ReyAn-CA Recipe Reviews (Pg. 1) - (15675172)

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Green Chile Spinach Quiche

Reviewed: Oct. 23, 2012
My family really liked this quiche, and I'll make it again... but I made many of the revisions others have suggested, plus several of my own. (1) Crustless would've been better (very rich... you wouldn't even miss the crust!) ; (2) Divided soft cheese between cottage and ricotta ; (3) Divided recipe in half for only three in my family - divided easy ; (4) Used 1 cup chopped fresh spinach (available year-round... why would you use frozen??) ; (5) Used 1 small HOT chili (yum!)... again: Why canned? (6) Completely eliminated the butter. Not sure what that's for! Not needed. I baked my quiche pie in a 9" glass pie dish, sprayed with pan spray. It came out great. We have leftovers, and the consistency is great next day for quick, on-the-go breakfasts. Is a good recipe. Make it your "own". Recommended.
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Katrina's Banana Cake

Reviewed: Oct. 2, 2012
Really, really good! Pleasantly sweet: somewhere between a bread and a cake, so that you can eat a piece for breakfast, or serve it after dinner (or... eat it for snack, anytime!). Nice! Made a couple key changes... (1) Substitute 1 3/4Cup all-purpose flour + 3/4Cup cornstarch (yes, cornstarch!) for the 2Cups cake flour (which I never have!). Googled this substitute. (2) Increased vanilla to 1 tsp (1/2 tsp just not enough for this large batter... prob could have used even more!?). (3) 1Cup smashed bananas are approx. 3 medium. Good 'n black... that's what I say! (4) Chopped walnuts kind of small. (5) Used a greased 9" x 13" pan (didn't have a tube/Bundt pan!, and decreased bake time by 7 mins, and let cool in the pan. Really came out great!!
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Reviewed: Jul. 1, 2012
Love this pesto sauce! Here's how me and my family love it: Buy basil cheap at the Farmer's Market ($1/bunch). 1 bunch = 3 cups (as in the recipe). Buy 2 bunches, and plan to double the recipe (why not? kitchen already messy!). Use fresh garlic, not the dried-up kind. One garlic bulb easy to find at the same market. Parm cheese? Fresh slab only (sorry - expensive, but that's the way it goes!). Olive oil? EVOO only. Pine nuts (aka pinons - ouch! $23/lb. at Whole Foods.) Close your eyes and buy ~3/4 cup: you'll have extra. Prob = $10. Remember: you're doubling the recipe. Parsley? Heck, no! Make one batch at a time; combine at the end. Use only the leaves of the basil. Grate the parm cheese right into the Cuisinart. Toast the pinons to light brown in a skillet - YES! Put the whole to do into the Cuisinart and blend min. 2 minutes (or else its too chunky). Set aside. Do it all again, and then put the first batch back in together and give it another minute or two. Unbelievably divine. I was eating it straight out of the cuisinart. This will make a lot, but we plan to freeze it. The extra toasted pinons will be SO NICE, sprinkled over the top. Tonight is pesto tortellini night. Mmmmm... is it dinnertime yet?
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