So I'm looking for Victoria's recipe for their Alfredo sauce.....

Anybody?

That is my favorite pasta restaurant. Did you try asking them for the recipe?

That is my favorite pasta restaurant. Did you try asking them for the recipe?

Never thought of doing that..... LOL. I just assumed they wouldn't give it to me.....

Are we talking campus corner victorias???
Once you get the recipe, you can practice on me if you want. =)

I love love love that place!

And their red sauce as well!! Lasagna rolls and cheese bread are the best.
Victoria's is really good!

That very same Victorias. I am going to make some at home tonight and experiment a bit to see if I can get close on my own...... results to follow.....

This is the recipe I used:

8 oz. cream cheese
1 cup whipping cream
1 cup skim milk
1 stick of butter
6 oz. shredded parmesan cheese
jarred or fresh garlic, salt, and pepper to taste

I blended all the ingredients in the blender then heated in a saucepan on low to medium heat being careful not to scorch. You can tell it's done when the butter is melted and the sauce gets that yellow tint to it.....

The sauce came out great! It was the exact consistency of Victoria's. It might have been just a tad too tangy..... I can't tell yet if I used too much parmesan cheese or if it was the cream cheese. Also I actually cut the above recipe in half. I was only cooking for two and I didn't want a bunch of leftovers.... I would have ate it all and it would go straight to my hips......

My next attempt I may skip the cream cheese and use 1 1/2 cup each of cream and milk to see if that helps. But it was really good and A LOT better than any jar alfredo. And I was amazed at how easy it was.....

hmmm. I've never heard of cream cheese before. I've always just melted a little butter and used whipping cream and parmesan. I had a great chef tell me once that with alfredo, the more ingredients you add, the more it messes up the texture and taste. So I've always stayed simple and it works for me.
Once it's cooked, I throw in some sauted mushrooms and/or garlic shrimp and it is won - der - ful!!!
I'm so hungy. haha. I wish Victoria's wasn't in Norman. That's a long drive for pasta!

hmmm. I've never heard of cream cheese before. I've always just melted a little butter and used whipping cream and parmesan. I had a great chef tell me once that with alfredo, the more ingredients you add, the more it messes up the texture and taste. So I've always stayed simple and it works for me.
Once it's cooked, I throw in some sauted mushrooms and/or garlic shrimp and it is won - der - ful!!!
I'm so hungy. haha. I wish Victoria's wasn't in Norman. That's a long drive for pasta!

yeah, the cream cheese and milk along with the whipping cream are just to break it down so it's not so fatty..... like I said, the texture was exactly like Victoria's. The only difference was that it was just a tad bit more tangy and it might have been too much parmesan......

No salt, no pepper. Victoria's recipe calls for only two ingrediants, Cream and Parmesaen. the key is to get the the cream warm enough on your stove to quickly melt your finely grated parm. add only one handful at a time, whisk continiously until it dissolves. you will know you are finished whe you can remove the whisk and one continual strem of sauce will pour from the whisk back into your sauce pot. i.e. no drips, no clumps. The reason victoria's is good is b.c. it is simple.
don't over think it, people.

only two ingredients? i find that hard to believe. most alfredo is a bechemel flavored with parmesan.

-M

okay, believe what you want. victoria's is a wonderful restaraunt but they are not whipping up reuxs or bechemels on the stove top. Besides, it's an open kitchen, you can go watch 'em. remember, keep it simple, people.

They whipped up the most amazing plate of food I have had all year for me last night. It was still as good as I remember even though it has been a long time since I have been there. mmmm.

Victoria's is one of my favorite Norman staples (right up there with Tarahumara and Pepe's.)

A friend of mine worked there years ago and my "recipes" (aka ingredient lists) reflect his insight. I could have changed it slightly.

Alfredo: cream, parmesan, romano, black pepper, crushed red pepper

Red sauce: tomato paste, stewed toms, tarragon, basil, crushed red pepper

I love the simplicity of the food there. FABULOUS!

The red sauce is sweet, or just seems that way to me. Do they use a certain brand of paste and stewed tomato? How do you build those lasagna rolls? Does Victoria's have the same owners? I had heard it was started by a couple students?? It is a really neat place.

I used to work there. Istilldontgetit has got it. Also, FOY0613 has the red sauce...but is off on the alfredo...
It's still the only alfredo I'll eat no one else gets it right.

Thanks DD

Finally gave the recipe for the Marinara Sauce a try. Almost taste identical to Victorias! I used too much basil so it was off just a bit but very similar.