The greatest super bowl party recipe ever (everyone will want seconds)
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Date: 2024-02-10
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Comments and reviews: 20
phat3d
March: chicken tikka masala pakistani style
ginger and garlic paste ( prep first )
8-9 Garlic gloves and same amount of Ginger, paste it: about 1 cup ( with 2tbsp water )
paste means ( food processor )
1. 5 to 2, pounds of chicken ( breast ) approx 1 inch squares.
1st Marinade:
2 tbsp fresh squeezed lemon juice
3 tsp Kashmir chili powder ( chili powder )
3 tbsp ginger garlic paste
2 tsp kosher salt
let it rest for 1 hr.
2nd Marinade:
1/4 cup mustard oil (olive oil)
saute
2 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsp garam masala
cool down. and add to the chicken with
3/4 cup plain yogurt
marinating overnight.
saute the chicken in the pan with avocado oil. when done reserve. ( drop oil leftover in the gravy )
Gravy prep:
2 small or medium purple onions: paste it adding 1 tbsp water ( food processor )
3 medium sized chopped tomatoes: paste them with
2 green chili pepper. ( food processor )
Spices prep in a bowl:
1/2 tbsp turmeric
2 tbsp red chili powder
1 1/2 tbsp coriander powder
1 tbsp salt
1 tbsp cumin
1 tbsp garam masala
making the Gravy:
1 cup oil
2. 5 - 3 tbsp ginger garlic paste
Saute.
Onions paste
Tomatoes and chili paste, saute for a few min.
( add the spices bowl prep )
simmer for awhile
250 g Greek yogurt
1 tbsp white pepper powder
150 ml Half and half cream
50 g butter
add water and a bit of oil if needed ( less thick.
1/2 cup fresh coriander leaves
add
1. 5 kg chicken ( pre-cook saute in the pan )
mix and simmer 5 to 10 min
when ready add
1 cup fresh coriander leaves
Garlic Naan:
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
wait 10 min till the yeast bubble, . add.
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups all-purpose flour
1 tsp salt
mix,
knead the dough 5 min
back in the bowl,
under a damp cloth for a hour or two warm temp,
divide by 8, pin roll them flat, in a very hot pan, ( Evo ) cook them 2 min each side. garlic butter them.
Garlic Butter:
3/4 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
good luck. and thx in advance for some knife
reply
March: chicken tikka masala pakistani style
ginger and garlic paste ( prep first )
8-9 Garlic gloves and same amount of Ginger, paste it: about 1 cup ( with 2tbsp water )
paste means ( food processor )
1. 5 to 2, pounds of chicken ( breast ) approx 1 inch squares.
1st Marinade:
2 tbsp fresh squeezed lemon juice
3 tsp Kashmir chili powder ( chili powder )
3 tbsp ginger garlic paste
2 tsp kosher salt
let it rest for 1 hr.
2nd Marinade:
1/4 cup mustard oil (olive oil)
saute
2 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsp garam masala
cool down. and add to the chicken with
3/4 cup plain yogurt
marinating overnight.
saute the chicken in the pan with avocado oil. when done reserve. ( drop oil leftover in the gravy )
Gravy prep:
2 small or medium purple onions: paste it adding 1 tbsp water ( food processor )
3 medium sized chopped tomatoes: paste them with
2 green chili pepper. ( food processor )
Spices prep in a bowl:
1/2 tbsp turmeric
2 tbsp red chili powder
1 1/2 tbsp coriander powder
1 tbsp salt
1 tbsp cumin
1 tbsp garam masala
making the Gravy:
1 cup oil
2. 5 - 3 tbsp ginger garlic paste
Saute.
Onions paste
Tomatoes and chili paste, saute for a few min.
( add the spices bowl prep )
simmer for awhile
250 g Greek yogurt
1 tbsp white pepper powder
150 ml Half and half cream
50 g butter
add water and a bit of oil if needed ( less thick.
1/2 cup fresh coriander leaves
add
1. 5 kg chicken ( pre-cook saute in the pan )
mix and simmer 5 to 10 min
when ready add
1 cup fresh coriander leaves
Garlic Naan:
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
wait 10 min till the yeast bubble, . add.
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups all-purpose flour
1 tsp salt
mix,
knead the dough 5 min
back in the bowl,
under a damp cloth for a hour or two warm temp,
divide by 8, pin roll them flat, in a very hot pan, ( Evo ) cook them 2 min each side. garlic butter them.
