The Alfredo Recipe That Sold Over ONE MILLION TIMES!!
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- čas přidán 23. 03. 2022
- Hello There Friends, Today I'm going to show you how I perfected the Alfredo Recipe and sold Over ONE MILLION of these dishes! A super simple and delicious recipe, although it is not exactly an Italian recipe it did not entirely come from Italy! Let me know how you did in the comments below friends!
RECIPE LINK:
chefjeanpierre.com/recipes/ap...
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I'm a retired chef myself, cooked around the globe but still love to watch your channel 👍 you are cooking the same way, how I learned my profession in Vienna back in the early seventies. Thank you for doing that!
Thank you Tom 🙏
Cooking is an art, Evry one can cook.
but only an artist is a Chef.
Thank you
Cooked around the globe? Couldn't keep a steady job?
@@ordelian7795 relax son, relax....
@@hugabee2580 well said, and JP is a wonderful chef!
I don't know about selling a million servings but I know my AlFredo was a very popular dish and almost as easy as yours! Mine got the addition of beginning with butter and garlic then a good white wine reduced before adding the heavy cream to reduce. I also agree with nothing but Parmesano Regiano for the cheese! I would garnish with either green onion tops or chives. Just a few more additions but my customers really loved it and it was simple to make!
Finally a chef who says it like it should be in terms of ingredients: Whatever makes you happy! - Vids like these are what actually get people to their kitchen to experiment with new things! Love it
The Bob Ross of the Chefs
I also like how he explains it's not "authentic" because fake authentic recipes wind me up, good food is still good food.
You told us before not to buy the stuff in the green bottle ,I listened . My dishes taste like real food now. Not plastic . It makes me look like a hero in the kitchen now .❤
Chef jean-Pierre is the best Chef on youtube. No frills, doesnt make it seem harder than it is, doesnt try to complicate things.. Kudos! Ive been making it like this for years for my kids. Now my kids are spoiled and could never eat the white stuff from a jar. We do it the same way, except we add butter.. (and alot more noodles lol) and sometimes I throw a few bacon bits into the sauce (before the cheese) and we serve it with grilled chicken and over pasta, etc.. this is ALSO how you make Mac and Cheese, except you use different cheeses and serve it over elbow pasta.. etc.
Yeah! That store bought jar is terrible! Plus, it’s so easy to make!
I cant get over how much I love the person first, THEN the recipes. Chef your enthusiasm is contagious.
I agree. I can't get enough of this guy. I could binge watch his videos all day!
My wife and I watch then try and cook along with chef JP. Everything he cooks looks amazing. Best thing is I’m retired now and my wife and I are having fun learning together.
This looks fabulous, thank you Chef! 😘 I wanted to share with you; last night my Family wanted Grandma's pork chops in mushroom soup. Instead of just putting the pork chops in the pot and pouring the mixed soup and milk over it like I normally would, I used your steps to build the layers of flavour. In one pot, I caramelized the onion and removed it. Then I caramelized the protein on my seasoned chops and removed them. The recipe calls for 2 cans of soup and 2 cans of milk mixed together. Instead, I used 1 can of cream and used my chicken stock to deglaze the pot. I added my sliced garlic and as soon as I smelled it, I added the soup mixture, stirred in my onions and then the pork chops and slow cooked them for 2 hours. They were out of this world! 🤩 My Family ate every bit of it and couldn't believe it was the same recipe, just cooked properly. I'm sorry this reply is so long, I wanted to let you know your lessons are loved and appreciated, thank you so much 🙏💖 PS Next time I'll skip the canned soup and just make my own mushroom sauce 😅
This is quite the contrast to Chef Ramsay who tells us that there is only one way to make scrambled eggs, or you're doing it wrong.
Put garlic if you want! Put parsley if it makes you happy!
Of course, with "Chefs" like Ramsay its all about creating drama. With Chefs like Jean-Pierre its all about creating FOOD.
All Gordon does is add butter to all of his recipes. Literally any possible recipe made by Gordon always involves huge knobs of butter.
@@n00bspanker That's because he is a knob.
Ramsay is not in this guy's league
@@elmar001 Uptight Ramsay rakes it in!
Chef, I don’t know how you make something so simple, look so elegant, but you certainly do.
He used a ladle. JP has the best tricks up his sleeve!!
I just read your reply, I almost repeated the same in my post above. Chef JP rocks.
That's what happens when you combine that much experience with a real love for what you are doing. It's a beautiful thing to see.
oh and the taste, it is wonderful!
