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Basic Bechamel Sauce

Reviewed: Nov. 23, 2011
I thought this was an excellent recipe. I used to be able to make Bechamel without even thinking about it, but too many years out of practice and I needed a bit of reminding on proportions. Made the perfect Croque Monsieur. To person who thought it was "too watery," I'd have to ask if you cooked it long enough. You do need to stick to the times given or perhaps adjust your cooking temperature.
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Devil Crab Cream Cheese Ball

Reviewed: Feb. 6, 2010
Mmmm? Mildly spiced? Not at all! This was the blandest tasting recipe I've ever tried. I added cayenne pepper, garlic powder, onion powder, and eventually cajun seasoning mix to this dip to get it up to a mildly spicy state. The recipe as-is is terribly bland.
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