Alfredo

[Mr. P]

Yeah but a meat clever... oh the stress it relieves!

Baseball bat works better for me.

[The ClayTaurus]

Baseball bat works better for me.

Destroys the pizza

[Mr. P]

Destroys the pizza

Well yeah, but it does a hell of a job on the stress too.

EDIT: and it makes it easy for me to chew too.

[KitchenKitten99]

You might want to try the McCormick ones I was talking about earlier, then.. It's a pretty fine grind.. Not adjustable, but no huge chunks either..

i got that one AND the seasalt grinder. I like the pepper grinder because I have a hard time with pre-ground pepper coming out too fast or not enough in regular shakers. The grinder I feel like I have more control over the amount.

I have an alfredo recipe that I took from a recipe book and tweaked it, so that when you save it in the fridge, then microwave it the next day, the texture is still consistent and creamy. I make it all the time for my husband's grandma because she likes fast easy foods due to her limited mobilty.

1 16 oz carton whipping cream
1 teaspoon, (more or less to your taste) of McCormick Garlic Salt (use this brand for best consistency and taste), divided.
1/4-1/3 cup grated Kraft parmesan & romano cheese (best blend to use)
1 stick Land O' Lakes premium butter (not margerine)
1 dash pepper if you desire
1 pkg fettucini noodles, brand not important.
Optional grilled/baked chicken breast strips & vegetables


1. Melt butter over very low heat but be careful not to boil. Add whipping cream and gradually increase the heat every 60 seconds while stirring constantly. Start boiling noodles as well.
2. When the mixture reaches 120deg, add 1/4 parmesan and keep stirring, and increasing the heat to bring sauce to a very low boil.
3. Add 1/2 tsp garlic salt, stirring, and if taste is not to your liking, add the other 1/2. This part is up to you. Keep sauce at low boil, stirring constantly, for another 1-2 minutes. Add pepper if you wish. Then turn off heat, but let sit on same burner, uncovered. This will thicken the sauce as noodles cook.
4. Serve immedately, or if storing, combine noodles and sauce and let cool (to help avoid condensation which makes the noodles soggy), then refrigerate or freeze.

I know some would question the use of pre-grated cheese, but it seems to help thicken the sauce and adds a little more salt to flavor, and the consistency when re-heated is better than if you use the fresh stuff, which I have tried. It tastes just fine, but the consistency is a little off.

[Mr. P]

i got that one AND the seasalt grinder. I like the pepper grinder because I have a hard time with pre-ground pepper coming out too fast or not enough in regular shakers. The grinder I feel like I have more control over the amount.

I have an alfredo recipe that I took from a recipe book and tweaked it, so that when you save it in the fridge, then microwave it the next day, the texture is still consistent and creamy. I make it all the time for my husband's grandma because she likes fast easy foods due to her limited mobilty.

1 16 oz carton whipping cream
1 teaspoon, (more or less to your taste) of McCormick Garlic Salt (use this brand for best consistency and taste), divided.
1/4-1/3 cup grated Kraft parmesan & romano cheese (best blend to use)
1 stick Land O' Lakes premium butter (not margerine)
1 dash pepper if you desire
1 pkg fettucini noodles, brand not important.
Optional grilled/baked chicken breast strips & vegetables


1. Melt butter over very low heat but be careful not to boil. Add whipping cream and gradually increase the heat every 60 seconds while stirring constantly. Start boiling noodles as well.
2. When the mixture reaches 120deg, add 1/4 parmesan and keep stirring, and increasing the heat to bring sauce to a very low boil.
3. Add 1/2 tsp garlic salt, stirring, and if taste is not to your liking, add the other 1/2. This part is up to you. Keep sauce at low boil, stirring constantly, for another 1-2 minutes. Add pepper if you wish. Then turn off heat, but let sit on same burner, uncovered. This will thicken the sauce as noodles cook.
4. Serve immedately, or if storing, combine noodles and sauce and let cool (to help avoid condensation which makes the noodles soggy), then refrigerate or freeze.

I know some would question the use of pre-grated cheese, but it seems to help thicken the sauce and adds a little more salt to flavor, and the consistency when re-heated is better than if you use the fresh stuff, which I have tried. It tastes just fine, but the consistency is a little off.

No, it's the whole stick of butter and whipping cream that does that.

[KitchenKitten99]

No, it's the whole stick of butter and whipping cream that does that.

That is a part of it, but i have used fresh cheeses and it didn't get quite as thick as when I used the pre-grated stuff. If I use fresh cheeses, i have had to add a little cornstarch to thicken it up. But I only do this if I know there won't be leftovers.