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"I was about to enter my mom's recipe for my cookbook when I found this - exactly how we have made cheese souffle for years! Pretty much the Betty Crocker recipe from my 1971 edition. I love using extra sharp cheddar and about a 1/4 tsp. cayenne in the roux. Thanks for the tip about the waxed paper - I'm going to have to try that. This is..."
"My husband made this soup while I was working Black Friday, and I came home to possibly the best soup I've had. Ever. I'm not exaggerating! The flavor is so perfectly balanced, and I just love it. Thank you!!!"
"I really love the flavor of this, but I like the sauce thicker, so I just do a gravy-like method of thickening with flour in cold water added to the sauce. SO yummy!"
"I made this for an Easter brunch at church and got rave reviews. There weren't even crumbs left in the bottom of the pan! I like making it when I have company, and the mix of potatoes, sausage, and cheese with the eggs is just perfect. Thank you!"
"This was quick and easy. I will make a couple changes next time: double the breading for the chicken and keep it separate as DH doesn't like "boiled" texture, and I will thicken the sauce somewhat by sauteing the mushrooms in butter, then adding flour to make a roux with the wine and broth. Basil is the key ingredient, though. It really makes this..."