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How To make Impossible Hamburger Pizza
CRUST:
2 1/2 c Bisquick Baking Mix
1 Active Dry Yeast; Package
2/3 c Water; Hot
MEAT MIXTURE:
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md
15 oz Tomato Sauce; 1 Cn
2 ts Oregano Leaves
1/4 ts Pepper
TOPPING:
1/2 c Green Pepper; Chopped, Opt.
2 c Mozzarella Cheese; Shredded
1 c Parmesan Cheese; Grated
Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
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The SECRET Recipe for PLANT BASED Burgers (That taste just like a burger)
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I recently saw a video featuring chef David Lee from Planta in Toronto. He gave a quick rundown of the ingredents and how he makes their plant based burgers. I put a little twist on the recipe to make it my own and WOW! All Plants and nothing too overly processed! Super simple vegan burger!
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Full Recipe:
Ingredients Needed:
Homemade buns:
1/2 cup (125 ml) whole milk
1/2 cup plus 3 tablespoons (170ml) water
2.5 teaspoons or 9g bread machine yeast
1 egg
1 egg yolk
3.5 cups (525g) bread flour
1/3 cup (60g) granulated sugar
4g amylase
2 teaspoons (7g) fine sea salt (this isn't in the video but it goes in with the flour whoops!)
Dill Pickles
- 1 English cucumber, cut into rounds
- 2 cups (416g) water
- 1.5 cups (306g) vinegar
- 2 tablespoons (19g)kosher salt
- 1 large bunch dill
- 5 cloves garlic
- Sachet of: 1 tablespoon (9g) peppercorns, 1 tablespoon (10g) mustard seeds, 2 tablespoons (8g) coriander seeds, 1 tablespoon (8g) dill seed, 3 bay leaves crumbled_
Mayo:
- 1 egg yolk
- 1 tablespoon (18g) dijon mustard
- 1 clove garlic grated
- 1 teaspoon (5g) sugar
- salt to taste
- juice from 1 whole lemon
- 1 cup or more (191g) vegetable oil
Spicy Ketchup:
- 3/4 cup (215g) ketchup
- 1/2 teaspoon(2g) cayenne powder
- 1 tablespoon (8g) allepo powder
- 1 teaspoon (4g) garlic powder
- 1 teaspooon (5g)Worcestershire sauce
Beef:
- 3/4 lb (340g) boneless chuck roast
- 3/4 lb (340g) boneless short rib
- 4 slices American cheese (kraft singles)
- 4 slices medium cheddar
IMPOSSIBLE Cheeseburger Pie Makes Its Own CRUST
The Impossible Cheeseburger Pie makes its own crust and tastes like a cheeseburger?! ???? Let's do this! #impossiblepie #cheeseburgerpie
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The self-crusting 'impossible' cheeseburger pie!
Imagine a pie that creates it's own crust as you bake it, no pastry lined before baking....that is the 'impossible pie' theory! These pies have been popular for Years mainly as a dessert, you make more of a batter and pour it over your filling to create the crust after baking! It holds the ingredients together in the centre and forms a small crust underneath too! Thanks to everyone that sent me links to try this recipe - this cheeseburger pie was truly epic!
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