I love this quiche! I used frozen shortcrust pastry and needed to use up leftover turkey breast so I substituted that for chicken. Also used skim milk and low fat mayonnaise since I don't buy full fat for either of those. Other than that I followed the recipe as written and it turned out great! It did take a long time to bake though. After 45 minutes mine was pale and very liquid-y still. I had to leave it for about an hour and 20 minutes to get it to set. Not sure of that's due to the low fat ingredients.But I highly recommend this one!
I just finished eating this and had to leave a review right away. It is so amazing! I used frozen puff pastry sheets and used half and half instead of milk. I didn't see the part about cooking the onions first (oops!) so they went in raw but came out completely tender. I added thyme, oregano, coarsely ground black pepper, garlic powder and a little parsley and the flavour was outstanding. It did boil over in the oven a little, so put a cookie sheet below it.
Easily the best corn muffins I have ever had! So much better than a boxed mix. I just had 2 hot out of the oven..one with butter and the other with honey and they are amazing. Lovely corn flavour and just enough sugar. So light and fluffy as well. I used a little more cornmeal than a cup and used skim milk but otherwise followed the recipe exactly. I should have checked mine after 15 minutes but instead left them for the full 20 and found they were quite brown at the bottom and sides but I like that. My advice would be to check them at 15..
This was my first try at Orzo and it was so easy and so very delicious.Mine did not take 15 minutes to cook. In fact after about 8 minutes it was beginning to stick a little so be careful.
I loved these a lot with very few changes to the way the recipe is written. I also used just one sleeve (4 oz)of Ritz,crushed them in my mini food processor and thought it was just right. I omitted the green onions altogether and doubled up on the Old Bay. I got 12 good sized cakes. I put them in the fridge for a little while to set up before frying and they turned out great!
I have made a few salmon recipes from this site all with great success. I liked them all but this one is easily the best of the lot. I had a slab of salmon which I didn't cut into smaller fillets due to laziness. I smeared the fillet with Dijon THEN noticed the recipe said a thin layer..Oops! I decided to mix in a little honey to lessen the mustard flavour. The rest of the recipe I followed to the letter. Since it was such a big piece of fish I baked for 18 minutes. It was so moist and delicious. The touch of honey was just perfect too. I got rave reviews for this one and will definitely become a 'company' recipe.
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