Recipe

Pizza burgers are a totally winning combo for people who just want something simple. it’s like an open-faced sandwich, but with some great fillings. The beauty of these, is that you can add virtually anything to these pizza burgers, and they’ll deliver. No matter what you enjoy, pizza burgers are definitely the way to go.

You can always substitute different toppings to this as well, which is why people enjoy this. It’s simple, it’s effective and best of all, it also is something you can prepare as a fun little snack, or as a dinner recipe, so the possibilities of this truly are endless.

INGREDIENTS

1 whole Medium Onion, Chopped
1 teaspoon Canola Or Vegetable Oil
1 pound Lean Ground Beef
1 can (10 Oz. Size) Tomato Soup
¼ cups Water
1 Tablespoon Pizza Or Italian Seasoning
3 Tablespoons Butter
4 whole English Muffins, Split In Half
1 Tablespoon Garlic Salt
32 slices Pepperoni
2 cups Shredded Mozzarella Cheese

Steps

First add some vegetable or canola oil to a skillet. Turn it to medium high heat and then add the onions, cooking them till they’re heated up.

Once heated, add in the ground meat, cooking the entire thing entirely.

Once you’ve got the meat totally cooked, put the water, tomato soup, and the seasoning in there. From here, let this sit on low, and then let it sit to simmer.

While the meat is cooking with the sauce, you should then take some time to prepare your “crust” by preheating the oven, and then turning it to broil.

Get some of the English muffins, putting some butter on the half of this, and then top that with some garlic salt, and about 4 pepperonis.

Once everything’s ready, put them under the broiler on a sheet, about two or so minutes or until they start to brown against the edges.

Once you’ve finished with that, take it out, and then top the English muffins with ¼ cup of the meat, and then, top that with some cheese after all of that.

Take it, put it back in the broiler for another couple of minutes, until it becomes bubbly and browned.

Take them out, let them cool down to touch, and from there, you can enjoy all the pizza burgers that you want.

And there you have it! The beauty of this is how simplistic it is. It doesn’t take long, and it’s something that’s fun for everyone.

Not just that though, it’s also something that’s really good to try if you’re a fan of a quick, easy snack that really pops.  With these pizza burgers too, you also get the benefit of them being easy, so you’ll be able to, with this, make them really quick.

Plus if you’d like to customize the toppings you can do just that, and you’ll be able to craft the perfect pizza burger that fits your needs, but also is something that’s savory and hearty for your needs.

Rib eye steak, onions, peppers, and provolone cheese are all rolled up and cooked to crispy perfection in these Philly cheesesteak egg rolls. Insanely delicious and visually appealing, these are without a doubt the best game-day snack or appetizer!

If you enjoy Philly cheesesteak sandwiches, then you’ll surely enjoy these egg rolls. They have the same delectable and savory ingredients packed into a crispy wrapper. The combo of cheese, beef and pepper will leave you continually craving for this snack, and who wouldn’t? I make it a duty to prepare two batches whenever we have family over – one to share with family, and the other just for me when everyone is gone.

The amount of praise I receive, followed by daunting requests for more, after my family consumes this is testament to how good they are. Apart from family events, this is also a great game day snack, that’ll keep your family activities fun. They’re just the best!

Nutritional facts:

Calories: 182kcal Carbohydrates: 8g Protein: 12g Fat: 10g Saturated Fat: 5g Cholesterol: 37mg

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 24 egg rolls

Ingredients

1 ½ tablespoons butter

1 green bell pepper, chopped

1/2 cup onion, chopped

1 pound boneless rib eye steak sliced

Salt and pepper to taste

6 slices provolone cheese

12 egg roll wrappers

Oil for frying

Ranch for dipping optional

Directions

Step 1:

In a large pan, melt half of the butter over medium high heat and add the peppers and onion. Allow to cook for about 3-4 minutes or until softened.

Step 2:

Remove the vegetables from the pan, cover to keep warm. Melt the other half of the butter and add the rib eye to the pan. Then add salt and pepper to taste.