Garlic Butter:
3/4 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
good luck. and thx in advance for some knife
reply
Hank-ski
March: Crab Imperial
3 stalks of celery chopped fine
1/2 cup of green onion tops
1/2 of a white onion chopped fine (or maybe a shallot)
16 oz of flake imitation crab chopped coarsely (or use lump crab if you're rich as Bezos)
4 oz cream cheese
4 oz sour cream
4 oz mayo
1. 5 tsp wash your sister sauce (Lea and Perrins)
8 oz shredded cheese (cheddar, or whatever you like)
1/2 tbsp Old Bay Seasoning
1 tsp garlic powder
Pepper to taste (start with 1/2 tsp)
Reserve 1/4 of the shredded cheese and half of the onion tops. Mix all ingredients together. Put in a greased baking dish and top with reserved shredded cheese. Bake at 400 degrees F for 20 minutes, or until the cheese starts to brown and everything is bubbly. remove from oven and top with reserved green onion tops. Serve on toasted baguette slices, or on toasted rolls as a sandwich, or with cracker or tortilla chips as a dip.
Please feel free to adlib, or modify. Show me how to make it better. Thanks for the videos!
reply
March: Crab Imperial
3 stalks of celery chopped fine
1/2 cup of green onion tops
1/2 of a white onion chopped fine (or maybe a shallot)
16 oz of flake imitation crab chopped coarsely (or use lump crab if you're rich as Bezos)
4 oz cream cheese
4 oz sour cream
4 oz mayo
1. 5 tsp wash your sister sauce (Lea and Perrins)
8 oz shredded cheese (cheddar, or whatever you like)
1/2 tbsp Old Bay Seasoning
1 tsp garlic powder
Pepper to taste (start with 1/2 tsp)
Reserve 1/4 of the shredded cheese and half of the onion tops. Mix all ingredients together. Put in a greased baking dish and top with reserved shredded cheese. Bake at 400 degrees F for 20 minutes, or until the cheese starts to brown and everything is bubbly. remove from oven and top with reserved green onion tops. Serve on toasted baguette slices, or on toasted rolls as a sandwich, or with cracker or tortilla chips as a dip.
Please feel free to adlib, or modify. Show me how to make it better. Thanks for the videos!
reply
jaredbitz
March: I've made a buffalo shrimp sandwich that is amazing for munchies. Would love to see Sam cook (and improve) it:
1) Peel and de-vein one serving of shrimp
2) Toss the shrimp in a bit of oil, salt, pepper, garlic power, paprika, and cayenne
3) Fry the shells in butteroil to impart their flavor
4) Remove/discard shells, cook shrimp in the same pan. Set aside when cooked
5) Deglaze pan with Frank's hot sauce. Mix in more butter to make a shrimpy buffalo sauce
6) When butter is incorporated, toss shrimp with sauce to coat
7) Meanwhile, make a guacamole - avocado, onion, tomato, garlic, etc.
8) Spread guac onto both halves of a toasted hoagie roll. Add shrimp, drizzle more buffalo sauce to taste
9) (very important) Wrap sandwich tightly in parchment paper and let it sit for 1 min before cutting and eating - the steam/heat softens the bread, and the wrap keeps it compressed so the shrimp don't fall out.
It's also delicious as a burrito instead of a sandwich!
reply
March: I've made a buffalo shrimp sandwich that is amazing for munchies. Would love to see Sam cook (and improve) it:
1) Peel and de-vein one serving of shrimp
2) Toss the shrimp in a bit of oil, salt, pepper, garlic power, paprika, and cayenne
3) Fry the shells in butteroil to impart their flavor
4) Remove/discard shells, cook shrimp in the same pan. Set aside when cooked
5) Deglaze pan with Frank's hot sauce. Mix in more butter to make a shrimpy buffalo sauce
6) When butter is incorporated, toss shrimp with sauce to coat
7) Meanwhile, make a guacamole - avocado, onion, tomato, garlic, etc.
8) Spread guac onto both halves of a toasted hoagie roll. Add shrimp, drizzle more buffalo sauce to taste
9) (very important) Wrap sandwich tightly in parchment paper and let it sit for 1 min before cutting and eating - the steam/heat softens the bread, and the wrap keeps it compressed so the shrimp don't fall out.
