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Blue Cheese and Pear Tartlets

Reviewed: Nov. 23, 2011
These were interesting to say the least! I am not a big fan of "stinky" cheeses (mmm give me Mango Brie any day of the week!), but I loved the idea of mixed flavors! I used premade phyllo shells (BOGO free sale) and doubled the recipe. I think the blue cheese was a bit strong for the pear, I followed in other reviewer's footsteps and added a drizzle of honey to them. It did the trick!Keep an eye on the tarts and make sure to take them out at 15 minutes, they singe easily. Mine are extra crispy as I was trying to overcompensate for an underripe pear. Using a very ripe pear may help with the sweetness as well. The taste is growing on me, they might not make it to Thanksgiving at the folk's tomorrow...
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French Toast I

Reviewed: Jan. 3, 2011
Great recipe! I doubled the recipe but only used 1 cup milk and no nutmeg or vanilla. I noticed many people say the custard is better baked, but I used a shortcut by using a coated skillet and put a lid on the toast for about 1-2 min per side with the skillet on MD-LOW temp. This way the custard bakes up a little. Keep flipping and covering. When the toast springs back to the touch on both sides, it's done! I sifted some confectioner's sugar on top and let them go to town with syrup. **As an extra treat:** I also took the leftover mix, beat in 1 extra egg, and made a scrambled custard by pouring it into the skillet heat on medium and continually scraping the bottom then putting on the lid for a minute or so until it is no longer runny. It's a sweet treat to douse in syrup and a great side for the toast!
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Roasted Vegetables

Reviewed: Jan. 3, 2011
Easy a great for a family dinner. Served with a rotisserie-style roast chicken.
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1 user found this review helpful

 
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