Excellent! My first quiche. Turned out perfectly. Made it for a date with a picky vegetarian and she had seconds and asked to take some leftovers. A couple of notes - used a 9.5in. pie plate and needed 1.5 packs of crescent rolls to cover it. Sauted in olive oil instead of butter. Added a hand full more spinach while sauteing as it reduced considerably. Had to bake it for 45 minutes, covered edges of crust with tinfoil after 30 to keep from burning. Turned out perfectly browned and set in the middle. Put a thin layer of the cheese in the bottom over the crust before pouring in the filling. Used about 1/3 of a 1.5oz pack of Knorr garlic and herb seasoning. Could maybe use a little less. Let it cool at least 10 minutes before serving. Very hot in the middle.

Fantastic. Simple and delicious. As other said, no need for melted butter. First time cooking lobster and was very easy. Two tips: use kitchen shears to cut the shell, and make sure to cut half way through the meat lengthwise where you cut the shell and butterfly it so it cooks in the middle. Took a bit longer than stated, but that could have been the size of tails I got or heat of the grill. Make sure to baste constantly to keep it moist. And watch out for flareups when the oil drips into the grill (keep a spray bottle handy).

These are fantastic. Scaled down to half and used crushed saltines instead of bread crumbs. Otherwise followed exactly. They held together well (the key is to referigerate the mix before forming patties...and handle as little as possible while making patties, then referigerate again). Were a hit. Served on onion rolls lightly toasted on the grill and micro greens.

Very good and easy to make before heading off to work and enjoying when you get home. An authentic flavor with good kick.

Great recipe. Made it for pot luck and it was a huge hit. I couldn't tell the difference between this and chili made with ground beef. Ratios of beans to peppers to tomato was perfect. Used 4 cans of beans as called for but mixed them up (black, red kidney, pinto, great northern). Thought it needed to be kicked up with seasoning so added a minced jalapeno, an extra teaspoon cumin, and a tablespoon of italian seasoning. Used a very spicy habanero sauce for the hot sauce, and added a dash at a time, retasting every hour until right amount of heat. Also used that fake soy ground beef stuff instead of tofu.

I've made this about a dozen times. Absolutely perfect. Usually serve it with mashed potatoes or mashed sweet potatoes and wilted spinach sauteed with minced garlic and onions. I add a sprinkle of lavender to the recipe to give it an herbs Provencal flavor. Delicious every time, thanks!

This is my 4th year making this recipe and I always look forward to it for weeks. 2 of those years I double the recipe and fed the neighborhood. Tried it in the crock pot once, not nearly as tender as on the stove top so stick with that. Have used both Guiness and Murphy's Irish Stoudt. Murphy's gives a better flavor to the meat, IMO. Add some cabbage, potatoes and onions to the cooking liquid when done for a meal the night you make it. Then hopefully have plenty of leftovers to slice thin on seeded rye with swiss, russian dressing, and Amish creamed cabbage (much better than coleslaw). Thank you for sharing!!!