Kayla Profile - Allrecipes.com (10458310)

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Kayla


Kayla
 
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Member Since: Jun. 2008
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Real Italian Calzones
I made four of these for my family and it was pretty good. I did the recipe for the crust as directed, but it did come out a little too hard. I modified the inside (I have a VERY picky family) but doing a layer of pepperoni, sprinkle of basil, thick layer of Mozzarella shredded cheese, another layer of pepperoni, and another sprinkle of basil, then fold. And pizza sauce for dipping. YUM! I think I'd make this again, maybe add some mushrooms, ham, sausage, etc. The only thing that I really didn't like was the overly crunchy crust, so if you like it a little more moist don't leave it in for the full 30 minutes.

3 users found this review helpful
Reviewed On: Feb. 12, 2012
Creamy Caramel Flan
Okay so I cheated, but it turned out great and we loved it! Creamy, soft, but not too spongey like regular flan. I'll go ahead and say what I did, for the other idiots out there who are as horrible in the kitchen as I am that can benefit from this. I tried cooking the sugar… but I burned it and ruined one of my pans. So I used Smucker's Caramel Spread instead. Then I followed the instructions on the flan, but I realized too late that I was missing an egg, so I just used four. (P.S. Prep took longer than 15 mins, bit I didn't have a mixer so I twirled my whisk between my palms and it worked just as well.) I couldn't "beat the cream cheese until smooth", until I added the eggs and milks. The extra liquid made it MUCH easier. I baked as instructed, then let it cool, and refrigerate over night, but when I cut into it I discovered only the top had set. So I just slid the pan back in the oven on 450 (minus boiling water and other pan) and left in there for about 30 mins, let cool, and stuck it in the fridge. 5 hours later, I served it as desert and my family loved it! It turned out perfect! Thanks AllRecipes, and Jo Poynor!! XoXo Kayla

5 users found this review helpful
Reviewed On: Aug. 13, 2011
 
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