OLIVE GARDEN CHICKEN FETTUCCINE ALFREDO

[lvdkeyes]

Then why don’t you post the “real” recipe?

[Antilope]

The restaurant recipe probably goes like this

Open a big envelope of dehydrated alfredo powder.
Add boiling water. Stir until a white sauce forms.
Microwave frozen pasta to thaw.
Microwave frozen pre-cooked chicken to thaw.
Add thawed, warmed chicken to to plate.
Add thawed, warmed pasta to plate.
Pour reconstituted alfredo sauce over thawed, warmed, chicken and noodles.
Sprinkle with parsley. Serve.

OR

Remove factory made, frozen, Fettuccine Chicken Alfredo dinner from freezer carton.
Place in microwave to thaw and warm.
Pour onto plate, sprinkle chopped parsley over top.
Serve.

You think I’m kidding don’t you? Look at this foodservice link:

JTM Food Group | Products & Nutrition

I’m just trying to illustrate that most chain restaurants don’t have a “recipe”, just special ingredients made at a foodservice factory and shipped to them. They assemble the pre-made ingredients to make a meal. They usually don’t have chefs making “grandma’s” secret recipe in the kitchen. It’s all developed in food test kitchens, and duplicated in foodservice factories. At most chain restaurants, you are eating an industrial frozen TV dinner.

So that’s why people make copycat recipes that taste like the original. The original recipe is usually a secret, probably made with ingredients (chemicals, artificial flavors, special factory processes, etc) that we couldn’t obtain.
:roll:

[Rhonda_Konz]

looks good cant wait to try it!:

[Julie_Ortunio]

@Kitchen_Witch

I’ve said it before - and I am at “that age” where I can repeat myself and get away with it - so there!

#1 - ya gotta love these first posters - the ones that come in to stir up something that know it all - they always worked there and if they didn’t their friend’s father’s, sister’s, cousin, 15th replaced, dog-trainer’s, brother-in-law’s, friend’s, beautician’s, coach’s, milkman’s, friend of a friend did/does and THEY have the REAL recipe - but they never post it! H.e.l.l. with ya - take to your grave - that is IF you even know what a recipe looks like, let alone have such a recipe in your possession - which we all know you don’t. We wouldn’t want it anyway.

#2 - and again - (remember I’m at “that age”) how many times do I have to tell you - MOST restaurants do NOT HAVE THEIR GREAT-GRANDMOTHER SLAVING AWAY IN THE KITCHEN! As Antilope said - and allow me to quote:

"The restaurant recipe probably goes like this

Open a big envelope of dehydrated alfredo powder.
Add boiling water. Stir until a white sauce forms.
Microwave frozen pasta to thaw.
Microwave frozen pre-cooked chicken to thaw.
Add thawed, warmed chicken to to plate.
Add thawed, warmed pasta to plate.
Pour reconstituted alfredo sauce over thawed, warmed, chicken and noodles.
Sprinkle with parsley. Serve.

OR

Remove factory made, frozen, Fettuccine Chicken Alfredo dinner from freezer carton.
Place in microwave to thaw and warm.
Pour onto plate, sprinkle chopped parsley over top.
Serve."

The first thing many do is verbally ATTACK a post when a recipe that calls for ingredients other than a powdered mix and water because THAT IS NOT THE RECIPE AND IT TASTES NOTHING LIKE IT (usually because they always worked there and if they didn’t their friend’s father’s, sister’s, cousin, 15th replaced, dog-trainer’s, brother-in-law’s, friend’s, beautician’s, coach’s, milkman’s, friend of a friend did/does and THEY have the REAL recipe - but they never post it! told you I was at “that age”! - OR they had a talk with the CHIEF - and you know where I got that from! - or slipped a fin in the server’s pocket to get the SECRET RECIPE!

Well let me tell you - I would prefer to make a dish FROM SCRATCH USING REAL INGREDIENTS THAN ADD WATER TO A PACK OF CHEMICALS AND PRESERVATIVES OR MICROWAVE (AND YOU KNOW HOW I FEEL ABOUT THOSE!) CHEMICALS AND PRESERVATIVES MADE IN SOME SECOND CLASS FOOD MILL WITH A COUPLE THOUSAND HEALTH VIOLATIONS AGAINST IT! And if the taste is not 100% the same as the so-called restaurant, who cares! It probably tastes even better!

Get the heck out of the restaurants and go back to the kitchen and throw out your vending machines and microwave and buy a stove with an oven and a few appliances and start to cook again. You’d be surprised just how good REAL foods taste!

P.i.s.s. on these pre-packaged imitation foods - and that is just what they are - imitation foods - and learn what REAL food tastes like.

You’ll live longer and healthier!

Ask your grandma - she’ll tell ya!

Now aren’t you glad I’m at “that age”?

(what a can of worms to open this morning, huh?)

Well I have a friend who got a small black binder with most of the recipes for OG. I wrote down some. When I find it I will post them. Just to warn you some of the recipes call for sauces that weren’t included in the binder.

[Antilope]

Probably because the sauces come dried in a packet from a foodservice factory. They probably just add hot water. No home cooking at Olive Garden.

[wdsdyschild]

Thanks! I love alfredo!

[Antilope]

Ronzoni Classic Fettuccine Alfredo

Ingredients:

12 oz. RONZONI FETTUCCINE, uncooked
1/4 cup (1/2 stick) butter or margarine
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
2 eggs
2 tablespoons chopped fresh parsley

Cook pasta according to package directions; drain.
Meanwhile, in saucepan over medium heat, melt butter; blend in cheese.
Stir in whipping cream; heat almost to boiling, stirring constantly with whisk.
Reduce heat to LOW. In small bowl, beat eggs slightly.
Stir small amount of hot cream mixture into egg; pour egg mixture into saucepan.
Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes.
Stir in parsley; toss pasta and sauce.

Serve immediately. 6 servings.

Source: Back of Ronzoni Pasta package.

[Antilope]

RONZONI Fettuccine Alfredo

Prep Time: 5 min.
Start to Finish: 20 min.

Ingredients:

12 oz. RONZONI Fettuccine, uncooked
1/2 cup (1 stick) butter or margarine, softened
1 cup (1/2 pt.) whipping cream, at room temperature
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions:
Cook pasta according to package directions. Drain well; place in warm serving dish large enough for tossing. Add butter, whipping cream, cheese and parsley; toss until pasta is well coated. Salt and pepper to taste. 4 to 6 servings.

Source: Ronzoni website, 2001