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- Meat and poultry
- Beef mince
Not a cottage pie, not a shepherd's pie it's just yummmmm! Extremely tasty, very lazy laid back cooking, just chuck it in and see. Depending on how many you are cooking for either halve or add to my basic amount.
18 people made this
- 1 tin chopped herby tomatoes
- 2 oz garlic butter
- 2 handfuls of strong grated cheese
- 1 lb minced beef
- 1.5 lb potatoes (if that's not enough make some more)
- 1 further handful of grated cheese for bottom of casserole dish and a sprinkling for the top of the mash
MethodPrep:8min ›Cook:40min ›Extra time:2min › Ready in:50min
- Pour the tomatoes into the pan, chuck in the garlic butter, cheese and stir, add the mince, shake in salt and pepper. Simmer around 20 minutes.
- Add a layer of cheese to the bottom of the casserole dish.
- Boil your spuds, drain, add some extra garlic butter and mash them.
- Put the mince into the dish and stir a little just to pull in the cheese base.
- Top the mince with the mash and give a good sprinkle of strong cheese on top, if desired blob with garlic butter too, pop into the oven cook until you have a crispy cheese top.
- Serve with veg of your choice.
Reviews & ratingsAverage global rating:(5)
Reviews in English (6)
Lovely quick and easy meal I added a sprinkle of sage and onion stuffing as well and instead of herby tomatoes I used used plain tomatoes and added a dried mixed herbs-06 Feb 2013
Something else.I ended up putting it under the grill for the last few minutes to brown the cheese topping.-25 Apr 2009
This was easy to make and the entire family enjoyed it. The cheese on the bottom and top added nice flavour.-25 Apr 2009
0 hour 0 hour
1 Packet Malt biscuits
100g Tararua Butter (melted)
½ cup Chelsea Soft Brown Sugar
1 can Condensed Milk
100g Tararua Butter
1 tsp Vanilla Essence
4 Bananas (sliced)
300ml Cream (whipped)
Energy Chocolate Bar
For the Base: Crush the malt biscuits, melt Tararua Butter and mix together.
Grease a springform cake tin and press the biscuit mixture into the tin and place in the freezer to set.
I make my own caramel because my family like it a little chewy.
In a saucepan add the Chelsea Soft Brown Sugar, Tararua Butter & vanilla essence.
Melt down and bring to the boil, carefully add the condensed milk and boil (stir continuously) till it turns a deep golden brown (takes about 8 mins).
Pour onto the chilled biscuit base and place in the fridge to cool.
When the caramel has set, arrange the banana slices over the caramel and top with whipped cream.
Use a knife to scrape down the chocolate bar to get chocolate shavings, sprinkle over the whipped cream, serve.
Vons Just For U & giveaway!
If you follow me on twitter you know I like to post pictures of how much I save when I go grocery shopping. I’m no ‘extreme couponer’ I just buy what I need for meal planning, no 500 sticks of deodorant here.
People always ask me to give them a tutorial on how I save money. Today’s the day! Saving money is fun and can be time consuming, but it just got easier.
Vons (Safeway for all you Hawaii readers) invited me and a few bloggers to their headquarters and showed us how to use Just For U, a new way that savings are tailored to the things that YOU frequently buy!
You go online and add your deals to your Vons Club Card and the savings are automatic, so there’s no coupon clipping/forgetting them in the car etc. The money just comes off during checkout, no fuss! Not only that, you get one dozen free eggs just for signing up for Just For U – hey, you’re already ahead! The program is currently in California and Hawaii and about to roll out in the next month.
Vons took us to a local market where we shopped using Just For U and I ended up saving 54%. Not bad. Here’s how I did it – first I registered for the Just for U program, then I added digital coupons and then my favorite page: Personalized Deals. That’s where you get EVEN CHEAPER prices based on your purchasing history. Since I meal plan and use basic pantry ingredients, this is great.
You can even email all your deals to yourself so you have your complete list with you. This is awesome if you shop for groceries with your list on your phone like I do.
Now let me show you the ways of the couponing force, my young padawan…
1. Personalized Deals
So I needed lemons. At the store they are 88 cents and even if I walked in with a club card I’d still have to pay 88 cents. But with my Just For U personalized deal, they were selling lemons JUST FOR ME at a mere 33 cents. Come on!