It's also delicious as a burrito instead of a sandwich!
reply
franciscoluna3464
March: Tri Tip chilli
Using leftover Santa Maria Style Tri Tip from grilling the day before.
Chop 1 onion and one poblano pepper. Sautee in a large pot with Sam the cooking guy BFF until soft. Add tomato paste and cook for a bit. Dice the Tri tip into 1/2-1 cubes. Add any Mexican style seasoning, I use jess pryles hardcore carnivore tex mex. Add Ancho or chipotle chilli powder and regular chilli powder to taste and let it cook a bit. Then add a can of fire roasted tomatoes. And let those cook for a bit with the rest of the ingredients. Add can of red kidney beans or pinto beans and a can of beef broth. Let it simmer and add salt or chilli powder to taste or to make it more spicy. You can also add cayenne pepper if you want to increase the level of spicy. Once it boils, you can lower and let it simmer. The longer it simmers, the better the taste. Also the Tri tip starts getting softer so it's not as chewy.
reply
March: Tri Tip chilli
Using leftover Santa Maria Style Tri Tip from grilling the day before.
Chop 1 onion and one poblano pepper. Sautee in a large pot with Sam the cooking guy BFF until soft. Add tomato paste and cook for a bit. Dice the Tri tip into 1/2-1 cubes. Add any Mexican style seasoning, I use jess pryles hardcore carnivore tex mex. Add Ancho or chipotle chilli powder and regular chilli powder to taste and let it cook a bit. Then add a can of fire roasted tomatoes. And let those cook for a bit with the rest of the ingredients. Add can of red kidney beans or pinto beans and a can of beef broth. Let it simmer and add salt or chilli powder to taste or to make it more spicy. You can also add cayenne pepper if you want to increase the level of spicy. Once it boils, you can lower and let it simmer. The longer it simmers, the better the taste. Also the Tri tip starts getting softer so it's not as chewy.
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tribalrhino
March: easiest weeknight carbonara - You'll love it, it's cheat town all over - italians will be clutching their hest and swearing at you for even mentioning the new 'c' word - probably best not call it that. prep noodle water to boil. In a big fry pan: a pack (450g) mushrooms, slice and brown (throw in noods to start cooking during this bit, the rest happends quick. A pack (300g) medium cut ham chopped to warm through. A ladle full of starchy pasta water in your fry pan, then one pack (280) of philidelphia cream cheese mix through. (if your sauce is too thick add more starch water, if it's to thin, add some real cheese. Throw in your al-dente cooked noods, and mix to coat everying in luscious sauce, dish and eat. You can fancy-west-coast it up if you like. Flavoured phillidelphia, parm-uh-jarrrrrrrrno. whatever, you do you sparky! This will feed 4 rugby players.
reply
March: easiest weeknight carbonara - You'll love it, it's cheat town all over - italians will be clutching their hest and swearing at you for even mentioning the new 'c' word - probably best not call it that. prep noodle water to boil. In a big fry pan: a pack (450g) mushrooms, slice and brown (throw in noods to start cooking during this bit, the rest happends quick. A pack (300g) medium cut ham chopped to warm through. A ladle full of starchy pasta water in your fry pan, then one pack (280) of philidelphia cream cheese mix through. (if your sauce is too thick add more starch water, if it's to thin, add some real cheese. Throw in your al-dente cooked noods, and mix to coat everying in luscious sauce, dish and eat. You can fancy-west-coast it up if you like. Flavoured phillidelphia, parm-uh-jarrrrrrrrno. whatever, you do you sparky! This will feed 4 rugby players.
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NeoMegaMan
March: HAMZILLA. It's big, it's green, and it's spicy.
It's also fairly simple to make.
In an 8 quart Crock Pot, You combine 2 pounds of cubed Ham (either bagged cubed or you can do it yourself, 2 large (28oz) cans of Green Enchilada Sauce, 1 or 2 Large Yellow Onions, diced, 5 or 6 big cloves of garlic, minced, and 3 or 4 small (4oz) cans of Hatch Diced Green Chiles (mild or hot depending on spice tolerance. Set to cook on Low for at least 6 hours.
In a good skillet, saute 1 to 2 pounds of sliced white mushrooms in plenty of Garlic Butter until reduced in size by half, then add to Crock Pot ingredients.
