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Recipe Reviews 3 reviews
Mediterranean Stuffed Swordfish
This is fast and great tasting. My swordfish was too thin to stuff (about an inch) so I just made a bed out of the sutffing. Also instead of using a crumbled Feta, I used a creamy goat cheese (Laura Chenel Creamy Chevre) which has just the right amount of bite for the fish.

2 users found this review helpful
Reviewed On: Apr. 20, 2012
Aaron's Missouri Burger
@heather I dont know if you'll ever come back to this recipe, but for what its worth crushed red pepper is NOT the same as cayenne pepper. Crushed red pepper is pepper flakes, like you shake onto pizza and is far less hot than cayenne!

3 users found this review helpful
Reviewed On: Mar. 7, 2011
Belle and Chron's Spinach and Mushroom Quiche
Id give it 4 1/2 stars if I could. I made it pretty much straight from the recipe. However, since I used a pork rind crust I cut back on one slice of bacon. I used a 9 1/2 glass pie dish and it was the perfect size for the ingredients. I baked at 400 for about 8 minutes and 300 for 20. (My oven runs a little hot maybe, so it might me closer to 425/325. I pre baked the crust for 5 minutes at 350 to keep it from getting totally soggy. I didnt have any problem with the texture though some might consider it "scrambled eggy" after it rested about 20 minutes. Ive had quiches from gourmet shops that ran anywhere from runny to curdled, so Im not going to compalin.

3 users found this review helpful
Reviewed On: Aug. 29, 2010

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