Ingredients

45 m 8 servings

1 (12 inch) pre-baked pizza crust

1 cup spicy barbeque sauce

2 skinless boneless chicken breast halves, cooked and cubed

1/2 cup chopped fresh cilantro

1 cup sliced pepperoncini peppers

1 cup chopped red onion

2 cups shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

1. Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
2. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Teriyaki beef recipe

Ingredients recipe

1/2 cup soy sauce
1/4 cup mirin
1/4 cup caster sugar
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons finely grated ginger
1 garlic clove, thinly sliced
800g beef rump steak
1 tablespoon Alfa One rice bran oil
Cooked sushi rice and thinly sliced green onion, to serve

Method of recipe


1.Place soy sauce, mirin, sugar, honey, sesame oil, ginger and garlic in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 5 to 10 minutes. Remove from heat. Cool to room temperature.

2.Pour soy sauce mixture into a large, shallow ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 3 hours.

3.Drain beef, reserving marinade. Heat rice bran oil in a large frying pan over medium-high heat. Cook steak for 3 to 4 minutes each side (for medium) or until cooked to your liking. Transfer steak to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Add reserved marinade to pan. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until reduced slightly.

4.Thinly slice steak. Serve with rice, green onion and drizzled with sauce.

World's Best Lasagna recipe

Ingredients of recipe


1 poundsweet Italian sausage
3/4 poundlean ground beef
1/2 cupminced onion
2 clovesgarlic, crushed
1 (28 ounce) cancrushed tomatoes
2 (6 ounce) canstomato paste
2 (6.5 ounce) canscanned tomato sauce
1/2 cupwater
2 tablespoonswhite sugar
1 1/2 teaspoonsdried basil leaves
1/2 teaspoonfennel seeds
1 teaspoonItalian seasoning
1 tablespoonsalt
1/4 teaspoonground black pepper
4 tablespoonschopped fresh parsley
12lasagna noodles
16 ouncesricotta cheese
1egg
1/2 teaspoonsalt
3/4 poundmozzarella cheese, sliced
3/4 cupgrated Parmesan cheese


Directions of recipe

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Simple chicken curry recipe

Ingredients recipe Serves: 4

4 chicken breast fillets cubed
2-3 dessertspoons curry powder (or to taste)
1 large onion
150ml tomato puree
125g butter
6 fresh tomatoes, peeled n chopped, or 1 can diced tomatoes

method of recipe

1.Melt butter in large saucepan, Chop onions finely and add to butter with curry powder, allow to sweat for 6 minutes.

2.Then add the tomatoes and tomato puree and mix in well. Then stir in the cubed chicken, cover and allow to simmer for 30 minutes, stirring occasionally.

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