Stir every so often, adding salt and/or pepper to taste.
Serve over White Rice and top with your favorite Shredded Cheese to complete, and enjoy! Also good to eat with crackers if you like!
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March: HAMZILLA. It's big, it's green, and it's spicy.
It's also fairly simple to make.
In an 8 quart Crock Pot, You combine 2 pounds of cubed Ham (either bagged cubed or you can do it yourself, 2 large (28oz) cans of Green Enchilada Sauce, 1 or 2 Large Yellow Onions, diced, 5 or 6 big cloves of garlic, minced, and 3 or 4 small (4oz) cans of Hatch Diced Green Chiles (mild or hot depending on spice tolerance. Set to cook on Low for at least 6 hours.
In a good skillet, saute 1 to 2 pounds of sliced white mushrooms in plenty of Garlic Butter until reduced in size by half, then add to Crock Pot ingredients.
Stir every so often, adding salt and/or pepper to taste.
Serve over White Rice and top with your favorite Shredded Cheese to complete, and enjoy! Also good to eat with crackers if you like!
reply
Shay_What
March: Mexican Chicken. Super easy childhood comfort food for me, but I know Sam the Man will gussy it up if he makes it! Combine one can of cream of mushroom, one can of cream of chicken, one can (drained) of Rotel, and one (or two) large cans of chicken breast in a mixing bowl. Using a casserole dish or oven safe bowl, place a layer of the mixture, cover with a layer of crushed Doritos and a Mexican blend of cheeses. Repeat as necessary for the size of your dish with the last (top) layer being the chips and cheese. Place in a 350 F preheated oven for about 20 minutes or so until the cheese is brown and the sides are bubbling. This is super easy and super delicious!
reply
March: Mexican Chicken. Super easy childhood comfort food for me, but I know Sam the Man will gussy it up if he makes it! Combine one can of cream of mushroom, one can of cream of chicken, one can (drained) of Rotel, and one (or two) large cans of chicken breast in a mixing bowl. Using a casserole dish or oven safe bowl, place a layer of the mixture, cover with a layer of crushed Doritos and a Mexican blend of cheeses. Repeat as necessary for the size of your dish with the last (top) layer being the chips and cheese. Place in a 350 F preheated oven for about 20 minutes or so until the cheese is brown and the sides are bubbling. This is super easy and super delicious!
reply
desertphoenix6980
March: Minestrone Soup
Ingredients:
32oz broth
28oz Tomato sauce
1 pkg Tomato flavor hotpot mix
1/3c Soy beans
1 can Kidney beans drained/ rinsed
1/3c diced carrots
1/3c peas
1 can green beans drained/diced
1/2 an onion diced
3 Celery stalks diced
4 cloves garlic minced
1/2c mushrooms (optional)
2-3 bay leafs
Salt and pepper to taste
1/3c mini shell pasta
Directions:
Simmer soybeans separately on low heat for 2 hours. Combine all other ingredients in crockpot except pasta for 3 to 4 hours adding soy beans when cooked. Cook pasta separately and add after rest of soup is cooked. Enjoy!
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March: Minestrone Soup
Ingredients:
32oz broth
28oz Tomato sauce
1 pkg Tomato flavor hotpot mix
1/3c Soy beans
1 can Kidney beans drained/ rinsed
1/3c diced carrots
1/3c peas
1 can green beans drained/diced
1/2 an onion diced
3 Celery stalks diced
4 cloves garlic minced
1/2c mushrooms (optional)
2-3 bay leafs
Salt and pepper to taste
1/3c mini shell pasta
Directions:
Simmer soybeans separately on low heat for 2 hours. Combine all other ingredients in crockpot except pasta for 3 to 4 hours adding soy beans when cooked. Cook pasta separately and add after rest of soup is cooked. Enjoy!
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davidgreenhow7811
Another 60-something Canadian expat here. The ground beef/macaroni/tomato sauce/cheese concoction is known throughout North America, but it's the name that is regional. When I moved to Boston after my college graduation I heard the name American Chop Suey for the first time and have still never heard the term outside New England. It was goulash in western Pennsylvania where I did my undergraduate and Beefaroni everywhere else I have lived. Call it whatever you want, but what's in a name That which New Englanders call American Chop Suey by any other name would taste just as delicious!
