Bigmama's Granddaughter Recipe Reviews (Pg. 1) - (10619512)

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Bigmama's Granddaughter




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Quiche Lorraine II

Reviewed: Jun. 7, 2010
This is a good basic recipe that only needs a few changes. A whole onion is WAY too much. 1/2 is plenty. Use the deep dish crust. Otherwise, there is too much filling. Also, you want to pre-bake the frozen crust for 10 minutes to avoid sogginess. I added garlic powder (1 tbl.) and cayenne (1/2 tbl) as recommended. I used half and half instead of milk and cut it down to 1 1/2 cups. There is no need to heat the egg and milk mixture before pouring it on top of the cheese/ham mixture. This keeps it from filling in the cracks. And it never hurts to throw in some mushrooms and extra ham!
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14 users found this review helpful

Salmon with Lemon and Dill

Reviewed: Feb. 22, 2008
I agree with mixing the dill in with the butter/lemon juice. I found that the fish comes out much less dry if you wrap the dish in aluminum foil and bake for 20 minutes. Also, you will want to use only half a tablespoon of dill or it's too overpowering.
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88 users found this review helpful

Pork Marsala

Reviewed: Oct. 19, 2007
This was an excellent dish; very easy to make! Everyone at my house loves mushrooms, so I doubled the amount called for. I've never had it as good in a restaurant!
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7 users found this review helpful

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