I had a really hard time saving enough penne noodles and sauce to make the actual pizza, because the flavor alone of the pasta is so delicious! I made a creamy white sauce and seasoned it with paprika and garlic. The flavor reminds me of chicken paprikash, which is another one of my favorite meals. I don't know about you but I love carbs, so the combination of pizza and pasta is straight magical. Make sure that you use enough cheese so that the whole top of the pizza is covered, because the cheese acts as a net when it melts and it holds all the pasta together for when you slice up your za.
So I won a national recipe contest! Zoup! Soup hosted the “Really good soup contest” in 2014 and I submitted my Spicy Noodle Soup recipe, and won! I won a gift card to Williams Sonoma and also got to cook my soup on two local news stations, one in Detroit (Zoup’s first home) and one in my hometown, CLE. You can try my soup at various locations across the U.S., Zoup tweaked the recipe a little and renamed it “Dragonfire Noodle Bowl.”
If I had to describe my spicy noodle soup to someone who’s never had it before I would say it’s a sort of spicy ramen, but instead of ramen noodles it’s made with Korean glass noodles (also called sweet potato noodles and glass noodles.) The noodles are clear, really slippery..and also gluten free. I’ve never seen them at local grocery stores so I suggest if you’re going to look for them to call and ask your local Asian markets or order them online.
The recipe is extremely flexible. You can add in more or less of one flavor if you prefer without really messing things up. If you want to keep things meatless, you can use veggie broth but I prefer chicken because I think it’s more flavorful.
For those of you that don't already know, a steamed bun is a type of steamed bread dough that is small enough to fit in the palm of your hand. They are small, squishy, and extremely stuffable. I love to use them with pulled pork! You can buy steamed buns in the freezer isle at your local Asian market. I really prefer the creamy unique taste and crunchy texture of coleslaw with pulled pork and always put the two together. Steamed buns are the perfect type of slider dish, the more creative you get with it, the better!
You can't really go wrong with pancake batter. The trick to this recipe is to season the pancake batter with garlic powder in order to perfect the batter's taste.
I think it's easier to cut the hot dogs in half because the smaller size is easier to work. While experimenting I realized that whole hot dogs sometimes looked a little deformed and it was harder to evenly coat the whole thing without all the batter dripping all over the place.
1. Add the oil into your deep frier and turn it on to medium heat. [If you don't have a deep frier, you can use a medium size pot on the stove.] To tell if the oil is hot enough to cook the batter, test it by running your hand under the sink and let a few drops of water fall into the oil, if it sizzles, then it is hot enough.
2. Prepare the batter according to the box, and add in the garlic powder.
3. Cut your hot dogs in half and stick them with the pointy end of the stick going into the hot dog. You want to make sure your stick goes all the way to the top of the hot dog, but not sticking out.
4. One by one, coat the hot dogs with the pancake batter, turn them on the side and swirl them slowly in order to get an even coat. Be sure to cover the entire hot dog.
5. Moving quickly, dip the top half of the hot dog into the hot oil, then after 5 seconds drop it all the way in. Watch the hot dog for 5-6 minutes while the batter cooks, and make sure all sides of the corn dog are in contact with the oil. The color of the batter should turn a dark golden brown once it's ready to be taken out.
6. Let the corn dogs cool on paper towels for about 3 minutes, and eat while they are still hot! I would suggest dipping in honey mustard or ketchup!
This pizza is amazing. I really don't think I will be going back to making regular pizza dough any time soon after trying this + learning of it's healthier nutritional value. Anyone who likes cauliflower with a little bit of butter and salt would love this recipe! I got the idea for this recipe from Google because the first thing I do when I'm curious about something is Google it, doesn't everyone now a days?
When you make the cauliflower crust, you must be sure that you microwave and heat the shredded cauliflower enough so that there is no water at the bottom of the bowl. When the cauliflower is too moist, it is harder to stick together and to spread out across the cookie sheet. The good thing about this dough vs. traditional dough is that it can be easily molded without having it scrunch up on you. I ran a spoon around the outside of the pizza crust dough and shaped it up very nicely. Cauliflower crust also contains a lot of cheese, it is a little bit more flimsy than traditional pizza crust dough, and it's hard to transport the entire pizza without it tearing.
One more tip would be to make sure you cook your pizza long enough. I usually am not a fan of crispy edges but it's necessary with this cauliflower crust. Like I mentioned earlier, it contains a lot of cheese which makes it more flimsy, especially in the center. You want to make sure that you cook the center of the pizza al the way through.
1. Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and grease it [I just used PAM, but you could use butter].
2. Shred the cauliflower into a large bowl, then microwave the cauliflower for 4-5 minutes, until warm and soft. Let cool. Make sure to take out any large chunks that may have fallen into the bowl. Also make sure to drain any water that has accumulated at the bottom of the bowl.
3. After the cauliflower has cooled add in the parmesan cheese, mozzarella cheese, salt &
pepper, and egg. Stir until thoroughly mixed.
4. Scoop the mixture in the bowl up into your hands and shape it into a ball. Then set it in the center of the parchment paper and spread out as you would with regular pizza dough. Make sure it is evenly spread out on the parchment paper.
5. Bake in the oven for 10-15 minutes, until a golden color. [When you notice the edges starting to turn a little brown you are ready to take out of the oven!]
6. Spread your pizza sauce onto the crust however you would like. Add your cheese and toppings.
7. Place pizza back in oven, and cook for about 15-20 minutes. The pizza should be done when the edges of the dough start to turn a golden brown.
- HERBY SAUSAGE GRAVY GRILLED CHEESE
- THE BEST CREAMY TOMATO SAUCE
- MANGO HABANERO WINGS (!)
- LASAGNA CARBONARA STACKERS
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