It’s more of a quiche imho but the actual recipe is called impossible easy cheeseburger pie.
As for dipping it in something you could use sour cream or even ketchup, it supposed to be an all in one burger dish. It has a great flavor profile without any sauce, but never really though about dipping it myself. My step-daughter uses ketchup. Although tbh, she tries to use ketchup on everything meat related, even chicken nuggets.
If you want I can give you the link to the recipe itself.
I’ll bet it has something to do with the ratio of eggs to other ingredients, but as long as it doesn’t slop apart when cut (and I haven’t cheese-grated my fingers again) I consider it a win in my book.
Sure, I’d like that, thank you. I’m always trying to expand my meal options.
You’re welcome. Next week I’m making a version where I use a casserole dish and add some cut potatoes to it, I think that will be delicious. Of course I will have to double cheese and dough mixture.
It is. I hope anyone who want to make their own from scratch pizza tries to do it. Homemade is way better than pizza joint frozen crust. Tastes way better than Pizza Hut, dominoes or papa john’s every time.
Ok not extremely healthy, it’s pizza after all. But you can make this gluten free as well as vegetarian if you’re really concerned about that. The worst part is the carbs from the crust if you ask me. But hell YOLO.
Neither am I. I like to experiment with my cooking.
My wife tells me I should have been a chef and still recommends me to open a little cafe/restaurant. My problem is I turn 53 on Monday and don’t feel like entering a business venture at this age since I won’t really be able to enjoy the fruits of my labor this close to retirement age.
That looks delicious. How does one make their own Italian sausage? Like, you did the spice mix and casing or something else?.. now I really want homemade sausage. 🤤
All I did was take some fresh ground pork add about 3 tablespoons of Italian seasoning and 2 teaspoons of smoked paprika. Fried it up after mixing well then let it cool in the pan leaving the grease in it don’t cool too much to avoid letting the grease congeal. Using a slotted spatula or spoon to let the grease drip away as much as possible and put it on the pizza. If you want spicy Italian sausage add red pepper flakes to your taste and heat with a small dash of ground cayenne pepper.
That looks delicious. I have a suggestion you might try next time: grease the pan with a Tbsp or two of olive oil (not extra virgin) or vegetable oil before putting the dough in the pan. I think it would work well as long as your dough doesn’t have much gluten development, which means it doesn’t spring back much when you stretch it. The oil does make it harder to get the dough to go to the edges of the pan, but if you keep working with it, it should still work. I got the method from this Chicago style pizza recipe that I’ve used many times:
I honestly used Classico pizza sauce this time. I was just too lazy to make my own thanks to the killer heat we’ve had here in Texas the past few weeks. Just cooking the pizza raises the temp in my apt by about 6 degrees, and I’m lucky if my a/c is able to keep the temps cool enough for comfort at this time.
Generally for a tomato based sauce I will use tomato paste, tomato sauce, a tbsp of sugar and Italian spices to taste, heat over medium low heat for about 10 to 20 mins. Let cool completely before using.
Colby jack works well on lasagna. Gives the cheese a little zing. I’ve even used pepper jack one time and the dish was empty in 5 minutes with only 3 people eating it
Chicken fried steak is called that because it is steak. If you can’t afford cube steak, you don’t need to eat it.
The key here is to realize the cheese does not define the name. The cost factor I’m talking about is because of limited budget thanks to the ridiculous price of everything including gas to get to the store. I live rurally so my stores pretty much consist of gas station prices or dollar stores, which suck here they don’t carry half the stuff you might need.
I’m just a bit of a purest, things need to be a certain way for it to be a certain thing, not saying you aren’t doing a good job making dinner you do what you can with what you have. I get triggered every time I see anything put into a martini glass called a martini, you made a new thing give it a new name.
It could also be that my mother made six different casseroles all called Susie’s special, she had five kids to feed on a limited budget, she also procrastinated a lot so dumping things together and baking it was quick and easy.
I usually do use mozzarella for my lasagna. This was a case I had to use what I had since the mozzarella got eaten by my grandson and making the pizza the night before.
If it hadn’t been for the cheese hound that is my grandson, I would have been okay 😂. We buy him a package of string cheese sticks and he kills them in 2-3 days, then starts in on my shredded cheese.
Oh and btw, I only buy certain name brand things such as Philly cream cheese for my cheesecake, or Ragu spaghetti sauce for spaghetti or lasagna. Otherwise it’s either generic/ store brand or homemade. I even try to make homemade bread over store bought, but it tend to last a day versus a loaf from the store.
I wasn’t offended, I honestly thought you were. Lol
The thing is the lasagna we have here is not even the original recipe created by the Italians in the 1200’s. Like everything else, we Americans have bastardized the dish.
The traditional lasagna alla bolognese is a first course consisting of layers of thin pasta dough made with flour, egg and spinach; between each layer are ragù sauce and béchamel. The top layer is lightly sprinkled with Parmigiano-Reggiano cheese; the preparation is then baked.
I>I’m sure it turned out great with the cheddar, and if u have kids I’m sure they loved it!
It is good with the cheddar, please try it sometime and let me know what you think. I do have kids, although they are all grown now, but my step-daughter and my 2 year old grandson are living with us for the time being and the kids eats cheese like there is no tomorrow. It’s actually a wonder I had enough cheese to make this.
First don’t follow the instruction on the lasagna noodle boxes, if you want my recipe just ask. It’s better imho.
Second don’t use the ready to bake lasagna noodles, they don’t cook right, the texture is very dry making the pasta crunchy as well as making the lasagna very bland.
Remember don’t expect it to taste like frozen lasagna from the store, it may take a little longer due to prep time, but at least you know exactly what’s in it and you don’t have to worry about freezer burn or worry about it defrosting and being refrozen which alters the taste quite a bit.
It’s not a simple as you think. I am on a fixed budget due to being on disability. I get paid a $1200/month after rent, utilities, medicine co-pays etc I’m lucky to be able to afford to get to the store for groceries, mid month like now, I have no money to be able to just run and get something. I get food stamps, but I don’t get them until the 24th of every month, so I have to make sure my food supplies last until the 1st so I can afford to go to the store, which is 20 mins away.
Tex-Mex is good, but not sure about a Tex-Mex lasagna, might be interesting to try out.
The thing I love about cooking is you can experiment like that, take things out of the norm, after all that’s is what a chef who makes his/her own recipe does.
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