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Old 10-31-2012, 02:18 AM
 
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I have seen the commercials for the new Philadelphia cooking cream and some of those dishes look pretty good. Has anyone here tried it and what did you make with it?
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Old 10-31-2012, 05:23 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by brokencrayola View Post
I have seen the commercials for the new Philadelphia cooking cream and some of those dishes look pretty good. Has anyone here tried it and what did you make with it?
I haven't tried it, but did sample it at the market. It is really very tasty, just not my way of cooking,but for those who do a lot of semi homemade as Sandra Lee calls it, I think it would be great. heck, I say I don't cook that way, but I do use envalope mixes a lot, I guess there isn't really much difference. The cooking cream would be a lot easier. I will add, they are pretty pricey.
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Old 10-31-2012, 06:05 AM
 
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I used some last spring when it was on a featured sale and I had a coupon. I used it as a topping for some fish fillets and on some sauteed chicken tenderloins.

Nmnita is right -- it's a bit pricey and that's why I haven't used it since. I liked it and could see a lot of uses for it. Also, I was on a low carb diet at the time. I moved and haven't had time to do any coupons, either, nor will I in the immediate future! If it's featured on sale again I'll buy it to jazz up some things. I know I'll be super busy until the end of the year.
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Old 10-31-2012, 07:03 AM
 
Location: Scottsdale, AZ
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It's good mixed into scrambled eggs (mix it in before cooking them, not after)
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Old 10-31-2012, 08:42 AM
 
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I'm a little mystified by this stuff.

What does it do that a white sauce, heavy cream, light cream, unsweetened whipped cream, butter, or cream cheese won't do? Any of these can be used to add creaminess. Is it tang? Judicious use of lemon can add that.

Is it low calorie? I guess I can understand if it adds body and creaminess without much fat or starch.
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Old 10-31-2012, 09:00 AM
 
Location: Tigard, Oregon
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Yes, It's unnecessary and driven by marketing, overpriced and overrated. Just add sour cream or cream cheese and a spice or 2.
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Old 10-31-2012, 09:21 AM
 
Location: Islip,NY
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Yes, it's ok but you have to eat the dish right away because as it gets cold it clumps. I made something similar to that homemade using cream cheese, Check out my lowfat alfredo recipie in the other forum. I reheated the next day and it was still creamy.
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Old 10-31-2012, 10:25 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by rohirette View Post
I'm a little mystified by this stuff.

What does it do that a white sauce, heavy cream, light cream, unsweetened whipped cream, butter, or cream cheese won't do? Any of these can be used to add creaminess. Is it tang? Judicious use of lemon can add that.

Is it low calorie? I guess I can understand if it adds body and creaminess without much fat or starch.
I agree with you but he is seasoned and works well for those who do not want to take time to make a sause or doesn't know how to make one. Remember, some of us have been making things like white sauses for decades, others have become dependent on the quick fix solution. I don't think either is right, I just perfer to do my own thing...

Nita
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Old 10-31-2012, 10:32 AM
 
Location: Verde Valley AZ
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Quote:
Originally Posted by brokencrayola View Post
I have seen the commercials for the new Philadelphia cooking cream and some of those dishes look pretty good. Has anyone here tried it and what did you make with it?
I 'thought about' trying them but just couldn't justify the cost. I can make about the same thing with regular cream cheese and a few spices. I 'might' break down, one of these days, and try one though.
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Old 10-31-2012, 10:33 AM
 
Location: Coastal Georgia
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I agree it would be better to just use them as ideas to make your own. I try to stay away from convenience foods like this because of the cost and additives. When I save myself the cost of a convenience food it feels like "sticking it to the Man." Like the other day, I saw some flavored crumbs for making chili lime chicken. Really?
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