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Schan

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Schan rated and reviewed the recipe Ham and Scalloped Potatoes
Ham and Scalloped Potatoes
full spoonfull spoonfull spoonfull spoonfull spoon

"The sauce is somewhat the same as making a roux. You use a whisk and you don't turn your back on it. It won't scorch if you follow directions. Bringing it to a boil ensures that the flour is thoroughly cooked and sauce has reached its thickest point. It's a wonderful recipe. I don't bother precooking the onions, I chop them small and mix them with the potatoes. They cook completely. Great recipe -- when in doubt, look for the Betty Crocker version and you can't fail. To the commenter who said their sauce was gloppy, you didn't follow instructions."
Posted on 8/3/2013
Schan rated and reviewed the recipe Quiche Lorraine
Quiche Lorraine
full spoonfull spoonfull spoonfull spoonfull spoon

"I made this recipe EXACTLY as directed and it was wonderful. I think some of the comments about have to bake it longer or at a lower temperature has everything to do with the kind and size of pan you're using. It makes a difference whether it's a nonstick, metal, dark, or glass pan. The recipe calls for a quiche pan or a GLASS pie plate. It doesn't say deep dish pie plate, so a normal glass 9" pie plate. The other variable is whether your oven is registering correctly. Sometimes ovens that say 350 are not actually heating up to 350, it's best to buy one of those cheap little thermometers for your oven and adjust accordingly. If the directions are followed as they are written you will get perfect results."
Posted on 7/27/2013
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Schan's Recipe Reviews
Posted 8/3/2013 2:50:10 PM REPORT ABUSE
Ham and Scalloped Potatoes
Ham and Scalloped Potatoes
Rating:
The sauce is somewhat the same as making a roux. You use a whisk and you don't turn your back on it. It won't scorch if you follow directions. Bringing it to a boil ensures that the flour is thoroughly cooked and sauce has reached its thickest point. It's a wonderful recipe. I don't bother precooking the onions, I chop them small and mix them with the potatoes. They cook completely. Great recipe -- when in doubt, look for the Betty Crocker version and you can't fail. To the commenter who said their sauce was gloppy, you didn't follow instructions.
This reply was: Helpful  Inspiring
 
Posted 7/27/2013 12:26:02 PM REPORT ABUSE
Quiche Lorraine
Quiche Lorraine
Rating:
I made this recipe EXACTLY as directed and it was wonderful. I think some of the comments about have to bake it longer or at a lower temperature has everything to do with the kind and size of pan you're using. It makes a difference whether it's a nonstick, metal, dark, or glass pan. The recipe calls for a quiche pan or a GLASS pie plate. It doesn't say deep dish pie plate, so a normal glass 9" pie plate. The other variable is whether your oven is registering correctly. Sometimes ovens that say 350 are not actually heating up to 350, it's best to buy one of those cheap little thermometers for your oven and adjust accordingly. If the directions are followed as they are written you will get perfect results.
This reply was: Helpful  Inspiring
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