MBfromBMC Profile - Allrecipes.com (14247090)

cook's profile

MBfromBMC


MBfromBMC
 
Home Town:
Living In:
Member Since: Jul. 2012
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Kathy's French Toast Bake
I really liked this recipe a lot, but I must admit that I didn't follow all of the rules! I needed to make something quick and yummy for a faculty breakfast and I needed to make it the night before. I used a whole loaf of French baguette (16 oz.) and as I was chopping up the cream cheese, I thought it was a bit much. I ended up using just one 8 oz. package of the cream cheese and it turned out great. I also had to put it in the oven after only about 30 minutes of refrigeration with the egg, and it still turned out great. I also added a can of drained blueberries to the top for a little something extra. I got lots of compliments on this recipe and brought back an empty dish!

1 user found this review helpful
Reviewed On: May 3, 2013
French Ham Cheese and Egg Fondue Casserole
I made this recipe for a faculty breakfast at work and it turned out great. I did not realize, however, that it was supposed to sit overnight when I printed it, though, so I had to make a few adaptations. First, I used fresh French bread instead of day-old, so it wasn't quite so dry and didn't need as much soaking time. I also felt that the three cups of ham looked like A LOT, so I made mine with three cups of milk and six eggs instead of four. Finally, I let it sit for about an hour before putting it in the oven. I was also concerned about the massive amount of bread and ham burning on top, so I actually baked mine covered in foil for the first 45 minutes, then let it get golden brown on top uncovered for the last 15 minutes. One caveat - I think the butter drizzling is probably completely unnecessary. The cheddar and the ham seem to have plenty of grease on their own and I felt that the top looked a little greasy after baking. Next time, I will probably skip the butter. Otherwise, it was a great recipe and a big hit at the breakfast!

0 users found this review helpful
Reviewed On: Feb. 22, 2013
 
ADVERTISEMENT

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States