Philadelphia- not great

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Nimo

Philadelphia- not great

hi ALL

I decided to give Philadelphia a go in pasta as the ads made it look creamy and dreamy!
But I dont find it very good at all.
Has anyone else tried it ? Does anyone have an alternative creamy sauce suggestion for mixing with pasta please?

Anna

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JAMES

Philadelphia.

Sorry, but I do have to disagree. It's delicious!

I simply melt it slowly in a pan and then stir pasta through it before transferring into an oven dish, a bit of grated cheese on top and pop it under the grill.

A very tasty and easy macaroni cheese for nights in on my own when I don't have to worry about anyone else.

Yum!

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Nimo

Thanks

Thanks James il give that a try!

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Sharon

Instant Pasta Sauce

Hello, I have stirred Boursin into hot pasta for an instant sauce, it was very good - if you like garlic!

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Tompeters

Philly for pasta

I'm not fond of Philly -- a factory thing. Handy, and many love it, fine, but I am not surprised if you don't. For a creamy pasta sauce I wouldn't start with Philly :((

I've looked to see if Delia has a recipe her for, say, a carbonara and either she doesn't or I can't find it. Anyway, google carbonara and you'll have a whole list of ideas none of which contain the frightful 'Philly'. :) Good luck. You really do NOT need to put processed stuff into pasta sauces....it isn't a great time-saver.

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Honey

I love this one...

http://www.deliaonline.com/recipes/cuisine/european/italian/spaghetti-alla-carbonara.html

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jampling

Philadelphia

But pasta carbonara is hardly baked macaroni cheese is it? That's what James uses it for when he needs a quick cheat's version for when he's on his own.

For a similar effect, James - if you fancy a change - I love to toss the pasta with marscapone, mixed with a generous amount of parmesan or pecorino romana. Then finish it off as you do your own version.

It makes for a very yummy if high calorie baked dish. And right now, as you know, I am big on fattening calories!

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Welshcookie

Processed cream cheese

Tom you are so inconsistent. Philly bad; Elmlea good. Go figure!

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Tompeters

Philly for pasta


"Tom you are so inconsistent. Philly bad; Elmlea good. Go figure! "

Well, WC, to figure, go re-read what I actually said...

"I'm not fond of Philly -- a factory thing. Handy, and many love it, fine, but I am not surprised if you don't. For a creamy pasta sauce I wouldn't start with Philly :(("


I didn't say it was 'bad', just that it isn't to my taste. Seems fair enough comment to me? Not many foods are 'good' or 'bad'. The OP wasn't pleased with the results either.

Still, if it does it for you, there's no harm in that, eh?

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Biggles !

YAWN ....

Can't be bovvered.......

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Saffy

Alternative Creamy sauce for pasta

Why not use cream?


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violet eyes

sauce for pasta

You don't keed to use philadelphia cheese to make a lovely sauce for pasta.We eat loads of pasta and I use creme fraiche, mascarpone cheese, sour cream and as Saffy says, cream, I use double cream. These are all bases for adding other cheeses such as Dolcelatte or Gorgonzola, Parmasan or pesto sauces, red,green those ones in small jars, there are some good ones about. I usually add veg which has been softened in olive oil or just serve pasta and the chosen sauce on it's own maybe with fresh herbs. My OH would eat pasta every day for dinner if I let him, but I don't :o)

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violet eyes

sauce for pasta

sorry that should say "need"

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JAMES

Philadelphia.

No, you don't "need" to, V.E, but I choose to because it's yummy.

Like your husband, I could eat pasta every day no problems! Delish stuff!

I don't like cream very much to be honest, but I shall be trying Jamplings mascarpone suggestion with as much fabulous parmesan as I can cram in! :)

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violet eyes

philadelphia

I hope you don't think I was having a go at you James :o)
I do have some in the fridge at the moment buy I only use it as a pasta sauce by stirring a spoonful into a homemade tomato sauce just to make it a bit creamy, it's a change from plain tomato sauce.
But I have tried it as a sauce on it's own and it didn't work very well for me, it went a bit odd so don't use. But it's nice on fresh crusty bread or crackers or baked potatoes.
Why do some words come out that pinky colour?

 
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