Seafood Strata with Pesto Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LindaT
Reviewed: Aug. 29, 2013
I liked this.. first bite I wasn't sure, but hen second bite it was good. I used skim milk, a little less cheese and no butter. The cheese was a little tart.. not a big fan of swiss anyway, so next time I think I might use Monterey Jack or another milder cheeese
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Dec. 27, 2012
What a great success! My suggestion is to raise the cooking temperature to 400/425. wait until it starts to bubble, then you are guaranteed that the middle will be cooked and hot. Cooking time varies with each oven.
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Reviewed: Feb. 11, 2011
Excellent dish. I used a sundried tomato pesto and it worked beautifully. A great company dish as you can make it ahead. This dish, a green salad and glass of white wine - Yummy!
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Photo by DELTAQUEEN50

Cooking Level: Expert

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Reviewed: Dec. 28, 2007
I took negative review to heart (the pesto-crab combo seemed too much to me also) and cut out pesto and shrimp to get pure crab taste. I rep[lced the pesto with lemon butter (lightly spread). Examine type of cheese to suit your taste; nothing too strong to preserve crab flavor. I used provalone.
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Photo by LwH

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Reviewed: Mar. 19, 2007
I made this for an Easter gathering along side 2 other egg pies and it was a huge hit! Definately worth the work.
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Reviewed: Dec. 30, 2006
We served this strata for Christmas brunch, and unfortunately, it didn't go over too well. There were a LOT of steps to prepare the dish; it took longer than I expected to put it together. The taste was just okay; it seemed to be missing something, but I don't know what since there are so many ingredients already in it. I really wanted to like this; sorry.
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Photo by cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Cranberry Township, Pennsylvania, USA

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