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"My update on this pastry crust follows: In all honesty, (and IMHO, I think this recipe is fine when one is in a crashing hurry. I found the crust crumbly and believe a great Pate Brisse is the ideal foil for a Quiche Lorraine. I'll save the pan pat recipe just for that; an emergency quickee for a quickee desert(?. Why did I think I'd be surpri..."
May 13, 2010 on Food.com
"This recipe has been used countless times by me. I have bumper crops of 3-different chilies which I grow here in AZ. This is a GREAT condiment I use to flavor many things, for instance, a simple wedge of cream cheese drizzled with the jelly served with crackers or pita squares is an easy appetizer to serve drop-in guests. They love it."
Jul 8, 2004 on FoodNetwork.com
"Great recipe from a fellow graduate of Le Academie de Cuisine cooking school. Her recipes are usually no fail, work stunningly well. This is not too sweet, not slimy, like ice cream recipes using high fat content dairy. This is just a great, all-around flavorful vanilla ice cream."
Jun 14, 2004 on FoodNetwork.com