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Old 03-21-2007, 04:46 PM   #17
SoVerySoft
No fat no flavor
 
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Quote:
Originally Posted by Friday View Post
If I make a huge pan SVS I cover it with foil for the first 45 minutes or so and then take it off to let it crisp and turn golden bubbly. With a smaller pan I just bake it uncovered.

So how did it turn out?
I didn't answer you last night - I am glad I waited till tonight! I ate WAY too much of it last night and was uncomfortable and queasy for hours. I didn't know if it was the way I made it (too much cheese, which I didn't know was possible) or if it was how much I ate.

Tonight I heated some up and YUM. VERY GOOD!!!!! I took pics and will be posting them in the step-by-step thread (giving you credit for the recipe, of course!)
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