1. Mexican Street Corn

Ingredients
Coarse salt

4 ears corn, husks removed

1 tbsp sugar

¼ cup mayonnaise

2 cups freshly grated queso fresco (a type of semi soft Mexican cheese)

Cayenne pepper (you can also use smoked paprika, chili flakes or chipotle)

Lime wedges, for serving

Directions
Boil corn by bringing a large pot of salted water to a boil over high heat. Add sugar and stir to dissolve in the hot water. Add corn and cook until tender, about 5 minutes. Drain.

Skewer corn and spread with mayonnaise. Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels.

Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

2. German Red Cabbage

Red cabbage changes colour based on the acidity content, so vinegar is essential to keep the deep purple colour.

This recipe is based on a smallish 1kg / 2 lb cabbage, adjust ingredients if using a larger cabbage.

Ingredients
1 red cabbage, (also called purple cabbage)
1 small onion, finely chopped
2-3 floz cider vinegar, wine vinegar can be used if adding apple
1 tblsp balsamic vinegar
2 oz brown sugar
3-4 cloves
1 small cooking apple (optional), finely chopped or shredded
1 tblsp virgin olive oil
salt & pepper to taste
dash of Worcester sauce
a little water

Method
Remove the outer leaves from the cabbage and cut into quarters. remove and discard the inner core stalk (I used to call these pine trees as a kid).
sliced and chop the cabbage into roughly 1/4" pieces.

Heat the olive oil in a large pan and add the onion and Worcester sauce. Saute gently until the onion softens.
Add the sugar, vinegars, seasoning, cloves and about 2 floz of water, stirring until the sugar dissolves.
Add the cabbage (and apple is using) and mix well.
Reduce the heat, cover pan and simmer gently for about an hour until cabbage is tender. Keep an eye on the pan and add more water if need to ensure the cabbage doesn't burn.
You can adjust the amount of sugar to your personal taste.

Can be kept in the fridge for 2-3 days and also freezes well.

3.Bake Escarole

Ingredients:

2 heads of escarole
1 cup Italian bread crumbs
1 cup Parmesan cheese
1 cup stock* or cooking salted water water
*you may use any stock you wish I just use the salted water

Cut the bottom of the escarole and wash well. In a stock pot bring to a boil 4 cups of stock or salted water. Chop up the greens into strips and put in stock cook for 2 minutes. Save one cup of the cooking liquid. Mix the bread crumbs and cheese divided into half. Put the greens into a casserole dish. Add one cup of the cheese bread crumbs and mix. Add one cup of the stock or water and mix. Top with the other cup of cheese and bread crumbs. Put in the oven and turn on the boiler. Bake for 1-2 minutes or until the top is brown. Serve.

4. Huuuuumdinger hummus

Ingredients-

15 oz (≈440 ml) can chickpeas (garbanzo beans)
1 entire bulb garlic
1/4 C (60 ml) pistachios
1/4 C (60 ml) grated Parmesan/Romano cheese
1/4 C (60 ml) sour cream
2 T (30 ml) lemon juice
1/4 t (1.25 ml) salt
1/4 t (1.25 ml) grated white (or black) pepper
1/4 t (1.25 ml) ground cumin
2 T (15 ml) EV olive oil

1 T (15 ml) paprika
1 T (15 ml) dried chives
1 T (15 ml) dried parsley

Drain, rinse and drain again chickpeas (garbanzo beans).
In a pot cover beans with 1 inch (2.5cm) water, add pealed garlic toes and pistachios, bring to a boil.
Simmer for two hours.
Cool, drain water and transfer to blender or food processor.
Add 1 T olive oil and remaining top ingredients and puree until smooth.
Transfer to serving bowl, drizzle with 1 T olive oil and sprinlkle with paprika, parsley and chives.

Serve with vegetable platter, crackers, pita triangles, tortilla chips or anything else you can think of.

5. String Bean Stew

2 lb of fresh String beans cut and strings removed
1 can of 28 oz Diced tomatoes
1 can of tomato paste
2 medium onions sliced
3 cloves of diced and smashed garlic
about 1/4 cup of Extra Virgin olive oil
Salt and pepper to taste
1 can of water from the diced tomatoes

Method:

Wash and clean the fresh string beans Put them aside.
in a Dutch oven heat oil up and put in onions and cooked till translucent, than add garlic, stir till you can smell the aroma of the garlic. Then add string beans, tomatoes and tomato paste and stir till well incorporated. Add the water and salt and pepper and bring to a boil. Turn down the stove to a simmer for 35-40 minutes or until string beans are tender.. Place in serving dish and serve with any type of meat, with rice and the string bean stew as a side dish..

This can be eaten as a side or if you add lamb meat or beef to it and brown it before the onions and garlic it can be served as a main dish also..

2 lb of fresh String beans cut and strings removed
1 can of 28 oz Diced tomatoes
1 can of tomato paste
2 medium onions sliced
3 cloves of diced and smashed garlic
about 1/4 cup of Extra Virgin olive oil
Salt and pepper to taste
1 can of water from the diced tomatoes

Method:

Wash and clean the fresh string beans Put them aside.
in a Dutch oven heat oil up and put in onions and cooked till translucent, than add garlic, stir till you can smell the aroma of the garlic. Then add string beans, tomatoes and tomato paste and stir till well incorporated. Add the water and salt and pepper and bring to a boil. Turn down the stove to a simmer for 35-40 minutes or until string beans are tender.. Place in serving dish and serve with any type of meat, with rice and the string bean stew as a side dish..

This can be eaten as a side or if you add lamb meat or beef to it and brown it before the onions and garlic it can be served as a main dish also..

ENJOY

Thank you, I really had no idea

It tastes pretty good on Triscuits.

Middle Easterners spread it on pita triangles. I ate it with corn tortilla chips. Crackers, a veggi platter or Pumpernickel would work.

I've tried the store bought humus, but didn't like it. I'll try this one. What do you eat it with?

This is the first hummus I ever made or even ate. It's not bad.
I combined two recipes I found online and added a few ingredients that turned out to be a good idea.

