Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?

Output: Can heavy cream be frozen?


Input: Consider Input: A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I noticed that my soufflé would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a soufflé, or at least a way to keep it from falling in the first place?

Output: Collapsing soufflé


Input: Consider Input: Tonight, the main course is: Red Baron's Chicken Alfredo.The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more intricate taste. I'm already throwing a lot of salt and pepper in there, what else could one use?


Output: What are some seasonings that can spice up a bland frozen chicken alfredo?