This deal was seriously just for me, the woman next to me did not have this offer in her online deals. Vons must know I do Lemon recipe Week every year I guess…
2. Digital Coupons
So as far as the digital coupons go, once they are loaded they’re always in there. Barilla pasta sauce was 2/$4. Which means $2 for one jar. I had loaded a digital coupon for one dollar off, so in the end I only paid $1.00 for the regularly priced $3.29 jar of sauce and I only had to buy ONE not like a hoarder’s 100 of them.
3. Stacking Club Specials+Personalized Deals+Coupons too!
Finally – you can also STACK deals, which is key to saving a lot of money. Orville Redenbacher popcorn was on sale for 2/$4, basically $2 each. But my Just For U price was $1.49 PLUS I had a paper coupon for $1.50 off two, thus making the regular $3.59 popcorn just 75 cents!
So that’s my little ‘how to save $’ tutorial. See how easy it is? And now I’m going to make it easier and let you save 100%! Vons generously gave me a gift card and since I saved $50, I’m going to give the $50 to you!
This is Super Bowl weekend and even if you don’t watch football, parties are a lot of fun. I should know, I throw a lot of them. Leave me a comment telling me what your favorite party food is to make OR eat! (You have from now until February 6th, midnight pst.)
If you need party food ideas I have plenty for you right here. Vons is having a ton of Superbowl shopping deals this week and thank you to them for their generosity in hosting the blogger event and providing the gift card!
Disclaimer: I received a gift card from Vons/Safeway. Opinions expressed are my own and are not influenced by any form of compensation.
I mean it. Easy. E…..Z…. Peach Crunch Cake.
You need some sliced peaches in syrup.
Just dump them in a 13 X 9 dish. Syrup and all.
Note: this can also be called a dump cake. But that doesn’t sound all that pretty.
Cut the peaches into smaller pieces and you can distribute them more evenly.
Next up, you need a yellow cake mix.
Sprinkle it right over the top of the peaches. No mixing. None.
Keep sprinkling until it’s all covered up.
Then layer 1 stick of butter right on the top.
For some reason this photo makes me smile. Like little pats of butter floating in clouds.
And this really makes me smile. Brown sugar baby. I can’t put this on anything without sneaking a spoonful for myself. Sugar. Straight up. Don’t tell.
Oh this is looking good. So fluffy. I need a spoon. No… I need to wait.
Finally, add some chopped walnuts.
Here ’tis from the top and again from the side.
Bake it at 350 degrees for about 40 minutes and voila…
Peach crunch cake. Really though it’s more dessert than cake.
Good alone… good warm… good cold… and
Good warm with something cold.
Peach Crunch Cake
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Now how about something hard.
Voting for the 2010 Bloggies is underway and guess what… Bakerella was nominated in two categories. Best Food and Best Design. Wowzers!
But here’s the hard part… try choosing between some of my fellow nominees… definitely not as easy as this cake.
Smitten Kitchen – I want to cook like her when I grow up.
Joy the Baker – She’s way cool, super cute, and she bakes, too.
Cake Wrecks – Jen’s humor is hard to beat.
101 Cookbooks – literally … she has that many.
Style Me Pretty – I can get lost gazing at their photos all day.
Pawcurious – animals = uh-oh.
Pretty Stylish London – fashion and fun
The Pioneer Woman – ummm… oh well…game over.
Diet chicken | Oil free chicken recipe | Better than boiled chicken
Pan set: https://amzn.to/2z8MrKk.
oven mits: https://amzn.to/3gVlBX5.
Silicone tongs: https://amzn.to/2UdlX1p.
Glass Bowl: https://amzn.to/3f2AKUL.
Steel Strainer: https://amzn.to/3fbfEDT.
Kitchen scale: https://amzn.to/2Uq4VgE.
Music credit Bensound.com
Video taken from the channel: Recipe Revealed
Gambas al Ajillo – Asheville’s Cúrate Tapas Bar
Gambas al Ajillo from Curate Tapas Bar in Asheville, North Carolina.
Some people wonder aimlessly through life, responding to whatever trial or happiness drifts their way. Others look at the world as a giant classroom finding the lesson in each stage of life, seeking to learn and grow from every new experience, continuously acting rather than reacting.
