Megan Renee Sarah Sampson Profile - (15827149)

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Megan Renee Sarah Sampson

Megan Renee Sarah Sampson
Home Town: Tucson, Arizona, USA
Living In: Beaumont, California, USA
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Italian, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Walking, Reading Books, Music, Wine Tasting
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Recipe Reviews 13 reviews
Mayo-Free Tuna Sandwich Filling
I used shallot instead of onion and toasted the pita in the toaster over after I filled it which gave a nice crunch. I hate mayo and have eaten DRY tuna salads up until now, never again! I made an arugula and spring green salad tossed in handmade tahini and lemon dressing and topped with pine nuts to complete the meal

0 users found this review helpful
Reviewed On: Jun. 29, 2014
Chef John's Quiche Lorraine
I will never make 'quiche' without custard again!! Quiche without the custard tastes like a baked omelette, as other reviewers mentioned, this recipe is something totally different than frittata like 'quiche' recipes. I used a frozen pie crust because I had one but everything else followed exactly. The creaminess of the Gouda and custard is perfect, make sure to layer. I used sliced Gouda and it was perfect. I baked for 52 minutes on the middle rack and had the pie tin on an insulated cookie sheet. Obviously this is more calorie dense than just egg for daily breakfasts but for Sunday brunch it's awesome!

1 user found this review helpful
Reviewed On: Jun. 29, 2014
Creamy Strawberry Crepes
My husband especially loved this recipe. I made it to the letter except omitting the whipping cream entirely because I did not have any. I emasciated the strawberries and refrigerated them while I mixed together the cream cheese, powdered sugar, lemon and zest and vanilla. Then I refrigerated that as well. Make the crepes last and using the blender is a MUST! I use 1/4 cup of batter per crepe in a medium sauté pan over medium heat sprayed with Pam between each crepe. Flip with a silicone spatula when the top becomes almost dry and full of bubbles

5 users found this review helpful
Reviewed On: Jun. 29, 2014

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