Little Caesar’s Crazy Bread & Crazy Sauce

Recipe from Top Secret Recipes

Yield: 8 pieces / 4 servings

Prep time:

Cook time:

Ingredients

Crazy bread

1 package (10 oz) Pillsbury pizza dough

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt

Grated parmesan cheese for topping

Crazy sauce

1 can (15 oz) tomato puree

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried basil

¼ teaspoon dried marjoram

¼ teaspoon dried oregano

¼ teaspoon ground thyme

Instructions

Crazy bread

Preheat the oven to 425 degrees.

Unroll the dough on a cutting board

Cut the dough in half down the middle, then cut each of those halves vertically in half, and half once more so there are 8 even strips of dough.

Carefully place each strip on a lightly greased baking sheet and back for 6 to 8 minutes, or until the top just turns golden brown.

While the dough bakes, melt the butter (on the stove or in the microwave for 15 to 20 seconds), then add the garlic salt and stir until it dissolves. Set aside.

Remove the breadsticks from the over and spread a coating of garlic butter over each piece.

Sprinkle a generous amount of parmesan cheese on each breadstick.

Crazy sauce

Combine all the ingredients in an uncovered saucepan over medium heat.

When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.

Remove the sauce from the heat and let it cool slightly before serving.

Notes

Store sauce in tightly sealed container in the refrigerator for up to 3 or 4 weeks.

Korean Braised Short Ribs (Kalbi Jjim)

Recipe from Week of Menus

Yield: 4 servings

Prep time:

Cook time:

Ingredients

2-1/2 to 3-1/2 lbs of short ribs
1 cup soy sauce
1 cup sugar
1 cup water or beef broth
1/2 cup sesame oil
1/2 cup sake
1/2 teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2-inch chunks

1 potato cut into 2 inch chunks
1 large onion, cut into chunks

1 cup rice cake

Instructions

Drain the blood by soaking the short ribs in cold water. Place beef  into a large pot and cover completely with cold water. Let  sit for 45 minutes to an hour.

Drain the water.

Slice into the beef across the grain, ‘breaking’ the top of the meat but leaving it attached to the bone.

Put the beef into a pot and cover with clean water. Bring to a boil then reduce heat to a simmer. Allow to simmer for 45 minutes.

Drain and wash off all of the foam and dirty bits under cool water until you have "clean" pieces of cooked beef. If preparing for the next day, cool, cover and refrigerate meat at this point.

In a clean pot add the soy sauce, sugar, water, sesame oil, sake, garlic, and pepper. Heat over medium heat until simmering.

Add the beef to the simmering liquid and cook over medium low heat, turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.

Add onion, carrots and potato, and rice cakes.

Continue cooking, stirring occasionally, until the vegetables and rice cakes are fully cooked, about 15 more minutes.

Roasted Parmesan Potatoes

Recipe from Table for Two

Yield: 2 servings

Prep time: 10 minutes
Cook time: 45 minutes


Ingredients

4 medium red potatoes, cut in quarters
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
Pepper, to taste
Olive oil


Instructions

Preheat oven to 400 degrees.

Place the potatoes in a medium bowl, and drizzle with olive oil. 

Add in the Italian seasoning, garlic powder, salt, cheese, and pepper, and toss until potatoes are evenly coated.

Pour the potatoes onto a baking sheet and spread out in a single layer.

Bake for 30 to 45 minutes or until potatoes are soft and cooked through, moving around the potatoes halfway through the baking time.

Sprinkle additional cheese on top before serving if desired.

Momofuku Kirby Cucumber Pickle

Recipe from Chow

Yield: 3 cups

Prep time: 5 minutes
Cook time: 1 hour pickling time


Ingredients

4 medium kirby cucumbers
2 tablespoons + 1 teaspoon granulated sugar
1 tablespoon kosher salt


Instructions
 
Cut the cucumber into¼-inch slices and place in a large bowl.

Add the sugar and salt and stir to combine.

Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour.






Notes

Can be kept in refrigerator for up to one month.

Chinese Chicken Soup

Recipe adapted  from Steamy Kitchen
 
Yield: 4 servings

Prep time: 10 minutes
Cook time: 2 hours



Ingredients

3-lb organic chicken, or 3 lbs of chicken pieces

5 stalks green onion, cut into 3" pieces

 2" piece of ginger, cut into rounds
4 garlic cloves, peeled

2 carrots, cut into large chunks

2 stalks celery, cut into large chunks

Salt


Instructions

Cut up the chicken into 2" to 3" pieces.

Boil 1 quart of water in a large stockpot. Add the chicken pieces and boil for 5 minutes.

Empty contents of the entire stockpot into the strainer. Wash the stockpot and get rid of any scum that clings to sides. Rinse the chicken pieces and return to the stockpot. Refill stockpot with 1-1/2 quarts cold water.

Add remaining ingredients to stockpot. Bring to barely a boil and immediately turn down the heat to low. Simmer for 1-1/2 hours, never letting the stock bubble and boil. Periodically check the stockpot and remove any scum on surface. Strain and return stock to the stockpot. Discard ginger and green onions. Shred the chicken meat and return the chicken and vegetables to the stockpot.

Add 1 teaspoon salt. Taste, adjust salt as needed.



 
Notes

Discard vegetables with ginger and green onions and add additional carrots and celery when returning chicken to stockpot.