Really good recipe on it's own. I take the sugar to 1/2 cup, though. For the world's best French toast, I add 2 tsp. of cinnamon, slice into thick slices and dry on the countertop overnight. I pop the extra slices in the freezer to keep on hand.

Reviewed On: Aug. 24, 2011

Surprisingly good! Marinated for almost six hours and then grilled. The only thing I will probably change next time is to split the tenderloin so more meat is exposed to the great marinade!

Reviewed On: Nov. 13, 2008

The ratings are well deserved -- this is a great quiche. I've made it three times, tweaking each time. We tried first with ham, but our favorite was browned breakfast links cut into about four pieces. The first time, I mixed the spinach mixture with rest. Next time, I tried layering and the wife said it had too much spinach. Last time, I mixed it all together again (same amounts of everything) and she thanked me for cutting back on the spinach. I've found there's too much filling for regular shells, but just enough for deep dish. I also covered the tops with foil last time for about half of the cooking time and while they weren't as browned when done, the cheese was much easier to cut through with a fork the next day when microwaved.

Reviewed On: Aug. 28, 2008