I've made this recipe over and over. It's fabulous. So tender. I leave out the apple juice and use regular applesauce. Season the sliced loin before flouring but add a little season salt to the flour, also. Yum!

Reviewed On: Feb. 20, 2009

This was a huge hit. I kept true to the recipe and just added a topping for a little texture. To lower the fat content in the sauce I used fat-free 1/2 &1/2. For a little more flavor I sauteed a slice of onion (minced) and a clove of garlic (minced) in a little olive oil spray, and substituted 1/2t of season salt for the regular salt. For the topping I mixed together: 3T seasoned breadcrumbs, 2T french fried onions (crushed fine in a paper towel to soak up oil), 1T parmesan cheese and 1T bacon bits. Sprinkled it on top just before broiling phase and sprayed it with a little Parkay spray to help brown everything. Yummy!

Reviewed On: Oct. 8, 2008

Excellent flavor - cooking time a bit off. I left out the clams and calamari but beefed up the shrimp and crab. Used half the corn water and added 8oz. clam juice. Added a little thyme and season salt and 3/4 cup celery. It seemed to take a lot longer than 25 minutes to get the potatoes and carrots cooked but I think the "simmer" instructions should be: "simmer on low and stir often" to overcome this. I was afraid I would burn the milk/cheese mixture if it was left to just "simmer...do not boil". Anyway, the end result was yummy and very filling.

Reviewed On: Oct. 4, 2008