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I made these as round crisps to use as garnish on salad, so I left them flat after cooking. It was a night for Spanish tapas, so I used manchego cheese instead of parmesan (slightly softer and larger chunks when grated). The recipes I found here and elsewhere didn't mention how thick to leave the cheese when putting it on the cookie sheet. However...after spooning it out, it was pretty obvious. I did one alone on a sheet as a test and that turned out to be an important step, since I changed my technique when I did the real ones. (Plus the chef needs a snack, right?) I did three at a time on the cookie sheet. Because manchego is a softer cheese, there was more oil/moisture on the sheet and I didn't want a mess in the oven. They needed 8-10 minutes to get browned and crispy. They were quite soft and shapable when I took them out of the oven, but I put them on parchment paper on a cookie rack to cool. Once they were firm enough to pick up by hand, I removed the paper so they would dry out completely. Delicious, crispy, and a great addition to the salad!!

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18 users found this review helpful

Colette's Smoked Sausage Fritatta

Reviewed: May 30, 2010

I was having brunch guests with very little notice - looked here for an easy recipe I could modify and here it is! I cooked and crumbled a pound of sausage and used shredded cheddar and swiss plus 10 eggs. It didn't look like the casserole dish was full enough, but it puffed up just fine. I ALWAYS add a sprinkling of ground nutmeg to eggs...it enhances the taste. This was easy and I could do it again in my sleep!

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31 users found this review helpful

Prosciutto Parmesan and Pine Nut Bruschetta

Reviewed: Nov. 8, 2009

This was a fast and simple starter that was a huge hit. I used unsalted butter and shredded parm for a little more texture. Because we toasted the bread at home to take to a neighbor's, I went heavier on the parm and prosciutto because I knew the bread wouldn't be warm enough to melt the butter. Total yum-fest and a big hit. Definitely keeping this in the rotation!

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6 users found this review helpful

Raspberry Walnut Baked Brie

Reviewed: Feb. 7, 2009

This is a yummy taste treat. I sliced the brie in half horizontally and put apricot all fruit in the middle with walnuts. The spread in the middle being seedless is important. After baking it's soft and sweet and tasty! You can use whatever fruit flavor you like and goes with the rest of your meal. It was better with crispy crackers than it was with soft bread.

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4 users found this review helpful

Acorn Squash with Apple

Reviewed: Feb. 7, 2009

This is so easy and yummy! I made it with three small acorn squash, three granny smith apples, and doubled the rest of the ingredients to make eight nice servings. It's sweet and tasty. The squash boiling is briliant and is totally the tip to this working so fast!

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1 user found this review helpful