Step 3:

Allow the steak to cook for 3-4 minutes or until browned. Place the peppers and onions back into the pan with the steak. Then lay out an egg roll wrapper and placing half of cheese slice in the center.

Step 4:

Put about 2-3 tablespoons of steak filling onto each egg roll wrapper and fold accordingly, then use water to seal the edges.

Step 5:

Heat the oil to 350 degree Fahrenheit, pour 2-3 inches of oil into a deep pan and fry about 3-4 egg rolls at a time, seldom turning for about 3-5 minutes or until it is all brown.

Step 6:

Allow to drain on paper towels. You can serve with dipping sauce of your choice.

Tips:

You can decide to coat your egg rolls with cooking spray if you prefer to bake them, and bake at 425 degrees Fahrenheit for about 15-20 minutes or until it is browned.

If you love pecan pie, you will be over-the-moon for this pecan pie bark. The original recipe is delicious and will hit the spot when the craving for pecan pie hits. My daughter has random cravings for pecan pie and sometimes I don’t have time to make one.

I also love that there are so many variations that you can make which is fantastic but dangerous – I will want to make every combination possible. Check in the Notes section below for some suggestions. The vanilla wafers sound great as the base. I prefer vanilla wafers and I always have some in the pantry! I also must throw some chocolate chips in there because chocolate pecan pie is divine so I am sure it will make a perfect combination in this bark.

This also makes great little gifts for the holidays. It is different from other sweet treats given as gifts and you could even include the recipe and share the love!

Ingredients

12 sheets graham crackers

1 cup unsalted butter

1 cup brown sugar, packed

1/4 tsp. salt

2 cups pecans, chopped

1 tsp. vanilla extract

Directions

Preheat oven to 350° F and line a 9×13 baking sheet with foil sprayed with vegetable oil.

Line up the graham crackers tightly (break crackers to fill in any gaps).

In a large saucepan on medium heat add the butter, brown sugar, and salt.

Bring to a boil and stir constantly for 3 minutes.

Add in the pecans and cook for 30 seconds. Remove from heat.

Stir in the vanilla extract.

Pour the mixture over the graham crackers.

Bake in preheated oven for 10 minutes.

Remove from oven and let pan sit – do not try and move the foil.

Let cool completely before breaking apart.

Notes
• There are so many variations for this recipe that you can make an assortment based on your preferences.

Ideas for Variations

• Crust: Instead of using graham crackers as the base try using broken up pieces of vanilla wafers or saltine crackers. You could also use various kinds of graham crackers like cinnamon graham crackers or chocolate graham crackers.

• Nuts: Although this recipe is based around Pecan Pie, you could make it with any kind of nuts. Try using almonds, walnuts, or a mixture of your favorite nuts.

• Maple Syrup: Pecans and maple syrup make a great combination. To bring that into your bark recipe replace the vanilla extract with 1 tablespoon of maple syrup.

• Bourbon: To make a boozy Pecan Pie Bark try adding in 2-3 tablespoons of bourbon at the same time you add pecans.

• Chocolate: Toss in a cup of chocolate chips to the sauce pan to melt in with the butter, sugar, and other ingredients to make this into a Chocolate Pecan Pie Bark.

Keeping Bark Fresh

• Serve: You can keep the bark at room temperature for up to a week. Keep the bark covered or put it in an airtight container.

• Store: To keep them fresh longer, you can keep the Pecan Bark in an airtight container in the fridge for up to 2 weeks.

• Freeze: Bark is also a great recipe to make ahead of time and freeze. Put the broken-up pieces of bark in a freezer bag separated by parchment paper. It will keep well for up to 6 months.

Shrimp lo Mein is a delicious recipe, full of flavor, soft and crispy, made from egg noodles, coleslaw, pepper, ginger, soy sauce and other ingredients.

