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Old 02-16-2005, 08:01 AM   #1
 
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Is Olive Garden's Alfredo Sauce worth making?

You know... I love the Olive Garden. Only been there 3 times Imagine that :D . My question is. I have the recipe for their alfredo sauce and was going to make it for dinner, is it worth making? Dont want to waist my heavy cream if it's not good. any opinions

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Old 02-16-2005, 11:03 AM   #2
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Hi Nicole and welcome to the site. No I haven't tried it before. In fact I've only eaten there a few times myself . I find I have the best success at different recipes if I ask these wonderful people here for their tried and true recipes. You may find a few ingredients you don't have or not like but thats the beauty of cooking because you can make it your own way while using their recipe as a guideline.
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Old 02-16-2005, 08:09 PM   #3
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Moved to sauce forum 8)
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Old 02-17-2005, 07:17 AM   #4
 
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Well, I made the sauce! we rated it an 8. Could have been a little thicker also, it had a hint of sweetness to it. Would make it again but not often prefer the jar sauce.
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Old 02-17-2005, 10:54 AM   #5
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Nicole - would you mind posting the recipe? I'd like to take a look at it - it could be that you didn't let it cook down enough - I've never had a jarred Alfredo that was good - always had to re-work it - which ended up being more time-consuming than just making it from scratch.
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Old 02-23-2005, 05:10 PM   #6
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I loved it, but prefer the authentic one which is just EVOO and/or butter, s/p, garlic and grated parmasean reggiano, original had no cream.
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Old 02-23-2005, 05:16 PM   #7
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I've always read and heard that the original did have cream - mmm - I'll have to do a search. But what WAS done originally was it was made right on your plate versus in a pan.
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Old 02-23-2005, 05:19 PM   #8
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Quote:
Originally Posted by kitchenelf
I've always read and heard that the original did have cream - mmm - I'll have to do a search. But what WAS done originally was it was made right on your plate versus in a pan.
correctamondo kitchennisse. actually tossed in the pot in which the pasta was cooked, I believe also leaving some of the pasta water, garlic as I remember was sauted slightly. Cheese grated over plate, and tossed. I much prefer it this way, not so heavy and rich.
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Old 02-23-2005, 05:21 PM   #9
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Made right on the plate? THAT would be cool, I'd like to learn how to do that!
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Old 02-23-2005, 05:22 PM   #10
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That was quick!
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