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Old 09-03-2011, 05:26 PM   #181
Sissiesue
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Just made this with spinach, cheddar, and some andouille-type sausages I had in the fridge. It's baking now (in my 12-muffin tin) and smells heavenly.

Since I had 2lbs of ricotta to use up, I also made a sweet ricotta pie, similar to what Linda Sue's recipe describes. Yummy! Good eatin' this week!
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Old 10-13-2011, 07:37 PM   #182
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Made this today! DELICIOUS! Used some cottage cheese up that I stick blended and "drained" Next time will use all ricotta and probably less mozarella! Great base recipe. thanks!
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Old 09-29-2014, 01:35 PM   #183
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Bumping this up for a quick breakfast idea.

I have made this several times, with all kinds of tweaks and they always turn out good...I make the muffins for easy breakfasts.
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Old 08-09-2015, 10:05 AM   #184
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Bumping again. Too good a recipe to languish!
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Old 08-11-2015, 08:14 AM   #185
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I made this for breakfast this morning. Only changes I made were I used small curd full fat cottage cheese instead of ricotta, and I cooked the onion in the bacon fat instead of butter. We really liked it...it will stay on the "staples" list! We will be having it often.
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Old 09-15-2015, 12:12 PM   #186
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does this ricotta pie leak water like quiche does when the eggs are slightly over cooked? I hate that...but want to try this recipe.
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Old 09-15-2015, 03:18 PM   #187
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does this ricotta pie leak water like quiche does when the eggs are slightly over cooked? I hate that...but want to try this recipe.
My "cure" for wateriness is to add a sprinkle of chia seeds- to this or any other egg dish- ups the nutrition, and reduces the wateriness.
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Old 09-17-2015, 08:48 AM   #188
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I haven't noticed any weeping when I've made it.
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Old 09-17-2015, 09:43 AM   #189
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I find a slight weepiness when reheated, especially in the mike, but not when originally cooked. I'm intrigued by your chia seed "cure" millergirl, interesting!

But mine also comes out of the freezer before the reheat, perhaps that adds to the weepy factor?

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Old 09-17-2015, 01:50 PM   #190
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I find a slight weepiness when reheated, especially in the mike, but not when originally cooked. I'm intrigued by your chia seed "cure" millergirl, interesting!

But mine also comes out of the freezer before the reheat, perhaps that adds to the weepy factor?
I have a particular dislike of watery or weepy texture. I use the chia seed "cure" in Cleo's lasagna, in the cabbage chicken bacon casserole, and lots of others here. It really helps!
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Old 09-18-2015, 01:06 AM   #191
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Do you have a rule of thumb for how much chia you add to a dish?
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Old 09-18-2015, 10:06 AM   #192
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Do you have a rule of thumb for how much chia you add to a dish?
I don't Soobee, I am just not that organized of a cook.

I would guess for a quiche like this, or an 8x8 casserole, two Tbs.
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Old 09-18-2015, 01:36 PM   #193
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Thanks.
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Old 09-18-2015, 02:33 PM   #194
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Originally Posted by millergirl1976 View Post
My "cure" for wateriness is to add a sprinkle of chia seeds- to this or any other egg dish- ups the nutrition, and reduces the wateriness.
Thanks for the chia seed tip...I never thought of that. I do use chia in other things, just never thought about the quiche or other egg dishes. From now on, I'll use it.
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Old 09-19-2015, 10:22 PM   #195
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Made this again this morning. Had a friend over who is a notorious "picky eater." I made it with cottage cheese instead of ricotta, and he immediately told me he didn't like cottage cheese. But he agreed to a "taste". He snarfed down a whole slice (1/6 of the pie)!
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Old 03-06-2017, 11:25 AM   #196
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This hasn't been bumped up in a while
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Old 03-06-2017, 12:47 PM   #197
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Thanks, Nelle..I was thinking about this the other day..As you know, our sweet Tooter died a year or two ago..
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Old 03-06-2017, 12:59 PM   #198
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Tooter died? I don't think I knew that!
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Old 03-06-2017, 05:24 PM   #199
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Yup...she wasn't very old and had kids in her 20's. I think it was a heart attack.
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Old 03-06-2017, 05:25 PM   #200
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http://www.lowcarbfriends.com/bbs/sh...ghlight=Tooter
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Old 03-06-2017, 07:03 PM   #201
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I'm not sure how I missed that? Thanks for the link, Carolyn.

Tooter, this may be a tad late, but know that I will always remember you and my favorite Tooter Pies!
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Old 03-07-2017, 01:11 PM   #202
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....and her wonderful Steak Ums manicotti..She was very creative in the kitchen.
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Old 03-12-2017, 05:38 PM   #203
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I just made this yesterday and it is fabulous! I used sharp white cheddar along with the parm, and added smoked paprika to the sautéed sweet onions. Really a great recipe!
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