Posts Tagged ‘cheese’

Deep Fried Bacon Wrapped Pizza Balls

Deep Fried Pizza BallsThis was my backup plan for the Foodbeast pizza challenge that I participated in a couple weeks back when I made my Sweet and Sour Chicken Pizza.

At the time I wasn’t sure how well the deep fried white rice crust that I wanted to use for the pizza would turn out — spoiler alert: it turned out perfect — so I came up with this pizza version of the Deep Fried Bacon Wrapped CONTINUE READING »

The Waffled Spaghetti Bun Burger

The Waffled Spaghetti Bun BurgerLet’s be honest with each other here, throwing noodles or anything else in a waffle iron and using what comes out as a bun is nothing new or original, but I finally bought a new waffle maker after the crappy one I picked up for $10 on Black Friday bit the dust a few months back and I’ve been looking for any excuse to use it.

On the plus side — in addition to having … CONTINUE READING »

Spaghetti Crust Pizza

Spaghetti Crust PizzaThis idea came to me as I was making my Deep Fried Spaghetti Bun Burger. At the time I really had no idea how well spaghetti would work as a pizza crust because if the noodles aren’t cooked enough they won’t really hold their shape, but on the other hand if you overcook them in their pizza crust form you’re just going to end up with crunchy noodles, which nobody wants.

Well, I either … CONTINUE READING »

Nacho Cheese and Jalapeño Stuffed Soft Pretzel Balls

Nacho Cheese Stuffed Soft Pretzel BallsThe second I finished my Macaroni and Cheese Stuffed Soft Pretzel Balls I was already trying to think of other foods that would benefit from a soft pretzel breading. One of the first things I came up with was nacho cheese.

Sure, dipping soft pretzels in nacho cheese is amazing, but what if you could create bite-sized soft pretzel balls that already had the cheese right inside of them? Well, here’s how to do it!… CONTINUE READING »

The Poutine Benedict

The Poutine BenedictThis isn’t the first time I’ve written about Eggs Benedict, or even Poutine for that matter, but until recently the thought of combining the two never entered my mind  which is a little crazy since literally one of the only things I’m good at in the kitchen is taking two things that are already hugely successful and combining them.

Originally I toyed with the idea of using only gravy or only Hollandaise sauce for … CONTINUE READING »

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