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"I like the easyiness of this "crustless quiche." Also liked the thyme and rosemary. However if I made this again, I would leave out the ham and parmesan. There was just something I didn't love about it, and perhaps I just had too much ham in mine (but I was trying to use up a big slice of a ham. I would also chop the asparagus in smaller pieces n..."
Jan 23, 2012 on Food.com
"I try to reduce the maple as much as I can, and I usually have a blood sugar rush with maple, but I make the exception for this recipe. Very good taste and accepts substitutes for whatever I have on hand. Will be trying it with Bragg's Amino Acids today instead of soy sauce."
Sep 16, 2010 on Food.com
"I made 1.5x this recipe and baked it in a 15"x10" pyrex dish. I used convection (fan at 300F for 50-55 minutes. I didn't put any toppings on it, and my kids loved it as is. It would do with a little wetness over it such as a buttery glaze or ice cream, maybe even a dab of just butter. But very yummy as is. Easier than pie, with no greasing the pa..."
Aug 21, 2009 on Food.com
"I used coconut milk and water as my milk to up the coconut flavor and the benefit of the coconut fat (see Eat Fat Lose Fat book by Fallon and Enig. It's been awhile since I made it but I recall trying things like baking it a little slower and longer with more liquid to soften the millet more. This may be, perhaps, due to type of pan--the temp sho..."
Feb 8, 2009 on Food.com
"This is now my favorite quick bread. The only change I make is adding cinnamon, use coconut oil, and have used less honey (replacing 1/4 cup by the same amount of applesauce. I bake it in 5 small loaf pans in a convection oven set at 300 for 45 minutes (my stove calculates the equivalent of 45 minutes at either 350F."
Mar 18, 2006 on Food.com
"I much prefer "Spear Ecstacy" found in Cocktail Food, by Mary Corpening Barber and Sara Corpening Whiteford, published by Chronicle Books. (Do a search. I found it multiple places including foodtv.com Herb Veggie Dip Mix just didn't come close to the Spear Ecstacy dip which is now my "standby" dip recipe."
Jan 25, 2006 on Food.com