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Old 08-31-2013, 09:12 AM   #41
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I cut them in half,drizzled with olive oil and put some cajun seasoning on them.
I do this with red potatoes, they're quite tasty!
Regards, GF.


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Old 08-31-2013, 10:15 AM   #42
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It's funny you post that link now.I watch create tv.Raichlen is on for 6 hours today and the episode you linked to comes on in just over an hour.

I have a few of his books and they all have lots of good recipes.


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Old 09-03-2013, 12:13 AM   #43
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Just had to chime in and say that this dish is an artery-clogging masterpiece! I added some sauerkraut to the filling (after drying it on some paper towels so that the mix didn't get too watery). Also added in a second egg to help the kraut set. Just amazing flavor!!
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Old 09-03-2013, 05:09 PM   #44
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Just had to chime in and say that this dish is an artery-clogging masterpiece! I added some sauerkraut to the filling (after drying it on some paper towels so that the mix didn't get too watery). Also added in a second egg to help the kraut set. Just amazing flavor!!
It's good to see people enjoying it as much as I do and some of you have intriguing ideas for modifications. My wife is making one for me this evening. The sauerkraut sounds great. We don't have any on hand right now, but I may just have to try that next time.
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Old 09-04-2013, 02:43 PM   #45
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I made this last night, it was pretty tasty. I too increased the proportion of eggs in the mixture, and added just a little bit of milk to the mix. The end result was very quiche-like.

I can't wait to try this again with sauerkraut mixed in, as others have suggested.
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Old 06-18-2014, 12:43 AM   #46
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Just thought I would give this a bump. I made one of these for lunch today and it came out quite tasty. Click image for larger version

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Old 06-18-2014, 01:19 AM   #47
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Just thought I would give this a bump. I made one of these for lunch today and it came out quite tasty. Attachment 206294

Looks tasty! I've been meaning to make this, but forgot about it. Seeing this thread bumped is a sign I should do it soon.


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Old 06-19-2014, 12:44 AM   #48
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A pie for lunch--that's living!


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