I was very, very, skeptical of an Alfredo recipe that called for cream cheese, but I was also very, very desperate for some fettucine Alfredo. I'm glad I tried this. The flavor was excellent. I used 2% milk, reduced-fat cream cheese, and pre-grated Parmesan from the green can and it was still great. It was cheaper and better than, Alfredo sauce from a jar, and easier than a traditional homemade Alfredo sauce.

Reviewed On: Mar. 24, 2009

I made this recipe as directed, except that I added some shredded mozzarella to the rice mixture before forming the rice into balls. I liked it very much, but would make a few changes next time: 1. I would wait until the water was fully absorbed into the rice, because the balls flattened a bit when I tried to fry them; the mixture was too loose, even with the extra added cheese. 2. I would use plain vegetable oil in a deep fryer, or bake the rice balls on a well-oiled pan for 20 minutes at 400 degrees, turning them after 10 minutes. (The latter is what I wound up doing after my first batch burned in too-hot oil on the stovetop.) 3. I highly recommend the addition of extra mozzarella, either in cubes or shreds, and serving the rice balls with marinara sauce for dipping.

Reviewed On: Mar. 22, 2009

I couldn't believe how easy this recipe was. And the flavor of the popcorn is unbelievable; SO much better than caramel corn you buy at the store. Best of all for me, I can give it to my daughter if I leave out the optional peanuts. She has a severe allergy and almost all the caramel corn you can buy either contains nuts or is made on shared equipment with them.

Reviewed On: Nov. 14, 2008