Chef, you are a real joy to watch and study. Unlike a certain other chef who is on an ego trip and yells at everyone around him. We can tell that you’re having fun and enjoy teaching us! Thank you!
M
. M.
M
Chef, as a long time cook and former sous chef myself, I want to thank you for sharing all of your knowledge and enthusiasm with us! You sir, are a national treasure :)
Chef , are your videos getting too short? PLEASE don't let anyone tell you your videos are too long OR that you talk too much.
YOU are a fabulous teacher and we LOVE every word you use to teach us with.
Your Ukrainian friend,
Tatiana
Chef Jean-Pierre's cooking power is over a million.
Thank you 🙏
Pretty soon he'll serve more than McDonalds :-)
@@ChefJeanPierre What would give a coconut type flavor to it?
@@terrywilder9 Coconut.
@@siegfriedmorse3129 Yes! The best alfredo sauce that I have had coconut butter as an ingredient.
I’ve gotten in the habit of pressing a ‘Thumbs Up’ even prior to watching the video… I know, already, I’ll love the video. I learn, I laugh, I watch again…. I only wish I could sit there, at the counter, and smell it, taste it, eat it all, and ask for seconds! Thanks Chef!
Fettuccine Alfredo is one of my favorite foods! I make mine with whole milk rather than heavy cream. I cook the milk until it's concentrated by about half and then add the Parmigiana Reggiano ( never...NEVER...the garbage in the green box! ) and then I add black pepper and sometimes a scratch of nutmeg but always a dash of Cayenne Pepper! Sometimes I'll add prawns or sometimes I'll add chicken breasts.
I love the way he said, In America we love our cream. He’s a great chef and a great Patriot. 🙂
Now it's officially Thursday, the best day of the week. Fettuccine Alfredo made over a million times and it will keep in your freezer for 17 years. Yet another elegant dish made simple, as only chef JP can can do it. I like the idea of adding roasted garlic and very finely chopped parsley on top when it's served. Thank you again chef for having the best cooking channel on youtube and for teaching us how to be better cooks.
Yeah... this recipe is going to survive 17 years in the freezer. Chef has a talk-through on the freezer game and it's summarized as this: anything submerged in liquid is good for long term in the freezer. :D best channel there is. roasted garlic is on my agenda
Two posts from Chef JP in the same week? Its like Christmas 🎄 🎁
and I'm dreaming of a white christmas
white with cream and parmesan lol
Buy far the best ,and most entertaining chef on the tube . Please give this man a tv show. The world will love him .
I’m a retired surgeon and your presence and demeanor in your videos is so pleasant . I have been the cook at home with my wife of 50 years thanks to you and the pandemia I’m a much better cook.
@smacktard i believe a chef like Jean Pierre is just as important
I just Freaking LOVE this Guy ! How could not ? Forever ! Chef Jean-Pierre
Chef, I have to say thank you. You have gotten my son interested in cooking. Your videos are of a chef that LOVES to cook. Thank you again and may you have many more years to inspire.
I used to make pasta with sauce that included the full content of a vegetable garden and an array of herbs and spices. Over time I have learned that to appreciate individual ingredients, less is more, just like this recipe . Now I would have this with a side of vegetables and something like veal, chicken or shrimp, but with everything simple yet balanced.
After some quick calculations, that means in the 50 years, you made it 55 times a day, 365 days a years. Truly Amazing!!!!!
Even this is not a typical italian recipe, sometimes i like to make it just because kids like it. I put in the end an "idea" of ground lemon zest, it gives it some kind of freshness. Love your channel Chef.
Made over 1 million times, and this video deserves 1 million views!
I made this for family and friends and everyone was amazed how delicious this recipe is. So simple yet so wonderful. Thank you Chef Jean Pierre. I love your channel and miss going to your cooking school.
My daughter loves Fettuccine Alfredo. We’ve always got it from a restaurant. Can’t wait to try this easy recipe, maybe adding cooked shrimp. Thank you Chef!!
My 13 year old daughter also craves this all the time. We cook Chef's recipes together all the time and this one is next. My daughter likes a squeeze of fresh lemon juice on top as a finishing garnish. Yum!
Must be a girl thing, both of my daughters are fiends for Alfredo sauce! I'm going to try this wonderfully simple recipe, too. 😋
Another twist is bite size pieces of sautéed chicken thighs for a main course. Sometimes I season the thighs before I sauté them with a bit of Creole seasoning.
@@sammyjo8109 I love it with sautéed chicken and steamed broccoli or shrimp and scallops.