Ingredients-

15 oz (≈440 ml) can chickpeas (garbanzo beans)
1 entire bulb garlic
1/4 C (60 ml) pistachios
1/4 C (60 ml) grated Parmesan/Romano cheese
1/4 C (60 ml) sour cream
2 T (30 ml) lemon juice
1/4 t (1.25 ml) salt
1/4 t (1.25 ml) grated white (or black) pepper
1/4 t (1.25 ml) ground cumin
2 T (15 ml) EV olive oil

1 T (15 ml) paprika
1 T (15 ml) dried chives
1 T (15 ml) dried parsley

Drain, rinse and drain again chickpeas (garbanzo beans).
In a pot cover beans with 1 inch (2.5cm) water, add pealed garlic toes and pistachios, bring to a boil.
Simmer for two hours.
Cool, drain water and transfer to blender or food processor.
Add 1 T olive oil and remaining top ingredients and puree until smooth.
Transfer to serving bowl, drizzle with 1 T olive oil and sprinlkle with paprika, parsley and chives.

Serve with vegetable platter, crackers, pita triangles, tortilla chips or anything else you can think of.

Thanks

It's endive, similar to chicory. It's got a bitter taste

I don't know what an escarole is. Is it like a cabbage?

Bake Escarole

Ingredients:

2 heads of escarole
1 cup Italian bread crumbs
1 cup Parmesan cheese
1 cup stock* or cooking salted water water
*you may use any stock you wish I just use the salted water

Cut the bottom of the escarole and wash well. In a stock pot bring to a boil 4 cups of stock or salted water. Chop up the greens into strips and put in stock cook for 2 minutes. Save one cup of the cooking liquid. Mix the bread crumbs and cheese divided into half. Put the greens into a casserole dish. Add one cup of the cheese bread crumbs and mix. Add one cup of the stock or water and mix. Top with the other cup of cheese and bread crumbs. Put in the oven and turn on the boiler. Bake for 1-2 minutes or until the top is brown. Serve.

I live near the border and the most popular side dish here is called Mexican street corn. In Mexico, you can buy this on street carts all over the place. This is how I fix it.

Ingredients
Coarse salt

4 ears corn, husks removed

1 tbsp sugar

¼ cup mayonnaise

2 cups freshly grated queso fresco (a type of semi soft Mexican cheese)

Cayenne pepper (you can also use smoked paprika, chili flakes or chipotle)

Lime wedges, for serving

Directions
Boil corn by bringing a large pot of salted water to a boil over high heat. Add sugar and stir to dissolve in the hot water. Add corn and cook until tender, about 5 minutes. Drain.

Skewer corn and spread with mayonnaise. Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels.

Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

Until you've had this, you'll never know what you're missing. It's very addictive. In fact I'm going to go make some now I'm thinking about it lol.

Sounds delicious!

This is based on a recipe my mum used to use. She added an apple, but I prefer it without and use cider vinegar instead.
I love this with a roast, especially with roast beef.
Red cabbage changes colour based on the acidity content, so vinegar is essential to keep the deep purple colour.

This recipe is based on a smallish 1kg / 2 lb cabbage, adjust ingredients if using a larger cabbage.

Ingredients
1 red cabbage, (also called purple cabbage)
1 small onion, finely chopped
2-3 floz cider vinegar, wine vinegar can be used if adding apple
1 tblsp balsamic vinegar
2 oz brown sugar
3-4 cloves
1 small cooking apple (optional), finely chopped or shredded
1 tblsp virgin olive oil
salt & pepper to taste
dash of Worcester sauce
a little water

Method
Remove the outer leaves from the cabbage and cut into quarters. remove and discard the inner core stalk (I used to call these pine trees as a kid).
sliced and chop the cabbage into roughly 1/4" pieces.

Heat the olive oil in a large pan and add the onion and Worcester sauce. Saute gently until the onion softens.
Add the sugar, vinegars, seasoning, cloves and about 2 floz of water, stirring until the sugar dissolves.
Add the cabbage (and apple is using) and mix well.
Reduce the heat, cover pan and simmer gently for about an hour until cabbage is tender. Keep an eye on the pan and add more water if need to ensure the cabbage doesn't burn.
You can adjust the amount of sugar to your personal taste.

Can be kept in the fridge for 2-3 days and also freezes well.

Y'ALL

fatdaddy has won with his Bean w/ Bacon Soup - Congrats!

Another thing I neglected to add - don't eat the bay leaves...

1. Bean w/ Bacon Soup

Ingredients -
6 quart (6l) cooking vessel
2lb (1kg) dried Great Northern beans
12oz (1/3kg) bacon, fried and cut into 1 inch pieces
1 large cooking onion
1/2 lb (1/4kg) carrots
6 stalks of celery
1 small potato, pealed
2 toes of garlic
4 bay leaves
1t black pepper
1t sea salt

Sort, rinse and soak beans
Puree all vegetables
Add everything to the cooking vessel filling remaining void with water
Bring to a boil, stir
Cover and simmer for 4 hours stirring every half hour

Enjoy with Pumpernickel or your favorite dark bread

---

2. Ham, Cabbage, and Potato Soup

Ingredients:
• 1-small Ham with Bone, Butt End (not canned)*
• 1-small cabbage, shredded
• 5-6 potatoes, peeled and cubed
• 1-can of green beans (or fresh green beans)
• Season with chopped garlic, onion powder, pepper, and minimal salt

1. Put ham, cabbage, and seasonings in Dutch Oven (pot) and fill with water ¾ full.
2. Cook on medium heat on top of stove (covered) until cabbage is TENDER. (This method takes longer and requires regular supervision. But tastes better. Alternative is to cook in oven on 350 with a lid.)
3. Add water as it diminishes from the pot, keeping same 3/4 level as you started with.
4. When cabbage becomes tender, take pot off stove and remove ham and bone.
5. Add potatoes to pot and cook until tender.
6. Add green beans when finished. (*If using fresh green beans, add to pot when you add the potatoes.)
7. Cut ham off bone and cube the meat. Add the meat only back to pot to complete the soup.

*It’s important to use a piece of ham On The Bone. Cooking the bone adds to the flavor and provides valuable minerals.

---

3. French Onion Soup

There are two essential components of a good French onion soup. The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, although you can use vegetable stock.
The second most important element is to properly caramelize the onions

Ingredients:
50g / 2oz butter
1 tbsp extra virgin olive oil
Dash Worcestershire sauce
1kg / 2lb onions, thinly sliced
1 tsp sugar
4 garlic cloves, crushed and finely chopped
2 tbsp plain flour
250ml / 9 floz sherry (or dry white wine)
1.2l / 40 floz strongly-flavoured beef stock
To garnish French bread & grated Emmental cheese.

