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"I used a small loaf of homemade challa for this--it was absolutely perfect (better than doughnuts, and not as fattening!). I used the egg/milk amounts called for, and it made six sandwiches with some of the egg/milk mixture leftover (that will be tomorrow's breakfast!). We also ate them "plain", but we will try the fruit and whipped cream."
"These were very easy to make and tasted great, too. I will look for a larger donut cutter--the one I used was only about 2 inches in diameter, and the doughnuts only took about 30 seconds per side, instead of 60 seconds."
"Very good, filling recipe. Made as-is except for a layer of grated cheese between the filling and pie crust. Next time, I may melt some Velveeta in with the mashed potatoes before combining everything. "
"This immediately made it to the "Keepers" section of my recipes. Usually this is made in a 13" x 9" baking pan--sometimes I make it in a 9" square pan and freeze half of the filling for another night. "
"This tasted pretty good, but it was very crumbly and did not hold together well. I will make it again, but may use an extra egg."
"I misread this the first time I made it and thought it was supposed to be a two-crust pie. I also used less milk than specified (about 1/2 cup) and it turned out really well. My husband and son especially liked it."
"I added mushrooms too, and had to thicken it up a little after cooking it in the crockpot on Low for about 7 hours. It was wonderful over pierogies."
"We ran out of ham when making these and substituted thin-sliced beef from the deli--made for a very easy Saturday night supper, served with bean and ham soup."