"Just Like Mom's" is a term I use carefully, but this recipe deserves the title. I made this last fall, and now that the weather has changed again, I am ready for more. This was one of my favorite childhood dishes and Mom has lost her recipe, so I shared this one with her! Excellent over egg noodles. Thank you for sharing!

Reviewed On: Oct. 14, 2003

Outstanding. Sublime. Fantastic. I could think of infinite adjectives to describe this sauce becuase its so wonderful. I am generally a traditionalist, but the addition of cream cheese is pure genious. I have never made such a velvety alfredo before. This is my new standard recipe. I did, however, make the following changes; I used some cream and some milk. I also used more parmesan than called for, and topped it off with some nutmeg and fresh parsley. I have also used this sauce as a base for many other sauces, creamy pesto, garlic and mushroom, creamy basil and tomato, the possibilities are endless. Thanks very much for a great recipe.

Reviewed On: Feb. 21, 2003

I was intrigued by this recipe by the scads of positive reviews, coupled with the cheap and somewhat plebian ingredients. After trying it, I must add my voice to the chorus of those that love it. Easy to make, easy to revise, ingredients that are almost always on hand, and a quite impressive outcome. Who could ask for more? If you like this recipe, I would recommend the Adobo Chicken recipe as well. Thanks for sharing a great, simple recipe!

Reviewed On: Feb. 21, 2003