Method:
Melt the butter with the oil and Worcestershire sauce in a large heavy-based pan. Add the onions and briskly fry for a 1-2 mins, reduce heat put the lid and continue to cook for 8 minutes or until soft. Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until caramelised. Take care towards the end to ensure that they don’t burn
Add the garlic for the final few minutes of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 minutes

To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top

An edit (I neglected to include the word "cover" in the instructions)

Ingredients -
6 quart (6l) cooking vessel
2lb (1kg) dried Great Northern beans
12oz (1/3kg) bacon, fried and cut into 1 inch pieces
1 large cooking onion
1/2 lb (1/4kg) carrots
6 stalks of celery
1 small potato, pealed
2 toes of garlic
4 bay leaves
1t black pepper
1t sea salt

Sort, rinse and soak beans
Puree all vegetables
Add everything to the cooking vessel filling remaining void with water
Bring to a boil, stir
Cover and simmer for 4 hours stirring every half hour

Enjoy with Pumpernickel or your favorite dark bread

I usually use a smoked ham hock but I didn't have one this time. Instead I had most of a 12 ounce package of bacon fried and awaiting me in my freezer.

Ingredients -
6 quart (6l) cooking vessel
2lb (1kg) dried Great Northern beans
12oz (1/3kg) bacon, fried and cut into 1 inch pieces
1 large cooking onion
1/2 lb (1/4kg) carrots
6 stalks of celery
1 small potato, pealed
2 toes of garlic
4 bay leaves
1t black pepper
1t sea salt

Sort, rinse and soak beans
Puree all vegetables
Add everything to the cooking vessel filling remaining void with water
Bring to a boil, stir
Simmer for 4 hours stirring every half hour

Enjoy with Pumpernickel or your favorite dark bread

I was out for a bit, yum on those recipes - keep them coming, cant wait to add them to my cook book

You can buy ham broth too.

You are always welcome to try. I never heard of vegetable broth. The cabbage and ham together actually form a great broth when cooked together. But, now that you ask, I'll have to look for vegetable broth.

I'm wondering how it would be with vegetable broth instead of water?

😋

Ingredients:
• 1-small Ham with Bone, Butt End (not canned)*
• 1-small cabbage, shredded
• 5-6 potatoes, peeled and cubed
• 1-can of green beans (or fresh green beans)
• Season with chopped garlic, onion powder, pepper, and minimal salt

1. Put ham, cabbage, and seasonings in Dutch Oven (pot) and fill with water ¾ full.
2. Cook on medium heat on top of stove (covered) until cabbage is TENDER. (This method takes longer and requires regular supervision. But tastes better. Alternative is to cook in oven on 350 with a lid.)
3. Add water as it diminishes from the pot, keeping same 3/4 level as you started with.
4. When cabbage becomes tender, take pot off stove and remove ham and bone.
5. Add potatoes to pot and cook until tender.
6. Add green beans when finished. (*If using fresh green beans, add to pot when you add the potatoes.)
7. Cut ham off bone and cube the meat. Add the meat only back to pot to complete the soup.

*It’s important to use a piece of ham On The Bone. Cooking the bone adds to the flavor and provides valuable minerals.

There are two essential components of a good French onion soup. The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, although you can use vegetable stock.
The second most important element is to properly caramelize the onions

Ingredients:

50g / 2oz butter
1 tbsp extra virgin olive oil
Dash Worcestershire sauce
1kg / 2lb onions, thinly sliced
1 tsp sugar
4 garlic cloves, crushed and finely chopped
2 tbsp plain flour
250ml / 9 floz sherry (or dry white wine)
1.2l / 40 floz strongly-flavoured beef stock
To garnish French bread & grated Emmental cheese.

Method:

Melt the butter with the oil and Worcestershire sauce in a large heavy-based pan. Add the onions and briskly fry for a 1-2 mins, reduce heat put the lid and continue to cook for 8 minutes or until soft. Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until caramelised. Take care towards the end to ensure that they don’t burn
Add the garlic for the final few minutes of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 minutes

To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top

It was

I'm glad you folks liked it.

Roast Beef Winner is fatdaddy

1. Arbys roast beef copycat recipe

Hopefully this counts even though it's not cooking the roast beef from scratch. Because its just me, I like to buy roast beef from the deli sliced thin for this easy sandwich recipe.

cheddar cheese sauce:
3 tablespoons unsalted butter
2 1/2 tablespoons all purpose flour
1 1/4 cups milk
1 1/2 teaspoons dijon mustard
1/2 teaspoon salt
6 ounces shredded sharp cheddar cheese


roast beef, thinly sliced
3 sesame topped burger buns

To make the cheddar cheese sauce:
Place a pot over medium heat and melt butter. Once butter has melted, add flour and whisk until no lumps remain. Whisk milk, mustard and salt into mixture and continue to whisk together until mixture is smooth and no lumps remain, and mixture has slightly thickened. Remove mixture from heat and stir in grated cheese, small handfuls at a time, until all cheese has been added and cheese sauce is smooth.

assembly:
Stack a third of the roast beef onto the bottom bun of each burger. Pour a generous amount of cheese sauce over each sandwich and gently press bun tops onto each sandwich. Serve immediately. Then try and tell me your mouth isn't happy. 😋 And yes, because it's so good I eat all three of them in one sitting lol. Occasionally I will toast the tops of the buns in the broiler before adding the roast beef and cheese sauce.


2. Vegetable Loaded Potroast

2.5 lb (1 kg) boneless beef chuck roast
2.5 lb (1 kg) potatoes
2.5 lb (1 kg) onions
1 lb (1/2 kg) carrots
4 stalks celery
3 toes garlic
1 T (15 ml) Worcestershire sauce
1 T (15 ml) (A-1 type) steak sauce
1/2 t (2.5 ml) Liquid Smoke
1 T (15 ml) dried parsley
1/2 T (7.5 ml) black pepper
1T (5 ml) sea salt
1/4 C (60 ml) water
Olive oil cooking spray

Spray crockery with cooking spray
Sprinkle 1/2t (2.5 ml) black pepper on the bottom of crockery
Add water
Add roast
Mix sauces & smoke and drizzle over roast
Add 1/2t (2.5 ml) salt and pepper to top of roast.
Clean, scrub and pare vegetables to uniform sizes
Add garlic toes, celery, carrots, & potatoes to crockery
Sprinkle with parsley
Add onions
Sprinkle with 1/2t (2.5 ml)pepper and salt

Cook on high for 2 hours
Reduce to medium and continue cooking for 5 more hours

This fits well in my 9 1/2 quart cooker. If yours is smaller you may want to adjust the recipe accordingly.

