Steaks and Chops: Cuban Shredded Pork

Jun 02, 2007 I went out on a limb to try something different and I'm glad I tried this recipe. I took the advise below and added cumin when crisping the pork, And I (gladly) omitted the cilantro since I'm not a fan. My husband LOVED this. He was getting all creative (which isn't the norm) and asked if we can have it with pickled cabbage on a toasted bun next time. So, it looks like I'll be making this again! (Also, I should note: Due to the reviews of dry pork, I covered the pan after adding the onions & garlic. I also added in some lime zest.) Thanks for the recipe.

—OHCRIPE 

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Quiche Recipes: Shredded Potato Quiche

Dec 31, 2004 Okay, so now I will never again use a pastry crust for quiche!! Which is good, because I'm sensitive to wheat and this is SO much easier. Don't worry about crisping the bottom, it probably won't happen even if you bake it longer (which I did) and it doesn't matter. An EXCELLENT way to make the filling is with diced pepperoni and cheddar (instead of the ham and swiss) with the additions of green pepper, onion, and some tomato if you wish. If you're worried about leakage through the crust, put a few slices on Buddig meat (ham, turkey, whatever) to coat the bottom before adding filling. This went over BIG at Christmas brunch. I'm telling you, you've got to try the pepperoni and cheddar combo!

—WONDERMAMA 

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