I have made this recipe a number of times and my family loves it. I'm going to be making it for a about 8 adults and I have a question about the sauce.. This is the recipe:
Ingredients:
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (up to 3/4)
1 teaspoon garlic powder

Cooking Directions:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 to 20 minutes on low. You may wish to season with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred.

Would it be possible for me to make this a couple of hours before serving and keep it in a crock pot on low?

I'm going to be grilling chicken on my stove top, as well as boiling fettuccine. I plan on brining the chicken breasts before grilling, but does anyone have a suggestion about a marinade that might work better? Also, I use Buitoni fettuccine (http://www.buitoni.com/Products/#/cut-pasta) because it's most like Olive Garden's, however, it will be expensive for 8 adults. Does anyone have a favorite dried fettuccine they use and like?

Thanks!

On 12/9/13 5:50 PM, Billie wrote:
> Also, I use Buitoni fettuccine (http://www.buitoni.com/Products/#/cut-pasta) because it's most like Olive Garden's....

How so?

>.... however, it will be expensive for 8 adults. Does anyone have a favorite dried fettuccine they use and like?

Two pounds of dried pasta shouldn't cost more than ~$3.20.

For my money, it's:

1. DeCecco
2. Ronzoni
3. the rest

-- Larry

On 12/9/2013 5:50 PM, Billie wrote:
> I have made this recipe a number of times and my family loves it. I'm going to be making it for a about 8 adults and I have a question about the sauce. This is the recipe:
> Ingredients:
> 1 pint heavy cream
> 1 stick butter
> 2 tablespoons cream cheese
> 1/2 cup grated Parmesan cheese - (up to 3/4)
> 1 teaspoon garlic powder
>
> Cooking Directions:
> In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 to 20 minutes on low. You may wish to season with a little salt and pepper. It has been made with half-and-half, but
> heavy cream is preferred.
>
> Would it be possible for me to make this a couple of hours before serving and keep it in a crock pot on low?

I wouldn't do that, at least not for long. The sauce will break.
Cheese sauces should be prepared right before serving.

> I'm going to be grilling chicken on my stove top, as well as boiling fettuccine. I plan on brining the chicken breasts before grilling, but does anyone have a suggestion about a marinade that might work better? Also, I use Buitoni fettuccine (http://www.buitoni.com/Products/#/cut-pasta) because it's most like Olive Garden's, however, it will be expensive for 8 adults. Does anyone have a favorite dried fettuccine they use and like?
>
> Thanks!
>
I've found dried pasta is pretty much the same across the board. I do
like Buitoni and don't find it overly expensive. The most expensive
items in this dinner are going to be the chicken, cheeses and cream.
Definitely not the pasta.

While you're at it, rather than garlic powder why not mince a clove or
two of garlic?

Jill

On 12/9/2013 8:04 PM, pltrgyst wrote:
> On 12/9/13 5:50 PM, Billie wrote:
>> Also, I use Buitoni fettuccine
>
(snippage)

>> .... however, it will be expensive for 8 adults. Does anyone have a
>> favorite dried fettuccine they use and like?
>
> Two pounds of dried pasta shouldn't cost more than ~$3.20.
>
> For my money, it's:
>
> 1. DeCecco
> 2. Ronzoni
> 3. the rest
>
> -- Larry
>
The dried pasta certainly isn't the most expensive part of the meal.
Will anything else be served with it? Or is this the entire dinner?

Will we hear back from the OP Billie? Only time will tell.

Jill

On Monday, December 9, 2013 7:53:42 PM UTC-6, jmcquown wrote:
>
>
> While you're at it, rather than garlic powder why not mince a clove or
>
> two of garlic?
>
Exactly. What the **** is wrong with these slobs who use garlic powder?
I guess this clown wants it to be exactly like Olive Garden.
>
> Jill

--Bryan sex+

"Billie" > wrote in message
...
I have made this recipe a number of times and my family loves it. I'm going
to be making it for a about 8 adults and I have a question about the sauce.
This is the recipe:
Ingredients:
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (up to 3/4)
1 teaspoon garlic powder

Cooking Directions:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred.

Would it be possible for me to make this a couple of hours before serving
and keep it in a crock pot on low?

----------

No. It would be a disaster. Espcially if you use real Reggiano. You don;t
need to make it beforehand.

Do this:

Place cheese and butter on a warmed large plate. Add pasta stright from
water, add cream, add a little pasta water, toss until smooth. Done.

You can make it just before serving that way. No need to simmer at all.
Use really good cheese - it should be the consistency of powder.

