jblankenberg Recipe Reviews (Pg. 1) - Allrecipes.com (10610496)

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Cream Cheese Alfredo Sauce

Reviewed: Oct. 9, 2013
The only thing I ALWAYS add to my alfredo sauces is a DASH of nutmeg...barely a measurable amount...but it adds a mysterious nutty flavor to the sauce...SO good!
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Creamy White Wine Sauce

Reviewed: Aug. 29, 2010
This recipe is one of the best I've found, to make the base for chicken or turkey tetrazzini. My alteration includes starting with sauteeing mushrooms and minced garlic in olive oil, then making the sauce from there. It definitely needs garlic maybe instead of the salt. I use Marsala cooking wine, which makes a great tasting sauce.
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Chicken Cordon Bleu I

Reviewed: Mar. 16, 2010
I have made this several times..I would recommend using fresh chicken breasts (not the frozen/water-added ones). I have used the frozen ones and they seem to fall apart when they get pounded. Sometimes it's messy when you try rolling up the chicken/ham/cheese but once they are secure, they are ok. One recommendation I would also use is one I learned from previous reviews here (but I don't see it anymore). Use the sauce recipe from Aussie Chicken...it's SO worth it. Even my meat and potatoes husband LOVES that sauce.
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Nacho Potato Soup

Reviewed: Nov. 29, 2007
I use this recipe often, but have decided to cut the HOTNESS in half by adding only half of the Rotel Chile/tomato can, otherwise it's an excellent soup with warm bread on a cold winter day!
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