Beowolfe03 Recipe Reviews (Pg. 1) - (13954896)

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Three Cheese Chicken Penne Pasta Bake

Reviewed: Sep. 22, 2011
This would probably be a great recipe, but I'm a murphy's law cook and my 'alterations' turned it into a mushy mess. Here's what I learned: 1) Don't use quick cooking pasta. It disintegrates, and mixed with frozen spinach turns into glop. 2) The missing ingredient is garlic. Lots of garlic. 3) NEVER use quick cook pasta. Seriously.
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Easy Pleasy Mac N Cheesy - US Navy Style

Reviewed: Oct. 18, 2012
Awesome. This was the perfect comfort food/vegetarian option for my dinner party of five adults. For six, I'd probably consider upping it a bit, because there was only a spoonful left in the dish at the end of the evening! I was in a bit of a rush, so I set my oven for 400, cooked everything for 15 minutes and took the foil off for the last 3 minutes and it turned out pretty much perfect. Also, the fried onions on top? Awesome decision. Couldn't ask for a better flavor blend. This is going into our cookbook!
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Quiche Lorraine I

Reviewed: Mar. 4, 2013
This was my first attempt at making quiche, and my group of six 20-something friends *really* wished there was more! | Here are my adjustments: replaced bacon with Morningstar Facon strips with little noticeable difference (I'm not vegetarian.) Reduced whipping cream to slightly less than 1.5C. Used green onions, added fresh spinach. Cheese: 1C Swiss, 1/2C Gruyere (TIP: check the deli counter before you fork over for prepackaged gruyere; $4 worth from the deli was more than enough.) I used a standard shallow premade pie crust, so I had about 1/2C filling left over, and it was still a little messy. I ended up adding 3 more eggs to the remnant and using the leftover facon/cream/onions (which I mixed together rather than layering) to make another quiche, which also turned out great. ***Definitely cover the crust with foil after the first 15 min. I didn't for either quiche and the crust/cheese got a bit dark, but not burnt.*** Otherwise, I had no problems with setting; everything was firm and perfect straight out of the oven after the last 30 minutes. Total price for ingredients (I had nothing but salt, sugar and eggs in stock): $35
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