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Another 60-something Canadian expat here. The ground beef/macaroni/tomato sauce/cheese concoction is known throughout North America, but it's the name that is regional. When I moved to Boston after my college graduation I heard the name American Chop Suey for the first time and have still never heard the term outside New England. It was goulash in western Pennsylvania where I did my undergraduate and Beefaroni everywhere else I have lived. Call it whatever you want, but what's in a name That which New Englanders call American Chop Suey by any other name would taste just as delicious!
reply
BrainFreeze-T
March: a Southern classic Brunswick Stew (aka Camp Stew)
This can be a free-for-all episode for you, because I don't want to give you a specific recipe. There are many ways to make it, but I want to see what you come up with. Some recipes use pulled pork, beef, and chicken, where others use the ground versions. No matter which versions I've had, they're ALL good. Look up a recipe and make it your own. The reason it's sometimes called Camp Stew is that it's one of those whatever you have left over stews, just a bit more refined. DO IT! Love your content, man! Keep'em coming.
reply
March: a Southern classic Brunswick Stew (aka Camp Stew)
This can be a free-for-all episode for you, because I don't want to give you a specific recipe. There are many ways to make it, but I want to see what you come up with. Some recipes use pulled pork, beef, and chicken, where others use the ground versions. No matter which versions I've had, they're ALL good. Look up a recipe and make it your own. The reason it's sometimes called Camp Stew is that it's one of those whatever you have left over stews, just a bit more refined. DO IT! Love your content, man! Keep'em coming.
reply
Dominykas47
March: I call it chickenstrogen
1 onion
250g or more mushrooms
4 garlic teeth
500g chicken breasts
250ml cream
put onion champions and two garlic teeth into the pan and cook till golden. Ideally cut chicken in small bites and cook till golden in separate pan season with salt and pepper.
then mix everything together add about 100ml of water let it cook for 20min so flavors mix. Then add rest of garlic and cream maybe a spoon of flour and if you like a spoon of curry. let it cook for 5mins or so and serv with rice/pasta/boiled potatoes
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March: I call it chickenstrogen
1 onion
250g or more mushrooms
4 garlic teeth
500g chicken breasts
250ml cream
put onion champions and two garlic teeth into the pan and cook till golden. Ideally cut chicken in small bites and cook till golden in separate pan season with salt and pepper.
then mix everything together add about 100ml of water let it cook for 20min so flavors mix. Then add rest of garlic and cream maybe a spoon of flour and if you like a spoon of curry. let it cook for 5mins or so and serv with rice/pasta/boiled potatoes
reply
JKG_Brandon
My Mom made a version of this we called Goulash. Obviously not traditional Hungarian Goulash, but tasty and Hearty nonetheless.
March: If you have never made S. O. S. (Sht On A Shingle) I think it'd be right up your alley. My mom always made it with ground beef (I think chipped beef is traditional, don't quote me lol) In a white gravy served over a slice of bread (we'd always spread some butter first OR sub in mashed potatoes when we had a lil more $)
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My Mom made a version of this we called Goulash. Obviously not traditional Hungarian Goulash, but tasty and Hearty nonetheless.
March: If you have never made S. O. S. (Sht On A Shingle) I think it'd be right up your alley. My mom always made it with ground beef (I think chipped beef is traditional, don't quote me lol) In a white gravy served over a slice of bread (we'd always spread some butter first OR sub in mashed potatoes when we had a lil more $)
reply
MrUgly72
March: Shakshuka
2 15oz cans fire roasted tomatoes
1 8oz can tomato sauce
4 carrots, diced
1 big ass onion, diced
4 ribs celery, diced
4 cloves garlic, minced
6 eggs
(Optional) ground protein, I've used beef, chicken, andouille whatever I have
Soften veggies,
add tomatoes & sauce
cook down until you can make individual divots in the sauce for the eggs
Poach eggs to desired doneness
reply
March: Shakshuka
2 15oz cans fire roasted tomatoes
1 8oz can tomato sauce
4 carrots, diced
1 big ass onion, diced
4 ribs celery, diced
4 cloves garlic, minced
6 eggs
(Optional) ground protein, I've used beef, chicken, andouille whatever I have
Soften veggies,
add tomatoes & sauce
cook down until you can make individual divots in the sauce for the eggs
Poach eggs to desired doneness
reply
mentalgiraffe7640
Sam: Big fan. please make stuffed peppers. not traditional. with Jalepenos and banana peppers, stuff them with browned breakfast sausage with steak seasoning. and then add softened cream cheese and 1/3rd, 1/2 cup of sour cream and about 1 1/2 to 2 tablespoons of horseradish and a splash and a half of worsestcher and Monterey jack cheese Nd then grill the peppers
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Sam: Big fan. please make stuffed peppers. not traditional. with Jalepenos and banana peppers, stuff them with browned breakfast sausage with steak seasoning. and then add softened cream cheese and 1/3rd, 1/2 cup of sour cream and about 1 1/2 to 2 tablespoons of horseradish and a splash and a half of worsestcher and Monterey jack cheese Nd then grill the peppers
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stevenlee2763
March: No recipe, but I’d like to see you make smoked Korean bbq. Instead of marinating flanken short ribs, try marinating or injecting Korean bbq marinade to a whole beef rib and smoking it. To make things easier, you can use a store bought Korean bbq marinade. If injecting, I recommend thinning it down with beef broth.