My mouth is full of onions and roast beef as I type this 😂

Those juicy roasted onions are divine! I have one serving left of mine. I'm glad you liked it.

I made this yesterday and added extra onion. It was so good. My mouth is watering thinking about it. Had some for breakfast. Will be lunch today, and dinner and and and

Oh yeah! Nothin' like a large juicy whole cooked onion on your plate of potroast!

That sounds good. I like all the onions you're adding.

2.5 lb (1 kg) boneless beef chuck roast
2.5 lb (1 kg) potatoes
2.5 lb (1 kg) onions
1 lb (1/2 kg) carrots
4 stalks celery
3 toes garlic
1 T (15 ml) Worcestershire sauce
1 T (15 ml) (A-1 type) steak sauce
1/2 t (2.5 ml) Liquid Smoke
1 T (15 ml) dried parsley
1/2 T (7.5 ml) black pepper
1T (5 ml) sea salt
1/4 C (60 ml) water
Olive oil cooking spray

Spray crockery with cooking spray
Sprinkle 1/2t (2.5 ml) black pepper on the bottom of crockery
Add water
Add roast
Mix sauces & smoke and drizzle over roast
Add 1/2t (2.5 ml) salt and pepper to top of roast.
Clean, scrub and pare vegetables to uniform sizes
Add garlic toes, celery, carrots, & potatoes to crockery
Sprinkle with parsley
Add onions
Sprinkle with 1/2t (2.5 ml)pepper and salt

Cook on high for 2 hours
Reduce to medium and continue cooking for 5 more hours

This fits well in my 9 1/2 quart cooker. If yours is smaller you may want to adjust the recipe accordingly.

I love a good cup of tea I buy several types off line but I also grow several types of mint and blend them into a very calming mint tea.

That sounds good fatdaddy and will have to try it. I drink a lot of tea, and will often combine the last one used with a new one of a different kind.

I love rooibos, struggle to get it here though. Sounds interesting with lemongrass

Since there is no beverage DB I'll post this here.
I've had lemongrass in tea bags for some time.
A few months ago i bought roobios in teabags.
These both make a decent cup of herb tea.
Yesterday I got the idea of combining the two. I believe the resulting brew far surpasses either of these by themselves. For my taste it doesn't need any sweetener.
I now see that several tea vendors offer these two combined.

I think it works, you cook the sauce to put on it....makes a Roast Beef Sandwich Going to give it a try myself...

Hopefully this counts even though it's not cooking the roast beef from scratch. Because its just me, I like to buy roast beef from the deli sliced thin for this easy sandwich recipe.

cheddar cheese sauce:
3 tablespoons unsalted butter
2 1/2 tablespoons all purpose flour
1 1/4 cups milk
1 1/2 teaspoons dijon mustard
1/2 teaspoon salt
6 ounces shredded sharp cheddar cheese


roast beef, thinly sliced
3 sesame topped burger buns

To make the cheddar cheese sauce:
Place a pot over medium heat and melt butter. Once butter has melted, add flour and whisk until no lumps remain. Whisk milk, mustard and salt into mixture and continue to whisk together until mixture is smooth and no lumps remain, and mixture has slightly thickened. Remove mixture from heat and stir in grated cheese, small handfuls at a time, until all cheese has been added and cheese sauce is smooth.

assembly:
Stack a third of the roast beef onto the bottom bun of each burger. Pour a generous amount of cheese sauce over each sandwich and gently press bun tops onto each sandwich. Serve immediately. Then try and tell me your mouth isn't happy. 😋 And yes, because it's so good I eat all three of them in one sitting lol. Occasionally I will toast the tops of the buns in the broiler before adding the roast beef and cheese sauce.

PLEASE only post your own personal recipes

It's thick like this -
{ Image: //i.pinimg.com/originals/a6/dd/e1/a6dde1a0cb4826e5dea4143550cf49bb.jpg }

seems to make more sense that way. English can be an odd language at times
Don't think we have tomato paste.

Here we consider the thick pasty product as "paste', the thinnest product as "sauce" with "purée" between them.
I was misinformed by the web that "passata" was paste.
Sorry for the confusion.

Very confusing, in UK puree is very thick and rich. Thinner strained tomato is passata

Tomato pasare is what we call tomato paste. It has been strained and much of the liquid has been cooked down.
Tomato puree is much thinner as it hasn't been cooked down so much.

1. Chili recipe

1 pound ground turkey meat or beef
1 packet chili powder of your choice
1 16oz can kidney beans
1 16oz can tomato sauce
1 8oz can of tomato paste

Seasoning:
Mrs Dash 1/4
1/4 garlic powder
1/4 onion powder
Salt and pepper to taste

Cook your turkey medium heat then add your spices after that add your drained kidney beans and tomato sauce and paste stir together and summer till thicken unless you want it thinner than a little water and then let it simmer cook on medium heat and enjoy

Eat with crackers or shredded cheese.

2. Chilli sin carne

As the name suggests, this is the vegetarian version of my chilli con carne.
I made it a couple of weeks ago and added butternut squash for an experiment, it turned out really good.

Ingredients
1x large onion, finely chopped
2-3 cloves garlic, crushed
1x large green pepper (capsicum) chopped into bite-size pieces
2-3 green or red chillies, seeded and finely chopped (or ground chilli pepper)
1x tin chopped tomatoes
1x tin chickpeas (drained)
1x tin red kidney beans (drained)
2-3 courgettes, sliced
1x small butternut squash, diced
2x tbl-spoon tomato puree
1 tbl-spoon paprika
1 tsp ground cumin
1 tsp chilli powder
1/2 tsp brown sugar
dash Worcestershire sauce
olive oil

Directions
Heat oil in a large pan, add the onion and fry until it sweats; add garlic, Worcestershire sauce, green pepper and chopped chillies and continue to fry for a few more minutes.
Add the rest of the ingredients and mix well, allow to simmer for approx 30 mins until a thick sauce has formed.
I sometimes add a dash of Lager beer to the recipe, if I have any handy (I got this from a Mexican recipe)
Serve with boiled rice, or as an alternative couscous.

3. Eggy's Chili

Ingredients needed :

2-lbs hamburger brown and drain,

3-cans light kidney beans ,

3- cans dark kidney beans, drain juice from all .

