About Alfredo ...

Felice Friese said:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

Did you steal this recipe from Jimmy Tango?

Whatever happened to that guy anyway?...

~john

--
"Black holes are where God divided by Zero." - Steven Wright

All it's missing is liquid smoke and marshmallow cream.

Paul

"Felice Friese" <[email hidden]> wrote in message
news:n40jc.22106$YP5.1697229@attbi_s02...

Quoted message said:

Does anyone ever sneak a peak at rfc? Here's one of
today's offerings:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

The definitive Alfredo, of course.

Felice

Paul M. Cook©® said:

All it's missing is liquid smoke and marshmallow cream.

Liguid Smoke is good stuff...

~john

--
"Black holes are where God divided by Zero." - Steven Wright

Paul M. Cook©® said:

All it's missing is liquid smoke and marshmallow cream.

Paul

And sweetened condensed milk. (BTW, you misspelled "creme."😉

Best regards, ;-) Bob

Felice Friese said:

Does anyone ever sneak a peak at rfc? Here's one of
today's offerings:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

The definitive Alfredo, of course.

Well, I think if you post this to rfc, everyone here in rfc
qualifies.

nancy

Nancy Young said:

Felice Friese said:

Does anyone ever sneak a peak at rfc? Here's one of
today's offerings:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

The definitive Alfredo, of course.

Well, I think if you post this to rfc, everyone here in
rfc qualifies.

nancy

I think Felice meant to type "rfr."

Some of the recipes that get posted there are scary, or have
serious typographic errors (like 2 Tbsp baking soda when it
should be 2 tsp of baking powder.) That's why I don't like
the recipes only format -- there's no way to discuss a
dubious recipe. It's hard as hell to get a correction
posted, and the correction comes along a week later.

-bob

"Felice Friese" <[email hidden]> wrote in message
news:n40jc.22106$YP5.1697229@attbi_s02...

Quoted message said:

Does anyone ever sneak a peak at rfc? Here's one of
today's offerings:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

The definitive Alfredo, of course.

Sounds like it came out of the Olive Garden cookbook.

-Scott

Scott Taylor said:

"Felice Friese" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

The definitive Alfredo, of course.

Sounds like it came out of the Olive Garden cookbook.

I'm well aware of the controversy about a dish called
Chicken Scampi, it's chicken in the same sauce as Shrimp
Scampi. I have no problem or confusion about what I'm
getting when I order it.

But this weekend I saw an Olive Garden ad, Chicken Scampi
in a garlic cream sauce! Huh? Cream? Even I can't go along
with that.

nancy

zxcvbob said:

Nancy Young said:

Felice Friese said:

Does anyone ever sneak a peak at rfc? Here's one of
today's offerings:

>Alfredo Sauce

>8oz. package Cream Cheese
>3/4 cup grated Parmesan Cheese
>1/2 cup margarine
>1/2 cup milk

The definitive Alfredo, of course.

Well, I think if you post this to rfc, everyone here in
rfc qualifies.

nancy

I think Felice meant to type "rfr."

Some of the recipes that get posted there are scary, or
have serious typographic errors (like 2 Tbsp baking
soda when it should be 2 tsp of baking powder.) That's
why I don't like the recipes only format -- there's no
way to discuss a dubious recipe. It's hard as hell to
get a correction posted, and the correction comes along
a week later.

Ah!! Gotcha. I was puzzled, I really should wait until I
actually wake up to post. (laugh) Then I was wondering what
poor soul posted that recipe here. Thanks for clearing that
up for me.

nancy

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Felice Friese said:

Does anyone ever sneak a peak at rfc? Here's one of
today's offerings:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

The definitive Alfredo, of course.

Well, I think if you post this to rfc, everyone here in
rfc qualifies.

nancy

Oops! it should be rfr, of course. I must have been thinking
how the rfc readers would enjoy the recipe!

Felice

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Scott Taylor said:

"Felice Friese" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

> Alfredo Sauce

> 8oz. package Cream Cheese
> 3/4 cup grated Parmesan Cheese
> 1/2 cup margarine
> 1/2 cup milk

The definitive Alfredo, of course.

Sounds like it came out of the Olive Garden cookbook.

I'm well aware of the controversy about a dish called
Chicken Scampi, it's chicken in the same sauce as Shrimp
Scampi. I have no problem or confusion about what I'm
getting when I order it.

But this weekend I saw an Olive Garden ad, Chicken Scampi
in a garlic cream sauce! Huh? Cream? Even I can't go along
with that.

