How To make Rock Springs Sweet Onion Pizza
1991 Blue Ribbon Winner
1 c Yellow cornmeal
1 1/3 c Cold water, divided into two
-2/3 cups of water 1/4 c Plus 2 tablespoons grated
-Parmesan cheese 2 tb Olive oil
3 md Size sweet onions, thinly
-sliced 2 Cloves garlic, minced
1 sm Green pepper, sliced 1/4
-inch wide 1 tb Each dried basil and oregano
1/4 ts Black pepper
2/3 c Cooked and drained dark red
-kidney beans 2 c Shredded mozzarella cheese
-(8 ounces) 1 c Pizza sauce
From Cathy Dorsey, New River AZ Method: 1. Heat oven to 375
2. In small bowl mix cornmeal with 2/3 cup cold water. in a small saucepan
bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal mixture to the boiling water. Lower heat and whisk constantly with a fork until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese. 3. When cool enough to handle, wet hands and pat cornmeal mixture evenly
into a 12 inch pizza pan or lightly greased baking sheet. 4. Bake cornmeal crust, uncovered for 15 minutes or until it is just
golden. 5. Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion,
garlic and green peppers. Cook uncovered for three minutes. Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook, covered, for five minutes. Stir in the beans and set aside. 6. Remove the crust from the oven, sprinkle with half of the mozzarella
cheese and half of the remaining Parmesan cheese. Spoon the bean mixture on top. Pour the pizza sauce evenly over it and scatter the remaining cheese on top. 7. Bake uncovered for 10-15 minutes or until cheese is melted.
8. Cut into wedges and serve.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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Spring Rolls 2 Ways
Two recipes plus sauces for Spring Rolls - one fresh and one crispy. Go to and use code BRIAN at checkout for 15% off your first month’s supply of @seed’s DS-01® Daily Synbiotic!
FULL RECIPE AND INSTRUCTIONS:
CRISPY SPRING ROLL:
FRESH SPRING ROLL:
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SPRING ROLL SHEETS:
JULIENNE PEELER:
3QT SAUCIER:
SMALL SAUCE POT:
FOOD PROCESSOR:
INSTANT READ THERMOMETER:
BOWL:
INGREDIENTS:
FRESH SPRING ROLL (makes 6)
Salt
1lb/.5kg large shell on raw shrimp (i’m using 12/15 eazy peel shrimp)
110g/4oz rice vermicelli
180g/1 large carrot, shredded (I use my julienne peeler for this)
20g or 2Tbsp sugar
20g or 1 1/2Tbsp rice vinegar
¼ head purple cabbage, thinly shredded (i slice thinly on a mandoline)
1 extra large red bell pepper, julienned
4 mini cucumbers, julienned
Fresh herbs: basil, mint, cilantro
12 pieces of spring roll rice paper (2 per roll)
Green leaf lettuce
SAUCE
100g or 1/3c hoisin
30g 2Tbsp peanut butter
3-5g/1 small clove grated garlic
3-5g about 1/2Tbsp grated ginger
30g or 2Tbsp rice vinegar
5g or 1tsp sesame oil
30g or 2Tbsp water
Whisk to combine.
--
CRISPY SPRING ROLL (makes 12)
75g or 2-3oz rice vermicelli (soaked for 20 minutes, drained, and cut)
Olive oil (or peanut oil)
100g or 1 1/4c mushrooms, small diced
Salt
225g/.5lb raw shrimp
225g/.5lb ground pork
30g or 2Tbsp soy sauce
50g or 3Tbsp oyster sauce
5g or 1sm clove garlic, grated
1 egg
10g or 3Tbsp cilantro, chopped
50g or 1/2c scallion bottoms, thinly sliced
50g or ⅓ medium carrot, shredded
2qt or 2L neutral oil (or enough to fill a heavy bottomed med-large sauce pot no more than halfway full of oil)
Spring roll pastry
CHILI SAUCE
100g or 1/2c water
5g or 1sm clove garlic, grated/minced
5g or 1/2Tbsp ginger, grated/minced
25g or 1.5Tbsp fish sauce
50g or 3Tbsp rice vinegar
65g or 1/3c sugar
25g or 2Tbsp sambal (garlic chili sauce)
15g or 1Tbsp ketchup
2 Tbs Cornstarch slurry (5g/2t cornstarch stirred into 25g/1.5Tbsp water)
CHAPTERS
0:00 Intro
0:15 Fresh Vietnamese spring roll
6:56 Staying regular with Seed (ad)
8:00 Crispy spring roll
14:25 Let’s eat this thing
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5 Healthy Alternatives to White Sugar
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The Live TV Moment That Butchered Paula Deen's Career
There was a time when Paula Deen was one of the most popular Food Network stars and celebrity chefs. In the 2000s, it seemed that everything she touched turned to gold, and her show Paula’s Home Cooking made her into a household name in the culinary world.
Whenever you’re on live TV, you run the risk of slipping up and saying things that could ruin your career. When you add social media and an opinionated mind to the mix, you either have great television or a disaster waiting to happen.
Unfortunately for Paula Deen, it was the latter. Let's take a look at the live TV moment that butchered Paula Deen’s career.
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