2- 15 oz cans of peeled diced tomatoes ,

pack of mild chili seasoning ( my choice because can't do spicy and mom doesn't either)

1-Qt of V-8 Juice

1- freshly chopped onion ( optional )

combine in large pot simmer 15-20 minutes

than enjoy.

Its simple but delicious . Am planning on my first pot of the year this week


If you are one that likes spicy swap out the mild seasoning for spicier options

4. fatdaddy's Long - Winded and Forever Chili

You'll need -
3 - 28oz cans (2.5l) tomato puree
1 - 12oz (350ml) can tomato paste
2 - 15oz cans (887ml) dark red kidney beans
1 - 15oz can (45ml) corn
1 lb (450g) pintos
18 jalapenos
18 serranos
2 - 1 1/2in (4cm) bulb garlic
1.5lb (680g) onions
1.5lb (680g) beef loin roast
1.5lb (680g) pork loin
2t (10ml) salt
1 1/2T (22ml) cumin seed
1T (15ml) thyme leaves
1T (15ml) ground cayanne pepper
3/8C (90ml) chili powder
1/2t (2.5ml) cocoa
1T (15ml) cilantro
2t (10ml) black pepper
1/2t (2.5ml) ground cinnamon
1/4t (1.25mml) ground clove
dark brown sugar
apple cider vinegar
Worchester Sauce
Liquid Smoke
A1 type steak sauce
9l slow cooker
2 baking dishes
blender


Rinse, drain and boil pinto beans with another 1/2gal (2l) water and 1/2 t (2.5ml)salt
Turn off heat and let beans soak for 1 hour while water cools.

Beef roast
Spray a baking dish with cooking spray
Sprinkle 1/4t (1.25ml) pepper on the bottom
Add beef roast and three whole toes of garlic
Coat with 1/2t (2.5ml) Liquid Smoke, 1T (15ml) Worchester Sauce, 1/2T (7.5ml) A1 type steak sauce, 2T (30ml) water, 1/4t (1.25ml) black pepper and 1/2t (2.5ml)salt.

Pork roast with chorizo type seasonings
Spray baking dish with cooking spray
sprinkle 1/4t (1.25ml) pepper on the bottom
Add pork roast and three whole toes of garlic
Coat with 1/2t (2.5ml) liquid smoke, 2T (30ml) apple cider vinegar, 1t (5ml) Worchester Sauce, 1/2t (2.5ml) salt, 1/4t (1.25ml) black pepper, 1T (15ml) ground cumin, 1T (15ml) cayanne pepper, 1T (15ml) corriander, 1/2t (2.5ml) cinnamon, 1/4t (1.25ml) ground clove 1T (15ml) dark brown sugar

Cover roasts and braise at 225°F (110°C) for 5 hours in glass dishes or 3 1/2 hours in metal dishes turning once at half way

Bring pintos to boil then cool again
Spoon pintos into 9 1/2qt (9l)sprayed slow cooker
Fill blender half full of tomato puree, add chopped prppers
Blend and add to cooker
Repeat this with the restof the peppers then the garlic and chopped onion
Clean out blender wiith bean juice and add to cooker
Add cumin seed, thyme leaves and 1t (5ml) salt
Cook on low for 3 hours stirring every half hour
Add dark red kidney beans
Cook on low for 2 hours more stirring every half hour

With cooled roasts on a cutting board cut into 1/2in (1.25cm) cubes (I use a cleaver)
Return to prospestive baking dishes and let cubes soak in remaining liquid (you may have to add more acv (2T (30ml)) to pork cube dish)

Add tomato paste, corn, chili powder and cocoa and stir well
Cook on low another hour
Stir in a half hour
Add meat, stir and cook on low for another hour
Stir in a half hour
Add cilantro, stir and can in sterile glass jars or serve at the mess hall

5. Easy Cheat Chili

1 can Nalley's Chili
1/4 cup Salsa (I used Ghost Pepper Salsa)
1/2 cup shredded Sharp Cheddar

Mix it all in a microwave safe bowl, and nuke for two minutes. Stir in Sour Cream to taste, and eat with Tortilla Round Chips.

What's the difference between tomato puree and pasre?

Ty

🥳 🍾 :: 👴 👶 :: 🎊 🎉

Bite (it didn't fit in the title)

You'll need -
3 - 28oz cans (2.5l) tomato puree
1 - 12oz (350ml) can tomato paste
2 - 15oz cans (887ml) dark red kidney beans
1 - 15oz can (45ml) corn
1 lb (450g) pintos
18 jalapenos
18 serranos
2 - 1 1/2in (4cm) bulb garlic
1.5lb (680g) onions
1.5lb (680g) beef loin roast
1.5lb (680g) pork loin
2t (10ml) salt
1 1/2T (22ml) cumin seed
1T (15ml) thyme leaves
1T (15ml) ground cayanne pepper
3/8C (90ml) chili powder
1/2t (2.5ml) cocoa
1T (15ml) cilantro
2t (10ml) black pepper
1/2t (2.5ml) ground cinnamon
1/4t (1.25mml) ground clove
dark brown sugar
apple cider vinegar
Worchester Sauce
Liquid Smoke
A1 type steak sauce
9l slow cooker
2 baking dishes
blender


Rinse, drain and boil pinto beans with another 1/2gal (2l) water and 1/2 t (2.5ml)salt
Turn off heat and let beans soak for 1 hour while water cools.

Beef roast
Spray a baking dish with cooking spray
Sprinkle 1/4t (1.25ml) pepper on the bottom
Add beef roast and three whole toes of garlic
Coat with 1/2t (2.5ml) Liquid Smoke, 1T (15ml) Worchester Sauce, 1/2T (7.5ml) A1 type steak sauce, 2T (30ml) water, 1/4t (1.25ml) black pepper and 1/2t (2.5ml)salt.

