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Old 04-03-2015, 11:05 PM   #31
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Originally Posted by Dawgluver View Post
Thanks for the recipe, Cheryl!

I've had Bertolli Alfredo sauce, I liked it.
You're welcome, Dawg. It's pretty standard, I don't remember where I got it...probably from Allrecipes since that's been my go-to for forever.
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Old 04-03-2015, 11:26 PM   #32
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I gathered that from the stuff the author wrote before the recipes. We tried both and like the second one better, but it's good to know that the classic one can be made when one doesn't happen to have any cream in the house. BTW, we skip the nutmeg.

We use cream too. That's how I learned the recipe before learning more about its origin.
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Old 04-03-2015, 11:38 PM   #33
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Thanks for your recipe.
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Old 04-11-2015, 11:30 PM   #34
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I use cream cheese when i make it from scratch. When it comes to a jar, i haven't found anything that beats Bertolli.
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Old 04-12-2015, 12:10 AM   #35
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By the time you are using cream cheese in the sauce, I think you have deviated so much from the original recipe that it needs a new name. I am not saying it won't taste good with cream cheese.
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Old 04-12-2015, 04:35 AM   #36
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Originally Posted by taxlady View Post
By the time you are using cream cheese in the sauce, I think you have deviated so much from the original recipe that it needs a new name. I am not saying it won't taste good with cream cheese.
I started one night because i had milk but no cream and cream cheese was a helped thicken. It's definitely easier to add parmesan without cream cheese, though. It just doesn't melt the same.
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Old 04-12-2015, 08:13 AM   #37
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Thanks everyone for their post. Update, I have tried Bertolli and it isn't bad. I use that when I am making white pizza with veggies. I have tried some recipes with the cream cheese, all I taste is cream cheese in it, so won't be doing that again. I stick to making my own with heavy cream, butter and parm /romano cheese.
Making the sauce takes about as much time as opening a jar and heating it up, but I do keep a jar on hand for pizza or to add to something here and there.
I don't always have heavy cream on hand either, but after doing little trial and error I found I can freeze it in a ziplock bag in 1 cup portions and lay it flat to freeze. Then when I go to use it - take it out of the baggie lay in the sauce pan on low thaws out very quickly , little whisking and comes back in a second.

Thank you all for your ideas
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Old 04-12-2015, 08:39 AM   #38
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Here, Fettuccine all'Alfredo is made with butter, parmesan, fresh chopped sage and black pepper.

di reston
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Old 04-12-2015, 11:11 AM   #39
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Quote:
Originally Posted by di reston View Post
Here, Fettuccine all'Alfredo is made with butter, parmesan, fresh chopped sage and black pepper.

di reston
Adding chopped sage sounds delicious.
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Old 04-12-2015, 11:13 AM   #40
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I find the creamy, North American version works fine with 10% cream. If I didn't have any spare cream, I would make the traditional, Italian version.
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