Pasta ca muddica

Ingredients

• 300 grams Spaghetti
• 1-3 Loaf stale bread, 2-3 day old
• 1 clove Garlic
• 3 tbsp Pecorino Romano
• Fresh parsley, Small handful and chopped
• 1 tsp Chilli flakes
• 3 tbsp Extra virgin olive oil, EVOO

Equipment

• Blender
• Large pot
• Medium fry pan
• Tongs
• Mug
• Garlic crusher
• Colander
• Tablespoon
• Teaspoon

Instructions

• Pasta ca muddica needs stale bread – chop yours up into chunks then add it to a blender until it forms breadcrumbs.
• Before starting on your breadcrumb mixture, boil 5L water in a large pot and once it comes to a boil, add a tablespoon of rock salt.
• Now, place the pan onto your stove at a medium heat and add 3 tablespoons of EVOO before adding a crushed garlic clove.
• Cook the garlic for no more than 30 seconds then add the breadcrumbs, stirring them with a wooden spoon and letting them toast until they become nice and crunchy.
• At the point where the bread is almost completely crisp, add the chilli (optional) before combining the parsley.
• Keep stirring the mixture allowing the bread to become really crunchy and turn golden brown – this is the key to pasta with breadcrumbs so take your time and get it as crispy as you can.
• Once you are happy with the texture, remove the pan from the stove and empty the mixture into a bowl, leaving it to the side.
• Now it’s time to make your spaghetti! Cook for the amount of time noted on your packet instructions.
• When the pasta is almost ready, collect a mug full of pasta water and leave this for later.
• Strain your pasta, then put the pan (you used earlier – don’t wash it!) on the stove at a low heat and add 3 tablespoons of extra virgin olive oil to it.
• Mix the pasta into the pan then pour half a mug of pasta water over the top and mix well using a set of tongs.
• Add a sprinkle of parsley, then stir again until the water is absorbed and switch of the pan.
• At this point, add 3 tablespoons Pecorino Romano cheese and toss the pan well.
• E ora si mangia, Vincenzo’s Plate….Enjoy!

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Soffritto

Soffritto is an Italian cooking base made by gently sautéing finely chopped vegetables—traditionally onion, carrot, and celery—in olive oil (or sometimes butter).

It’s similar to the French mirepoix or the Spanish sofrito, but the Italian soffritto is usually cooked longer and at a lower heat until the vegetables soften and become aromatic, without browning too much.

👉 Purpose:
It’s the foundation of many Italian soups, sauces, braises, risottos, and stews, providing depth and a subtle sweetness that builds flavor in the dish.

👉 Ratio (traditional):

• 2 parts onion
• 1 part carrot
• 1 part celery

Sometimes garlic, pancetta, or herbs are added depending on the recipe.

Here’s Chef Vincenzo’s beloved soffritto recipe—his signature flavor base used in his famed Tomato Basil Pasta Sauce:

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Chef Vincenzo’s Soffritto (from Vincenzo’s Plate)

Ingredients

• 1 carrot
• 100 g onion
• 1 stalk of celery (including leaves)
• Approx. 100 ml extra virgin olive oil (EVOO)

Instructions

1. Blend the base
   Add the carrot, onion, celery, and EVOO to a hand blender. Blend until the mixture becomes creamy and smooth—this is Vincenzo’s soffritto.

2. Cook gently
   Heat 3–4 tablespoons of EVOO in a pot over very low heat. Add the soffritto blend, stirring to evenly coat the base of the pot. Cover and let it simmer for about 15–20 minutes, stirring occasionally and ensuring it doesn’t burn.

3. Add tomato and season
   Once the soffritto starts to deepen in color, stir in your blended passata or chopped peeled tomatoes. Add approximately 2.2 teaspoons (10 g) of rock salt and black pepper. Then cover and simmer slowly for 1–1.5 hours, stirring occasionally.

4. Uncover and reduce
   After the initial simmer, remove the lid and continue cooking (simmering) for another 30–45 minutes to thicken the sauce.

5. Finish with fresh basil
   Turn off the heat. Tear 75–100 g (about 2.6–3.5 oz) of fresh basil leaves by hand, then stir them into the hot sauce to release their aromatic flavor. Avoid chopping with a knife to preserve their aroma.

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Overview—Vincenzo’s Method vs. Classic Soffritto

• Chef Vincenzo's soffritto: A creamy, blended base of carrot, onion, celery, and EVOO, intended to dissolve seamlessly into the tomato sauce for a silky texture.