Pork roast with chorizo type seasonings
Spray baking dish with cooking spray
sprinkle 1/4t (1.25ml) pepper on the bottom
Add pork roast and three whole toes of garlic
Coat with 1/2t (2.5ml) liquid smoke, 2T (30ml) apple cider vinegar, 1t (5ml) Worchester Sauce, 1/2t (2.5ml) salt, 1/4t (1.25ml) black pepper, 1T (15ml) ground cumin, 1T (15ml) cayanne pepper, 1T (15ml) corriander, 1/2t (2.5ml) cinnamon, 1/4t (1.25ml) ground clove 1T (15ml) dark brown sugar

Cover roasts and braise at 225°F (110°C) for 5 hours in glass dishes or 3 1/2 hours in metal dishes turning once at half way

Bring pintos to boil then cool again
Spoon pintos into 9 1/2qt (9l)sprayed slow cooker
Fill blender half full of tomato puree, add chopped prppers
Blend and add to cooker
Repeat this with the restof the peppers then the garlic and chopped onion
Clean out blender wiith bean juice and add to cooker
Add cumin seed, thyme leaves and 1t (5ml) salt
Cook on low for 3 hours stirring every half hour
Add dark red kidney beans
Cook on low for 2 hours more stirring every half hour

With cooled roasts on a cutting board cut into 1/2in (1.25cm) cubes (I use a cleaver)
Return to prospestive baking dishes and let cubes soak in remaining liquid (you may have to add more acv (2T (30ml)) to pork cube dish)

Add tomato paste, corn, chili powder and cocoa and stir well
Cook on low another hour
Stir in a half hour
Add meat, stir and cook on low for another hour
Stir in a half hour
Add cilantro, stir and can in sterile glass jars or serve at the mess hall

Do you have any friends or family you can count on, sometimes you have to ask even if you do not want to. If you own where you are you can always sell and move into town, there are none of us getting any younger. If its not starting it could be a battery problem. I am just throwing things out there to look at. Hope things get better for you soon....

Thank you , It will start off badly , since my truck is down , just got it 2 months ago , only made one payment , and now its not running . No idea whats wrong and can't work without it . with my health I need a dependable vehicle . Living out in the sticks 20 miles from the nearest ER , if my asthma flared up I would be in a serious way , with no way to get to hospital .

EggyI had a poll up to vote beans or no beans..nothing was said about the recipe...I will make sure you get one however, sorry your having such a bad year, hope 2025 is better for you.

I just canned 9 quarts of chili. I usually use 18 jalapeños and 18 serranos in my recipe but couldn't find any serranos when I last went shopping. I bought 32 jalapeños. It still has a bit of a bite.
I'll write up the recipe soon.

A lot of those kits for making chili are good, but nothing beats that homemade....I live alone so the kits are easier for me....back in the day I would start with a pot of pinto beans and then start adding for chili, it was so good. I think the one I grab the most now is 2Alarm Chili mix.

Easy Cheat Chili

1 can Nalley's Chili
1/4 cup Salsa (I used Ghost Pepper Salsa)
1/2 cup shredded Sharp Cheddar

Mix it all in a microwave safe bowl, and nuke for two minutes. Stir in Sour Cream to taste, and eat with Tortilla Round Chips.

I LOVE Bush's chili magic....all you do is brown 1 pound ground beef in skillet, then add 14-15 oz. can petite diced tomatoes and can of Chili Magic (I use MILD). Stir to combine and cover and simmer 10 minutes. ENJOY!

I fixed myself a pot of chili yesterday, a little spicy but good...I used a store bought package tho

She'll come back and give it to you for sure

thought you said first 10 , I only see 9 names , I posted my recipe with beans that didn't count as a vote for beans ? Merry Christmas to all .

Not having a good one this year , too much gone wrong past few days , say some prayers

With Beans won, an actual surprise to me lol

Christmas Tokens awarded to:
PattyMac
RabidWolff of the Wolf Pack
**YANKEE ROSE*JR FRANK PAB
Jools
eliphont551
marshagee
hoof hearted
JGY
Belfast Queen

Ingredients needed :

2-lbs hamburger brown and drain,

3-cans light kidney beans ,

3- cans dark kidney beans, drain juice from all .

2- 15 oz cans of peeled diced tomatoes ,

pack of mild chili seasoning ( my choice because can't do spicy and mom doesn't either)

1-Qt of V-8 Juice

1- freshly chopped onion ( optional )

combine in large pot simmer 15-20 minutes

than enjoy.

Its simple but delicious . Am planning on my first pot of the year this week


If you are one that likes spicy swap out the mild seasoning for spicier options)

Thank you for your consideration

I grew up north in Wa state, always beans. Still in Wa, but on keto, no or few beans. And I've really grown to love it that way. Everything else gets to shine!!

Beans, yes.

I like beans and lots of meat in mine

It's also not chilli unless it has 2 Ls

I like beans in my chili and prefer
'No beans' on my Chili dogs.

It's not chili if there's no beans. Defiantly beans!

As the name suggests, this is the vegetarian version of my chilli con carne.
I made it a couple of weeks ago and added butternut squash for an experiment, it turned out really good.

Ingredients
1x large onion, finely chopped
2-3 cloves garlic, crushed
1x large green pepper (capsicum) chopped into bite-size pieces
2-3 green or red chillies, seeded and finely chopped (or ground chilli pepper)
1x tin chopped tomatoes
1x tin chickpeas (drained)
1x tin red kidney beans (drained)
2-3 courgettes, sliced
1x small butternut squash, diced
2x tbl-spoon tomato puree
1 tbl-spoon paprika
1 tsp ground cumin
1 tsp chilli powder
1/2 tsp brown sugar
dash Worcestershire sauce
olive oil

Directions
Heat oil in a large pan, add the onion and fry until it sweats; add garlic, Worcestershire sauce, green pepper and chopped chillies and continue to fry for a few more minutes.
Add the rest of the ingredients and mix well, allow to simmer for approx 30 mins until a thick sauce has formed.
I sometimes add a dash of Lager beer to the recipe, if I have any handy (I got this from a Mexican recipe)
Serve with boiled rice, or as an alternative couscous.

Definitely beans

Thank you , I sure will try..

I voted no beans

I voted... definitely prefer chili with NO beans!

There is a huge argument about beans in chili, each side is adamant about the subject.

I am in Texas....most Texans are "No Beans", however I love to add Pinto beans to mine. So a little poll here to see what everyone here thinks. I will award the first 10 pollsters a random Christmas 2024 Token.

Sounds good, thanks for the entry and stay warm

:WTG: Chili recipe:
1 pound ground turkey meat or beef
1 packet chili powder of your choice
1 16oz can kidney beans
1 16oz can tomato sauce
1 8oz can of tomato paste

Seasoning:
Mrs Dash 1/4
1/4 garlic powder
1/4 onion powder
Salt and pepper to taste

Cook your turkey medium heat then add your spices after that add your drained kidney beans and tomato sauce and paste stir together and summer till thicken unless you want it thinner than a little water and then let it simmer cook on medium heat and enjoy

Eat with crackers or shredded cheese.

