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"Yuck, 6 eggs was way too much and makes the product taste like seawater, especially if Swiss is used(gruyere is creamier and probably better when combined with so few ingredients.. Onions would've made the spinach taste much less awkward in the quiche. I make quiches often and this is the first recipe for quiche I've ever disliked."
Dec 12, 2012 on FoodNetwork.com
"This recipe was absolutely amazing. A classy and balanced, Julia Child-esque classic french preparation that beams in its simplicity. The tomatoes and lemon juice bring great acidity to balance the density of calamari steaks. I used the precut steaks from Whole Foods, flattened them a wee bit more, used olive oil(no canola on these thighs and cut..."
Jan 24, 2011 on Food.com
"wow. This is definitely a keeper! I used 3/4 pound low sodium bacon, b/c that's what gives carbonara dishes their "kick," used shrimp AND scallops(breaded and also used 3 onions(red onions instead of scallops. I plan to cook this with shrimp next time (but will be careful, though, as shrimp is so easy to overcooked. I also dipped the seafood in..."
Apr 8, 2010 on Food.com
"This is amazing! I used italian bread crumbs and huge, juicy jumbo shrimp sliced in 1/2's and 1/3's, which you have to make sure to cook/saute only enough(the first time I over cooked the shrimp, but it was still amazing."
Mar 30, 2010 on Food.com
"great and easy recipe! very rich... just enough."
Nov 12, 2009 on Food.com
"I'm sorry, but the seedless preserves tasted awful and ruined an otherwise delightful cake. I loved the cake flavor and frosting... but perhaps pureed raspberries, or jarred topping or even an extract-frosting mix next time. The preserves sounded like a good idea, but my entire family hated the raspberry-flavored preserve(though I even used a bit..."
Oct 10, 2009 on Food.com