Princess Cruise Lines Fettuccine Alfredo Recipes

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PRINCESS CRUISES FETTUCCINE ALFREDO



Princess Cruises Fettuccine Alfredo image

Recipe for the fettuccine alfredo that is served on Princess Cruises. Recipe courtesy of photorere's posting on Cruise Critic.

Provided by Dubainy

Categories     European

Time 20m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 5

1 lb egg noodles
1 cup heavy cream
4 egg yolks
1/2 cup parmesan cheese
salt & pepper

Steps:

  • Cook pasta, drain and set aside.
  • Boil ¾ cup of cream, remove from heat.
  • Combine yolks with the rest of the cream.
  • Add ¼ cup of the boiled cream, stir, then combine with the rest of the cream.
  • Add the grated parmesan, adjust seasonings.
  • Pour over pasta. Serve.
  • Lacey Parmesan baskets. In non-stick omelet pan over medium heat, sprinkle ¼ cup Parmesan cheese. Cook till golden. Flip and then place over a bowl while hot to shape dome.
  • I've made it and it is almost as good as on the ship. I think I just need to do it a few more times. Enjoy.

Nutrition Facts : Calories 746.2, Fat 34.7, SaturatedFat 18.7, Cholesterol 354.3, Sodium 245, Carbohydrate 84, Fiber 3.8, Sugar 2.4, Protein 24.6

PRINCESS CRUISE LINES FETTUCCINE ALFREDO RECIPE



Princess Cruise Lines Fettuccine Alfredo Recipe image

Provided by MaryGladys

Number Of Ingredients 8

1 lb fettuccine
6 egg yolks lightly beaten
1 pint Half and Half cream
2 oz butter
1/2 lb white turkey cooked and julienne cut
black pepper freshly ground, to taste
salt, to taste
4 oz Parmesan cheese freshly grated

Steps:

  • Cook fettuccine in boiling salted water until tender. Drain. In a medium bowl, blend egg yolks and cream together. Place butter in a saute pan and melt, add turkey strips and brown lightly. Add cooked fettuccine and heat through. Add the egg/cream mixture and gently fold in until all the liquid is used. Season to taste with pepper and salt. Add grated Parmesan.

FOUR-CHEESE CHICKEN FETTUCCINE RECIPE



Four-Cheese Chicken Fettuccine Recipe image

Provided by Totlxtc

Number Of Ingredients 16

TOPPING:
8 * 8 ounces uncooked fettuccine
1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 * 1 package (8 ounces) cream cheese, cubed
1 * 1 jar (4-1/2 ounces) sliced mushrooms, drained
1 * 1 cup heavy whipping cream
1/2 * 1/2 cup butter
1/4 * 1/4 teaspoon garlic powder
3/4 * 3/4 cup grated Parmesan cheese
1/2 * 1/2 cup shredded part-skim mozzarella cheese
1/2 * 1/2 cup shredded Swiss cheese
2-1/2 * 2-1/2 cups cubed cooked chicken
*
1/3 * 1/3 cup seasoned bread crumbs
2 * 2 tablespoons butter, melted
1 to 2 * 1 to 2 tablespoons grated Parmesan cheese

Steps:

  • * Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large soup kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine. Add to the chicken mixture; toss to coat. * Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. * Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings. Lighter version: Makeover Four-Cheese Chicken Fettuccine Nutritional Analysis: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.

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