Olive Garden is a scam. If I want microwaved food I can eat
it at home.

Paul

Nancy Young said:

But this weekend I saw an Olive Garden ad, Chicken Scampi
in a garlic cream sauce! Huh? Cream? Even I can't go along
with that.

Scampi used to mean a butter sauce, but lately (even before
Olive Garden) it's been used to describe a thicker cream-
based sauce. It's really not all that bad unless you're
expecting simply butter and garlic.

Chicken scampi is the only thing I've ever eaten at OG, and
it really isn't bad except that they used these pre-fab
"chicken tenders".

I can see how people who don't cook and like to go out for
dinner like Olive Garden.

-sw

"Felice Friese" <[email hidden]> wrote in message
news:n40jc.22106$YP5.1697229@attbi_s02...

Quoted message said:

Does anyone ever sneak a peak at rfc? Here's one of
today's offerings:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

The definitive Alfredo, of course.

Not trying to re-ignite the Alfredo war again but try this
method of making Alfredo:

boil your fettuccine, when almost done place a half cup of
the best quality butter you can find on a heated plate. Add
a cup of freshly grated reggiano cheese or the best fresh
parmesan you can find. Remove the al dente pasta from the
water and place it straight onto the butter and cheese with
just a little bit of the pasta water. Let it soften for a
minute. Then toss it with a cup of fresh cream until smooth
and creamy. Some serve with a tiny bit of fresh grated
nutmeg or black pepper.

That's Alfredo. Fresh, fast, fattening and incredibly
delicious.

Paul

"Paul M. Cook©®" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Not trying to re-ignite the Alfredo war again but try this
method of making Alfredo:

boil your fettuccine, when almost done place a half cup of
the best quality butter you can find on a heated plate.
Add a cup of freshly grated reggiano cheese or the best
fresh parmesan you can find. Remove the al dente pasta
from the water and place it straight onto the butter and
cheese with just a little bit of the pasta water. Let it
soften for a minute. Then toss it with a cup of fresh
cream until smooth and creamy. Some serve with a tiny bit
of fresh grated nutmeg or black pepper.

That's Alfredo. Fresh, fast, fattening and incredibly
delicious.

These days, a forlorn dish. Adherents of low-fat diets won't
eat it because of the high fat content, and low-carbers
won't eat it because of the carbohydrates.

Quoted message said:

Paul

Levelwave© <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Felice Friese said:

Quoted message said:

Alfredo Sauce

Quoted message said:

8oz. package Cream Cheese
3/4 cup grated Parmesan Cheese
1/2 cup margarine
1/2 cup milk

Did you steal this recipe from Jimmy Tango?

It was posted by someone named "Misha", but is "credited" to

Quoted message said:

Quoted message said:

From the Kitchen of Cathy Carroll

Quoted message said:

Whatever happened to that guy anyway?...

~john

In article
<[email hidden]>,
[email hidden] says...

Quoted message said:

Quoted message said:

That's Alfredo. Fresh, fast, fattening and incredibly
delicious.

These days, a forlorn dish. Adherents of low-fat diets
won't eat it because of the high fat content, and low-
carbers won't eat it because of the carbohydrates.

Actually, Alfredo is perfectly acceptable on a low-carb
diet. What you put it ON, however, is different: instead of
on pasta, it's broccoli, mushrooms, chicken (or a
combination of all three).

--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

[email hidden] (Tony Lew) wrote in
:"]news:[email hidden]:

Quoted message said:

These days, a forlorn dish. Adherents of low-fat diets
won't eat it because of the high fat content, and low-
carbers won't eat it because of the carbohydrates.

That's good, 'cause it leaves more for us high-fat high-carb
guys that nothing sticks to! 😄

Paul M. Cook©® said:

All it's missing is liquid smoke and marshmallow cream.

And canned diced chiles.

--Blair "Ayaaaaaaah!"

"Paul M. Cook©®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

boil your fettuccine, when almost done place a half cup of
the best

quality

Quoted message said:

butter you can find on a heated plate. Add a cup of
freshly grated

reggiano

Quoted message said:

cheese or the best fresh parmesan you can find. Remove the
al dente pasta from the water and place it straight onto
the butter and cheese with just

a

Quoted message said:

little bit of the pasta water. Let it soften for a minute.
Then toss it with a cup of fresh cream until smooth and
creamy. Some serve with a tiny bit of fresh grated nutmeg
or black pepper.

That's Alfredo. Fresh, fast, fattening and incredibly
delicious.

Paul

Pass the word for the firing squad!

Charlie