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Old 08-11-2019, 08:27 PM   #161
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DH helped me make a quiche today, so I'll have easy breakfasts this week as he goes back to work. I'll just warm up a slice and have it with some grapes and cantaloupe. The quiche has sautéed shallot, grilled chicken, roasted red pepper and shredded Monterey Jack cheese, seasoned with Penzeys Fox Point seasoning and dried thyme.
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Wow that looks nice. Got recipe/directions by chance :)
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Old 08-12-2019, 02:27 PM   #162
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Well it was really difficult to remove from the pan. Not sure I'll do it again.

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Old 08-12-2019, 02:43 PM   #163
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Wow that looks nice. Got recipe/directions by chance :)
Thanks. I winged it but here's pretty much what I did. Preheated the oven to 350F.I used a thawed frozen pie crust. Sautéed a minced shallot in butter and put it on the bottom. Chopped a jarred roasted red pepper and layered that over the shallots. Chopped about a cup and a half of grilled chicken breast and layered that and topped it with about a cup and a half of shredded Monterey Jack cheese. Then I whisked together four large eggs, about a cup of half and half, a teaspoon of Penzeys Fox Point seasoning, a teaspoon of dried thyme, a half teaspoon of ground black pepper and a little shake of cayenne. Put the crust on a sheet pan, poured the filling in and baked it for about 50 minutes. Let it cool completely on a wire rack. Tasted great this morning with some cantaloupe.
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Old 08-12-2019, 08:12 PM   #164
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Coming soon....

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Old 08-12-2019, 10:23 PM   #165
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Burnt Cheesecake: came out great :)

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Old 08-12-2019, 10:30 PM   #166
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Well it was really difficult to remove from the pan. Not sure I'll do it again.

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Here's a trick I learned with my first cheesecake. I think I got it from Alton Brown on Good Eats. I use it and it makes life easy.

On a gas stove, place the pan on a burner and light the burner for a few seconds. Just enough to soften the butter in the crust. Removal should be MUCH easier.

It's a little more difficult with an electric range. You probably would pre-heat it first.
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Old 08-13-2019, 06:08 AM   #167
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Here's a trick I learned with my first cheesecake. I think I got it from Alton Brown on Good Eats. I use it and it makes life easy.

On a gas stove, place the pan on a burner and light the burner for a few seconds. Just enough to soften the butter in the crust. Removal should be MUCH easier.

It's a little more difficult with an electric range. You probably would pre-heat it first.
Thank you Andy. If I ever do mini cakes again I'll try that.
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Old 08-13-2019, 09:52 AM   #168
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Thank you Andy. If I ever do mini cakes again I'll try that.
I use it on my 10" springform as well.
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Old 08-13-2019, 04:51 PM   #169
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Tried the other half of the cheesecake batter in a square springform. Came out good.

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Old 08-14-2019, 10:42 AM   #170
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Traditional banana bread pudding as well as Magnolia style

Traditional
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Magnolia Style
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