"Great recipe! Here's my two cents: If you don't like the spices (mustard, cayenne, etc., simply adjust or omit them. I think the "macro" take-away idea of this recipe is the technique, i.e. flour-buttermilk-corn flake crumbs. Great way to get a crispy piece of chicken without all of the fat (of frying or all of the additives (of Shake and Bake"

"This is a fantastic recipe. A few tips: I agree with a couple of the posters below. Use half apple and half pear. Also 1/4 teaspoon of cinnamon and a pinch of cardamom. Finally, you will have a better result if you roll the dough. You'll need flour and patience, but it's still easier than trying to press the dough evenly around the bottom an""

"Not nearly cheesy enough...too much salt and too floury tasting. I use 1 stick butter, 1 3/4 cups flour, 1/4 teaspoon salt, 1/2 teaspoon cayenne and 5 cups cheddar. 350 for 18-20 minutes. I think (not sure that this is from an old Mobile cookbook.""

"Excellent, easy recipe. One tip, though. Instead of boiling the quinoa like pasta, cook it like rice. Use 1 1/4 cups water per cup of quinoa. Bring to a boil, turn heat to low and cover for 20-25 minutes. Done. No draining, etc."