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"The egg white is what keeps the fries from going limp, giving them their crispy texture, but when I make them, I turn them every five minutes to keep them from sticking. The pan still takes some clean-up, even with the non-stick coating, so I coat it with oil instead of Pam, which seems to help a little."
"I made these in the deep fryer, and they were tasty, though more limp than regular french fries. I wished that they were crispier, but they still tastes good!"
"I love this recipe! I make it all the time at home! I use cream of chicken soup instead of the cream of mushroom, but it's positively delicious!"
"I make this pie for all sorts of special occasions, and everyone loves it! The only thing I'd advise people to do differently here is to make sure to use Cool Whip or the heavy whipped cream. I once tried doing it with Redi-Whip, and the whole top of the pie went totally flat."
"I made this this morning, and it was tasty. My mom made it for years, using Pam on the bottom of the pan.I'm not particularly concerned about the chicken being uber healthy...since I am making Fried Chicken here, so I substituted about a quarter of a cup of vegetable oil for the butter at the bottom of the pan, and used aluminum foil. As other r..."