Reviewed: Jun. 27, 2006

This recipe was good, but super-salty. We used green onions instead of leeks, and they worked fine. Will make again.

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RANCOR

Cooking Level: Intermediate

Home Town: Boone, Iowa, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: May 29, 2006

Very simple and creamy. Very salty, but complemented Aussie chicken well.

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Everjonez

Home Town: Chaska, Minnesota, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 9, 2006

Tasty! I didn't have and Leeks, so I just left that part out. I really didn't measure anything, just added what I thought would tast good. For the milk, I used half 1%, and half heavy cream to make a nice rich suace. I also added a few glugs of white wine to jazz it up a little. I served it over Garlic Chicken and fettucini. Very rich and tasty!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 20, 2006

Easy, rich, and sooooo yummy. Fattening, so serve it on a night when you feel like indulging.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 14, 2006

This is an excellent creamy pasta sauce. It's so easy to make and so flavorful! I added peppered bacon which complimented the sauce perfectly, and then served it over linguini.

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VictoriaRose

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Reviewed: Nov. 12, 2005

*Wonderful* flavor and easy to make. I did use green onions instead of leeks ('cause that's what I had). It's a thick sauce, so I would serve over penne pasta ... got reviews of "It's a keeper" from my partner and my sales manager.

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