• Traditional soffritto (Italian classic): Finely chopped carrot, celery, and onion—sautéed (not blended) in olive oil until softened (often not browned), typically following a 2:1:1 ratio (onion:carrot:celery).

Vincenzo’s version elevates the standard soffritto by blending it into a smooth, aromatic base—perfect for a sauce that’s both rich and velvety.

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with different dishes! Buon appetito!

One Pan Cajun Sausage and Rice for two

My father was always a believer in cooking for an Army.

But sometimes you don't have an Army to feed.  Its just the two of you.

Ingredients 

1 red bell pepper chopped

1 smoked sausage, chopped

1 tsp Cajun spice

1 cup minute rice

1 cup water

Stuff you will need 

Wide Pan with lid

Stiring spoon

Cutting board 

Sharp knife 🔪 

Directions

Cut up your bell pepper 🌶  and sausage.

Put that in your pan and cook over medium heat till the sausage is browned.

Add the remainder of the ingredients and bring the water to a boil.  Cover and let sit for 5 minutes.

Fluff up the rice and serve right away.

Sausage Rolls

This is another dish that brings me back to my years in the Navy.

What Are Sausage Rolls?

• Sausage Rolls are savory pastry snacks that consist of pork sausage meat wrapped in puff pastry.

• The meat is formed into logs then sealed in the pastry with egg wash. They are popular in Commonwealth nations and are considered to-go foods.
• Although Sausage Rolls are known especially in the UK, they actually originated in 19th-century France. However, the English made this snack popular after filling the pastry with ground pork.

Homemade Sausage Rolls 

How To Make Homemade Sausage Rolls:

Prep

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Make the roll dough

2. Mix the filling: In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt and pepper. Set aside.
3. Rol out the puff pastry dough: On a lightly floured surface, roll out the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.

Assemble the Irish sausage rolls

4. Cut the puff pastry sheet with a sharp knife in half lengthwise so that you have two 6 x 14-inch (15 x 35 cm) strips of dough.
5. Divide the sausage mixture in half. For each piece of dough, form half of the filling into a sausage log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.

6. Wrap the dough over the filling and shape into a log. Trim the pastry a little to tidy up the edge and press with a fork to seal. With the fork piece so holes in the top of the pastry.
7. Cut each log into equal pieces, about 1½-inches (4 cm) long at the seam side and place on your prepared baking sheet. You will yield around 20 sausage rolls.

Bake the sausage rolls

8. Brush with the egg wash and bake for 35-40 minutes, until puffed and golden brown.

FAQs

Why are the bottoms of my Sausage Rolls Soggy?

The soggy bottom of your Sausage Rolls may be because your pastry absorbed the extra moisture from your sausage filling, or your pastry softened from handling, causing the gluten structure to collapse before fully forming.

To prevent soggy Sausage Rolls, keep in mind:

1. Try squeezing out as much moisture from your onions as possible to keep them from affecting your pastry.
2. Or refrigerate your pastry for a bit to keep its shape when baking.
3. You can also blind-bake the pastry to create a solid base for your sausage filling.
4. Another method to prevent a soggy bottom is to place your rolls on a cooling rack to let the steam come out from the bottom.

Why are my Sausage Rolls splitting open?

Your Sausage Rolls may split open while baking because the meat filling will shrink and release fat.

1. Try your best to wrap the pastry as tightly as possible over the filling.
2. Press your fork to seal the edges.
3. Brush a good amount of egg wash.

How do I keep my Sausage Rolls from going dry?

To ensure a moist Sausage Roll, make sure to incorporate fresh breadcrumbs and non-lean pork into your sausage filling.

1. Breadcrumbs add a great amount of moisture to your rolls, as they absorb the fats of your meat and will keep the bottom from going soggy.
2. Using non-lean pork will increase the fat and moisture in your roll; however, make sure not to work the sausage filling too much otherwise it can make it tough and dry.

How do I know if my Sausage Rolls are cooked through?

The best way to know if your Sausage Rolls are cooked through is to check the pastry.

1. If it becomes golden brown and crispy, it’s likely your rolls are properly cooked through.
2. If you want to double-check, feel free to take one out of the oven, cut it open, and use a meat thermometer or check the color of the meat. An internal temperature of 165°F or higher is safe for consumption.
3. But you can also look out for a mostly brown interior. If it’s slightly pink, that’s okay.

