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"easy peezy is right! no fuss, no muss. I left it in my b machine and let it rise; took it out, rolled it into my 9x13 sheet pan and loaded it up. Very good, very easy. No problems AT ALL! I didn't know how long to cook it so 30 min at 425F did it for me. THANKS. I've always wanted to make my own pizza crust. So long pizza delivery!"
Oct 10, 2009 on Food.com
"i make this bread all time time but I cut the bread in half the long way and add some cracked black pepper or lightly dust with some crushed red pepper flakes for an extra kick. This bread is especially great with any kind of pasta or soup"
Jan 25, 2008 on Food.com
"this pretty much matches a recipe I have been using for over 20 years. the only changes I've made is to add some crushed red pepper flakes (adds a great kick!. I've never used black olives, fennel seed or mushrooms, but, I think I'll try this w/the 'shrooms and the fennel seed. Oh, and I stopped cooking the lasagna noodles before putting the la..."
Jan 24, 2008 on Food.com
"i made this casserole years ago. the only thing different that i did was i left the bread slices whole and buttered them on both sides, and follwed the rest of the recipe. Instead of sausage, you can used crushed fried bacon (fresh, not from a jar I took this to my Sunday School class and they flipped out and nevery stopped asking me to bring ..."
Jul 8, 2007 on Food.com
"can I substitute self-rising flour and just add the shortening and milk?"
May 27, 2006 on Food.com
"this is a fantastic recipe. but, no need to peel potatoes. just wash them really well, and cube and cook. there are so many minerals in the potato peel itself, and there's really no need to throw them away unless the peel is tough or old."
May 25, 2006 on Food.com