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Thread: Philadelphia Cooking Creme
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Sat, May 5th, 2012, 10:56 PM #16
I've never tried using cream cheese in my pasta dishes...how much do you use, for spagetti as an example? Do you use the whole tub or just a few spoons of it?
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Sat, May 12th, 2012, 08:10 AM #17
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It depends on your taste, you can also make a sauce that is tomato and cream cheese, they call it a rose sauce. I'd just add and taste
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Thu, May 24th, 2012, 11:30 AM #18
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That's exactly what I do, Gameprogirl...I've even substituted sour cream into a tomato-based sauce and the results were yummy! With the ingredient list in Philly Creme (notice they can't even call it Phylly Cream?), I'll take a pass on it. There are so many real foods out there that are healthier...at my age, I'm not taking any chances!
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Thu, May 24th, 2012, 12:10 PM #19
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Lynn, the Philly Creme pretty much tastes like sour cream, too! We were pretty disappointed...
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