Chef Jhon.docx

1. . Buttery alfredo sauce Ingredients 

1 cup unsalted butter

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1 1/2 tablespoons minced garlic

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1 tablespoon all-purpose flour

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4 cups heavy cream

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1/4 cup whole milk

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8 ounces freshly shredded Parmesan cheese

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2 ounces shredded fontina cheese

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1/2 teaspoon salt

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1 teaspoon ground black pepper

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Directions 1. Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes. CLASSIC ALFREDO SAUCE Recipe by: B.Mason "A satisfying sauce you can use on any type of pasta - dry or fresh." Ingredients 

3 tablespoons butter

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8 fluid ounces heavy whipping cream

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salt to taste

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1 pinch ground nutmeg

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1/4 cup grated Parmesan cheese

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1/4 cup grated Romano cheese

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1 egg yolk

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2 tablespoons grated Parmesan cheese

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Directions 1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. Quick And Easy Alfredo Sauce Recipe by: DAWN CARTER "I experimented with this until I found a quick, cheap, and easy Alfredo sauce combination -the secret is cream cheese!" ngredients 10 m 4 servings 

1/2 cup butter

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1 (8 ounce) package cream cheese

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2 teaspoons garlic powder

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2 cups milk

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6 ounces grated Parmesan cheese

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1/8 teaspoon ground black pepper

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Directions   

Prep 5 m Cook 5 m Ready In 10 m

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Best Marinara Sauce Yet Recipe by: Jackie "This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta."

Ingredients 45 m, 8 servings 2 (14.5 ounce) cans stewed tomatoes 

1 (6 ounce) can tomato paste

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4 tablespoons chopped fresh parsley

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1 clove garlic, minced

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1 teaspoon dried oregano

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1 teaspoon salt

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1/4 teaspoon ground black pepper

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6 tablespoons olive oil

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1/3 cup finely diced onion

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1/2 cup white wine

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Directions   

Prep 15 m Cook 30 m Ready In 45 m

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth. 2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. 3. Simmer for 30 minutes, stirring occasionally.

Spinach Basil Pesto

"This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer." Ingredients 

1 1/2 cups baby spinach leaves

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3/4 cup fresh basil leaves

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1/2 cup toasted pine nuts

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1/2 cup grated Parmesan cheese

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4 cloves garlic, peeled and quartered

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3/4 teaspoon kosher salt

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1/2 teaspoon freshly ground black pepper

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1 tablespoon fresh lemon juice

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1/2 teaspoon lemon zest

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1/2 cup extra-virgin olive oil

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Directions  

Prep 20 m

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Ready In 20 m

1. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

World's Best Pasta Sauce! Recipe by: John Chandler "Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self." Ingredients

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1 pound sweet Italian sausage, sliced

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3/4 pound lean ground beef

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1/2 cup minced onion

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2 cloves garlic, crushed

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1 (28 ounce) can crushed tomatoes

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2 (6 ounce) cans tomato paste

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2 (6.5 ounce) cans tomato sauce

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1/2 cup water

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2 tablespoons white sugar

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1 1/2 teaspoons dried basil

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1/2 teaspoon fennel seed

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1 teaspoon Italian seasoning

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1/2 teaspoon salt

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1/4 teaspoon ground black pepper

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Directions   

Prep 15 m Cook 1 h 30 m Ready In 1 h 45 m

1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Buffalo Chicken Wing Sauce 1k made it | 451 reviews

Recipe by: Chef John "If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers."

Ingredients 10 m 8 servings

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2/3 cup hot pepper sauce (such as Frank's RedHot®)

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1/2 cup cold unsalted butter

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1 1/2 tablespoons white vinegar

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1/4 teaspoon Worcestershire sauce

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1/4 teaspoon cayenne pepper

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1/8 teaspoon garlic powder

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salt to taste

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Directions   

Prep 5 m Cook 5 m Ready In 10 m

1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Spaghetti Sauce with Ground Beef Recipe by: Hank's Mom "This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)"

Ingredients 1 h 25 8 servings 185 cals 

1 pound ground beef

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1 onion, chopped

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4 cloves garlic, minced

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1 small green bell pepper, diced

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1 (28 ounce) can diced tomatoes

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1 (16 ounce) can tomato sauce

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1 (6 ounce) can tomato paste

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2 teaspoons dried oregano

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2 teaspoons dried basil

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1 teaspoon salt

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1/2 teaspoon black pepper

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Direction   

Prep 15 m Cook 1 h 10 m Ready In 1 h 25 m

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. 2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Pantry Puttanesca 87 made it | 48 reviews | 15 photos

Recipe by: Julie Filips "Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time."

