Quiche Supreme indeed. This has become a weekend brunch staple for me. I have made the recipe several times, with many variations on veggies, meat, and cheese and have never been disappointed. Its very versatile. However, two things I think are key to the flavor are the tarragon, and the small splash of vinegar. I usually double the tarragon because it adds so much flavor to the quiche. For meat, I've used ham, Jimmy Dean sage sausage, bacon, and leftover rib roast. For cheese, I've used cheddar, jalapeno, feta, and monterey jack/colby. I always use fresh mushrooms instead of canned and shallots instead of onions is a great improvement too.
"Mouth-watering" is an overstatement. Ok, but will not make these again. Way too cream cheesy. I added green onion and bacon. Knowing now how cream cheesy they turned out, I would have added more green onion and bacon. Or I think sausage would be a good alternative also.
Made this to go with Christmas ham and all the guests loved it. I myself am not a scalloped potato fan, and I wasn't exactly happy with flavor (a tad on the bland side), but they were pretty good. I followed some of the other reviewers suggestions and made the following modifications: chopped onion, 1tbsp. minced garlic, shredded cheddar, and several twists of ground black pepper. I put the last top layer of shredded cheddar on during about the last 20 minutes of baking, till kinda crunchy. That was a good decision. If I make again, I think I might add more onion, and maybe even sautee the onion first. P.S. -- I put some remoulade sauce on this when reheating to have a little leftover snack. That was delish and 5 star.
very yummy, quick, easy and Red Lobster biscuit-like. I followed the suggestion of halfing the garlic salt for the parsley/garlic salt sprinkle. Good suggestion and I think I could have even used less than half. You have to be careful with the garlic salt because it does not physically mix well with the parsley and some biscuits may end up with more than their fair share of garlic salt. You will be tempted to cook these longer than they call for. Don't. They will harden up some after cooling. Made these THREE times in two days because people kept gobbling them down like candy.
This was my first attempt at crab cakes, and I was very pleased with this recipe. I followed some of the suggestions of other reviewers and used less crackers, about 6 ounces. I think next time I will scale back even more on crackers, to let the crab really shine through. I also used less oil than the recipe called for to saute the green onions, and more Old Bay seasoning. That stuff is the bomb. Served the cakes with store bought remoulade sauce, which was yummy. As a side, used the recipe on this site for creamy macaroni and cheese and it was a very memorable comfort food meal.
So yummy, you're gonna want seconds. Sweet with warm spicy accents. Had to make some modifications because I couldn't find rhubarb in store. Substituted fresh cranberries instead and worked perfectly. Also used ground ginger instead of fresh, and omitted raisins -- still turned out great. The flavors in the chutney worked perfectly with pork.
good, would make again. made some modifications. my pork chops were too thin to stuff, so just put everything on top of pork chop and cooked that way. Worked fine except I think I would have made a little more of the cranberry topping for the top since I was left wanting more of it. Also, didn't have orange marmalade so used strawberry jam instead, and this tasted good (although orange flavor probably would have been better combo with cranberry).
Would be 5 star I think if used different cheese. Perhaps mozzerella and some feta? Great if you are a fan of veggie pizza. Made some modifications: added about half of red bell pepper to the garlic/artichoke saute, and this really helped on issue of excess liquid that many reviews commented on. Also, added fresh basil during about the last 3 minutes of cooking -- really adds to flavor. Used Boboli pizza crust and sauce -- good choice. Boboli crust instructions said to only cook for 10 minutes, whereas the recipe said 20. Took out after 10, but flavors weren't quite there yet. Put back in for about another 10, and it was much better, and crust held up fine to the extra 10 minutes of cooking. Will make again.
I had high hopes for this recipe because it seemed similar to my favorite dish at a Cajun restaurant. I think I will try again, but this time, I will add alot of lemon to the cream sauce itself, or just freshly squeezed over the finished product. Adding lemon juice just to the noodle water did not add enough lemony of a taste, and it would have been really bland had I not added 1/8 tsp. of cayenne pepper, which added some nice heat to the dish.
Yee haw! Not for the fainthearted. I made a big pot for a Superbowl party and it went down to the last ladle or two. People raved about it, but I heard a few people proclaiming about how spicy it was. Modifications: 5 cups chicken broth instead of 3 quarts, used not quite a pound of chicken, sprinkled cajun seasoning over chicken while cooking to add flavor, used Aidell's andouille sausage, and next time, I will only add shrimp until about last 5 minutes or so of cooking. The only cajun seasoning at my grocery store was "Cajun's choice creole seasoning." Worked well. Definite keeper, crowd pleaser for those who like heat.
Very simple, satisfying down home recipe. Modifications: I used probably about a tablespoon of butter, and sauteed a whole chopped onion in that before adding the chicken broth. Cabbage was done way before the recipe said -- took only 20 minutes. If had cooked for 45 minutes, I think it may have become a soggy, mushy mess.
Have made this countless times because I'm a freak about lemony flavored things and because it is such a unique twist on pasta salad. Far superior to the typical rotini/italian dressing staple. The bowl is always empty or close to empty when I take it to potlucks. That being said, after making several times, I've learned to scale back on the amount of peppers and onion because otherwise, they can overrun the salad. You really want the honey/lemon/walnuts to be the star. Also, I've learned to almost double the amount of dressing, since that is what makes the salad. This salad is quite a bit of work though, so only make for those you really like.
