I don't know why nobody ever told me that Alfredo sauce was easy to make, but I've wasted far too much of my life buying the glass jars of commercially made pasta sauce when a great alfredo is almost as easy.
Just last week, we were running a little short in the food department, so it came time to try and scrounge what we could out of what was sitting around in the house. To that end, I collected the following ingredients:
- 2 cans evaporated milk (heavy cream would be better...)
- 1/8 lb. Parmigiano-Reggiano, shredded
- Lots of black pepper
- 1 stick butter
- Garlic salt
- 1 bag egg noodles
I melted the butter while the pasta started boiling. Once completely melted, I added the milk and whisked it all together, then whisked in the pepper and garlic salt. After the egg noodles were done, I drained them thoroughly, put them in the milk mixture, and began to fold in the cheese.
That's it. The best recipes are disgustingly simple. Although, after I ate the noodles, I felt like my heart was going to explode. This is some heavy stuff, friends. Don't get addicted.
Once again Teleolurian left me in charge of dinner. Woo, no that isn't right. Ohh no! Well it wasn't quite that bad, but it was something I must tackle head on.
First to determine the ingredients at hand. I found eggs and cheese. Sure, I could scramble some eggs up (that is really the only kind of stove top egg I can make). Nah, we need something new, something more adventurous. So off to Google I ran. Immediately I located a cookbook site that had an entire section of Egg and Cheese recipes. On this page I saw a recipe titled Baked Omelet Roll. That's it! This is definitely the recipe.
This recipe was a hit with all the kids and myself. I even made it the following week for lunch. Maybe one of these days I will actually make it for breakfast, but you know breakfast for dinner is just so yummy.
This recipe is super simple. Throw eggs, milk, flour and pepper into a blender (you could whip them by hand with a whisk or hand mixer). Pour into a greased pan and bake. Your done. Really a child can make this dish.
Now lets not let symantics get in the way. I have read on other sites that have this recipe posted that it really isn't an omelette at all as it is not cooked on the stove. This is the way I see it, call it what ever you like as long as you make it.
This recipe is very flexible. You may use whatever cheese you have on hand (Sharp Cheddar, Romano, PepperJack, etc.), throw in some sauteed mushrooms, or what ever other omelette ingredient you desire.
And now I will allow the photo's walk you through the easy steps.
We have the ingredients.
The blended mixture in the greased 9 by 13 dish ready to hit the oven.
Hot out of the oven.
The cheese has been added. Be sure to sprinkle the cheese all the way to the edges.
I use a large spatula to help start the rolling process and then use my hands to get it rolled up tightly.
And the rolling continues.
The completed Omelette Roll. Note the specks of pepper throughout.
Slice, serve, and eat up!
