Jessica S. Recipe Reviews (Pg. 1) - (10184400)

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Jessica S.



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Hamburger Spinach Quiche

Reviewed: Mar. 29, 2010
I made a recipe based on this yesterday, and it turned out to be quite delicious! I used ground breakfast sausage in place of the hamburger, 1c onion, and fresh spinach in place of frozen. After browning the sausage & onions, i put the spinach into the pan & covered it for it all to steam until the spinach wilted. Drain it well! The sausage I used was incredibly lean and didn't make any grease, so i added a tbsp of bacon drippings to the pan before adding sausage and onion. I had a deep baking dish and smaller eggs fresh from a farm, so I used 6 eggs and 1 1/2 c. milk. Left out the nutmeg, but added shredded grana padano cheese (can use parmesan instead) into the mix. Topped it with shredded Colby instead of cheddar. It was incredibly good. My husband called it the best quiche he's ever had!
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Veal Chop with Portabello Mushrooms

Reviewed: Jul. 15, 2007
I just made this for my in-laws, my husband, and myself. we all enjoyed it very much! I substituted pork in place of veal chops, as my grocer did not have the veal. It was interesting in that the wine turned the pork purple, but the taste was fantastic, particularly for the ease of preparation!
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Very, Very, Very Good Cheesecake

Reviewed: Jul. 6, 2007
This cheesecake is excellent. I had been looking for a recipe for crustless cheesecake that is not overly sweet or custardy. I tried this one, and it is fantastic! As many have said, the cook time provided is off. As one poster recommended, i baked it for 1 1/2 hours, then let it sit in the oven with the door open & the oven off for 1 hour, then let it sit on the counter for an additional hour. it was still far too soft and amorphous, so i put the springform pan back in the oven by itself for an additional 1/2 hour. A knife came out clean, so i refrigerated it overnight. it wound up the perfect doneness & texture! it is absolutely restaurant quality cheesecake.
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25 users found this review helpful

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