I'm getting hungry!
@Ace Nothing It is not a girl thing. Both my father and I preferred an Alfredo sauce over any tomato sauce for well above 50 years.
And here I thought Alfredo was more of a complicated recipe! It looks simply delicious and on my menu for Sunday! Merci!!
The "real" stuff is a bit more complicated and more work and tighter timing to get it right. But this way works just fine.
He says it's not Italian, which is true, but since this is more of an Italian-American dish, Italians here claim the dish as their own... Rightfully so. That being said... As an Italian in America, I can say most of our dishes are very simple to make, but if no one taught you how to make it, then it seems complicated, because it's also even easier to screw up.
You probably got a million of smiles from the customers. This is so simple and so good. Thank you!
Thank you so much Chef. I've been watching cooking videos since the pandemic and you were the first one to make me believe in myself and really give me confidence in the kitchen.
Chef, I don't know how you do it, but you have an uncanny ability to post a video of something I've had on my mind. You've done it a number of times now, and I almost made an alfredo on Monday (would have but the chicken hadn't thawed yet). Keen to see your take on it!
Every Single Time I watch your videos, I start smiling, genuinely enjoy learning from you & look forward to trying your recipes. Thank you. You are such a pleasure.
I made this
tonight. I added grilled shrimp.
I used to make this butter, flour, cheese mixture.
Yours is so good! Few ingredients and it is straight forward.
Thank you!❤
It really is. Best recipe I have found. Making it for my family with chicken scallopini in cajun and Italian herbs.
Ooooohhhh grilled shrimp. . . great call! That's going on the menu soon.
I can’t say no to this man he makes cooking look so easy and pleasing to the eye. Your personality can light up the whole room.
One million thanks for this wonderful recipe!
🙏🙏🙏
My girlfriend makes it like that but adds mozzarella and creme cheese and it's amazing. Really rich and clings to the pasta. We make it as a meal rather than an appetizer.
Love the message in this video. Anyone can do it, and make what makes you happy.
many thanks Chef. Hope another 50 years of cooking and sharing with us. I wish you well
Now that one really is so easy a child could do it! And once again, Chef taught me something I thought I already knew... can't wait to try this!
Sometimes i just watch your video's to cheer me up when im feeling down. Love your recipes, thanks for spreading goodness.
Me too! Precisely doing that now, because I’m “in a mood” as well today. Feeling much better now. 🤗
He has much more than culinary talent. He is a beautiful human being and is soothing to the soul. God bless him always.
❤️🙏
You bring a smile every time I open one of your videos. Thanks so much for sharing!
Maestro JP, I absolutely love your recipes. Even the seemingly simple recipes look elegant with your treatment. I really appreciate you sharing your experience with all of us. You surely must be the best teacher of cookery going around. Thank you once again sir.
It's like magic to have a delicious Alfredo made in record time. It's always been one of my favorites. Now I know how to make it like a Pro! Thank you so very much. You are the best teacher ever!
When I'm down, Chef always cheers me up!
He’s delightful
Same here.
You and Chef Gennaro are like my grandfathers who teach me how to cook amazing French and Italian dishes. I can’t wait to impress a lovely lady with all of my go-to recipes. Big Thx!
Made many of your recipes, and they were all fantastic. Our household have been making your Alfredo recipe for many years, with a couple extra ingredients, raw butter & cream, garlic, and bacon or prosciutto. Thanks for making us better chefs. and your humor, and personality.
I will definitely try this one. Some of the Alfredo I've had served to me, not so great! Thanks for another great recipe, and it literally took a few minutes to cook. I love your enthusiasm, Chef!
Chef, this video brought back a lot of fond memories of my early years when I worked fine dinning. Your ingredients list was the very subject of a heated debate, which half the cook's line said it was an alfredo sauce and the other half said it was a parmesan cream sauce. Even the management and wait staff got involved.
Love your energy and dedication to making food preparation fun, entertaining, and simple.
Thanks for this insight, that's actually hilarious. Debating the name of something that is just cream+cheese, really?? It's similar to software developers moaning about tabs vs spaces, formatting of code, where to put the opening/closing braces etc. But the hardest (and one of the most important) thing is always naming things!
Your enthusiasm while explaining ingredients and cooking makes me eager to try. Thanks chef ti share your experience with me
I learn something new every day and will try this easy recipe soon. Thanks, Chef!
Chef Jean-Pierre, you are a legend 👍
Watching your videos and listening to your voice always puts a happy smile on my face. Thank you chef!