I would say Katie Button is the latter a student of life and all it offers.
Katie Button’s culinary journey started in a curious place. She finished her undergrad at Cornell, then moved to Paris to get her Masters in Biomedical Engineering. Although she excelled in math and science, Katie’s educational pursuit left a void in her life. Engineering offered her praise and potential prestige, but no real fulfillment.
While studying in Paris, Katie lived in a little apartment around the corner from Rue Mouffetard, famous for it’s glorious food markets. Fascinated by the Parisian way of savoring ingredients and giving proper respect to the foods they prepared, she spent endless hours practicing cooking techniques and experimenting in her tiny kitchen.
Katie tells of a time she was determined to make puff pastry from scratch. She had very little counter space to work with, so she taped off a section on the floor, sanitized it, then rolled out her puff pastry for a traditional French Saumon en Croute.
In Paris, cookery rested it’s beguiling claim on Katie’s future.
After returning to the states, Katie was accepted into a PhD program for Neuroscience. Yet, two weeks before she was due to arrive, Katie QUIT something for the first time in her life. She had a deep resolve that this was not the path meant for her. To the astonishment of friends and family, she took a wait staff position at Café Atlántico in Washington DC.
From a certain career in Neuroscience to a first-time waitress? Had Katie lost her compass? No. Katie looked at this as another opportunity to learn. Café Atlántico is no run-of-the-mill restaurant. It is one of several celebrated restaurants from renowned Chef José Andrés, one of the most respected chefs in the US. It should be noted that José Andrés trained in Spain under famed Chef Ferran Adrià of El Bulli, a Michelin 3 star winner, and considered the world’s BEST restaurant for 5 years. (Ferran Adrià is also thought of as the father of molecular gastronomy and culinary deconstructionism.)
Although Katie wasn’t allowed to work in the kitchen at Café Atlántico, for lack of formal training or experience she would take her days off to come in to work… simply to watch and learn. Interest became fortitude fortitude became passion.
During this time, Ferran Adrià sent several of his employees to Washington DC to help his friend José Andrés with training. In this party came Felix Meana, El Bulli’s “Chef de Rang” or head of the dining room. Katie and Felix developed a strong bond and when it was time for Felix to return to Spain, it was decided that Katie would go with Felix and work at El Bulli. She still was not allowed in the kitchen, due to lack of experience, but she was the first American to ever serve at El Bulli and was able to study Chef Ferran Adrià’s flawless technique and ingenuity.
When Katie left Spain, she had the approval and recommendation of Ferran Adrià and was finally able to work in a professional kitchen, first at José Andrés’ The Bazaar in Los Angeles and then at Jean Georges in New York. To Katie’s delight, now that she had EXPERIENCE, she was offered a position back at El Bulli. There she finalized her “education” as a line cook in one of the most sought after restaurants on the planet.
So what is she doing now, you ask? Katie Button and fiancé Felix Meana are in little ol’ ASHEVILLE! When they returned to the states, they searched for the perfect place to open their first restaurant together. After a long road trip down the east coast, they decided Asheville, North Carolina had just the right feel and food culture in which to birth their dream.
With the help of Katie’s family, Curate Tapas Bar opened its doors March 4th, 2011 and is feverishly making it mark. Katie and Felix focus on high-quality ingredients, simple authentic Spanish preparations, and painstaking attention to detail.
This casual eatery, serving rustic dishes, exudes elegance in every way. The perfume of sherry and garlic wafting from the kitchen is intoxicating. The servers fully understand the menu and go out of their way to help you. And the details… the little elements that turn your experience from good to magnifique are all there. Felix has made sure of it, down to the size and shape of the ice cubes. Curate Tapas Bar brilliantly mingles a cozy atmosphere with the sublime dining experience. I am most certainly a fan. *smile*
I’m delighted to tell you that Executive Chef Katie Button has offered two recipes to A Spicy Perspective. These simple Spanish dishes are a perfect example of Katie’s philosophy that superior ingredients provide the best flavor, with very little fuss.
If you aren’t a local but plan to be in Asheville this spring, Curate Tapas Bar is definitely worth checking out!
