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I read another review, and took their advice and tried it in the crock pot. BIG mistake. I threw all of the ingredients in the slow cooker and left it on low for 5 hours. The cheese burned around the edges, and the flavor was not good. WAY too salty. I dont think I would have had this result had I just followed the directions like I was supposed to. I will try it again, the right way.

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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Jun. 2, 2009

so, I thought that it sounded a little easy, and was a little weary of trying it because it didn't have the mushroom/wine sauce. Boy was I wrong. This recipe is awesome, I didn't change a thing, and it was phenomenal. My husband is the one who turned me on to cordon bleu, and he raved about it. I will continue to make this every time he askes for chicken cordon bleu. Just a little advice: Dont over cook the sauce, it starts to separate. And dont worry about the cheese melting out of the chicken, it adds a wonderful flavor to the amazing sauce!!!

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Cajun Shrimp

Reviewed: Dec. 30, 2008

ABSOLUTELY DELICIOUS! Perfect amount of spice, wouldn't change anything about it. I did, however, squirt some lime juice on the raw shrimp before i threw it in the skillet. I served it with dirty rice and it was awesome!!!

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Campbell's® Quick and Easy Chicken, Broccoli and Brown Rice Dinner

Reviewed: Dec. 21, 2008

I was a little apprehensive at first about making this recipe just because of other reviews about it being kind of bland. So I changed it up a bit, I seasoned the chicken before i browned it with onion powder, garlic powder, salt, pepper and paprika on both sides. I also threw in 2 chicken boullion cubes and I think that helped with the flavor ALOT. next time i will use instant white rice and not brown i did not like the texture. After modifications GREAT comfort dish, my guests all wanted more!

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29 users found this review helpful

Easy Tilapia with Wine and Tomatoes

Reviewed: Sep. 27, 2007

excellent recipe! I changed it around a bit though. Instead of grilling the tilapia, I baked it on a 13x9 in baking dish, at 425 degrees for 20 min. I sauteed some mushrooms and onions in a little butter with some salt and pepper and threw it on top with the rest of the ingredients. Instead of using basil, I used dried parsley, because I didn't have any basil. I also sprinkled the fish with garlic powder as well as fresh garlic because we LOVE garlic. Didn't use the tomatoes, not a fan of them. The butter and wine sauce was amazing, the fish was flaky and delicious...this recipe is a must!

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62 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Sep. 19, 2007

Very good recipe. I also sauteed the garlic in the lemon butter with the parsley and drizzled over the top of the fish right before baking. I also seasoned the filet's with salt and pepper for more flavor. I highly recommend sprinkling parmesan cheese over the top of the fish the last 5 minutes of baking. It adds to the flavor as well. Cook the fish for 10-12 minutes, and it's perfect. I seved with baby red potatoes coated in vegetable oil, and sprinkled with 3 cloves of garlic, onion powder, and lemon pepper. Cooked for 35-40 min at 400 degrees. DELICIOUS!

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9 users found this review helpful

Raspberry-Glazed Rosemary Chicken

Reviewed: Sep. 18, 2007

This recipe was probably the worst I have ever attempted....the dried herbs were EXTREMELY crunchy, and the raspberry glaze was too sweet for the chicken and all of the herbs..the only good thing about this recipe was that it was healthy. Definitely will not try this one again....

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Burgundy Pork Tenderloin

Reviewed: Sep. 18, 2007

This is my families new and all time favorite recipe. Both my picky husband and two year old loved it! This recipe is good for the whole family, and it's so easy to make. The only change was that I rubbed the tenderloin with fresh rosemary before baking. We also found the gravy goes GREAT with buttery mashed potatoes. However, we only used 1 package of the brown gravy not two, the flavor seemed to be perfect for us. Easy and delicious!

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