Upside-Down Pizza Pot Pie

Recipe by:Mrs. Mistry

"Individual pot pies that taste like pizza! The recipe is great to follow as is, or get creative and add your own favorite toppings! A great dish for kids and adults! This can be accompanied

Ingredients

• cooking spray
• 1 pound Italian sausage links, casings removed
• 1 small onion, sliced
• 1 green bell pepper, diced

•  cup sliced fresh mushrooms, or more to taste
• 2 (8 ounce) cans pizza sauce
• 1 cup shredded mozzarella cheese, divided
• 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
3. Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
4. Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
5. Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.

Family Sicilian Sauce and Meatballs

Family Sicilian Sauce and Meatballs

Recipe by: PETEIYC 

"My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.”

Meatballs:

3 slices white bread, torn into pieces
1/4 cup milk or water
1 1/2 pounds ground beef
2 eggs
1/2 cup grated Romano cheese
1 pinch dried parsley
3/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Sauce:

3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 1/2 pounds cubed beef brisket
1/2 pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
1/2 cup red wine
4 bay leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

To Make

To Make The Meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.

To Make The Sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.

When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.

Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Boilermaker Tailgate Chili

Recipe by: MIGHTYPURDUE22
“This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.”

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco™)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos®

1 (8 ounce) package shredded Cheddar cheese

To Make

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Chorizo Burger Baps

200g finely diced chorizo or bacon

To Make:

1. Add chorizo to the Basic Burger Bun recipe.

Pepperoni Burgers

Recipe by: Julie Lloyd Johnson

 

"My kids love these burgers!!! They do not shrink up much and have great flavor. The pepperoni adds just enough kick!!!" 

 

• 1 pound ground beef
• 1/4 pound pepperoni sausage, minced
• 1/4 cup Italian seasoned bread crumbs
• 1 clove garlic, minced
• salt and pepper to taste

 

To Make:

1. Preheat the grill for high heat.

2. In a bowl, mix the beef, pepperoni, bread crumbs, garlic, salt, and pepper. Form into burger patties.

3. Oil the grill grate. Place burger patties on the grill, and cook 5 minutes on each side, or until well done.
 

4. Addy your favorite toppings.

Blackened Burger with grilled onion salad and yellow pico de gallo

Makes 4 burgers

• vegetable or sunflower oil for cooking
• 1 onion
• 1 garlic clove, crushed
• 150g smoked sausage of your choice, such as chorizo, cut into 0.5cm dice
• 600g well trimmed, coarsely minced beef
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 1/8 tsp chili powder
• salt and freshly ground black pepper

Toppings

• 4 x 12.5 lengths warm baguette or regular buns
• Chili Mayonnaise
• 50g iceberg lettuce
• Grilled Onion Salad
• Yellow Pico De Gallo

To Make:

1. Heat a small frying pan and add a thin film of oil; add the onion, garlic and sausage, fry until softened and golden.

2. Transfer to a large bowl and allow to cool. Add the minced beef, dried herbs and spices and mix together and season with salt and pepper. Chill for 1 hour.

3. Divide into 4 evenly sized burgers and brush liberally with the oil on both sides.

4. Heat a chargrill or pan grill until very hot. Add the burgers and cook for 3-4 minutes each side or longer if you prefer.

5. Halve the baguette or open the buns. Dress the bases with a spread of Chili Mayonnaise topped with shredded iceberg lettuce. Top with Grilled Onion Salad, a burger, and finally a good spoonful of the Yellow Pico De Gallo.

6. Close the burgers and serve.