Parmesan-Shrimp Pasta Bake This was a hit at our house! I prepared the recipe almost exactly as written, and have a couple of comments. I boiled 14.5 oz of pasta and it was a little too much. (The recipe calls for a 16 oz package.) We would have liked a little more shrimp than 1 pound, given the amount of other ingredients. Next time, I will put in a total of 24 oz of shrimp or shrimp and crab. Finally, I don't know how anyone would ever be able to fit this into a 2 quart casserole dish, as indicated in the recipe. Even with less pasta than called for, this completely filled a 2.8 liter casserole dish. We will definitely be having this again!

Quiche Lorraine First, you can take my review with a grain of salt, because I altered the recipe a bit. I used diced smoked ham instead of bacon, and used grated cheddar instead of finely shredded swiss cheese. I cooked the onions until translucent before adding to the quiche. And I used a prepared pie crust (refrigerated from the store). I used heavy whipping cream rather than half-n-half. What went well: the instructions to line the pie crust with foil while baking (before adding filling)saved the crust from burning later in baking. The flavor was good. What could have been better: The consistency was more like a light mousse than a quiche. I've never had such a silky quiche before in my life. I cooked it for the full 50 minutes and the oven got a little too hot during cooking, so I know it was completely cooked. I personally prefer a quiche with a little more substance/firmness to it. Perhaps it came out the way it did because I used regular grated cheddar instead of finely shredded cheese. Not sure. But I won't be using this quiche recipe again.

Broiled Tilapia Parmesan My husband whined about having fish....until he tasted this. He loved it! I loved it because it was SO easy and quick!! Try this recipe...you won't be sorry!