Alfredo Revisited
Felice
> Lazy Alfredo sauce
>
> 2 10 ounce cans cream of chicken soup
> 8 ounces. sour cream
> 6-8 ounces. grated parmesan or romano cheese
> season with garlic powder, salt, fresh ground pepper and dash nutmeg.
> top with crumbled bacon
I think I'll go back to bed. This day does not bode well.
Felice
Sky
All I can say is "yuck"! Er, for the so-called recipe from RFR!
Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!
notbob
It's grounds for blowing one's brains out, which I may do after
blowing chunks in the appropriate vessel.
nb
Felice
"notbob" <not...@nothome.com> wrote in message
news:slrnha5ec6...@myvai2.notbob.com...
Nice visual, that :-)
Felice
graham
"Felice" <fri...@comcast.net> wrote in message
news:h7u5mc$8re$1...@news.eternal-september.org...
easy to make anyway!!
cybercat
"graham" <g.st...@shaw.ca> wrote in message
news:R6zom.198250$vp.5...@newsfe12.iad...
Felice
My real purpose in posting it was to rekindle the Alfredo Wars of not too
long ago. If you missed them, hang in there; they erupt every once in a
while like the Hellman's mayo conflicts!
Felice
graham
Felice
AAAARGH! And I thought there was hope for you!
Felice
Christine Dabney
wrote:
>> Does Hellman make mayonnaise? {;-)
>
>AAAARGH! And I thought there was hope for you!
>
>Felice
>
I like Dukes better... ;)
Christine
--
http://nightstirrings.blogspot.com
koko
wrote:
I just knew that's what you were up to, you little trouble maker you.
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31
The Cook
<arti...@ix.netcom.com> wrote:
>On Sat, 5 Sep 2009 23:42:23 -0400, "Felice" <fri...@comcast.net>
>wrote:
>
>
>>> Does Hellman make mayonnaise? {;-)
>>
>>AAAARGH! And I thought there was hope for you!
>>
>>Felice
>>
>
>I like Dukes better... ;)
>
>Christine
Me too. No sugar in it.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
cybercat
"The Cook" <susan_...@yahoo.com> wrote in message
news:tt77a5hs8m9dpjn7r...@4ax.com...
> On Sat, 05 Sep 2009 21:45:05 -0600, Christine Dabney
> <arti...@ix.netcom.com> wrote:
>
>>On Sat, 5 Sep 2009 23:42:23 -0400, "Felice" <fri...@comcast.net>
>>wrote:
>>
>>
>>>> Does Hellman make mayonnaise? {;-)
>>>
>>>AAAARGH! And I thought there was hope for you!
>>>
>>>Felice
>>>
>>
>>I like Dukes better... ;)
>>
>>Christine
>
>
> Me too. No sugar in it.
> --
I didn't know that. I'll try it.
Jean B.
gravitated toward soup when not feeling well. Then I saw more of
the recipe, and the full meaning of your words dawned on me.... Yeah.
--
Jean B.
Lynn from Fargo Ografmorffig
============================
GACK! I hate what passes for Alfredo in 99.9% of all the restaurants,
soup kitchens. supermarket freezers & shelves etc in the world.
Real Alfredo sauce is made from butter, garlic, cream & parmesan (and
a touch of the pasta water) period! That I will eat.
Lynn in Fargo
hahabogus
092b0e...@e8g2000yqo.googlegroups.com on Sep Mon 2009 am
> On Sep 5, 12:04�pm, "Felice" <fri...@comcast.net> wrote:
>> Just picked this one off RFR:
>>
>> > Lazy Alfredo sauce
>>
>> > 2 10 ounce cans cream of chicken soup
>> > 8 ounces. sour cream
>> > 6-8 ounces. grated parmesan or romano cheese
>> > season with garlic powder, salt, fresh ground pepper and dash nutmeg.
>> > top with crumbled bacon
>>
>> I think I'll go back to bed. This day does not bode well.
>>
>> Felice
>
> ===========================
> GACK! I hate what passes for Alfredo in 99.9% of all the restaurants,
> soup kitchens. supermarket freezers & shelves etc in the world.
>
> Real Alfredo sauce is made from butter, garlic, cream & parmesan (and
> a touch of the pasta water) period! That I will eat.
> Lynn in Fargo
>
@@@@@ Now You're Cooking! Export Format
Pastorio's Half-Assed Bastard Sauce
pasta, sauces/dips
1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley
fresh ground black pepper
Use some milk. Real milk. Or some skim crap (my how often that shows up in
culinary discourse) with butter in it. The start of a cream coating for the
pasta.
For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
three tablespoons butter and a garlic clove (mashed and very finely minced)
heated until the butter melts and it comes to a boil. Stir to distribute
the butter and to poach the garlic. Reduce to about 1/3 cup - the reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
it, nor would a couple tablespoons bacon fat.
Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
and some fresh, flat leaf parsley. A good grating of black pepper. When the
pasta is done, drain it. Dump the milk reduction into the bowl with the
egg and whisk furiously to mix it all together. Dump the pasta in and toss
quickly to full coat. Serve immediately. More cheese at table.
Description: 'This is a half-assed approximation of a French Sauce Batard
(q.v.) that itself is enormously flexible.'
- - - - - - - - - - - - - - - - - - -
NOTES : This is a satisfying, creamy dish that can be extended by dropping
in some cooked, chopped bacon for a fake Carbonara or some veggies for a
fake primavera or some leftover lobster, truffles and caviar if the queen
pops in suddenly unannounced. It's a good base for adding lots of different
things either as extenders or as flavorings. Or both.