The Shrimp lo Mein recipe is made by steaming noodles and adding other ingredients. This recipe is full of flavor, tender, with its juicy shrimp, veggies, and egg noodles made very easy and simple. You can also make this recipe at home by yourself, just with these guides. For better tastes. When I prepare this recipe at home for my family, I add shrimps for better taste and flavor, you should try that too, if you want. If you have a hectic day and are looking for a simple and fast recipe to prepare, you should try this recipe, as it only takes 30 minutes, with this delicacy right in front of you.

Prep time: 15 minutes

Cook time: 12 minutes

Total time: 27 minutes

Servings: 4 servings

Ingredients

4 ounces dry egg noodles or ramen noodles (seasoning packets discarded)

1 tablespoon vegetable oil

8 ounces medium shrimp peeled and deveined, tails removed

4 cups coleslaw mix or finely sliced cabbage

½ red or yellow bell pepper sliced

1 teaspoon fresh ginger grated

2 cloves garlic minced

SAUCE

3 tablespoons low sodium soy sauce

1 tablespoon hoisin sauce

1 tablespoon water

1 teaspoon brown sugar

1 teaspoon sesame oil

How to prepare

Step 1: 

In a small bowl, combine sauce ingredients and set aside. Then cook the noodles according to package directions and drain well.

Step 2:

In a large saucepan, heat the oil over medium-high heat. Season the shrimp with salt and pepper and add to the pan. Allow to cook for about 2-3 minutes or until it begins to turn pink. Remove from the pan and set aside.

Step 3:

You can add more oil if needed, then add coleslaw mix and bell pepper to the pan. Stir and fry for about 3-4 minutes or until it begins to soften. Then add ginger and garlic to the pan and cook for about 30 seconds more.

Step 4:

Add and stir in shrimp and sauce. Allow to cook for about 2 minutes or until the shrimp is cooked through. Add the noodles and toss well to combine.

Step 5:

Serve immediately and enjoy!

Tips and variation

You can either buy fresh or dried egg noodles at the grocery or fresh. You can also use spaghetti, if you don’t have egg noodles.

When cooking the noodles, do not rinse the noodles after cooking. You should leave them starchy as this would help thicken the sauce so it clings better to the shrimp and veggies.

You can store leftovers in an airtight container in the fridge for up to 3 days.

You can reheat in the microwave or in a saucepan until heated through.

Nutritional facts

Calories: 248Kcl, Carbohydrates: 30g, Protein: 17g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 167mg, Sodium: 925mg, Potassium: 287 mg, Fiber: 3g, Sugar: 6g, Vitamin A: 552IU, Vitamin C: 47mg, Calcium: 123mg, Iron: 2mg

Hamburger pepper and onion gyros is a delicious recipe with just 30 minutes, made from ground beef, pita breads, sour cream, blue cheese crumbs and other ingredients.

Hamburger pepper and onion gyro recipe is an easy to make recipe, you have just 30 minutes to prepare and cook this meal and you are done. This recipe is best for you if you do not have the luxury of time to cook, you only have to prepare for 15 minutes and cook for 15 minutes. I love this recipe because I find it fun and simple.

This recipe is perfectly seasoned with a greek spice blend then tucked inside of a soft pita with lots of fresh lettuce, tomato, cucumber, and red onion. You can serve this recipe with homemade tzatziki sauce and feta cheese. This recipe made me remember my mother’s meal. She always prepares this recipe whenever she wakes up late to dress me for school, it tastes delicious and yummy. I also do the same, I also prepare this recipe whenever I wake up late for work and almost miss the staff bus, this recipe is always my go-to.

You can also serve this recipe for different occasions and at any time. The combination of Hamburger pepper and onion gyro ingredients birth a warm, seasoned beef tucked inside a soft pita with fresh vegetables and cool, flavorful tzatziki sauce. When it all comes together, the flavor is heavenly.

Nutrition Information

Calories: 557Kcl, Total fat: 25g, Saturated fat: 9g, Trans fat: 1g, Unsaturated fat: 12g, Cholesterol: 108mg, Sodium: 1223mg, Carbohydrates: 42g, Fiber: 5g, Sugar: 5g, Protein: 39g.

