Farmer's Strata Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Dec. 27, 2006
Made this for Christmas breakfast and it was a HUGE hit! I loved the fact that I could prepare it the night before and pop it in the oven. It gave me more family time on Christmas morning!
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Cooking Level: Intermediate

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Reviewed: Dec. 20, 2006
This was a wonderful tasting dish. I will be making this again. In fact I am making it for our Christmas breakfast. Thanks.
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Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 14, 2006
This was a big hit at a Board Meeting I attended (for Brunch). And my husband keeps asking me to make it again. Definitely a meat-lovers egg dish (aka: the perfect high cholesterol fare for a man! ha). The only thing is that the cooking time is incorrect. If you soak it overnight (as the recipe says) you'll need to add at least another 45 minutes cooking time to it. Mine wasn't finished for over an hour and a half and I even upped the cooking time the last 45 minutes to 350 degrees. So, just make sure you give yourself an extra hour cooking time (even if you might not need all that time) when planning to cook this dish. I've been told that stratas soaked overnight need to cook longer than ones that haven't been soaking as long. And yes, my oven was preheated and yes I even pulled the dish out ahead of time to warm up to room temperature (I gave it an extra half hour of warming up on its own and I still had to cook it an extra 45 minutes). But I will make this again for sure! Big hit!
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Cooking Level: Expert

Home Town: Northfield, Massachusetts, USA
Living In: Jupiter, Florida, USA

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Reviewed: Dec. 4, 2006
I fixed two of these for Thanksgiving breakfast: one as written and another with mushrooms and sausage. I loved how I could prepare these night before and pop them in the oven while I set the table and prepared the juices. Everyone loved them. They work great for feeding a crowd without slaving away at the last minute.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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