** Exported from Now You're Cooking! v5.85 **
--
Is that your nose, or are you eatting a banana? -Jimmy Durante
hahabogus
am
> Felice wrote:
@@@@@ Now You're Cooking! Export Format
Garlic Shrimp cream and butter sauce
none
1 cup whipping cream
6 tbsps Butter
1 Cup freshly ground parmesan cheese
1 pinch nutmeg
1 sprinkle of fresh parsley
4 toes garlic minced
1/2 lb shrimp
Right from the top you get your pasta water on and when the water starts to
boil and you add the pasta.
Before the pasta water comes back to a boil I melt the butter in a pan and
cook the shrimp and garlic in the butter. when the shrimp turns pink I
remove the shrimp. Also remove pan from heat so the garlic won't burn.
Then when the pasta comes back to a boil I return the pan to the heat and
add the whipping cream and cheese to the butter and garlic in the pan, stir well to combine and
allow the
sauce to simmer for a few moments to thicken.
Drain the pasta and while it is still hot toss it well with the cream and
butter sauce, the nutmeg, cheese , parsley and shrimp.
I usually do the tossing in the empty pot the pasta cooked in.
The amounts of garlic and shrimp are up to you...I just added them to an
exsisting recipe.
Fresh parmesan cheese is the key to this recipe...Don't use that crud from
kraft in a green shaker.
Use the freshest parmesan cheese you can find.
Dimitri
Jimmy Tango Right?
Dimitri
Victor Sack
> Real Alfredo sauce
There is no such thing.
> is made from butter, garlic, cream & parmesan (and
> a touch of the pasta water) period!
Nope, it is not.
Time to start another Alfredo war!
Victor
Sky
Does this mean "food fight"? Where are the togas??? <giggle>
Mark Thorson
Maybe this war should be linked with the
"German potato salad" war.
We'll call it the Alfredo-sauce-brown-sugar Axis.
Jean B.
That sounds tasty! Thanks. (Saved.)
--
Jean B.
hahabogus
the sauce is low carb....might be nice on spaghetti squash
Jean B.
--
Jean B.
Felice
"Victor Sack" <azaz...@koroviev.de> wrote in message
news:1j5osjh.de43131wtrpnyN%azaz...@koroviev.de...
That's what I was aiming for!
Felice
Lynn from Fargo Ografmorffig
> "Victor Sack" <azaze...@koroviev.de> wrote in message
>
> news:1j5osjh.de43131wtrpnyN%azaz...@koroviev.de...
>
> > Lynn from Fargo Ografmorffig <lynng...@i29.net> wrote:
>
> >> Real Alfredo sauce
>
> > There is no such thing.
>
> >> is made from butter, garlic, cream & parmesan (and
> >> a touch of the pasta water) period!
>
> > Nope, it is not.
>
> > Time to start another Alfredo war!
>
> > Victor
>
> That's what I was aiming for!
>
> Felice
Yabbut . . . there's nobody here I wanna fight with!
I have treeeemendous respect for all youse guys.
Lynn in Fargo
Alan Zelt
"Victor Sack" <azaz...@koroviev.de> wrote in message
news:1j5osjh.de43131wtrpnyN%azaz...@koroviev.de...
Perhaps some Mexican Lasagna, too.
Giusi
"Victor Sack" > ha scritto nel messaggio
> Lynn from Fargo Ografmorffig wrote:
>
>> Real Alfredo sauce
>
> There is no such thing.
>
>> is made from butter, garlic, cream & parmesan (and
>> a touch of the pasta water) period!
>
> Nope, it is not.
>
> Time to start another Alfredo war!
>
> Victor
No it is not. All we have to do is not eat that and they will all die and
we win.
Victor Sack
> Victor Sack wrote:
>>
>> Time to start another Alfredo war!
>
> Maybe this war should be linked with the
> "German potato salad" war.
Linked? How can something be linked to itself? "German potato salad"
and "Alfredo sauce" are one and the same!
Victor
Victor Sack
> "Victor Sack" <azaz...@koroviev.de> wrote
>>
>> Time to start another Alfredo war!
>
> Perhaps some Mexican Lasagna, too.
Real, authentic Mexican lasagna is always prepared with Alfredo sauce.
Avoid fakes, imitations and forgeries!
Victor
Felice
And served with a side of German Potato Salad.
Felice
Victor Sack
> "Victor Sack" <azaz...@koroviev.de> wrote
> > Alan Zelt wrote:
> >
> >> "Victor Sack" <azaz...@koroviev.de> wrote
> >>>
> >>> Time to start another Alfredo war!
> >>
> >> Perhaps some Mexican Lasagna, too.
> >
> > Real, authentic Mexican lasagna is always prepared with Alfredo sauce.
> > Avoid fakes, imitations and forgeries!
>
> And served with a side of German Potato Salad.
Of course! That goes without saying!
Victor
Jean B.
But wouldn't that be... redundant?
--
Jean B.
Victor Sack
> Victor Sack wrote:
>> Felice <fri...@comcast.net> wrote:
>>
>>> "Victor Sack" <azaz...@koroviev.de> wrote
>>>> Real, authentic Mexican lasagna is always prepared with Alfredo sauce.
>>>> Avoid fakes, imitations and forgeries!
>>> And served with a side of German Potato Salad.
>>
>> Of course! That goes without saying!
>
> But wouldn't that be... redundant?
No, absolutely not! It would be pleonastic, tautological and
supererogatory, I tell you!
Victor