I made myself chili this evening, sure was good...but I bought it at the store so cant post a recipe lol

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thinly sliced
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons bourbon
8 small fresh thyme sprigs

Preparation

1. Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.

3. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream (or half n' half, or milk) and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.

4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.

5. Bake at 450° for 10-15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving. Note: You can use apple juice, or even water if you don't have bourbon. Fresh Mushrooms are also add-in.

Yummy indeed! I also frequently cook pork chops and roasts with apples.

That sounds so Yummy.. I seem to enjoy applesauce with my porkchops so this sounds very good to me.

Sounds so good, cant wait to try it

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thinly sliced
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons bourbon
8 small fresh thyme sprigs

Preparation

1. Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.

3. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream (or half n' half, or milk) and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.

4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.

5. Bake at 450° for 10-15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving. Note: You can use apple juice, or even water if you don't have bourbon. Fresh Mushrooms are also add-in.

Entries must be posted by the recipe guardian/creator

Winner of Pizza making was **YANKEE ROSE*JR FRANK PAB

1. Crescent roll pizza

Crescent roll pizza is made with a can of crescent roll dough or a can of crescent roll dough that comes in sheet form. Roll out the crescent roll dough onto a lightly greased baking sheet and pinch the seams closed. Bake the dough in a 375 degree F oven for five minutes. Top with pizza sauce, mozzarella cheese, and any pizza toppings you like. Bake for an additional 10 minutes, then slice and serve! I prefer mine with Alfredo sauce and baked chicken breast, pineapple chunks with Colby and mozzarella cheese. So quick and easy to do. You're gonna love it.

2. Mac/cheese pizza

1 box any type Mac/cheese
cook as said on box when done bet in 2 eggs
pour in 13x9 pans that eem sprayed
this is your crust
Than add pizza sauce over the Mac/cheese
you can add any tops you like to add on a regular pizza
pepperoni,ham,sausage,peppers,onions
than top with shredded cheese I usually use two different cheeses moz and cheddar
bake at 375 for about 20 minutes till cheese are melted.
I have made this for 45 years now and now my kids and grandkids make it

3. Homemade Pizza

Crust:

1. 2 cups Flour
2. 1 tsp Sugar
3. 1 tsp Salt
4. 1 tsp Active Dry Yeast (activate in 1/2 cup warm water)
5. 1 tbsp Olive oil (optional)

Toppings:

1. 1 cup Mozzarella Cheese, shredded
2. 1 cup Cooked Chicken, diced
3. 1 cup Bell Peppers, sliced
4. Ketchup + Soy Sauce (as sauce)

Instructions:

Step 1: Make the Crust

1. Mix flour, sugar, salt, and yeast in a bowl.
2. Add warm water, mix until dough forms.
3. Knead for 5-7 minutes.
4. Rest for 1-2 hours or until doubled in size.

Step 2: Prepare Toppings

1. Cook chicken until done.
2. Slice bell peppers.

Step 3: Assemble and Bake

1. Preheat oven to 425°F (220°C).
2. Roll out dough to desired thickness.
3. Spread ketchup + soy sauce mixture as sauce.
4. Add shredded mozzarella cheese.
5. Top with cooked chicken and bell peppers.
6. Bake for 15-20 minutes or until crust is golden brown.

Tips:

1. Use a pizza stone for crispy crust.
2. Adjust sauce and toppings to taste.
3. Consider adding other toppings (e.g., onions, olives).

Variations:
Chicken Fajita Pizza: Add onions, jalapeños.
Mediterranean Pizza: Add olives, feta cheese.


4. Rhode's Dinner Rolls Pizza

I use Rhode's Dinner Rolls (in the freezer section). Just thaw them out and roll in flour. (You can let them rise, but I don't.) Flatten them out with a mini rolling pin or just using your hands.

Bake them @350 for about 10 minutes. I like them lighter and airier but some of the family likes them crispier. Just cook a tad longer. Some of them will puff up, just flatten them down again. Now you can use right away or even freeze some for later. I usually try to make ahead.

When ready to use, just set out a buffet of toppings.
Your favorite sauce (I use Mid's meat sauce. It's made right near where I live!), spaghetti, pizza, or alfredo...
You can also set out pepperoni, browned sausage, browned ground beef, mushrooms, onion, black & green olives, Green pepper, pepperoncini, and LOTS & LOTS of cheese.

Everyone can them build their own as they like it. Pop it in the microwave for 45 seconds or more. (mine has a mountain of cheese so I usually put it in for 2 minutes.)

What is also great is that you can make it ahead and wrap in foil and freeze. Take it to work and pop it in the microwave there for your lunch, just remove the foil. These are also great as breakfast pizzas.

You can eat with your hands, or with a fork and knife. I started making these for my son's birthday party 34 years ago. Still a family and friends favorite. Enjoy!!

I would try a small amount 1 to 1 ratio maybe try a tablespoon of each, mix and see how it tastes and adding a little more of one if you think its needed, before mixing any larger amounts. I've never tried the 2 together. If you try it, definitely let us know how it turns out!

No it just says to taste. If you make this for your family, how much do you mix together of each to make the sauce...

Hmm does t say

Never tried Ketchup and soy sauce, how much of each would you use.

Homemade Pizza Recipe
By Mimtulu 👩🏽‍🍳

Crust:

1. 2 cups Flour
2. 1 tsp Sugar
3. 1 tsp Salt
4. 1 tsp Active Dry Yeast (activate in 1/2 cup warm water)
5. 1 tbsp Olive oil (optional)

Toppings:

1. 1 cup Mozzarella Cheese, shredded
2. 1 cup Cooked Chicken, diced
3. 1 cup Bell Peppers, sliced
4. Ketchup + Soy Sauce (as sauce)

Instructions:

Step 1: Make the Crust

1. Mix flour, sugar, salt, and yeast in a bowl.
2. Add warm water, mix until dough forms.
3. Knead for 5-7 minutes.
4. Rest for 1-2 hours or until doubled in size.

Step 2: Prepare Toppings

1. Cook chicken until done.
2. Slice bell peppers.

Step 3: Assemble and Bake

1. Preheat oven to 425°F (220°C).
2. Roll out dough to desired thickness.
3. Spread ketchup + soy sauce mixture as sauce.
4. Add shredded mozzarella cheese.
5. Top with cooked chicken and bell peppers.
6. Bake for 15-20 minutes or until crust is golden brown.

