Preheat oven to 400 degrees. Mix all the ingredients up good, in a bowl. Mound high in six cupcake cups, sprinkle with remaining Parmesan and bake for about 30 minutes. Enjoy.
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Cut the meat into very thin slices (ask butcher if they can cut the meat into thin slices about 1/4 inch thick). If using chicken, flatten it out a bit by using a mallet.
Combine the shoyu, water, sugar, and garlic; mix well until sugar has dissolved. Add meat to the marinade and cover with a plastic wrap or towel. Let it marinade in the fridge for 1-2 hours.
After the meat has marinated, whisk eggs in a large bowl. Add enough flour to a plate to dredge the meat in.
Heat and oil a non stick pan over medium heat. Dredge the meat first in flour, then cover it in the whisked eggs. Quickly transfer the meat to the pan. Repeat the same process until the pan is slightly full.
Cook the meat for 1-2 minutes or until the bottom becomes lightly golden brown. Flip and cook for another 1-2 minutes. Remove from the pan after all sides have been cooked.
Dipping Sauce:
Combine shoyu, rice vinegar, sesame oil, and two pinches of red pepper flakes or replace the pepper for gochujang or chili oil. Whisk to combine.
Serve:
Cut meat into thin strips and serve with dipping sauce on the side. If you made a large batch, you can freeze it for up to one month. When serving it again, defrost then pan fry it again with some oil to reheat. Enjoy!
RC: Tani Nakamitsu
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Preheat the oven to 375 degrees.
In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat and season with salt, pepper, garlic powder, and Italian seasoning.
Lightly grease a glass baking dish. Spread the dough pieces evenly over the bottom.
Spoon pizza sauce over the dough, spreading it gently.
Add the cooked ground beef evenly on top, followed by pepperoni and any optional meats.
Sprinkle mozzarella cheese generously over the entire dish.
Bake uncovered for 30–35 minutes, until the cheese is melted and bubbly and the dough is fully cooked.
Let rest for a few minutes before serving, enjoy.
RC: Toto B.
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- cook chopped bacon until crispy. Remove from pot and set aside. Drain out the oil leaving 1 tbsp. behind
- Cook ground Italian sausage. Remove from pot and set aside. Remove oil leaving 1 tbsp behind.
- Sauté onions and minced garlic. Cook for 1 minute or until translucent
- Add in water, chicken bouillon, and black pepper. Cook on high and bring to a boil.
- Add in potatoes and cook until fork tender
- Reduce heat to medium and add in heavy cream, ground sausage &, bacon. Let simmer for about 5 minutes. Then add in kale and let that cook for about 2 minutes or until kale is softened
- *add in cornstarch slurry for thicker soup if needed
RC: IG page of life.with.jaycie
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Preheat the grill to medium high. Clean and lightly oil the grates. Combine the ground beef, 3 Tablespoons Teriyaki sauce, salt and pepper in a medium-sized bowl. Mix just until combined with your hands and shape into 4 patties about 3/4-inch thick. Make a well in your patties with your thumb to prevent from bulging. Place burgers on the grill and cook 4 minutes. Flip and then brush on remaining sauce. Cook an additional 4 minutes, or until juices run clear. Flip and add any additional teriyaki sauce. During the last minute of cooking add cheese to burgers if desired. Remove from the grill when they have reached an internal temperature of 160-165°F. Remove to a plate and let rest 5 minutes before serving. Place burgers on the grill and cook 4 minutes. Flip and then brush on remaining sauce. Cook an additional 4 minutes, or until juices run clear. Flip and add any additional teriyaki sauce. During the last minute of cooking add cheese to burgers if desired. Remove from the grill when they have reached an internal temperature of 160-165°F. Remove to a plate and let rest 5 minutes before serving.
RC: Jamielyn Nye
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