Ingredients 21 m 4 servings 463 cals 

1/3 cup olive oil

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3 cloves garlic, minced

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1/4 teaspoon crushed red pepper flakes, or to taste

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1 teaspoon dried oregano

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3 anchovy fillets, chopped, or more to taste

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2 (15 ounce) cans diced tomatoes, drained.

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1 (8 ounce) package spaghetti

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1/2 cup chopped pitted kalamata olives

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1/4 cup capers, chopped

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Directions Add a note Print  

Prep 5m

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Cook 16 m

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Ready In 21 m

1. Fill a large pot with water. Bring to a rolling boil over high heat. 2. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes. 3. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes. 4. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water. 5. Stir the olives and capers into the sauce; add pasta and toss to combine. 6. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to t Footnotes    

Cook's Note: You can leave out the anchovies if you like, but for best flavor, leave them in! They melt right into the sauce and add authentic Italian flavor. Tip Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Tomato-Cream Sauce for Pasta 2k made it | 1k reviews | 141 photos

Recipe by: Kimber "Serve over your favorite pasta. Absolutely delicious and so easy to make!"

Ingredients 20 m 5 servings 182 cals 

2 tablespoons olive oil

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1 onion, diced

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1 clove garlic, minced

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1 (14.5 ounce) can Italian-style diced tomatoes, undrained

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1 tablespoon dried basil leaves

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3/4 teaspoon white sugar

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1/4 teaspoon dried oregano

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1/4 teaspoon salt

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1/8 teaspoon ground black pepper

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1/2 cup heavy cream

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1 tablespoon butter

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Directions Prep 5 m  

Cook 15 m Ready In 20 m

1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Basil Cream Sauce 223 made it | 144 reviews | 8 photos 0

Recipe by: MESSY "After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything."

Ingredients 25 m 6 servings 285 cals 

2 cups fresh basil leaves

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4 cloves garlic, minced

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1/4 cup olive oil

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2 ounces pine nuts

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1/2 cup grated Parmesan cheese

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salt and pepper to taste

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1 pint light cream

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Directions   

Prep 10 m Cook 15 m Ready In 25 m

1. In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute. 2. Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Divine Spaghetti Sauce 134 made it | 115 reviews | 2 photos 6 Recipe by: Lana This is one of those all-day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!!"

Ingredients

6 servings

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1 pound lean ground beef

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2 (28 ounce) cans whole peeled tomatoes

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2 (6 ounce) cans tomato paste

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1 large onion, chopped

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4 stalks celery, chopped

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2 green bell peppers, chopped

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1 red bell pepper, chopped

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15 fresh mushrooms, sliced

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5 tablespoons Italian seasoning

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1 teaspoon dried red pepper flakes

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4 bay leaves

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2 tablespoons chopped fresh basil

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3 cloves garlic, minced

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1 pound spaghetti

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Direction Prep 30 m Cook 6 h Ready In 6 h 30 m 1. In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve. 2. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low. 3. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce. 4. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.

5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 6- add sauce to pasta serve

Chef John's Bearnaise Sauce 11 made it | 3 reviews | 3 photos

Recipe by: Chef John "I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones."

ngredients 55 m 8 servings 152 cals 

Reduction:

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1 cup fresh tarragon leaves, coarsely chopped

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1/2 cup thinly sliced shallots

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1 teaspoon whole black peppercorns

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1/2 cup white wine vinegar

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1/2 cup white wine

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1/3 cup water

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Compound Butter:

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1/4 cup chopped fresh tarragon

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1 teaspoon drained capers

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1 tablespoon cold unsalted butter

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Bearnaise:

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2 large egg yolks

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3 tablespoons tarragon-vinegar reduction

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8 tablespoons cold unsalted butter

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1 tablespoon caper-tarragon compound butter

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salt and cayenne pepper to taste

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freshly ground black pepper (optional)

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Directions  

Prep 15 m

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Cook 40 m

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Ready In 55 m

1. Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible. 2. Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill. 3. Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.  

Chef's Note: A sauce made from 75% butter has some advantages, and elevating lean meat is just one of them. This is also excellent on potatoes, vegetables, as well as just about any seafood I can imagine. And as I mentioned in the video, this can be used to make quite the memorable eggs Benedict.