Tips:

1. Use a pizza stone for crispy crust.
2. Adjust sauce and toppings to taste.
3. Consider adding other toppings (e.g., onions, olives).

Variations:

1. Chicken Fajita Pizza: Add onions, jalapeños.
2. Mediterranean Pizza: Add olives, feta cheese.

Enjoy your homemade pizza!

Ty

I wonder if you'd consider the congealed pasta "crust" after all if you saw it.
Just a thought. I've never seen this myself.

Certainly....

Ty can I post another?

Is this store bought or did you have a recipe...

Sorry I don't see this as a pizza, it pasta...no crust..for the October Recipe Contest

It can sure stay posted however, sure sounds good...

Yummy

Yummy

Pizza Pasta Recipe
Ingredients:
Pizza Pasta
½ lb. ground beef
½ lb. ground sausage, mild, sweet, or hot Italian
1 small yellow onion, diced
1 small green bell pepper
½ cup beef broth
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
32 oz. marinara sauce, high quality. See notes.
8 oz. pizza sauce
¾ lb. penne
¼ cup Parmesan cheese, grated
2 ½ cups whole milk/low moisture mozzarella, shredded from a block
25 slices pepperoni
Seasonings
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic salt
1 pinch red pepper flakes
Instructions
Prep Work
Measure ingredients out before beginning.
Begin heating a large pot of water to cook the pasta in. (Pro Tip: Generously salt the pasta water once a boil is reached. I use 3/4 tbsp. Kosher salt.)
Preheat oven to 375°
Make the Sauce/Pasta
Heat a large skillet over medium-high heat. Add the ground beef, sausage, and onions and cook for 4 minutes. Add the peppers and cook for 5 more minutes, or until the meat is browned and cooked through. Drain grease.
Reduce heat to medium. Add beef broth and use a silicone spatula to clean the bottom and sides of the skillet. Add the garlic, Worcestershire sauce, hot sauce, and seasonings. Stir to combine and heat for 1 minute.
Add the marinara and pizza sauce and stir to combine. Let it simmer, partially covered, while you boil the pasta for 1 minute less than al dente according to package instructions.
Reduce the heat of the sauce to low and stir in the Parmesan cheese.
Drain the pasta and add it to the skillet. Stir to combine.
Transfer to a lightly greased 9 x 13-inch casserole dish if your skillet isn’t oven safe to 450 degrees.
Top with mozzarella and then with pepperoni.
Cover and bake for 10 minutes. (If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.)
Uncover, and bake for 15 minutes, or until your desired color is obtained on the top. If desired, broil at 450 for just about 1 minute to brown the top a little more. Watch it carefully/, don’t walk away.
Optional: Garnish with fresh parsley and grated Parmesan cheese. Remove and serve! I have no pic

Waiting for my 🍕 picture to be approved.

Thank you. I'm making them this weekend for a family get together.

Another clever crust idea

I use Rhode's Dinner Rolls (in the freezer section). Just thaw them out and roll in flour. (You can let them rise, but I don't.) Flatten them out with a mini rolling pin or just using your hands.

Bake them @350 for about 10 minutes. I like them lighter and airier but some of the family likes them crispier. Just cook a tad longer. Some of them will puff up, just flatten them down again. Now you can use right away or even freeze some for later. I usually try to make ahead.

When ready to use, just set out a buffet of toppings.
Your favorite sauce (I use Mid's meat sauce. It's made right near where I live!), spaghetti, pizza, or alfredo...
You can also set out pepperoni, browned sausage, browned ground beef, mushrooms, onion, black & green olives, Green pepper, pepperoncini, and LOTS & LOTS of cheese.

Everyone can them build their own as they like it. Pop it in the microwave for 45 seconds or more. (mine has a mountain of cheese so I usually put it in for 2 minutes.)

What is also great is that you can make it ahead and wrap in foil and freeze. Take it to work and pop it in the microwave there for your lunch, just remove the foil. These are also great as breakfast pizzas.

You can eat with your hands, or with a fork and knife. I started making these for my son's birthday party 34 years ago. Still a family and friends favorite. Enjoy!!

Reason I love this board, another recipe I never thought about doing....well done ladies

Mac/cheese pizza
1 box any type Mac/cheese
cook as said on box when done bet in 2 eggs
pour in 13x9 pans that eem sprayed
this is your crust
Than add pizza sauce over the Mac/cheese
you can add any tops you like to add on a regular pizza
pepperoni,ham,sausage,peppers,onions
than top with shredded cheese I usually use two different cheeses moz and cheddar
bake at 375 for about 20 minutes till cheese are melted.
I have made this for 45 years now and now my kids and grandkids make it

I promise you it's d'lish

Never thought about using crescent rolls..sounds good...

Thanks!

Crescent roll pizza

Crescent roll pizza is made with a can of crescent roll dough or a can of crescent roll dough that comes in sheet form. Roll out the crescent roll dough onto a lightly greased baking sheet and pinch the seams closed. Bake the dough in a 375 degree F oven for five minutes. Top with pizza sauce, mozzarella cheese, and any pizza toppings you like. Bake for an additional 10 minutes, then slice and serve! I prefer mine with Alfredo sauce and baked chicken breast, pineapple chunks with Colby and mozzarella cheese. So quick and easy to do. You're gonna love it.

What kind of pizza do you make at home?....Pizza lovers everywhere are awaiting your recipe {yum}

Gilbertei

Buffalo Chicken and Potato Casserole

Ingredients

o 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
o 8 medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off)
o 1/3 cup olive oil
o 1 1/2 teaspoons salt
o 1 tablespoon fresh ground pepper
o 1 tablespoon paprika
o 2 tablespoons garlic powder
o 6 tablespoons hot sauce**

Topping:
o 2 cups shredded cheddar cheese
o 1 cup cooked and crumbled bacon
o 1 cup sliced green onions
Sauce:
o Blue cheese/ranch dressing

Instructions

1. Preheat oven to 500F (Not a typo!)
2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
3. Add the potatoes and toss to coat.
4. Place the potatoes in a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
8. Remove potatoes from the oven and lower the oven temperature to 400°F.
9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
10. In a large bowl, mix all the topping ingredients together.
11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
12. Serve with extra hot sauce and blue cheese/ranch dressing.

This is pretty spicy, if you want it milder, use less hot sauce.