Ingredients

1-½ pounds of ground beef

¼ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

3 teaspoons olive oil

2 cups of green or red pepper, or 1 cup of each, roughly chopped

1 small can of mild or hot RoTel diced tomatoes with chopped peppers, drained

1 cup of roughly chopped onion

4 whole pita breads, warmed and softened in the microwave

½ cup of sour cream mixed

¼ cup of blue cheese crumbles, optional

How to prepare

Step 1:

Cook the ground beef until there is no more pink. Then add the olive oil, peppers and onions to the ground beef, and saute until the onions become translucent and the peppers are softened

Step 2:

Add the RoTel tomatoes and peppers and combine and heat through. You can taste to know if the salt and pepper suit you.

Step 3:

Dampen a few paper towels with water and wrap the pita bread in them. Put them in the microwave, and warm them up till they become easily pliable.

Step 4:

On a sheet of aluminum foil, put the pita bread and add a portion, about ¼ of the ground beef, onions, peppers and tomatoes mixture generously to the warmed pita bread.

Step 5:

Roll the aluminum foil and pita bread up gyro style and add the sour cream and blue cheese as a garnish. You can do this for the remaining 3 pita breads.

Step 6:

Serve and enjoy!

I have very fond memories of this chicken dish from my childhood – I loved it so much. It is comforting, quick and easy to make, and everyone will agree that it is delicious. It is not unusual for our kids’ friends to stay for dinner at our house. However, my son’s best friend never misses dinner on the nights I make this for dish. It is really funny, and I am not convinced it is just a coincidence!

I usually keep evaporated milk on hand and several cans of cream of chicken soup. They become a lifesaver when you need to put dinner together quickly, but you also want a delicious dish without spending hours in the kitchen. If you don’t do this already, grab some the next time you are at the store.

Butter is obviously a key ingredient – nothing else imparts the same rich flavor – and I encourage you to avoid substitution unless you simply cannot have butter. Evaporated milk provides a beautiful creamy texture but if you do not have any, whole milk, half and half, or cream are great substitutes.

I usually serve this over egg noodles because it is my favorite – rice is another great option and my daughter will argue that it is better than egg noodles – ultimately, go with what you like best! Add a vegetable and enjoy!

Ingredients

4 boneless skinless chicken breasts

1 can evaporated milk (12 oz.)

1 cup flour

1 ½ tsp. salt

1/8 tsp. freshly ground pepper

1/4 cup butter

1 can cream of chicken soup (condensed 10.5 oz)

1/4 cup water

Lemon wedges (optional)

Directions

Preheat oven to 425°F

Cut butter into pieces and place in a 9×13 baking dish. Place baking dish in the oven to melt the butter.

While the butter is melting:

Mix flour, salt, and pepper in a bowl

In a separate bowl, pour about 4 oz. of evaporated milk. Set the remaining amount aside.

Carefully remove pan with melted butter from oven.

Dip each piece of chicken in the evaporated milk, then dredge it in the seasoned flour, and place in baking dish.

Bake for 30 minutes

While the chicken is baking:

In a bowl, mix the remaining evaporated milk and the can of cream of chicken soup together.

Pull the chicken from the oven after the 30 minutes and turn each piece over. Pour the milk and soup mixture over the chicken and place the pan back in the oven for about 30 more minutes. The top should be golden brown, the sauce should have thickened, and the internal temperature should be 165°F (using a meat thermometer).

If you would like, squeeze fresh lemon juice over the chicken before serving. You can also serve lemon wedges on the side for each person to decide if they wish to add it. I love it with lemon, but I understand that some may not!

Notes:

* I have had success substituting the regular flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I do not know how other gluten free flours would turn out but I know this one works well.

* In some areas it is hard to locate but gluten free cream of chicken soup works great. Many regular cream of chicken soups contain wheat but there are gluten free ones available.

* A meat thermometer is an essential tool to ensure the meat is fully cooked and the internal temperature is safe. Also, you do not want to overcook the chicken.

* The recipe is easily doubled – I double it every time I make it. If there are any leftovers, the chicken reheats well and makes a great meal the next day!