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Philadelphia, Pennsylvania

Called the Cradle of Liberty and Birthplace of the Nation, Philadelphia was where both the Declaration of Independence was signed and the United States Constitution. The City of Brotherly Love was settled first by Dutch, British, Irish, Scandinavians and Germans. Italian immigrants created what would become the famous Philly cheese steak and the pepper pot, while Americans of German decent developed regional wonders like scrapple, shoofly pie, the soft pretzel, and “plain and plenty” dishes like the chicken pot pie. Over the years, Philadelphia has grown in cultural and ethnic diversity, with large Puerto Rican, Jamaican, Asian, and Hispanic populations adding richness to the city’s stellar culinary scene.

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Featured Cook Jennifer Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA
About me: I have worked in the food industry for almost 20 years..in all areas. I love to cook; I find it relaxing. However, it has only been recent that I developed some confidence in my ability. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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Hash Brown Quiche

Reviewed on Aug. 19, 2008 by 4callmemommy

The family and I like this enough and I will definitely make it again, but with a few changes next time. First, I browned the hash brown in butter before putting them in the dish. Next time I would cook them until they're cruchy - the filling makes the hash brown crust soggy! Also, I would sautee the onions before adding them to the filling - they were still had a little crucnch to them. It took more than 2 eggs (6 to be exact) to fill the crust. I used breakfast sausage and a cheddar/jack combo. Be sure to slightly undercook the quiche - eggs continue to cook and if it's cooked too long, it'll be dry. Overall, good recipe. Just needs a little tweaking.

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Breakfast Casserole II

Reviewed on Aug. 18, 2008 by LYNN39SCAF

This recipe as written was very boring. Nothing wrong with it but it needs more punch. I did add cheese as others suggested (2 c. sharp cheddar) but it was still too bland for my taste. Also needs salt. I would make again but use another potato variety and some addtl spices to kick it up. But it was easy though.

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