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March: No recipe, but I’d like to see you make smoked Korean bbq. Instead of marinating flanken short ribs, try marinating or injecting Korean bbq marinade to a whole beef rib and smoking it. To make things easier, you can use a store bought Korean bbq marinade. If injecting, I recommend thinning it down with beef broth.
reply
JohnDoe-vs5yc
I grew up with this dish, and crave it quite often. We use Italian sausage as well! But rather than all of it fully ground it's just cut up into chunks like meatballs that still have a bit of that casing snap. Just remember to always make a big batch because it's so much better the next day, plus it freezes very well
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I grew up with this dish, and crave it quite often. We use Italian sausage as well! But rather than all of it fully ground it's just cut up into chunks like meatballs that still have a bit of that casing snap. Just remember to always make a big batch because it's so much better the next day, plus it freezes very well
reply
steven5883
March: Tuna Casserole
1 (12 ounce) package egg noodles
2 (10. 5 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese, divided
2 (5 ounce) cans tuna, drained
1 cup frozen green peas
1/2 (4. 5 ounce) can sliced mushrooms
1/4 cup chopped onion
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March: Tuna Casserole
1 (12 ounce) package egg noodles
2 (10. 5 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese, divided
2 (5 ounce) cans tuna, drained
1 cup frozen green peas
1/2 (4. 5 ounce) can sliced mushrooms
1/4 cup chopped onion
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joePARKS
MARCH: Chicken Saag. I love making this. I'd love it more to get your take
Chicken breast & thighs w/ or w/o skin 8oz
Butter 1 tbsp
Avo oil 1/2 tbsp
fresh spinach 4 cups
heavy whipping cream 1/2 cup maybe more
ginger garlic paste 3 tsp
garam masala
and enjoy: )
reply
MARCH: Chicken Saag. I love making this. I'd love it more to get your take
Chicken breast & thighs w/ or w/o skin 8oz
Butter 1 tbsp
Avo oil 1/2 tbsp
fresh spinach 4 cups
heavy whipping cream 1/2 cup maybe more
ginger garlic paste 3 tsp
garam masala
and enjoy: )
reply
mikegaherin2301
March: Smoked Bake Ziti on the smoker. Not giving you a recipe. Pretend you are a old Italian mom. Make her kind of Baked ziti, except use the smoker and don't forget to smoke the meat before you put it in the ziti. I use a cast iron 9x13 casserole gives it better flavor.
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March: Smoked Bake Ziti on the smoker. Not giving you a recipe. Pretend you are a old Italian mom. Make her kind of Baked ziti, except use the smoker and don't forget to smoke the meat before you put it in the ziti. I use a cast iron 9x13 casserole gives it better flavor.
reply
user-vt3qm9cj2o
March: Great Gatsby. South African Sandwich made with French loaf. Filling is fries, any meat product, but normally beef strips. Fried eggs, cheese and more fries. Wrapped in foil or baking paper to steam a bit then cut into portions. Feeds about 4 people.
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March: Great Gatsby. South African Sandwich made with French loaf. Filling is fries, any meat product, but normally beef strips. Fried eggs, cheese and more fries. Wrapped in foil or baking paper to steam a bit then cut into portions. Feeds about 4 people.
reply
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