

Quote:

My latest experiment, Yellow Rice and Jamaican Curry Smoked Chicken Baked Arancini

served with Curry-wurst, Cilantro Lime Creme Fraiche and Roasted Butternut Squash Alfredo

link to the full post http://www.cheftalk.com/t/53686/unusual-combinations#post_478395

 

 

Cheers!

 

EDG

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

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post #6 of 8

I once added a bit of leftover alfredo sauce to finish off an indian curry. It was glorious!

post #7 of 8

@eloki, yeah huh!? Was pleasantly surprised at how well butternut squash Alfredo went with Jamaican curry arancini as a dipping sauce. Kind of played both sides of the curry street with the sauce combo, those that like curry had yellow tomato currywurst, and those that may not like it as much had the Alfredo. Would definitely pair them again.

 

 

Cheers!

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

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post #8 of 8
Thread Starter 

Thanks much for the suggestions.  I appreciate it.  The shrimp/crab looks intriguing.

Thanks again.

Ray

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