2-Minute French Toast in A Cup
Here is one food in a mug that might actually be yummier than the real thing. French Toast in a cup is fast, simple, and satisfies that craving for sweet, starchy deliciousness. And you can make it in two minutes!
Who’s got the munchies? Ha! Seeing as our Cup of Coffee Cake (in Under 5 Minutes) is one of our most popular post of all time, I thought y’all might enjoy my other favorite last minute snack, which is even quicker and easier and more fattening (and therefore more delicious/more embarrassing to admit I eat on a regular basis): French Toast in a Cup. We highly recommend that you try our 2-Minute French Toast in a Cup microwave dessert, or breakfast, or midnight snack, then head down our rabbit hole of single-serving dessert in a cup.
It’s french toast in a cup, made in your microwave and topped off with a generous ssquirt of ssyrup (which is making my ssssss key kind of sssticky right now).
So please, grab a slice of bread and allow me to blow your mind…
2-Minute French Toast in a Cup Recipe
To make French Toast in a Cup, obviously first you need bread. This is pan de mie, which is basically just french for sandwich bread. Your weber white will work fine, or whatever you have on hand. I prefer my french toast soft-ish but if you like a little crunch go for a baguette. It truly does not matter. An old croissant. A nutty multigrain. A pile of tortillas might even work, i’m not kidding. Anyway, you’ll need one or two pieces of bread per cup. I like to make 2 cups at once so I can split an egg, but you can totally make one big cup with more bread and a whole egg. Work with what you’ve got.
Cube your bread.
Get your cup or cups ready. Butter the inside, either rub a pat of butter around, or you can melt the butter in a mircowave and slosh it around. Up to you.
Place the bread in the cup of your choosing. I used two small cups this time because my pesky husband wanted in on the action, but one big cup totally works. About a slice or a slice and a half will do it. Smoosh it down a bit but don’t compact it so much cause you need the liquid to be able to work it’s way in.
Now in a separate cup or ramekin do the following:
-crack and egg into it
-add 3 tablespoons of milk
-if you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract (I don’t do this, but it might make you love it even more)
Mix it all together with a fork.
Pour the mixture into your cup/cups. Smoosh it a little, and give it a minute to soak down into the bread.
Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s 1 minute, 20 seconds.
Mmm, eggy cinammon-y bread. Yes!
Add syrup. You have to have syrup. Or whip cream. But really, syrup.
Eat. Repeat nightly, or morning-ly.
Good morning! I thought I’d mix it up today and give away two cookbooks instead of posting a new recipe. If you are sad about not having a recipe then I recommend making this Chicken Margherita Pasta tonight for dinner. That’s what I’m going to make. I think I’ll try using whole wheat penne and see how it goes. I haven’t used whole wheat pasta (except spaghetti) in the Instant Pot yet.
The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People
The first cookbook I’ll be giving away is my most recent slow cooker cookbook*. It has 100 slow cooker recipes (most of which are dinner recipes) that call for very few ingredients. My favorite recipes from this cookbook are buffalo chicken chili, turkey tostadas and flank steak fajitas. One reviewer said, “”The Easy 5 Ingredient Slow Cooker Cookbook” wa EXACTLY what I needed. I’ve been looking for NEW recipes to make in my crock pot that are easy, delicious, and do not require a lot of processed food items.
Recipes I’ve made to date:
Lemony Lentil and Chicken Soup – what a pleasant surprise! This was such a wonderful twist on chicken soup.
Garlic-Lime Chicken – made for a great Asian food night. I served this main dish over brown rice and steamed broccoli.
Cream Cheese Chicken Sandwiches – Huge hit with my family!
Turkey Meatloaf and Baked Potatoes – AMAZING! The meatloaf was tender and moist. The potatoes came out perfectly.
Barbecued Beef Sadwiches – Where were these all my life. Huge hit with the family and made a perfect fun food for watching sports.
Sloppy Joes – AWESOME comfort food dish. Makes for a great main dish for ball games.”
