Michele Etling

Did make increases to amts as was prepping for dinner party: 1 whole stick unsalted butter, ample 1/3 C. honey. Once thoroughly combined I gave a good couple of grinds of whole pink salt and stirred in. Delicious!

Tweaks: used baked standard pastry crust ,cooled, zested 1 large lemon and 2 standard limes. Sprinkled that zest all over bottom of baked shell. Used fresh lemon and lime juice at a full 1/2 C. Added 1 t. lemon extract. And 1 t. vanilla bean paste. Also since I used lemon and lime, I added 2 tiny drops of green food color-really elevated the look.Topped with real whopped cream w powd sugar and vanilla bean paste to taste.

Excellent comfort food fit for a crowd and using leftovers as a bonus!Tweaks:Seasoning- S&P to taste, added 1/2 t. garlic powder, Harissa, Sage, Savory and Dry Mustard. 2 good dashes Worcestershire. Increased cheddar to 3 C. Made a topping of mixing 1 stick melted butter with a 1/ 2 sleeve each of crushed Ritz and Saltines and crumbled over top before baking, covered for first 35 minutes, then uncovered for 20 more.All else exactly as written. Excellent dish that had a subtle hint of interest in basic comfort food environment. Everyone enjoyed it. Great for family dinners, guests coming to stay overnight, to take to a sick friend or new Mom.

Was very good! I did tweak it, feeling it was going to need a little oomph!-I used sirloin, extra qtr cup of the wine, added few drops of Maggi liquid seasoning, 4 cloves instead of 2 fresh garlic, good dash powdered garlic, 1/2 t. dry mustard, then grated fresh nutmeg in when adding sour cream. I usually use canned mushrooms as my family tolerates it better than fresh. I love to serve stroganoff over Kluski's noodles-they seem more Old World authentic to me than everyday ole egg noodles!

Awesome biscuit recipe and trust me, I've had many failed biscuits! Tweaks, just due to personal preference: I used 2 sticks salted butter rather than lard. Put butter in freezer awhile, then grated about 2/3 of it into flour mix; cut remainder into diced pieces, incorporated all w pastry blender. I also added 2 T sugar and an extra 1/2 t. salt to give more flavor. Family went crazy over these. I loved that it also makes enough to freeze some! Easy to thaw and reheat for another meal.

This is a perfect quiche recipe! Very versatile. I did this for 2 quiches, mixing up to the egg and cream stage, split to 2 bowls, added equal proportions of meat, veggies, seasoned each as needed, added appropriate amts of cheese to each. ***For one I used cooked chicken and cheddar, added onion, bell peppers and plenty of seasoning-added dash of sage, some thyme and oregano, the other I used cooked crumbled bacon, chopped ham luncheon meat and swiss, then added fresh spinach, onion, red bell pepper + green onion. Very forgiving recipe! The ratio of eggs to cream to cheese is perfect, choice of fillings and seasoning are endless!