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"Great recipe. I used two cloves of garlic and a wok to cook it in. This keeps the garlic from burning (stir until fragrant. Next time, I'll add a clove or two before cooking the chicken. All we had was honey dijon which added a bit of sweetness. I think a couple of drops of hot sauce (or pepper flakes and some corn starch thickener will fil..."
Feb 10, 2013 on Food.com
"What a great pie! I used 1 cup of sugar since my family likes things a little sweeter. I have to watch the temperature on our stove since it runs hot. You've got to watch and stir the pudding or it will burn on the bottom even with a heavy pan. The flavor is great and everyone who has tasted it loves it. I normally give away some portion of m..."
Jan 26, 2009 on Food.com
"This is awesome! Normally I don't like white or cheese sauces. The Bechamel portion is beyond compare. It's kind of scarry to make, but well worth it. This may be another food group!"
Jun 1, 2008 on Food.com
"This sauce is spectacular! It's not easy, but it is GOOD. We have a bay tree growing as a house plant so I used a fresh bay leaf (one whole. I also took the rare (for me step of weighing the ingredients. I usually don't like cheese sauces, but this one was great. I used it to make Hot Browns, hint hint, nudge nudge."
Jan 30, 2008 on Food.com