I have often wondered what the key ingredient to my favorite restaurant alfredo sauce that is always missing in mine and I am fully convinced now that it is the cream cheese. I have never made it this way and am on my way to perfecting the above mentioned! I do prefer fresh garlic, so chopped up two cloves instead of the powder. I also toned down the parmesan flavor a little by adding some mozzerella towards the end. Not a huge parm. fan, so this was powerful, but you can easily play with other Italian cheeses after making it the first time to get an idea what you're dealing with. If you're having problems with it separating, I would have to say you're trying to rush it or have the heat too high. I used the whipped cream cheese because I thought it would melt better and it took a few minutes to come together before I could add the milk, but it did get creamy. It took a good 20 minutes on the right temperature after adding the milk etc. to get it hot and creamy to let the cheese fully melt at a good pace. Not understanding what the complaint with making too much is all about. I poured it over 1 lb. of hot pasta and it stuck perfectly and wasn't too much. I made 2 lbs. after reading the reviews and it was a waste of noodles!

I agree that this is a perfect combination of sweet and sour. I made mine the night before and had no problems with it being runny. I may have added a few more cherries, since I eyeballed it and was filling up a deep dish pie plate, but it came out great and I didn't change anything else. I buy the dried cherries in bulk and this is a great way to use them up! I love the texture they give to this pie!

Green bean casserole is a tradition in our house for every holiday. After eating the standard for years, I will never go back. This recipe is so good that everybody is in awe trying to figure out what is different. The recipe is a must to bring along because people will definitely ask for it. I have made it twice. The first time exactly how it is directed and it was great. The second time off memory, so I goofed and forgot the sugar and stirred in the cheese, which I actually liked even better. I think it gives it a richer, creamier texture. You just can't go wrong. The ritz and sour cream completely do away with that processed flavor you get from the mushroom soup/french onion recipe.

This recipe is a little off. Nice try...

Very good! I think the type of wine you use can really make a difference. A nice Pinot Noir from the west coast will work, or a cheaper bottle of french wine for those who didn't know the difference between burgandy and others. It needs more than just any "red wine". I also prefer it with the mushrooms that everyone else suggested. Guests rave!

How much easier can it get? I wanted more of an egg casserole, so I made it with 12 eggs and the right equivalent of milk. It baked for 30 minutes instead of 15(make sure you watch it, it browns fast once the eggs are done). I also used 2 cups of crumbled bacon and 2 cups of cheddar, since that's what I had on hand. Everybody wanted the recipe! :)

If I can bake this anyone can! This was so easy and everybody cleaned it off the plate. I made two for a women's brunch and it was the first and only thing to completely clear off the table. I did take the advice of the woman who said she used the allspice frosting filling. I thought the frosting recipe looked like it would be too sweet, so I just added a 1 tsp of allspice to the cream cheese filling from this recipe and it made the perfect addition. Yum!

I don't know if I'll try this again. It sounds like a good concept, but it needs to be played with. The seasoning wasn't quite right, either. Sorry Jim, I'll be hunting for another cornbread stuffing recipe. :(

I was impressed with the flavor combo! I prefer the texture and flavor of sauteed asparagus and it's just as easy. I cooked it over medium heat with some olive oil and garlic for a few minutes and added that instead. The little bit of extra flavor helped make it as good as it was. I think I'll also chop the cashews a little and toast them the next time. The raw ones just didn't do it for me.

I agree that the wine is overpowering and takes away from the potential here. Pork is tender, but has no flavor. I think maybe add some worcestershire and 1/2 broth, 1/2 wine. Not big on the onion soup and wine combo, it was just okay.