On Mon, 09 Dec 2013 20:04:31 -0500, pltrgyst > wrote:

> On 12/9/13 5:50 PM, Billie wrote:
> > Also, I use Buitoni fettuccine (http://www.buitoni.com/Products/#/cut-pasta) because it's most like Olive Garden's....
>
> How so?
>
> >.... however, it will be expensive for 8 adults. Does anyone have a favorite dried fettuccine they use and like?
>
> Two pounds of dried pasta shouldn't cost more than ~$3.20.
>
> For my money, it's:
>
> 1. DeCecco
> 2. Ronzoni
> 3. the rest
>
Barilla is my top choice.

--
Food is an important part of a balanced diet.

On Monday, December 9, 2013 5:53:42 PM UTC-8, jmcquown wrote:
> On 12/9/2013 5:50 PM, Billie wrote:

>
> While you're at it, rather than garlic powder why not mince a clove or
> two of garlic?
>

Oh I know the answer to this: Fresh garlic various so much from month to
month. This assumes I can find garlic that's not from Red China.
I bought a nice firm fleshed-out bulb three weeks ago that left
a smell and taste like a scream. I should have used dried garlic -- the
summer crop from California is what goes into powdered garlic around here.

On Mon, 9 Dec 2013 14:50:02 -0800 (PST), Billie >
wrote:

> I have made this recipe a number of times and my family loves it. I'm going to be making it for a about 8 adults and I have a question about the sauce. This is the recipe:
> Ingredients:
> 1 pint heavy cream
> 1 stick butter
> 2 tablespoons cream cheese
> 1/2 cup grated Parmesan cheese - (up to 3/4)
> 1 teaspoon garlic powder
>
> Cooking Directions:
> In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 to 20 minutes on low. You may wish to season with a little salt and pepper. It has been made with half-and-half, but
> heavy cream is preferred.
>
> Would it be possible for me to make this a couple of hours before serving and keep it in a crock pot on low?
>
> I'm going to be grilling chicken on my stove top, as well as boiling fettuccine. I plan on brining the chicken breasts before grilling, but does anyone have a suggestion about a marinade that might work better? Also, I use Buitoni fettuccine (http://www.buitoni.com/Products/#/cut-pasta) because it's most like Olive Garden's, however, it will be expensive for 8 adults. Does anyone have a favorite dried fettuccine they use and like?
>
I don't know. Maybe the cream cheese stabilizes it for keeping, but I
wouldn't use the cream cheese and I wouldn't make it ahead. I've lost
the quick Alfredo sauce recipe I used to make, but it was similar to
this - minus the garlic and parsley... which would be the one you have
minus the cream cheese. http://allrecipes.com/recipe/alfredo-sauce-2/

If timing is an issue, I would grill the chicken first (don't over
cook it) - maybe even the day before vs making the sauce and holding
it. If money is an issue, I would use Barilla dried rather than
Buitoni refrigerated.

--
Food is an important part of a balanced diet.

On Mon, 9 Dec 2013 21:29:38 -0800 (PST), wrote:

> On Monday, December 9, 2013 5:53:42 PM UTC-8, jmcquown wrote:
> > On 12/9/2013 5:50 PM, Billie wrote:
>
> >
> > While you're at it, rather than garlic powder why not mince a clove or
> > two of garlic?
> >
>
> Oh I know the answer to this: Fresh garlic various so much from month to
> month. This assumes I can find garlic that's not from Red China.
> I bought a nice firm fleshed-out bulb three weeks ago that left
> a smell and taste like a scream. I should have used dried garlic -- the
> summer crop from California is what goes into powdered garlic around here.

I have no problem what so ever with dried/powdered/granulated garlic.
None of none of the dry garlic I buy these days is like the talcum
powder of the olden days they tried to call garlic, what I buy these
days has an assertive flavor and it doesn't burn easily. So much
fresh the garlic now (not labeled as China) is too dry and I have to
prepare too many tiny cloves to get any significant amount. I use a
lot of fresh garlic, but I also use a lot of granulated. Both have
their uses.

--
Food is an important part of a balanced diet.

On Monday, December 9, 2013 10:24:41 PM UTC-5, Bryan-TGWWW wrote:
> On Monday, December 9, 2013 7:53:42 PM UTC-6, jmcquown wrote:
>
> > While you're at it, rather than garlic powder why not mince a clove or
> > two of garlic?
> Exactly. What the **** is wrong with these slobs who use garlic powder?
> I guess this clown wants it to be exactly like Olive Garden.
> Jill

I never use garlic powder or onion powder. Always the fresh stuff.

