rbytsdy76 Recipe Reviews (Pg. 1) - Allrecipes.com (19737559)

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Yummy Quiche

Reviewed: Jan. 7, 2012
My previous quiche-making experiences made me wary of wateriness, so I left out the green chiles and substituted 1/2 cup plain yogurt plus 1 cup milk for the half-and-half since I had no half-and-half on hand. I also substituted mozz. cheese for the Monterey Jack because that's what I had; added ground garlic pepper; and sauteed the onions in the bacon grease for a bit for extra flavor. This quiche turned out great! Baked in 60 minutes flat, and no unpleasant wateriness. Definitely a keeper!
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Light Wheat Rolls

Reviewed: Jan. 7, 2012
My bread-making attempts usually turn out for the worse, but my mother had me make these for the holiday meal, and I tried them on my own later-- both times they turned out wonderfully! I didn't roll them up into spirals but made little dinner rolls on a cookie sheet, as I prefer, and they baked out very evenly. Well-worth the extra rising times.
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1 user found this review helpful

Sam's Famous Carrot Cake

Reviewed: Oct. 19, 2013
Excellent cake. Very acid-reflux-friendly (no icing, of course), not too sweet, and very moist and flavorful.
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Zucchini Herb Casserole

Reviewed: Jan. 19, 2015
This was pretty good; I left out the garlic and tomato, used a cup of 5-min rice and three zucchinis, used red onion instead of green, eyeballed the spices and added a bit of some chipotle-garlic seasoning that was sitting around. The thing I don't care for is how the cheese congeals over the top; I'll try it again and mix all the cheese with the rest of the bake.
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Turkey Sausage and Egg Pie

Reviewed: Jan. 10, 2015
I also keyed in on this recipe since I wanted to do a bake with sausage and eggs. It was pretty good, though I made quite a few changes, using 3/4 lb pork sausage, no pepper/mushroom/garlic, 4 eggs and closer to 1/2 cup milk, an entire batch of Betty Crocker 3-cheese biscuit mix that I had already stirred up before I saw this recipe, and mozz. and sharp cheddar both stirred into the egg mixture. I baked at 400 for half an hour then covered with foil and baked for an additional 15 min at 375. I will make again though with more sharp cheddar because it needs more edge.
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Apple and Pear Crumble

Reviewed: Jan. 24, 2015
I took the advice of others, omitting the sugar from the fruit mixture and adding a bit of salt to the crumble. It doesn't taste bad, but there is too much crumble and it is a bit dry. I think that decreasing the oats and flour by a bit, and increasing the fruit (using a bigger pan), would address that.
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