Followed the ingredients as written, but changed up the procedure just a bit. I used my xlarge muffin tin (makes 6 giant muffins)sprayed with non-stick spray. I mixed the eggs, milk, butter and baking mix with my blender stick. I took the bacon and cheese (and a bit of precooked sausage I had left over) and divided it evenly between the 6 muffin cups...then I poured the egg mixture on top...was exactly enough. I baked for about 20 minutes. The only problem I encountered, was a there was a lot of extra butter on the top that I had to mop up with a paper towel...next time I will cut down on the butter, or leave out entirely. The little *mini quiches* turned out just beautifully...made for a lovely presentation and easy storage of the leftovers. It also makes it easy to personalize for each person...I added some green onion and red pepper to my own since my husband and son wouldn't have liked it in theirs.

Reviewed On: Feb. 1, 2009

Oh, my! This stuff is the BEST. We just had hot pot for New Year's Eve and I made this as a dipping sauce for the chicken and pork...I can't tell you which one we liked better, as both were awesome. (My 12-year-old son was drenching his meat in it) I was out of rice vinegar, so used lime juice as suggested by many with wonderful results. It is VERY IMPORTANT to let this sit for a few hours to meld the flavors. When I was mixing it, I didn't feel the taste was that spectacular...so happy to be wrong!

Reviewed On: Dec. 31, 2008

I've made many prime ribs before, but none were as wonderful as this one! Christmas morning while getting this ready for the oven, I discovered I was out of thyme...was still fantastic.

Reviewed On: Dec. 27, 2008