The Electric Pressure Cooker Cookbook by Barbara Schieving
The second book I’ll be giving away is The Electric Pressure Cooker Cookbook*. This book is by my friend Barbara Schieving of the blog Pressure Cooking Today. I own this book and love the recipe selection. There are 200 fast and foolproof recipes. My favorites are triple chocolate cheesecake, gameday potatoes and bruschetta chicken. One reviewer said, “Best cookbook I have bought in a very long time. Easy to follow recipes. Every recipe I have tried thus far has been a HIT with my family. Chicken Enchilada stew, stuffed pepper casserole, zuppa toscana, corned beef and cabbage, salsbury steak, and Posole were all amazing!! Easy to cook and easy to clean up!! Most of the recipes are also on her website…which makes it great for me when I go shopping and forget my list. I really love the fast that I have this actual book to hole and mark in. Not just a smart device in my kitchen.”
How do I enter to win?
If you’d love both cookbooks you can enter to win by:
- Mandatory entry: Leave a comment below. Please tell me your favorite recipe from my website.
- If you would like an extra entry you can pin, tweet or share on facebook that same favorite recipe (and the link) with your friends. Then just leave me an ADDITIONAL comment which gives me the link to your share.
- If you would like more entries you can do #2 again with another social media platform and just leave the link again in a third comment.
Good luck to you all! I appreciate you so much. The giveaway will end in one week from today, April 2, 2018.
Dahi Bhalla / No fry Dahi Bhalla
Dahi Bhallas (Non fried) - Love Street Food and worry about the calories? Enjoy this delicious Dahi Bhalla without any guilt - They are non-fried but utterly delicious! Perfect for Summers!
Dahi Bhallas (Non-fried)
I must confess here that this month’s challenge was a bit confusing. Not in terms of variety of dishes as part of cuisine but because of its geographical boundaries and the food influences. I am talking about Haryana here.
The State of Haryana has been carved out of the former state of East Punjab and is situated in the Northern Part of India. Chandigarh is the capital so the region has a lot of Punjabi cuisine influences apart from the staple Haryanavi cuisine. The name of the City has been derived from the Sanskrit word – Hari means Lord Vishnu and Ayana means home so it translates as Abode of God. (Details on Haryana - Source Wikipedia)
A Village called Rakhigarhi in the Hisar District and Bhirrana in Fatehabad District are one of the worlds oldest ancient Indus Valley Civilization sites which dates over 9000 years. According to archeologists, the Rakhigarhi village could be the origin of Harappan Civilization.
Since 81% people of Haryana are vegetarian and the cuisine is based on fresh and wholesome foods like roti, saag, sabzis with great importance to milk and mik products, homemade ghee, lassi, kheer etc.
For the Shhhh Secretly Cooking Challenge this month, I was paired with a dear blogger friend, Archana Gunjikar Potdar. She blogs at TheMadScientistsKitchen. Please do check out her blog especially for the Goan cuisine, some Maharashtrian favourites and lovely bakes too. An extremely understanding partner for this month, who was as confused as I was, thankfully! We could easily discuss the cuisine and come up with solutions and finalized the ingredients accordingly. She gave me Curd and Urad Dal as the two secret ingredients.
Since Haryana or its cuisine draws major influence from the Punjabi cuisine, majority of dishes are similar like Aate ka Halwa, Kadhi Pakoras, Rajma Chawal etc. The typical Haryanavi cuisine relies more on Bajra and wheat based rotis and vegetables like Ker Sangri and Green Cholia which are winter delights and since its summer in India, consumption of Bajra is not suitable as it creates a lot of heat and the seasonal winter produce has vanished from the market.
Haryanavis have great love for dairy products and enjoy their sweets too. Unfortunately, I am holding on from making sweets for the blog for some time as I am trying to lose some weight and when I was researching some more, I thought to myself, since its summers, I am sure they must be consuming a lot of dahi or curds as well and went on further to research about their street food love. They majorly love Gol Gappas with different varieties of pani or flavoured water and Chhole Bhature along with Dahi Bhalla. Since Haryanavis prefer sweet, I have made the Dahi / Curd / Yoghurt sweet by adding sugar. Now, before you judge me on the grounds - Why isn’t she making sweets, When she can deep fry vadas?
