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Recipe Reviews 15 reviews
Chicken Cordon Bleu II
This was great. I followed a lot of the reviews, making sure I pounded the chicken breasts thinner than stated in the recipe, and it does cut cooking time down significantly. I also added a teaspoon of poultry seasoning to the flour coating of the chicken. The sauce turned out fantastic. I made this just the other night and my wife is already asking me to make it again. Also, depending on how thick cut your ham and swiss cheese is, I would also if they are both thinner add a second slice of each to each chicken breast. Just my preference.

1 user found this review helpful
Reviewed On: Feb. 27, 2015
Taco-Seasoned Salmon
This recipe was decent. There is a lot of flavor in it. I will try it again with a thinner piece of salmon, as the one I used was really thick and over-powered the flavor of the crust. The crunchiness of the crust was fantastic, and in the thinner pieces of fish the flavor was wonderful. I think that this might be better as a marinade, mixed in with some virgin olive oil and allowed to soak the fish for about a half hour or so before cooking, then rolled into the bread crumbs. I'm going to try it this way next time and will revisit this review then. Perhaps the 3 star rating will come up a bit.

1 user found this review helpful
Reviewed On: Feb. 21, 2015
Michele's Ground Beef Casserole
Made this and maybe it was the frozen vegetables that were in it, but it was only ok. Next time, I think I will use some fresh vegetables and maybe some biscuits instead of the crescent rolls. It was just missing something.

2 users found this review helpful
Reviewed On: Jul. 27, 2014

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