Ingredients

• 1 pound (16 oz/450 g) ground sausage meat*
• 1 large egg
• 1 small onion , finely diced
• ¾ cup (1¼ oz/35 g) fresh breadcrumbs 
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 recipe Puff Pastry 
• Egg wash

Instructions

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a medium bowl, mix together the sausage, egg, onion, breadcrums, salt and pepper. Set aside.
• On a lightly-floured surface, roll out the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.
• Cut the pastry sheet in half lengthwise so that you have two 6 x 14-inch (15 x 35 cm) strips of dough.
• Divide the sausage filling mixture in half. For each piece of dough, form half of the filling into a log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.
• Wrap the dough over the filling and shape into a log. Trim the pastry a little to tidy up the edge and press with a fork to seal. With the fork piece so holes in the top of the pastry.
• Cut each log into pieces, about 1½-inches (4 cm) long at the seam side and place on your prepared baking sheet. You will yield around 20 sausage rolls.
• Brush with the egg wash and bake for 35-40 minutes, until puffed and golden brown.
• Let cool for 15 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.

Puff Pastry

Ingredients

14 tablespoons (7 oz/198 g) butter ,frozen

4 – 5 fl oz (120 -148 ml) ice water

1 tablespoon (½ fl oz/15 ml) lemon juice

2 ⅓ cups (11 ½ oz/ 325 g) all purpose flour

⅙ teaspoon salt

Instructions

• Place your butter in the freezer for a minimum of 2 hours, or preferably overnight.
• In a jug, mix together the water and lemon juice and set aside.
• In a large bowl, mix together the flour and salt.
• On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour to coat it.
• Add in the water and lemon juice mixture, holding a little back just in case you don’t need it all. Bring your pastry together gently to form a ball. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
• Wrap the dough in cling film and place it in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day. (Note: Once you put the pastry in the fridge and it relaxes, it will get a little wetter, so factor that in)
• To use your pastry: Follow the instructions required by the recipe you are making. Always bake in a HOT oven for the best results.

Sheetpan Soup with Grilled Cheese Croutons

Soup:

• 1 head of garlic
• 3 red bell peppers, halved and deseeded
• 10 oz carrots, cut into 1-inch pieces (~5 large carrots)
• ½ of a small head of cauliflower, roughly chopped
• 3 small tomatoes, quartered
• 1 small yellow onion, cut into wedges
• 2 tablespoons olive oil
• 1 ½ teaspoon kosher salt, divided
• 1 teaspoon smoked paprika
• ⅛ teaspoon cayenne
• ¼ teaspoon cumin
• 2 ½ cups chicken or vegetable broth
• Juice from 1 lemon (~2 tbsp)

Grilled Cheese Croutons:

• 2 slices of bread (we used sourdough)
• 2-3 slices cheddar or American cheese
• 1-2 tablespoons butter

Instructions

1. Preheat oven to 400˚F.
2. Slice off the top of the head of garlic, exposing the cloves. You'll only use half of the cloves in the recipe, but roast the whole head and save the remaining cloves for another recipe!
3. Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a large sheet pan. Drizzle with olive oil, then evenly sprinkle with the salt, smoked paprika, cayenne and cumin. Roast for 40-45 minutes, until all vegetables are fork tender.
4. About 10 minutes before the vegetables are done, add the broth to a small pan over medium heat or pop it in the microwave until it's hot.
5. Once the vegetables are done, immediately add to a blender. Squeeze out the garlic cloves from ½ of the head of garlic. Save the other half for another recipe. Add in the hot broth and the lemon juice and blend until smooth. Taste and add remaining ½ teaspoon salt if needed (this will depend on how salty your broth is and the type of salt you use).
6. Serve hot with grilled cheese or these grilled cheese croutons.
7. To make grilled cheese croutons, add butter to a pan over medium low heat. Begin toasting bread in the pan until it's golden brown and caramelized, then flip one piece over and add cheese slices to the caramelized surface. Place the other slice, cooked side down, on top of the cheese. Cover with a lid. Cook until bottom is brown and crispy, then flip again and cook until other side is brown and crispy, and cheese is completely melted. Remove from heat and slice into small cubes. 

