Recipe by: Carol Spradling
or
Sort stores by
Prep
Cook
Ready In
I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent....
Basically good, but needs adjusting. I had three chicken breasts so sauteed in 3T butter (& used 1 1/2T cajun seasoning), which may be part of the reason the sauce was so thin. It didn't need ...
I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent....
I thought this recipe would likely give anyone a heart attack, so I fiddled around with it a bit. I used low fat sour cream instead of the heavy cream, and used light parmesan. It turned out del...
This was very good though I prefer to use fresh ingredients. I used fresh garlic (4 cloves), squeeze of lemon instead of lemon/pepper, 1/2 & 1/2 instead of heavy cream. Rotini pasta for ease of ...
When ten of us share our N.C. house rental for our yearly vacations, I always do all of the cooking and am constantly looking for meals that can feed a crowd. Well, this recipe certainly did the...
WOW! I made this last night and it was delicious, totally thought it tasted like I had ordered from a restaurant. Made a couple of changes. To cut the fat I didn't use the oil, and I used fat-fr...
Wonderful!!! I omitted the butter and doubled the seasonings and used fat free cream. The cream was a little thin for my taste. I'll try to thicken it next time and see if that works. In any...
Okay, this is my 2nd review.Of course it was fantastic the first time but I wanted to cut down the fat so we could have it as often we we wanted to! This time I used 1/2 and 1/2 instead of cream...
Excellent recipe - definitly restaurant taste to it. I didn't want to gain the restaurant weight though and used milk instead of cream. Was a bit watery but I didn't have cornstarch to try and t...