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Zucchini Quiche

Reviewed: Jul. 27, 2012
It seems like this recipe is pretty flexible! I changed a lot, and the flavor came out great (very savory--not a breakfast quiche for me), even if the texture wasn't completely perfect (still good). I only had one zucchini, and I sauteed it with half an onion, one clove garlic, 2 tsp each of fresh basil and oregano. I used a combination of cheddar, goat cheese, parmesan, and mozzarella because I was cleaning out my fridge. I used an extra egg and milk instead of cream. I imagine you could reduce the amount of cheese.
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Chocolate Layered Pie

Reviewed: Jun. 26, 2012
This is sweet and indulgent, but very good. The other reviewers are right - the butter pecan crust really is amazing and makes this a stand-out. Otherwise, it's really just pudding, sugary cream cheese, and whipped cream (which--don't get me wrong--is delicious!). I made these adjustments: For the crust, I substituted half of the flour with graham cracker crumbs and added some sugar. It was hard to decide when to take it out of the oven. When I did, it was still kind of smushy, and only slightly brown. It turned out great though. I did as others recommended and cut in half everything involved with the cream cheese mixture part. A better ratio that way. I layered bits of toffee (about half of a Heath bag) on top of the cream cheese mixture. I used two 5.9 oz boxes of pudding mix and 2 and 2/3 cup milk. Worked great. I hate the artificialness of Cool Whip, so I made freshly whipped cream - If you haven't made it before, it is SO easy - look it up. You just need almost a whole 16 oz container of heavy cream (or whipping cream), some vanilla, and some sugar. I put toffee bits and chocolate shavings (just get a Hersheys bar and shave it with a vegetable peeler) on top.
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Mexican Tinga

Reviewed: May 5, 2011
This was delicious and so easy! I used a rotisserie chicken which made it super fast (and tender). I used half the can of chipotle, and the spice level was perfect. I followed the recommendation to put a cinnamon stick in, but probably didn't put enough (only a 2.5 inch stick), so I might try more next time. I don't like tostadas, so I just put the mixture on soft corn tortillas with grated cheddar, cilantro, and sour cream. My fiance loved it, and he's the foodie between us!
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Root Vegetable Gratin

Reviewed: Oct. 22, 2009
This was very good--warm and comforting and flavorful. Some changes I made: Didn't use celeriac Used dried thyme instead of fresh Didn't know how to spread all that butter in the pan, so I spread some of it in the pan, and dumped the rest into the saucepan with the liquids.
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Beet Salad with Goat Cheese

Reviewed: Nov. 27, 2006
This was delicious! I'm always looking for good, quick, healthy 1-person recipes to cook for myself. This one was all of that, and easy to modify the amount of ingredients to suit one person. I think I'll also make it for my group of friends! It's an easy and impressive dinner party dish. I used canned beets and it was great. I also added a tiny bit of ground ginger and pepper to the dressing (and made a whole bottle so I can use it later, too--same with the walnuts-now I can sprinkle them on my salads). Thank you!
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