We were supposed to resume the major tree removal project today, but first thing in the morning we had thunderstorms with lightning. It was supposed to break around 10, and then start up again around noon.
So we got a message from our tree guy telling us that for safety’s sake, they wouldn’t be coming until tomorrow. The crazy thing is, those continued storms never developed, so we were delayed yet again. I hope we can resume tomorrow morning. Should be ok. A part of me worries that the big diseased hickory tree will fall on our neighbor’s house before we can get it cut down safely.
On the cooking front, I’m interested in hearing about the Alfredo casserole. How did it turn out?
The taste was good, but it was a little dry. I made the sauce exactly per the recipe & it was fairly thick. Next time, I would add another 1/4 - 1/2 cup of milk to loosen it up.
Actually, I may use the Recipe Critic’s version of Alfredo Sauce the next time.
https://therecipecritic.com/the-best-homemade-alfredo-sauce-ever/
The differences between the above (RC) & the ‘Easy Alfredo Sauce’ recipe in the book (Easy) are as follows:
Butter: RC = 1/2 c. Easy = 4 T.
Heavy whipping cream: RC = 2 cups Easy = 0
Milk: RC = 0 Easy = 1 cup
Cream cheese: RC = 4 oz. Easy = 8 oz.
Grated Parmesan: RC & Easy = 1 cup
To boil it down, RC has twice the butter, twice the liquid & half the cream cheese as the Easy recipe. I would think this would be a “looser” sauce.
RC also adds: 1/2 tsp minced garlic, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/4 tsp salt, 1/4 tsp pepper
I did add the above garlic, spices, etc. to the Easy recipe - really adds flavor.
I find myself often using a portion of one recipe with a portion of another to get a result I like.
I do like the Recipe Critic. She’s got a ‘stabilized whip cream’ recipe that’s very useful, a Creamy Tuscan Chicken Bake that I’ve made & a mushroom casserole I plan on trying, plus other recipes that appeal to me :-)