OMG, so good! The only thing different I did was to cut the oil down to 1 cup, use fresh tomatoes, add 1 tsp. of red chili, and 1/2 tsp of crushed chili pepper (I like my food HOT). Next time, I will cut down the simmering time to 20 mintes on medium- that way I have more broth left. Thank you so much for the recipe!!!

My brother wanted creamy flan. He was sick of me buying them from the grocery store all the time, so I decided to make this highly rated flan. And he loves it!!! I too was a bit scared with the water and towel bit but everything turned out beautifully. I took the advice of one reviewers (my heartfelt thanks) and kept my pan in the oven til I was ready with the caramel and then poured it in the warm pan. I then put it back in the warm oven and left it there til I had the flan mixture prepped. What a wonderful idea. Oh, I don't know what the other's mean about it being a cheesecake or a different sweet dish and not flan... to me it's flan. Not eggy... no hard... just rich creamy flan! Wonderful! Thank you for the recipe!

I can't stop eating this (not good for the diet- LOL). No problems with the phyllo dough. I got the twin pack from Walmart & used the plastic sheet they were rolled in to use as a buffer between the dough & the damp towel. Used a small chopper for the pecans halves, then transfered them to a skillet to roast. Then, I added cinnamon & 1/4 cup sugar to the pecans. Those who are confused on how to do the dough & nut steps- NOTE: do 2 sheets & butter 4 times (so there are 8 sheets total) & then do butter & sprinkle 2-3 TBSP. of pecans after laying of each 2 sheets. Do this until you have 8 sheets left & go back to just butter & dough. Cut butter (salted) to half & used that with butter spray. PERFECT. I baked it at 325 for about 40 mins. until top was golden. Those having problems with the top layer sliding off- TIP: while cutting into sqaures/diamnonds, use your fingers to press down (not to hard but still quite firmly) on the top layer as you cut along. I had no top layer falling off with me. I had made 1 1/2 of the syrup recipe & found it a bit much. I'll make the exact amount next time. I also made the syrup ahead of time & had it in the fridge even before I got started on chopping the nuts. Overall, this was so easy to make, best baklava I have ever had, & was fun to do (took me 45 mins. to do the layering, 10 for the syrup & 40 mins to cook). EXCELLENT RECIPE & thank you for posting this Donna. To the ladies who gave such helpful suggestions: YOU ROCK!

Marvelous for someone who is on a low carb diet. I did adjust after reading all the reviews. First, I used frozen spinach. Then in a bowl, I threw in spinach (after I cooked it for about 5 minutes), crushed croutons, parmesan cheese, garlic paste- about a 3/4 tsp, the lite mayo (I love mayo) and a dash of cornstarch. I had no problem butterflying the chicken... I basted it with olive oil, oregano, lemon pepper, lemon juice, salt and black pepper (all to taste)... then I stuffed plenty of the spinach mixture into it. I didn't use bacon or toothpicks to hold it together... the chicken held together just fine. And voila! I couldn't believe how good it was... next time I am going to double the spinach mixture though. EXCELLENT!!!

I am not a picky eater but I could not seem to get this down... tasted bitter... chicken looked like it was swimming in veg. oil. But thank you for the low carb recipe... :-)

One of the best recipes I have found here... I tried it with black eyed peas too... delicious.

Great recipe with a few minor changes... added half the amount of jello (too sweet and tangy otherwise) and I used raspberry (my fav.) instead. Wonderful with heavy whipped topping on top... yum!