Reviewed: Nov. 30, 2007

No one in my family eat it. It was a waste of time and money.

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angela


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Reviewed: Sep. 22, 2007

It wasn't bad but it wasn't good. The consistency/texture was odd/grainy...but maybe odd just because I was comparing it to alfredo. Maybe it should just be called something else...like lemony, creamy, milky sauce pasta!

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jo!


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Reviewed: May 19, 2007

Too much lemon juice! It tasted all sour and acidic. (Lemon juice and milk don't go well together) If you cut out the lemon juice or used less, it might be better.

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Kelly

	Cooking Level: Beginning Home Town: Dresbach, Minnesota, USA Living In: Winona, Minnesota, USA
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Reviewed: May 14, 2007

Following the reviewers suggestions resulted in a decent sauce, perhaps even a little bland despite adding garlic & onion. Maybe a little more cheese would add some zing?

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SISSI808

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: May 1, 2007

I love this recipie! It was a quick and easy way for me to enjoy a healthier version of alfredo sauce. I cut back on the lemon juice to 1 lemon, and I think next time I will use even less! I also added a bit or garlic salt.

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Meg


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Reviewed: May 1, 2007

The recipe looked good and the reviews said it was good with a few changes. I followed their advice and much to my dissappointment the recipe didn't turn out very good. It was watery and bland. I won't make this again even though it was easy. But if you like really watery sauce with no flavor and no consistancy then this is definitely for you.

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bigsis24/7


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Reviewed: Dec. 12, 2006

Not bad. Hit the spot, though it did couagulate a bit from the cheese. I miss the real stuff, but for a quick, less fattening fix, this is it.

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Jenn R

	Cooking Level: Beginning Home Town: Altamont, New York, USA Living In: Amherst, New York, USA
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Reviewed: Apr. 27, 2006

Great, easy recipe! Not really that good for you!:)

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luv2icesk8

	Cooking Level: Intermediate Home Town: Fresno, California, USA Living In: Kapolei, Hawaii, USA
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Reviewed: Mar. 23, 2006

I liked the fettucine alfredo, but I would have added 1 can of condensed milk and more parmeson say at least a cup. It was the "bomb" with your recipe for chicken piccato. Love this site.

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katke


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Reviewed: Jan. 10, 2006

If you add some sea salt, fresh garlic as well as freshly grated parmesean cheese - it makes it VERY delicious!!! I also added fresh shrimp with a little bit of paprika!! Yummy!!

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TANYASB


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Reviewed: Nov. 9, 2005

This was actually pretty good. I had reservations about it but my entire family at it up. I sauteed up some chicken in garlic and olive oil and added it to the mix along with some green onion. it was great. And it was fast. Thanks!

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SPEARFISHER

	Cooking Level: Expert Home Town: Demopolis, Alabama, USA Living In: Trussville, Alabama, USA
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Reviewed: Jun. 15, 2005

Very easy to make but a bit bland. I used a pinch of garlic powder, salt, and thyme for flavor. Also, I grilled some chicken and tossed it with the pasta sauce. I used evaporated whole milk instead (only thing in the cupboard) and the sauce was creamy. Made some homemade garlic bread to go with it for a hearty meal.

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SWEETSOUR


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Reviewed: Apr. 12, 2005

Very easy and really good. This is a lifesaver when you need something fast for dinner.

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JENM55


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Reviewed: Mar. 31, 2005

Next time, I'll use more milk and less lemon, but if you add more cheese, it cuts down on the lemony flavor.

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JEN_DYAN


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Reviewed: Mar. 19, 2004

I think this recipe is really good, bus some changes do have to be made. I took the advice of other commends and put in less lemon, more mlik, and added chopped garlic and onion. It was pretty easy to make. I also suggest you make the sauce the night before. The sauce was kind of chunky though, but adding some milk and putting it in a blender for a few seconds helped that.

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RJTABER

	Cooking Level: Intermediate Home Town: Mishawaka, Indiana, USA Living In: Urbana, Illinois, USA
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Reviewed: Feb. 9, 2004

Recipe was good as a starter. I've made it twice. First with the fettucine and secondly with penne noodles. I think recipe works better with smaller noodles. Also definitely use about half of the lemon juice suggested.

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MONICAPOTTER


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Reviewed: Oct. 14, 2003

Wonderful recipe! I made it last night for my husband and it was quick and delicious. Based on suggestions here, I left out the lemon and added some cut up chicken breast, minced garlic and fresh parsley. It tasted wonderful and was easy to prepare when I got home from work.

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CRISTENCURLEY


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Reviewed: Sep. 11, 2003

This was a really great recipe. My husband and I agreed that it had a touch too much lemon in it. The next time I make it I'm going to cut out 2/3rds of the lemon. Also to add a bit more bite to it I substituted 1/2 of the parmesean with romano cheese.

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