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Home Town: Maryland, USA
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Member Since: Sep. 2007
Cooking Level: Intermediate
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Recipe Reviews 13 reviews
Crustless Spinach Quiche
I made this quiche for brunch today. We had a gluten free guest. I served it with cut up fruit, bagels, and smoked salmon as part of a nice spread. I thought this quiche was very good. I admit, I did miss the pie crust for texture reasons, but I thought this came out great. I prepared it mostly as written. These are the changes: I used a 2 cup bag of shredded sharp cheddar (I couldn't find shredded muenster and didn't want to shred it myself). I used about 1/4 cup of grated parmesan to kind of make up the difference for my cheese shortage. I added in a chopped garlic clove, a pinch of nutmeg, and 1/4 cup of milk. This was really tasty and can be made many different ways. Even the men loved it. This will be featured again on my brunch rotation. This can be made with ingredients that most people have on hand, which is nice.

1 user found this review helpful
Reviewed On: Feb. 5, 2011
Jewish Grandma's Best Beef Brisket
This is my mother's recipe for brisket also. And my grandmother's - so this is a TRUE Jewish brisket recipe, as my grandmother came from Poland. Anyhow, I made brisket for the first time and I didn't have a recipe. I knew, though, how to make it from watching my Mother countless times. She was at work, so I looked it up here and I found her exact recipe. I followed it and my family loved the results. This is a great make ahead as it tastes good on the first day but even better on the second day. Also brisket goes a long way, so it is perfect for company. It goes with anything - my preference is over rice.

6 users found this review helpful
Reviewed On: Sep. 12, 2010
Slow Cooker Chicken Stroganoff
As written, it wasn't my favorite - too greasy. However, I tried again and made some modifications to create a recipe more to my liking. I added one clove of chopped garlic, one small choped onion and a TB of butter into the crockpot along with 1 cup of chicken broth and my chicken breasts (1 use around 1 lb and a half). Then I cook on low in the slow cooker for around 4 hours, shred the chicken, add a can of cream of chicken and mushroom soup and a block of neufchatel cheese and simmer for a bit longer in the crockpot. We serve it mixed with egg noodles. I also would add mushrooms if I could, but my husband and kids don't like them.

1 user found this review helpful
Reviewed On: Sep. 12, 2010

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