On Tuesday, December 10, 2013 12:29:38 AM UTC-5, wrote:
> On Monday, December 9, 2013 5:53:42 PM UTC-8, jmcquown wrote:
> > On 12/9/2013 5:50 PM, Billie wrote:
> While you're at it, rather than garlic powder why not mince a clove or
> > two of garlic?
> Oh I know the answer to this: Fresh garlic various so much from month to
> month. This assumes I can find garlic that's not from Red China.
> I bought a nice firm fleshed-out bulb three weeks ago that left
> a smell and taste like a scream. I should have used dried garlic -- the
> summer crop from California is what goes into powdered garlic around here.
I remember coming into the Gilroy area. What a lovely aroma.
Buy local garlic in season, and keep it in a dry place; string it nicely like they do in the vampire districts. It will keep for a long time.
Yes garlic does vary in taste etc. And I do hate to purchase the stuff from China.

On 12/9/2013 10:11 PM, sf wrote:
> On Mon, 09 Dec 2013 20:04:31 -0500, pltrgyst > wrote:
>
>> On 12/9/13 5:50 PM, Billie wrote:
>>> Also, I use Buitoni fettuccine (http://www.buitoni.com/Products/#/cut-pasta) because it's most like Olive Garden's....
>>
>> How so?
>>
>>> .... however, it will be expensive for 8 adults. Does anyone have a favorite dried fettuccine they use and like?
>>
>> Two pounds of dried pasta shouldn't cost more than ~$3.20.
>>
>> For my money, it's:
>>
>> 1. DeCecco
>> 2. Ronzoni
>> 3. the rest
>>
> Barilla is my top choice.
>
Same here, the best consistently.

DeCecco is a fairly close 2nd.

On 12/10/2013 1:28 PM, A Moose in Love wrote:
> On Monday, December 9, 2013 10:24:41 PM UTC-5, Bryan-TGWWW wrote:
>> On Monday, December 9, 2013 7:53:42 PM UTC-6, jmcquown wrote:
>>
>>> While you're at it, rather than garlic powder why not mince a clove or
>>> two of garlic?
>> Exactly. What the **** is wrong with these slobs who use garlic powder?
>> I guess this clown wants it to be exactly like Olive Garden.
>> Jill
>
> I never use garlic powder or onion powder. Always the fresh stuff.
>

For BBQ rub that is not workable.

On 12/10/2013 4:10 PM, Pearl F. Buck wrote:
> On 12/10/2013 1:28 PM, A Moose in Love wrote:
>> On Monday, December 9, 2013 10:24:41 PM UTC-5, Bryan-TGWWW wrote:
>>> On Monday, December 9, 2013 7:53:42 PM UTC-6, jmcquown wrote:
>>>
>>>> While you're at it, rather than garlic powder why not mince a clove or
>>>> two of garlic?
>>> Exactly. What the **** is wrong with these slobs who use garlic powder?
>>> I guess this clown wants it to be exactly like Olive Garden.
>>> Jill
>>
>> I never use garlic powder or onion powder. Always the fresh stuff.
>>
>
> For BBQ rub that is not workable.

I can't understand why meat can't be rubbed with a split fresh clove or
two of garlic and chopped garlic can be left on it until you are ready
to cook. Garlic powder might work but it does not keep very well.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 12/10/2013 4:25 PM, James Silverton wrote:
> On 12/10/2013 4:10 PM, Pearl F. Buck wrote:
>> On 12/10/2013 1:28 PM, A Moose in Love wrote:
>>> On Monday, December 9, 2013 10:24:41 PM UTC-5, Bryan-TGWWW wrote:
>>>> On Monday, December 9, 2013 7:53:42 PM UTC-6, jmcquown wrote:
>>>>
>>>>> While you're at it, rather than garlic powder why not mince a clove or
>>>>> two of garlic?
>>>> Exactly. What the **** is wrong with these slobs who use garlic
>>>> powder?
>>>> I guess this clown wants it to be exactly like Olive Garden.
>>>> Jill
>>>

Please NOTE: this was deliberate misquoting. I never said anything
about a clown or a ****ing slobs who use garlic powder. Damn trolls are
soooooo very lame these days.

Jill

On 12/10/2013 3:12 PM, jmcquown wrote:
> On 12/10/2013 4:25 PM, James Silverton wrote:
>> On 12/10/2013 4:10 PM, Pearl F. Buck wrote:
>>> On 12/10/2013 1:28 PM, A Moose in Love wrote:
>>>> On Monday, December 9, 2013 10:24:41 PM UTC-5, Bryan-TGWWW wrote:
>>>>> On Monday, December 9, 2013 7:53:42 PM UTC-6, jmcquown wrote:
>>>>>
>>>>>> While you're at it, rather than garlic powder why not mince a
>>>>>> clove or
>>>>>> two of garlic?
>>>>> Exactly. What the **** is wrong with these slobs who use garlic
>>>>> powder?
>>>>> I guess this clown wants it to be exactly like Olive Garden.
>>>>> Jill
>>>>
>
> Please NOTE: this was deliberate misquoting. I never said anything
> about a clown or a ****ing slobs who use garlic powder.

OK, so you **** slobs who don't use garlic powder, whatever....