Bazinga!! These wadas are not deep fried. My appe pan once again comes to the rescue here. If you remember the last month’s challenge on Gujarati Cuisine and the post on Dakor Na Gota where I turned a favourite deep fried farsan into slightly healthier one by cooking it in an appe pan with few drops of oil. In the same post, I had mentioned that I cook the Urad Dal vadas at home in the similar fashion since years when the craving for chaat emerges. Couple of vadas and I am sorted. Craving done and dusted! I don’t like punishing ourselves, we love food, both of us and so we come up with solutions wherein we can enjoy little things.
Here is a little fact about me – I love Dahi Vadas! Ok, the word ‘love’ is an understatement. I don’t enjoy eating at marriage buffets unless there is Dahi Vada Counter. For our marriage, the first thing I asked the Caterer to place on the menu was Dahi Vada. While I continue cooking food for my husband and the things he loves, when it comes for dahi vadas, the proportion of urad dal and the number of vadas etc are all taken into consideration based entirely on me. He enjoys few pieces but not a huge fan, unlike me.
Another Fun Fact - I could never make soft vadas prior to marriage and even struggled with it the first couple of months. Since I hate not excelling at things, every day for one week I tried making vadas at home and finally nailed it. Today – I make a batch of over 150 to 200 vadas for our society temple distribution and everyone who comes over at home, has to taste my super soft vadas. Moral of the story – When you love something, you will do anything for it. In my case, clearly – Dahi Vada Love! Lol!!
A Kulhad or Mud bowl of vadas that were made with a batter of urad dal and cumin, salt and laced with thick homemade curd that was whisked with sugar and salt followed by a generous dose of meetha chutney or sweet tamarind chutney, some home made coriander chutney, a big pinch of Roasted Jeera powder, some Kashmiri lal mirch, some chaat masala and finally some finely chopped hara dhania or green coriander leaves. This is what summers are meant to be.
With temperatures soaring and humidity levels breaking records every single day, a bowl of this non-fried Dahi Bhallas or Dahi Vadas are your only hope for survival! It is getting extremely difficult to rely on rotis and sabzis or even rice and hence treating yourself to a bowl of this wont do any harm and will keep you sane through summers.
Nov 17, 2009
Instant Pizza in 20 Minutes! (My Very First Try)
I've been trying to shop in a smarter way nowadays,
Back then, I'll just grab whatever I want at the grocery store,
But time is different now,
My wallet is getting skinnier (seriously!),
And I don't wanna let go all these organic goodies down the aisles.
Plus I've got to save some $ for my dream camera,
Ahhh. life can be tough.
So now I'm always searching for a bargain - by stocking up my kitchen cabinet when things are on sale!
Canned corns, canned soups, and occasionally some fresh meat,
There's always this thing called freezer to store them,
What a wonderful invention!
One day, I came across discounted premade pizza crust,
Looks interesting because I've never made pizza myself,
Ended up I brought 2 of them home, one extra just in case I mess it up!
But I'm so glad my first try turned out a total success!
1 can of refrigerated pizza crust
1 sausage (use any flavor you like)
1 cup of frozen spinach
Some marinara sauce
Some red pepper flakes
Preheat the oven to 425 degrees Fahrenheit (or simply follow the instruction on the package).
Line up some parchment paper on a cookie sheet and roll out the pizza dough on the top,
Smooth out the surface and make the edges thicker and higher,
It helps to prevent the sauce from dripping everywhere while baking.
Meanwhile, remove the casing from the sausage and break it into small pieces,
For the spinach, thaw it according to the package instruction and drain out all the remaining liquids.
Remember to grate some parmesan cheese that we gonna use later.
So first I spread out some store bought marinara sauce over the crust,
Add the sausage pieces along with spinach,
Just spread them out evenly.
After that, break the fresh mozzarella cheese into smaller pieces by hand and sprinkle them all over the dough (I love mozzarella),
We also need some salty flavor for the pizza some grated parmesan will do the trick,
Just add as much as cheese you want,
It's a pizza! Don't be afraid to go bold!
Into the oven for about 15 to 17 minutes or until the crust turns slightly golden brown,
I opened the oven door and took a picture while the pizza is still baking,
I know I shouldn't let the heat out. but. it was so tempting. -
Sprinkle some red pepper flakes before serving, Tabasco works well too!
You can play around with the recipe,
It's pizza! Just toss whatever things you can find in the fridge or anything you like on it,
It'll never taste bad, trust me!