Given the background description of some cooking related query, summarize the question into a title

[Q]: Tonight, the main course is: Red Baron's Chicken Alfredo.The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more intricate taste. I'm already throwing a lot of salt and pepper in there, what else could one use?
[A]: What are some seasonings that can spice up a bland frozen chicken alfredo?


[Q]: I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?
[A]: Melted butter or not for pancake batter?


[Q]: When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove and cut into it I'll notice that the middle portion is slightly to moderately green and I'm always wondering if this should be discarded along with the brown end(s). If there are obvious blemishes in the garlic I'll remove those, but other than that is there a general rule of thumb?
[A]:
Should one always use the whole garlic clove?