N56 Profile - Allrecipes.com (12301166)

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Recipe Reviews 12 reviews
Valentino's Pizza Crust
I made this crust tonight and wow it is so easy to make. I love the simple ingredients and prep to cook time. The only change I made was using bread flour instead of AP flour. I really never buy any flour besides AP but I thought I'd try it and I'm glad I did. The bread flour really helped to crisp up the crust. I spread the crust onto a baking sheet and baked it at 500 for 5-10 minutes (I forgot the exact time but somewhere between these, just keep an eye on it). I took it out, spread pizza sauce, cheese, and toppings on top and baked it at 450 for 15-20 minutes. The crust was good but next time I think I will make 2 pizzas so I get really super thin crusts which are my favorite. Overall, a tasty and easy crust recipe and I will use again.

0 users found this review helpful
Reviewed On: Apr. 12, 2014
Balsamic Bruschetta
This is an amazing recipe! It is even great without cheese. I always cringed and turned up my nose at balsamic vinegar, but it is absolutely essential to this recipe. To me, it gives it that "bruschetta" taste. I've made it so many times without balsamic vinegar and it was always missing something and now I know what that something is! One tip I can give is to seed the tomatoes and take out the guts, it turns out more like salsa (not taste but texture) if you don't. I've also parboiled the tomatoes super fast just to remove the skins and that is great too. This is an amazing recipe. Thanks, Kathy Bias!

0 users found this review helpful
Reviewed On: Jan. 25, 2014
Grandma's Lemon Meringue Pie
Wow, this pie is yummy! I have never tried to make a lemon meringue from scratch and with this recipe it was so easy! I made a crust from scratch, as well as the rest of the pie. I don't like my filling too sweet so I added a little extra lemon zest and it was the perfect tartness. I waited about 45 minutes to put it in the fridge to chill it and it is still warm after about 1 hour. It just needs a while to chill. Also, because it's warm it's still runny. I hope this will firm up as it chills. Overall, this is a wonderful lemon meringue recipe and I will continue to make this recipe! Thank you, Emilie S.

2 users found this review helpful
Reviewed On: Dec. 31, 2013

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