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Joined Date: Apr 26, 2009
Favorited Warm Potato Salad
Reviewed Chicken Cordon Bleu
"This is a great recipe! I made it and drizzled sauce from Rachel Ray (Asiago Cheese Sauce) over the top. The chicken stays moist while the middle melts. I added some Italian seasoning to the inside of the chicken before I baked it and breaded it with half panko/half garlic croutons (forgot to buy breadcrumbs). Would make again!!! Yum!"
"I only made the sauce (and used it with a chicken cordon bleu from this site). I the trick is to use WHOLE milk (which the recipe fails to tell you) to gain the thickness desired. HOWEVER, even with whole milk the sauce is bland. I needed to add some garlic oil and a dash of liquid smoke to give it some flavor. The consistancy is great for a toppi"
"Awesome! needs more BROWN sugar in the batch for a mild sweetness. Add 1/4 cup brown sugar during cooking to make a great applesauce!! thanks!