Carolyn Caraloopy Profile - (18533028)

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Carolyn Caraloopy

Carolyn Caraloopy
Home Town: Florida, USA
Living In: Florida, USA
Member Since: Mar. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern
Hobbies: Hiking/Camping, Camping, Walking, Music, Wine Tasting
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Recipe Reviews 40 reviews
Baked Pancakes with Sausages
Heck yeah! I'd never heard of baked pancakes before....I made some adjustments based on what I had on hand. Firstly, I halved the recipe, and it still made three large servings or six very small ones. I didn't have milk, but I did have a single serving size packet of sour cream that came with a salad that I didn't use, so I mixed that packet with 3/4 of a cup of water and that seems to have worked fine. I used smoked turkey sausage and browned the slices in butter first with some garlic powder and crushed red pepper, and put all of that in the baking pan with the melted butter before pouring the batter in. I used 2 eggs and a little over one cup of brand-name baking mix; next time I'll use a little closer to a cup and a half of baking mix to make it a little fluffier/less eggy - which wasn't bad, but I can improve on a tiny bit. I forgot to add the sugar and vanilla I intended to use, but it didn't matter when served with real maple syrup. I baked it in a 9" round cake pan in a countertop convection oven at 405 for about 15 minutes; I'll add 3-4 minutes to the cooking time next time. I was amazed at how much these fluffed up and how delicious it was. Yay for a fantastic turnout on a first-time attempt at something I had never even heard of!!

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Reviewed On: Dec. 14, 2014
Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)
FABulous even without any mozzarella (which I didn't have). I didn't sautee the zucchini first; I greased the baking dish with EVOO and layered the raw zucchini on the bottom, then the tomatoes and topping, and the zucchini cooked exactly how I like it this way. Yummy!! Thanks.

0 users found this review helpful
Reviewed On: Oct. 11, 2014
Oven Baked Zucchini Fries
Yum. For the first time ever, I used the salt, drain, rinse, and dry method to prep the zucchini to extract excess moisture. It made a Huge difference. I cut the (smallish) zucchini in half and then each half into 8 spears. I used half egg white, half olive oil to coat; then half parm, half panko with garlic powder, salt, and pepper. The spears were small enough to stand them up on the skin side (I always leave the skin on, that's where the good stuff is!) and I didn't have to turn them during cooking, and they only took about fifteen minutes to cook to perfection - ten minutes at 425, and five under the broiler. So delicious. Thank you!

2 users found this review helpful
Reviewed On: Oct. 10, 2014
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