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

Felice 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

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!!

On 2009-09-05, Felice > 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.

It's grounds for blowing one's brains out, which I may do after
blowing chunks in the appropriate vessel.

nb

"notbob" > wrote in message
...
> On 2009-09-05, Felice > 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.
>
> It's grounds for blowing one's brains out, which I may do after
> blowing chunks in the appropriate vessel.
>
> nb

Nice visual, that :-)

Felice

"Felice" > wrote in message
...
> 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
>
Not even lazy!! It bears NO resemblance to the real thing, which is dead
easy to make anyway!!

"graham" > wrote in message
...
>
> "Felice" > wrote in message
> ...
>> 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
>>
> Not even lazy!! It bears NO resemblance to the real thing, which is dead
> easy to make anyway!!
>
Oh please. All the real Italians make theirs with cream of chicken soup.

"graham" > wrote in message
...
>
> "Felice" > wrote in message
> ...
>> 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
>>
> Not even lazy!! It bears NO resemblance to the real thing, which is dead
> easy to make anyway!!

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

"Felice" > wrote in message
...
>
> "graham" > wrote in message
> ...
>>
>> "Felice" > wrote in message
>> ...
>>> 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
>>>
>> Not even lazy!! It bears NO resemblance to the real thing, which is dead
>> easy to make anyway!!
>
> 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!
>
Does Hellman make mayonnaise? {;-)

"graham" > wrote in message
...
>
> "Felice" > wrote in message
> ...
>>
>> "graham" > wrote in message
>> ...
>>>
>>> "Felice" > wrote in message
>>> ...
>>>> 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
>>>>
>>> Not even lazy!! It bears NO resemblance to the real thing, which is
>>> dead easy to make anyway!!
>>
>> 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!
>>
> Does Hellman make mayonnaise? {;-)

AAAARGH! And I thought there was hope for you!

Felice

On Sat, 5 Sep 2009 17:40:31 -0400, "Felice" >
wrote:

>
>"graham" > wrote in message
...
>>
>> "Felice" > wrote in message
>> ...
>>> 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
>>>
>> Not even lazy!! It bears NO resemblance to the real thing, which is dead
>> easy to make anyway!!
>
>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
>
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

On Sat, 05 Sep 2009 21:45:05 -0600, Christine Dabney
> wrote:

>On Sat, 5 Sep 2009 23:42:23 -0400, "Felice" >
>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)

"The Cook" > wrote in message
...
> On Sat, 05 Sep 2009 21:45:05 -0600, Christine Dabney
> > wrote:
>
>>On Sat, 5 Sep 2009 23:42:23 -0400, "Felice" >
>>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.

Felice 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
>
>
Heh! At first I saw that soup and thought that you, like me,
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.

"Jean B." > wrote in on Sep Mon 2009
am

> Felice 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
>>
>>
> Heh! At first I saw that soup and thought that you, like me,
> 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.
>

@@@@@ 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.


** Exported from Now You're Cooking! v5.85 **



--
Is that your nose, or are you eatting a banana? -Jimmy Durante

"Felice" > wrote in message
...
> 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


Jimmy Tango Right?

Dimitri

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

Victor Sack wrote:
>
> 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

Does this mean "food fight"? Where are the togas??? <giggle>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Victor Sack wrote:
>
> 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!

Maybe this war should be linked with the
"German potato salad" war.

We'll call it the Alfredo-sauce-brown-sugar Axis.

hahabogus wrote:
> "Jean B." > wrote in on Sep Mon 2009
> am
>
>> Felice 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
>>>
>>>
>> Heh! At first I saw that soup and thought that you, like me,
>> 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.
>>
>
> @@@@@ 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.
>

That sounds tasty! Thanks. (Saved.)

--
Jean B.

"Jean B." > wrote in
on Sep Mon 2009 pm

> hahabogus wrote:
>> "Jean B." > wrote in
>> on Sep Mon 2009 am
>>
>>> Felice 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
>>>>
>>>>
>>> Heh! At first I saw that soup and thought that you, like me,
>>> 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.
>>>
>>
>> @@@@@ 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.
>>
>
> That sounds tasty! Thanks. (Saved.)
>

the sauce is low carb....might be nice on spaghetti squash

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

hahabogus wrote:
> "Jean B." > wrote in
> on Sep Mon 2009 pm
>
>> hahabogus wrote:
>>> "Jean B." > wrote in
>>> on Sep Mon 2009 am
>>>
>>>> Felice 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
>>>>>
>>>>>
>>>> Heh! At first I saw that soup and thought that you, like me,
>>>> 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.
>>>>
>>> @@@@@ 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.
>>>
>> That sounds tasty! Thanks. (Saved.)
>>
>
> the sauce is low carb....might be nice on spaghetti squash
>
Maybe so. I need to ponder that.

--
Jean B.

"Victor Sack" > wrote in message
.. .
> 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

That's what I was aiming for!

Felice

On Sep 7, 9:27*pm, "Felice" > wrote:
> "Victor Sack" > wrote in message
>
> .. .
>
> > 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
>
> 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

"Victor Sack" > wrote in message
.. .
> 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

Perhaps some Mexican Lasagna, too.

"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.

Mark Thorson wrote:

> 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

Alan Zelt wrote:

> "Victor Sack" > 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

"Victor Sack" > wrote in message
...
> Alan Zelt wrote:
>
>> "Victor Sack" > 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

And served with a side of German Potato Salad.

Felice

Felice > wrote:

> "Victor Sack" > wrote
> > Alan Zelt wrote:
> >
> >> "Victor Sack" > 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

Victor Sack wrote:
> Felice > wrote:
>
>> "Victor Sack" > wrote
>>> Alan Zelt wrote:
>>>
>>>> "Victor Sack" > 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

But wouldn't that be... redundant?

--
Jean B.

Jean B. wrote:

> Victor Sack wrote:
>> Felice > wrote:
>>
>>> "Victor Sack" > 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