Bubble Up Pizza

This basic idea came to me through the Pamp. Chef Co.

I have been trying to cook it in the dutch oven while camping and have not quite got it figured out- but I am getting closer.

3 cans (7.5 oz  each) of the small refrigerated buttermilk biscuits
1 1/2 Cups pizza sauce  ( the original calls for a 14 oz jar of spag. sauce)
3 Cups grated cheese of your choice (usually mozzarella and cheddar)
1 clove garlic, minced
various pizza toppings of your choice ie: precooked sausage, bacon, and/or chicken, pepperoni, ham/canadian bacon, pineapple, onions, olives, etc.

in an oven:  375  for 30 min. bake in a 9 x 13 pan. 

cut biscuits into quarters if using the smaller biscuits, (and into 8ths if using the Grands). Put pieces in a bowl and add 1 cup of the sauce and 2 cups of the grated cheese, and the minced garlic.  Stir well and then stir in the toppings of your choice.  Place in baking dish or lined dutch oven. Top with remaining sauce and cheese, then bake.

Now- I think our problems in the dutch oven have been mainly from using the big - grand- biscuits- and the first time was covering with the lid.  The DR has a cool contraption for the dutch oven that goes over it like a tent and works like having coals on the top- anyway- it works best to just have that over the top, plus the smell is very tempting for any one within nose distance.  So- we will try again next time- and see if we can get totally cooked and not burnt biscuits.  I have noticed that the pizza always gets eaten any way.

Manicotti

1/2 lb pork sausage, browned and drained
1 lb ground beef, browned and drained
1 cup plain bread crumbs
8 oz mozzarella cheese- grated
1/2 large onion, chopped
oregano- to taste
garlic salt- to taste
salt and pepper- to taste
2 eggs- beaten
1/2 to 1 C milk
14 Manicotti Noodles (cooked a few minutes less than package directions)
3 or more cups of Tomato Sauce

Additional Mozzarella for topping

Cook and drain meat. Cool. Add bread crumbs, grated cheese, chopped onion, seasonings, and eggs. Add enough milk to make sure the stuffing is moist. Meanwhile, cook the noodles a few minutes less than the directions on the box so they are still a little undercooked. Drain noodles and rinse with cold water- drain completely. Prepare pan with a cup of tomato sauce in the bottom. Carefully stuff each noodle with meat mixture and place in a 9x13 baking dish, lining them up side by side, and across the bottom as needed. Pour remaining tomato sauce over the top of the noodles, using enough to cover the noodles. Top with additional grated mozzarella cheese and bake at 350 degrees, for 35-40 minutes until cooked through.

Any remaining stuffing you can put in the freezer. My original recipe is half of this- but I always double it- at least- and I usually just use a pound of each meat.

Favorite Aunt's Blackened Chicken Fettuccine

This recipe belongs to my sister- the real nurse in her big girl job. And make sure to make it when you are not counting calories or anything-



Blackened Chicken Fettuccine



Garlic Cream Sauce:

3/4 CUBE Butter

3 cloves of garlic- minced

1 1/2 QT of whipping cream

kosher salt/ pepper to taste

8 oz grated REAL Parmesan cheese- divided



Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.



Meanwhile:

1 lb of boneless, skinless Chicken Breast

Cajun seasoning blend.



dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )



Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.



When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.

DR's Spaghetti

I will share with you the approximate recipe for the DR's spaghetti. I say approx because he never measures anything- he just dumps and tastes.

Start with 1 - 2 pounds of ground beef, sliced mushrooms, and 1 onion, chopped; seasoned with salt, garlic salt, onion salt, and pepper and browned and drained.

Then add 2 cans of Italian styled stewed tomatoes per pound of meat, then 1 or 2 cans of tomato sauce. Approx 2 tsp minced garlic, and 1 green pepper, chopped. Here comes the dump and taste part. He adds generous amounts of ketchup, and then seasons with Italian seasoning. Oh- and sugar. I never participate in this part- so I can't even guess for you. ( I prefer sugarless- but hey- he is doing the cooking so I am not about to complain).

He then lets it simmer for about 20 to 30 minutes, letting some of the liquid reduce.

Serve over any sort of pasta noodles. It is a thick, chunky sauce full of protein and veggie goodness. If you have leftovers, you could add some mustard and worcestershire sauce and call it sloppy joes.


It has taken my patients some time to grow up enough to like it, but they love it now.

Chicken Caeser Pizza

We love Chicken Caesar Pizza at the Looney Bin-



Caesar Dressing
Minced garlic
cooked chicken
grated Parmesan cheese (not the green can kind)
Monterrey Jack cheese
Romaine lettuce
Roma tomatoes

Once crust has risen. Spread with 2-3 TB of the dressing and 1 - 2 cloves of garlic, minced. Add 3 cups of cooked chicken, diced. Then layer 1/2 lb grated Monterrey Jack cheese, and 1/2 C fresh grated Parmesan cheese (I buy it pre-grated).

Cook at 450 for approx 15-18 min. until crust is light brown and cheese is bubbly. Remove from oven. Add torn Romaine lettuce leaves, and sliced tomatoes. Drizzle with remaining dressing to taste.

Pizza Dough

Pizza Dough: Makes a 16 inch or (2) 12 inch

8 oz warm water
1/2 tsp sugar
1 TB yeast
1 tsp. salt
1 TB veg oil (I use canola)
3 3/4 C flour (give or take)

Put water, sugar, and yeast in mixing bowl and allow to soften and become bubbly. Add salt, oil, and flour (1 cup at a time) until the dough cleans the sides of the bowl. It can stick a little to the bottom. You can either knead by hand for 3 minutes, or use your kitchenaid on a 2-3. Shape and place in a greased bowl, cover and let rise until double in volume. Punch down and let dough rest for 4 minutes.
Lightly grease (spray) your pizza pan and wipe off excess. I use a perforated metal pizza pan.
Roll out to desired size, transfer to pan and make an edge if you need to. The edges of my pans curve up, so I generally don't. Allow to raise for 10 minutes.

Now, top at will. Place on bottom rack in a COLD oven, turn oven on to 500 degrees F, and bake 17 to 20 minutes, depending on your oven.

Pizza Sauce

Homemade Pizza Sauce:

1 can (approx 10 3/4) tomato Puree
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp onion powder
1/8 tsp garlic powder
1 TB grated Parmesan cheese
1/2 tsp salt

Can be adjusted to personal taste-

Mix all ingredients together well. Spread over prepared pizza dough.