Pizza is a great comfort foods for many Americans, and if you are in the same situation as me, all of your local grocery stores are also out of yeast. I’ve used this recipe 2 times before this. The crust is crisp and thin, and still flavorful. This is a great option if you run out or low on yeast and still desire to make some of your normal meals. If you follow my directions on herbs, be very light with your salt, and try to evenly spread it out as much as possible. I used many herbs because I had no toppings but I still wanted the flavor. If you use herbs, be very careful not to over do it.
Mix 1 1/2 cup flour, 1 tsp baking powder, and pinch salt together in a bowl. Add 2 Tbsp oil, and add in 1/2 cup water until a soft dough forms and comes together.
Form a ball and add to covered bowl and let rise for 10 minutes. Heat oven to 425 F.
Roll out dough into 16 inch round. Bake for 5 minutes. Top with 8 oz of tomato sauce, sprinkle on garlic powder, onion powder, italian seasoning, marjoram, 8 oz of shredded mozzarella cheese, oregano, and other toppings.
Bake for an additional 12 minutes or until you think it is done. Let sit for 5 minutes before cutting and serving.
Honey is a great alternative to jelly in this classic sandwich if like me you’ve run out of jelly. I hope to make my own jelly this summer to prevent this from happening again, however I’ve found honey to be a great substitution for jelly. Honey and jelly and very similar in flavor, so honey provides the sweet that compliments the peanut butter. Honey is heavier than jelly, so it makes the sandwich denser and stickier. You should only used about 1-2 Tbsp honey per sandwich. The bread absorbs a lot of the honey, but this prevents runoff.
I saw this several years ago on the internet that if you have a cut of beef, you can stick it in a blender or food processor to turn it into ground beef. I used sliced venison to make this ground venison. My venison was also completely thawed. Many recipes tell you to use frozen meat for this because your meat will come out more grain-like and less mushy. I can say that it did come out a bit mushy for me, but thankfully I wasn’t using it for burgers or meatloaf, so the texture was really no problem since i was just browning it to put into a recipe. If you are using this meat for one of the above mentioned items, I would freeze the meat or half freeze it to get clean cuts, but if you use it in something else like me, it won’t make a big difference.
Turn out frozen or half frozen meat into a blender or food processor. Secure the lid.
Pulse until all large chunks are gone, and the meat has a consistent small chunk appearance.
You can then either re-freeze, or begin cooking your dish.
This was a delicious recipe that used what I had in the pantry. I used boxed mac & cheese because I don’t want to be using 2 cups of cheddar where I don’t have too. I also used Weis mac & cheese which used only 1/4 cup of milk and half a stick of butter, which made me feel like I was using less of my current provisions. I also didn’t have any burger, so I made my own burger from venison slices that I had. I’ll be posting that short post tomorrow morning. I was also considering adding diced tomatoes to the recipe, but I also saw a recipe that used ketchup and mustard instead, and though I was hesitant, it was very good, and I will be making this again in the future. Josh and I also opened a can of pears to go with the meal, and that was a nice treat.
In a large sauce pan, bring 4 cups of water and 2 beef bouillon cubes to a boil. Add macaroni and boil uncovered until al dente. Remove from heat.
On a side burner, heat up a frying pan and 2 Tbsp oil over medium high heat. Add ground beef and brown the beef and break into small chunks. Once cooked, add beef and fat to cooked macaroni.
Return macaroni and beef to medium heat. Continue by preparing macaroni and cheese as directed on package. Finally, Add 1 Tbsp Garlic powder, 4 Tbsp Ketchup, and 1 Tbsp Mustard. Stir and make sure thoroughly heated before serving.
One more thing before you go! I’ve created an Instagram for this blog where I’ll be posting little projects we are up to that don’t deserve a full post, or to give spoilers of upcoming posts! The link can be found in the bar at the top of this page, or on the blog’s home page. Thanks for your time!
Beets are a great vegetable. They are full of vitamins and are very healthy. they also have a very unique flavor. I usually roast beets in the oven coated in honey, but I wanted to make a quick meal when I decided to boil them. Boiling these beets enhanced the pickled flavor and gave them a different flavor from baking. Baking beets will mellow the flavor, but these beets were very full of flavor. I decided to strain them and place them on our plated before adding honey. We added about 2 tsp to 1 Tbsp of honey for our 3-4 beets, and coated them before eating.
Open a jar of pickled beets and add to a small saucepan. Place over medium low heat, and boil for 5-10 minutes until hot.
Strain using a slotted spoon and place on plate before topping with 2 tsp of honey, or place in a bowl and add 3-5 Tbsp honey toss and serve.