This is a "family" blog and all of the stories have been about food that my mother or grandmothers or cousins made, but this next one is from the next generation. It's my daughter's Alfredo sauce.
And let me tell you, I use the word "recipe" loosely. Actually, it's not a recipe at all. She said, "I don't use measurements."
Makes a mother proud.
I must admit, her Alfredo sauce is yummy. And fattening. It's easy, also, if you're a person who is secure enough NOT to follow a recipe. Some of us are....some of us are not.
When we were growing up, I don't ever recall eating anything with Alfredo sauce. Our pasta was always smothered in a red sauce or garlic and oil. We didn't frequent a whole lot of restaurants, and if we did, more than likely I ordered spaghetti with, you guessed it, a red sauce. Alfredo is so thick and rich, that I can't eat much of it, it's just a bit much for me.
But, let me tell you, when one of my kids offers to make supper, I don't care if it's bologna on rye, I'm letting them do it.
This is what Olivia usually makes.
Olivia's Alfredo Sauce
Okay, I'm going to give this to you just like she gave it to me:
First you melt some butter in a pan
Then you put half-n-half in it.
Then add Parmesan cheese.
(She said something here about adding more butter)
If it gets too thick add more half-n-half
Then I put garlic powder in it.
There, you have it folks. Now you could do that, right?
Here's some measurements I got off of CD Kitchen. This is a website I found.
Ingredients:
1/2 cup butter or margarine
2/3 cup heavy cream (Olivia uses half-n-half)
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked
This will help with measurements.
Olivia usually adds some imitation crab meat and pours it over hot pasta. The best, but the heaviest is cavatellis. Boy, was that good. But I could only eat a little bowl, it was so rich!
I think it would be good with broccoli and cauliflower. But Olivia has yet to make it with any vegetables.
And let me tell you, I use the word "recipe" loosely. Actually, it's not a recipe at all. She said, "I don't use measurements."
Makes a mother proud.
I must admit, her Alfredo sauce is yummy. And fattening. It's easy, also, if you're a person who is secure enough NOT to follow a recipe. Some of us are....some of us are not.
When we were growing up, I don't ever recall eating anything with Alfredo sauce. Our pasta was always smothered in a red sauce or garlic and oil. We didn't frequent a whole lot of restaurants, and if we did, more than likely I ordered spaghetti with, you guessed it, a red sauce. Alfredo is so thick and rich, that I can't eat much of it, it's just a bit much for me.
But, let me tell you, when one of my kids offers to make supper, I don't care if it's bologna on rye, I'm letting them do it.
This is what Olivia usually makes.
Olivia's Alfredo Sauce
Okay, I'm going to give this to you just like she gave it to me:
First you melt some butter in a pan
Then you put half-n-half in it.
Then add Parmesan cheese.
(She said something here about adding more butter)
If it gets too thick add more half-n-half
Then I put garlic powder in it.
There, you have it folks. Now you could do that, right?
Here's some measurements I got off of CD Kitchen. This is a website I found.
Ingredients:
1/2 cup butter or margarine
2/3 cup heavy cream (Olivia uses half-n-half)
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked
This will help with measurements.
Olivia usually adds some imitation crab meat and pours it over hot pasta. The best, but the heaviest is cavatellis. Boy, was that good. But I could only eat a little bowl, it was so rich!
I think it would be good with broccoli and cauliflower. But Olivia has yet to make it with any vegetables.
Enjoy, but don't eat too much!
1 comment:
Love the picture, Olivia. You go girl!
Love Ya,
Amy
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