tomuchgear

this is by no means a healthy recipe but it is good.
two brick of philly cream cheese
a can of parmesean cheese
half stick of butter
cup and a half of milk more if you want the sauce to be a bit more runny
garlic powder toss some in
garlic salt
put all that in a large sauce pan high heat for thinner sauce
medium heat for a bit thicker sauce
constantly stir like a good rotation ever 60 seconds or so

you can add chicken as well great meal that recipe will cover a whole box of pasta.

i bet in the world you live in every one is a pony, eats rainbows, and craps butterflys.
there is no damn justice in the world.

Gazhole

Damn thats a lot of dairy

Its a good thing i like dairy

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goob

Did'nt think sheep came under the dairy banner.......

Gazhole

I didnt say i like to FUCK dairy :P

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tomuchgear

ya it rips me up but man its good. correction on the milk i dont remember the exact measurment on the milk. i have been making the recipe for bout seven years now. so in a medium size sauce pan or pot as the case maybee. the cream cheese should be about half way submersed for a thicker sauce.

i bet in the world you live in every one is a pony, eats rainbows, and craps butterflys.
there is no damn justice in the world.

DaMayor

Oh yeah? Well you'd marry this stuff...

(Keep in mind that this yields quite a few servings)

4-6 sticks of real butter
1 quart heavy cream
1 quart half and half
freshly miced garlic (6-100 cloves)
fresh basil
freshly cracked balck pepper
Parmesan, grated, about .5 lbs.
romano as needed

In a stockpot or large sautee' pan, melt the butter over low-med. heat. You can brown the butter slightly if you wish, but not too much. Gradually whisk in the heavy cream and 1/2&1/2, making sure not to go beyond the boil (this will cause the cream to "break") Add the garlic, pepper, and parmesan while slowly whisking (or stirring) If additional cheese flavor is desired, add romano or other Italian blend cheese...continue to stir. Bring the mixture to a low simmer, and keep there for around three to five minutes. At this point, the sauce should be a little thin, so don't sweat it if it seems a bit loose. While this simmers, in a separate container, mix about 1/2 cup of corn starch with enough cool water to dissolve thoroughly. Place a container of half and half nearby before adding the corn starch to the sauce. Now, gradually pour the corn starch slurry into the sauce while whisking fairly aggressively, as not to have any lumps. (if it's dissolved properly in the water, you shouldn't have lumps) continue whisking while increasing the heat just high enough to bring the sauce back to a low boil. If the sauce starts to thicken too quickly, add a small amount of half and half, otherwise, continue to stir. By this time, you should have a feel for what the sauce is doing. Too thick....whisk in some more cream. Too thin....continue to boil. Once the sauce has reached the desired consistency, toss in the basil, stir, combine with pasta, toss lightly, and serve. If you have to hold the sauce for any length of time, do so in a baine marie/double boiler, otherwise, it will scorch.

If your name is BUILT, add 1 lb. of iodized salt to the mixture...

tomuchgear

nice damayor bet thats very tasty.

i bet in the world you live in every one is a pony, eats rainbows, and craps butterflys.
there is no damn justice in the world.

DaMayor

Oh its wicked tasty...just not very healthy.

Although I expect Built to pop in at any moment with, "Hey! That's not unhealthy! Give me three servings....extra salt!! Please pass the monosodium glutimate..."