Are you looking for something to cook on the grill over the Memorial Day weekend but want something besides burgers, dogs, or any of the other common dishes? Not that there’s anything wrong with traditional Memorial Day eats… but why not grill some pizza? Yep, you can grill pizza! Think of it this way – why buy an expensive outdoor pizza oven if you already have a covered grill? You can use charcoal or gas along with some wood chips of your choice. I’m not knocking outdoor pizza ovens, I think they are cool and make for great pizza. But, if you’re only going to cook a pizza outdoors a couple of times a year… then save some money and fire up the grill and do something different! No Dough Tossing Skills Needed Don’t worry. You won’t have to learn to toss dough over your head like those cool guys in high-end pizza eateries. But I do think that would be fun to learn, or at least give it a try. Here’s how to get your grilled pizza adventure started. First, you need a covered grill. Then you need some store-bought pizza crusts and your favorite toppings. I suggest using smaller crusts as opposed to the large size simply because they fit on grill racks better and are easy to handle. Plus, each person can custom make their own pizza. If you only can find the large crusts then you may need to cut them in half depending on your grill. If you go with a softer crust such as raw dough, then use a cookie sheet, foil, or a grilling mat to pre-cook it before adding your toppings, sauce, and cheese. Toppings from BBQ to Traditional You can use all of the traditional items like Ham, beef, sausage, pepperoni, Canadian bacon, veggies and more. Plus you need some cheese and some sauce. All of this really boils down to your favorite toppings. I suggest that all of the meat toppings be fully cooked. Then, all you are doing is warming things up and melting cheese! Add sauce to your crust along with the toppings, place it on the grill with low to medium heat, close the lid until everything is golden and the cheese is melted. Remember, the crust is done, chances are you used pre-cooked meat toppings so all you have to do is warm everything up and melt the cheese. Your grill determines on if you cook on the top rack or the grill [...]
Indoor Grilling Basics with Flavor! -want to grill but cannot - learn how to grill indoors in the winter
Sweet Potato Crescent Dumplings 1 can refrigerated crescent dinner rolls 1 can (15 oz.) sweet potatoes in syrup, drained (reserve syrup) ½ cup (1 stick) butter or margarine ⅔ cup sugar ⅛ teaspoon ground cinnamon dash ground nutmeg, optional ½ cup of reserved syrup ¼ cup pineapple juice Preheat oven to 350 degrees. Separate crescent roll dough into 8 triangles. Spoon a couple of the sweet potato chunks onto large end of crescent. Roll up from large end to the smaller tip, enclosing the sweet potatoes inside. Place in a lightly buttered 8 or 9 inch square baking pan. Combine butter, sugar, and spices in small saucepan. Heat until butter is melted. Pour hot mixture over top of filled crescents. Combine reserved ½ cup syrup and pineapple juice and pour over top. Bake for about 45 minutes or until golden brown and crispy on top.
Welcome to the Iowa State Fair, where the Corn Dog Rules! The Iowa State Fair offered free admission this year from 5am to 8:30am on opening day of the Fair. They also offered free corn dogs with the free admission. Campbell’s Concessions cooked the corn dogs and Sysco provided the hot dogs. Where did the corn dog come from? Its a good question, and there is some confusion about that. Carl and Neil Fletcher say they introduced their “Corny Dogs” at the Texas State Fair between 1938 and 1942. A food vendor called Pronto Pup claims they invented the corn dog for the Minnesota State Fair 1941. 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach, Santa Monica, California. I suppose we will never know where the corn dog came from. It is however an American staple. I know my eleven year old grandson thinks so. The following recipe comes from Cooks.com CORN DOG BATTER 6 c. cornmeal 3 c. plain flour 2 1/2 tsp. soda 1 1/2 tsp. salt 2 tbsp. sugar 3 c. buttermilk 2 1/2 c. water 2 eggsIn large mixing bowl mix all dry ingredients. Add buttermilk and water. Beat in eggs and mix well. If batter gets stiff add small amount of water. Roll prepared weiner in batter and fry in deep hot oil until browned.To prepare corn dog, use wieners right out of the package; insert stick and coat wiener by rolling it in the batter. Hold on to stick. Leftover batter may be kept a few days in the refrigerator. Can be made into cornbread by adding a little more liquid.