I love your way of teaching, God Bless you Chef❤️
Love the enthusiasm.
Go! Chef, go!
The second date with my wife was going over to her apartment and making her and her BFF dinner consisting of Chicken Breast Florentine and Fettuccini Alfredo from the NY Times cookbook (memorized) and Caesar Salad as I had witnessed it made table side on an after Prom date at Trader Vics in Chicago back in High School. Her BFF who was older and married must have told her she would regret not marrying me because she signed on for the lifetime meal plan I was offering and 25 years later I’m still cooking the same way for her. Candy is dandy, Liquor is quicker, but it was the Fettuccini Alfredo that sealed the deal for me. 😋 Thanks Chef for inspiring a new generation of husbands how to do the same thing…
Great story! Thank you! 😀👍
I made this last night. Who knew Alfredo sauce could be so simple to make and so delicious! Thanks again Chef.
That is a beautiful and simple-looking dish Chef just like you said and it didn't take too long at all! Love the show!
Chef Jean-Pierre, I tried your Alfredo recipe and it was perfect! It tasted better than any restaurant Alfredo I’ve ever had. It’s something I never thought I could do. It taste so good I thought this has to be complicated. You made it so simple that I could do it. I feel so accomplished making something this. Thank you so much for your channel and your lessons!
Always fun watching you cooking.
Scrumptious, easy to cook with few ingredients,
I’ll be trying this special Alfredo recipe
Looks so yummy 😊
Thank You Chef Jean Pierre 👌
I'm an at home cook, I love the fact that you keep accentuating the fact make it how you like it.
I just love your energy and spirit! … and your recipes of course ! 😉
I made this tonight ,with roasted garlic. It was awesome chef! Thanks from this home cook, that you are teaching!
👏👏👏❤️
I never knew this could be easily prepared, thank you, 😊
4oz? Chef, I'm a big man! At least 8-12ozs. Add garlic and prosciutto, a side salad, and a bottle of vino. For dessert, cheery cheese cake, coffee with Kahlua and a recliner. Smile! Always appreciated!
When Chef samples what he makes at the end and does his eye roll & Mummmm sound makes me so hungry.
I made this today. So good. Creamy like nothing else. Thank you Chef Jean Pierre you are the best.
Magnificent recipe it will go on my recipe book
Hands on one of my favourite noodle recipes. I tested a variant with an extra little onion, garlic, white wine and an egg. Great. A little parsley on top? Right on. One of the best dishes to make people happy fast. Thanks again for bringing this recipe to me.
EXCELLENT! So simple and quick. Thanks Chef Jean-Pierre.
Another dish added to my list. Twisting in the ladle for the presentation. Never would have thought of it. Thank you sir.
Looks simple and delicious chef. I cant wait to try
Another excellent video Chef! Thanks!!
I haven't made Alfredo in years , I won't wait so long again ! Another Chef Jean-Pierre recipe that came out awesome. Love your show!
Chef - I have absolutely NO idea why I haven't made this before. It's so easy, I'm trying it tonight! Thank you for another fantastic lesson in the culinary arts.
Love it Chef! My girfriend tried your Creamy Pasta Dish the other day, she thinks she can't cook but managed it! I knew she got it! Thanks for teaching everybody!
Like the Cheff says, its not rocket science, its just cooking. Everyone can do it.
Just plan ahead a bit, prepare stuff first, so you are not searching for an ingredient or utensil while something on a stove is burning.
Cheers
And Another One Chef J. P.
Your The GREATEST 👏 🍽️🥂👌
Chef, thank you for such great techniques, and insights to cooking. Thank you!
Fantastic to watch, I've sort of been making this for years and didn't realise it had a name.
So simple, thank you!
This was another fantastically presented recipe. I'm not surprised you had to cook it 1 million times ;-) I love cheese sauces and would be very happy if you show us how a "Bistecca al Gorgonzola" is cooked.
I love this video. Elegant is the right word for serving this nice starter. Thank you.
Another great video by Chef Jean Pierre! Funny, somehow in the simplicity of what he does here you see clearly a Master Chef at work. And the story of how the Alfredo recipe was born and evolved. I love this one. Thanks, Chef JP!
LOL I was waiting for "Don't use that (Quack) in a green box!" The block cheese is billions of times better. Same recipe I use and you are 100% right, simple, yet amazingly delicious! Especially with some black tiger shrimps! Mmmmm, so good.
