![]() ![]() It could be that Flex Pro hired someone nearly legally blind to create their ingredient list who looked at the dish and said “yea, there’s probably chicken and sweet potatoes in this dish, logically some gravy, and there’s something green and vegetable-y but I can’t tell what it is…ahh, let’s call it green vegetables.”ĭon’t worry, blind Flex Pro employee. The ingredient list also mentions “light chicken gravy,” which I assume means “low sodium chicken stock” because there is definitely no gravy on this meal.īut instead of “green beans” the ingredient list says “green vegetables.” Once again, technically correct. The chicken and sweet potato meal can’t be any simpler it has chicken, sweet potatoes, and green beans. I can't think of anything else, but if you have questions I haven't answered, I'll try! I'm going tomorrow to my local store and tell them I want an old pozza.At this point in the month I am convinced that Flex Pro has an idiot writing their ingredient list. The chicken wings used to be delish, now they keep them prepared for hours. I made a few onion, mushroom, and bacon pizzas with that sauce! Slices were always hot in my store. Remember ribs? The BBQ sauce was amazing! Cattle mans sweet. ![]() Two kinds of salami(Genoa and hard), ham, and provolone. Anyone remember the surprise packages? The specialty pizzas? Meatsa, veggie, supreme, super supreme, and cheeser? Specialty crusts were parmasean, garlic butter, sesame seed, or poppy seed. ![]() Like the picnic picnic when you got two pizzas, bread, and a thermos filled with drink or kool aid packets. The best times at Caesars were their promotions. That nots the restaurant itself, corporate requires them to buy all their product no matter what. They've changed the pepperoni supply several times. All pans are layered with cornmeal except squares that get oil. Cook 3/4 way through the Pizza oven, and topped with garlic butter spread, and parm cheese. Crazy bread is a 10 ounce dough ball, flattened and squared off. No dough should ever be older than 3 days. Letting the dough proof more than 2 days is gross to me. However when they came out with the new deep dish, they went back to a separate flour, and new oil to grease the pans with, for flavor. For a while, they were just using the regular dough for square pizzas, just more in ounces. The original dough ripe is still the same. The sauce is different now, they put the garlic which was a dried spice directly into the sauce as an ingredient during processing. They eventually moved the cans to bags, they still add spices. The sauce was 9 cans of crushed tomato paste, three cans of cold water and 1 large or 3 small spice packet blends. But, it was so tasty! The cheese blend was 2 parts mozzarella to 1 part Munster. Does anyone remember the pepperoni trio pizza? It was an awful grease filled mild to spice pepperoni filled mess. Cooked in the microwave and beaten with a whisk until it crumbled, added to pre-seasoned spaghetti sauce. Provolone cheese slices for the sandwiches. The oil they used in the Italian sandwiches was a blend of their regular pizza oil, 100% veg oil, plus 3-4 oz of Banana pepper juice, mix well. The sandwiches were a halved 10oz dough ball(made within 24 hours), coated on both sides with garlic butter and placed in a special pita shaped pan to rise naturally before cooking at 450* for 5-6 minutes. Chocolate ravioli was a double pack of white chocolate shaped ravioli stuffed with a creamy milk chocolate. The parm cheese is 100% grated cheese with 4 ounces of kosher salt added upon mixing. In the early nineties, the garlic butter used on crazy bread, was four pounds of butter and two heaping tablespoons of crushed garlic, now it comes in a gelatinous monster bucket. Big big cheese, big big Caesar, and when they did all pepperoni loaded! The "cheese spread" spoken of, was just plain cream cheese with chives. ![]() The square pizza, when originally introduced, was a completely different flour and oil mixture from the round. As a past employee, manager, and lover of little c's. ![]()
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