rsondesky1202 Recipe Reviews (Pg. 1) - (11288010)

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Chicken Cordon Bleu II

Reviewed: Jan. 10, 2011
I LOVE THIS RECIPE, My father is a amazing chef and his chicken cordon blue has always been my favorite.... UNTIL now this recipe blew his out the water and that is saying alot. Alittle time consuming but well worth it. Also I made double the sauce so I also doubled my wine. If you make this DOUBLE the sauce because it MAKES this recipe and I also suggest if you are using large chicken breast cut them in half because this is very filling. Hope everyone enjoys it as much as my family did there wasnt a peice left even my 3 year old wiped his plate clean!
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Delicious Ham and Potato Soup

Reviewed: Jan. 12, 2011
I will make this all the time my whole family even my picky 3 year old loved this soup . Umm really it is perfect the way it is but i added a little of chedder cheese over the top.
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Better Than Sex Cake II

Reviewed: Aug. 28, 2013
Amazing!!! I have very picky eaters in my family and tonight the whole family gathered it was so good I feel like I should have made an extra cake because it was gone within 20 minutes and everyone was asking for more. I did however change a few things from the original recipe. I am not a huge fan of devils food cake so I changed it to tripe chocolate and it was perfect. Also I followed other people's suggestions and cut each cake with little slits ( not all the way to the bottom) and poured the caramel and condensed milk over the cake time it came out of the oven to be honest I was a little nervous bc it didn't seem like it would absorb an not leave the top of the cake soggy but I had nothing to worry about it was perfect. I made this cake into a two layer cake I covered each section in crushed Heath bars and the pecans you find in the ice cream topping and also chopped them finely and covered all with whipped cream then both layers with a decorative layer of chocolate and Caramel. Only pointer I can give you is if u do a double layer cake it remove your cake from the pans and put on cooling rack then put your slits in it and pour over. I did not think to do this and I had a very hard time getting them out of the pan without breaking them. Once they were out I had no problems with stacking them or serving the cake.
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