Yesssss. Someone who knows their shrimp. I am so tired of seeing the Mexican white shrimp as one of the only options out there. The black tigers are firm and flavorful while the white shrimp cook translucent and nearly flavorless. Argentine reds are pretty good but nothing like black tigers.
I'm not American, and I'm curious what this mythical 'green box' means. Is it a brand of commercial cheese?
@@kingofsapi Here in america there is alot of competition for products, and crippling poverty is a huge problem. So for any really good product like specific real cheese, there are off brands, knock offs, and then poverty level products. In this case the mythical green box (or jar) is labeled Parmesan "style" pasta topping. The new worst one I have come across is "cheesy pasta topping" and its main ingredient is just milk whey. Usually you can find these at dollar stores in this Mystical Geen can/jar/box. (I've only ever seen it in relatively big green plastic jars. It is close to tasteless and just a fine powder. In this case, you certainly get what you pay for.
@@butterybiscuit346 Mmm, I guessed it would be a cheap product from the way chef Jean talks about it. But is there a specific brand that rolls those out? Just so I know to avoid it at the supermarkets and malls, in case they do different packaging for exports.
@@kingofsapi just got to the gym. When I get back I will go ahead and get the brand names and providers. Your best bet though would just do as JP suggests and get some real parmigiano reggiano. At least one time. For my sauces I like to use the heavy cream, some cream cheese (the stuff we get here in america is a big solid block. The fluffy stuff rich people get for bagels is called schmear and it's the same thing just whipped and a lot less for alot more$) So block cream cheese, cream, onions, mushrooms, garlic clove/powder, shredded cheese of choice (i really enjoy a heavily smoked cheddar or smoked habanero/ghost pepper for kick). Not quite JP's recipe but pretty close.
Chef Jean-Pierrie till today I rate you as the best and most informed Chef in the world. I'm a Culinary Student all the way from South Africa. Your Channel is really helpful, and like how you always mention Mise en plus on every recipe.
Thank you for the kind words I am glad I can teach you a few things. And you’re right “Mise en place” in indeed one of the most important part of cooking!!! 👍😊
I absolutely love watching you cook!! You are taking my skills to another level. Thank you so much! I can't wait for the holidays. My family will be shocked at the upgrade of my culinary skills. Thanks Chef😊
Thanks Chef Jean. I love making your recipes.
I was waiting for your next video 😜
Chef i believe you've made this a million times, looks wonderful. I'd love to see some video from your cooking school, or your old restaurant, somebody had to record some of it. I'd also love to see you teach with a person in the kitchen with you. Like someone who can barely run a microwave lol! A child could do it! Hope you never stop making these vids, we love them.
There are some on You Tube
Oh i didnt know that, i have seen the old ones of chef chopping onyons and selcting knives, utensils etc. But nothing from the school or restaurant. Where ya find them at?
@@leeorndorff120 I can't remember now but I'm sure it was on You Tube..it was his Ft. Lauderdale place and he was teaching some ladies to flip pancakes..if I find it again I'll send a link
Well thank you, id love to see it.
My younger daughter's favourite "feteccini alfredo" I always enjoy your cooking. Weldone chef God bless you. Stay blessed.
Chef! Thank you so much for sharing your love of food ❤️ I appreciate that you are adding notes of the major tools used in your videos! You should add all your tools. I love the fork you use to twirl the fettuccine to serve.
BRAVO Jean-Pierre. 👍👍 Just finished enjoying this Alfredo recipe as a main course followed by a romaine salad with cucumber, red onion and red, yellow and orange peppers, topped with multicoloured cherry tomatoes. This dish sure comes together quick and easy and it's definitely worth using 35% whipping cream. I've skipped that in the past using 10% or 18% , but NO MORE. I also agree with you about that parmigiana cheese in the green box, that stuff is nasty. Thanks for your great videos that inspire so many to just get cooking.
Thank you Chef and crew for the great content! Really enjoy the video's, they're entertaining and educational! Please don't listen to the whiners who complain the video's are too long. Your stories, lessons, and little mistakes make these video's genuine and entertaining to watch.
this man never fails to amaze us. talented and so much fun to watch. thank you chef ,
Love it!👍Thank you Chef JP🤗
I love adding a pinch of cayenne in mine
Nice!!!👍
I've made this a number of times now for friends; it's quick, easy and tastes great!
Roasted garlic is a must. Thanks Jean.
P.S. my son's a chef, and he watches you too.
Yeah where's the garlic?
I love the simplicity. And it was delicious. 30 minutes to prep, cook, and clean.
So simple and clean. It’s perfect!
This is now my go to recipe.