GWENDELEN Recipe Reviews (Pg. 1) - (1405016)

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Barley and Mushrooms with Beans

Reviewed: Dec. 11, 2003
I tossed in a green pepper and used chicken stock - very nice
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Split Pea Soup

Reviewed: Feb. 27, 2005
Very nice basic recipe. I made one alteration that did NOT work. My husband does not eat pork, so I substituted Turkey Bacon for the hame bone. The soup leached all of the flavor out of the bacon, leaving it tastless and it had a terrible tofu-like texture. Next time I make it, I will use the ham bone and dh can find his own supper. other than the bits of bacon, the soup flavor was terrific. I think next time i will take the suggestion of a bay leaf and possibly add a touch of curry powder.
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Quick Quiche

Reviewed: Nov. 6, 2010
Well, I hate to be the lone dissenter here... but this was.... eh - OK. I mean, its pretty hard to go wrong with cheese and bacon, and it is basically tasty, but the texture has some issues. First it was very greasy. (This may have been my fault, it calls for swiss, I had cheddar, which probably has a higher fat content, but even still, it really didn't need the extra butter.) I ended up with a pool of oil sitting on top. The second problem I had was the timing. At 35 minutes, it still didn't look quite done, so I turned the broiler on for a bit. Even then, I didn't think it was quite cooked enough. Perhaps if I had used one of those thin aluminum pie plates, the timing would have been better. I also think the amount of milk may have been kind of high contributing to it seeming like it hadn't really set up. And lastly, I had thought that the flour might sort of settle making it somewhat more solid at the bottom. That didn't really happen. The bottom was just slightly thinker glop. On the plus side, it was quite quick to put together and seriously - Bacon - Cheese yum. I think next time, if i am going to do something like this - sans pastry, I might just farget the flour and make a frittata.
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