I love the white sauce recipe. Instead of frying it with a breading which is more traditional here in San Diego I just use halibut or talipia and blacken it with spices and fry up with a small amount of olive oil. Another short cut we just use the angel hair cabbage from the ready produce section. The only change I made with the white sauce was using a group up chipolte which gives it a real smokey taste. Great recipe.

Reviewed On: Apr. 30, 2005

Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.

Reviewed On: Jan. 4, 2003

Update to my previous review: Use the nonstick foil in the bottom of the pan you are using for the chocolate. I find after spreading the warm chocolate put in the fridge to cool and harden while cooking the toffee. I have much better results with the non stick foil vs the wax paper which tends to leave residue. And an A++ to the pizza cutter idea! Awesome recipe. My 2nd year for xmas gifting and my friends can't get enough of it. I find that using a candy thermometer that attaches to the side of the pan is helpful in candy making. Also, I've cut recipe in 1/2 by using 1 1/3 packed cups of Brown sugar and halving everything else. I've also found putting it into the fridge for 3 hours is really helpful. Plus use very good chocolate to make it special!

Reviewed On: Jan. 4, 2003