Honestly, this was a tasty pie, but it was not the best I've ever had. I liked the method - coating with a cooked syrup before cooking - but I never have or will again make an apple pie with no spices. It needs cinnamon, nutmeg, *something* to give it more flavor. Additionally, I've made pies with little or no butter at all that I thought were equally tasty. To me, consistency and tartness of the apple - along with a good blend of spices - is key. I doubt I'll make this again.

Reviewed On: Nov. 20, 2007

I've made a few chicken cordon bleu recipes before, but this is my first try with a sauce. I used a filet to butterfly my chicken breasts. After reading reviews, I folded my swiss slices into quarters before completely encasing them in ham slices - slightly labor intensive, but not time consuming. My hope was not to have "cheese leakage," and it worked pretty well. I only lost a few blobs of cheese during the cooking process. Instead of flour and paprika, I used Wondra, which I prefer the texture of. I didn't have dry white wine on hand, but I used white cooking wine, which seemed to work okay. I also used lite cream instead of heavy, and perhaps that is the reason I needed to add an extra tablespoon of cornstarch for it to be thickened to my liking. My father and I loved it - my mom just thought it was "okay." She said it was "too *something*" (I think she meant salty) but could not put her finger on it. I will make this again (when mom isn't home :)

Reviewed On: Jul. 20, 2007

This is to-die-for. Talk about RICH! Chocolate lovers go ga-ga over this recipe - I get asked for it when I make it for guests. I love everything about it and wouldn't change a thing!

Reviewed On: Apr. 8, 2007