I made this as described, only adding some sauteed onions. I baked in the muffin tins, and though they were greased well, they still stuck (somewhat). One change I would make is to mix the biscuit mix in with the melted butter before adding milk and egg. Mine tended to be lumpy with congealed butter. They were very tasty. Next time, I'll use my quiche pan rather than the muffin tins. Easier cleanup.

Reviewed On: Oct. 19, 2009

I made it according to the recipe except used low fat ricotta. I loved the taste, but the results were not creamy. The texture was more granular, perhaps because of the low fat Ricotta. Very quick and easy to make, a great weekday, no-meat dish. Plenty of leftovers. I think it will taste better tomorrow.

Reviewed On: Oct. 19, 2009

Living in New Brunswick on the Bay of Fundy makes it affordable to buy from the fishermen. This recipe is great...though I left out the celery as I find it can overpower the delicate flavors of seafood. I grilled my hotdog buns in a little garlic butter and served with a spoon full of cheddar cheese sause (made from a simple white sauce with cheddar melted into it). Yummy

Reviewed On: Jun. 23, 2009