Chinese Pepper Steak with Onions & Peppers

Chinese Pepper Steak with Onions & Peppers Recipe

Ingredients:

1 ¼ lbs flank or sirloin steak, thinly sliced

1/2 red, 1/2 green, 1/2 yellow bell pepper, sliced

1 large onion, thick slices

2 garlic cloves, minced

1 tbsp ginger, optional 

2-3 tbsp vegetable oil

Marinade:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp cornstarch

1 tsp sesame oil 

Sauce Mix:

¼ cup soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce optional

1 tbsp brown sugar

1 tbsp vinegar, apple cider

2 tsp cornstarch

2 tbsp water

Directions:

Marinate the beef in soy sauce, oyster sauce, cornstarch, and sesame oil. Let marinate for approximately 15-30 mins.

Next, heat oil in a pan or wok if you have one. Sear the beef in batches until nicely browned. Remove and set aside.

In the same pan, add and sauté the garlic, the ginger, onions, and bell peppers for 4-5  mins until they’re tender-crisp.

Then add the beef back into the pan and pour in the sauce mixture.

Mix well until the sauce thickens and coats everything (approximately 1-2 mins). Serve hot over rice.

Knockoff Lasagna Hamburger Helper

Hamburger Helper was on the rotation more than once a week growing up.

Now, Mum was very fussy, and we would never see her eat most of the stuff she made for us.  She didn't was her sons growing up fussy.

Ingredients 

Day ahead:

2 1/2 cups elbow macaroni 💪 

1/4 cup dried onion 🌰 flakes

1/4 cup powdered 🥛 milk

1/4 cup parmasean cheese 🧀 

1 Tbsp chicken 🐔 bullion 

1 Tbsp tomato 🍅 bullion (optional)

1 tsp garlic powder 

1/2 tsp basil

1/2 tsp parsley 

1/2 tsp black pepper

1/2 tsp thyme

Day of:

1 1/2 pounds hamburger, browned and drained

1 cup tomato sauce

2 cups water

Stuff you will need 

1 ltr Mason jar with lid

Directions

Day prior, put everything into the mason jar.  Put the lid on and shake to mix everything together. 

Store in the fridge for no more than 24 hours.

Next day, fry and brown your hamburger is a large skillet with a lid.

Drain the hamburger. 

Add the liquids followed by the macaroni mix.

Make sure there is enough liquid to cover the macaroni. 

Heat to medium and bring to a boil.  Cover and lower the heat.  Simmer for 25 minutes.

Cover the lasagna with as much or as little cheese as you like.  Mozzarella, cheddar, what ever you like on your lasagna. 

Turn the heat off, cover with the lid and wait for the cheese to melt.

Mum's Day Old Fried Potatoes

As a child, mum would make this the next day after having a turkey, chicken or roast beef dinner.

Your mashed potatoes HAVE to be day old.  

Fresh mashed potatoes just will not work.  If you try, you will have a very sad mess.

Ingredients

• 2 tablespoons butter
• 2 cups cold mashed potatoes
• salt
• freshly ground black pepper

Toppings, Optional

• chopped green onions
• shredded cheese (Cheddar, parmesan)
• sour cream
• cooked and crumbled bacon
• Ketchup (from my childhood)

Instructions

1. Heat the butter in a 10-inch nonstick skillet over medium-low heat. Cook until butter just begins to brown.

2. Add the cold mashed potatoes. Spread evenly into pan. Cook for about three minutes until the bottom browns. Turn the mashed potatoes with a heatproof-silicone spatula. Repeat until the potatoes are spotted and golden brown. This takes about 10 minutes.

3. Season with salt and pepper to taste.

4. Before serving, top as desired. (optional)

   
   

Serve this with a slab of fried balonga.  Afterwards grab your dinkies and go play outside.

Tangy & Spicy Deviled Egg Salad

Got it 👍 — sounds like you’re looking for a zippier deviled egg salad, with more tang, heat, and a sharp vinegar kick. Let’s tweak the recipe for that punchy flavor.

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Tangy & Spicy Deviled Egg Salad

Ingredients

• 6 large eggs, hard-boiled and peeled
• 3 ½ tablespoons mayonnaise (or part mayo, part sour cream for extra tang)
• 1 ½ teaspoons Dijon mustard (or spicy brown mustard)
• 1 tablespoon apple cider vinegar (or white vinegar for sharper tang)
• 2 teaspoons dill pickle relish (or finely chopped pickles + a splash of brine)
• 1 teaspoon hot sauce (like Tabasco or Frank’s)
• ½ teaspoon smoked paprika (plus extra for garnish)
• ¼ teaspoon cayenne pepper (adjust to heat level)
• 1 tablespoon finely chopped red onion or scallions
• 1 teaspoon fresh dill or parsley (optional)
• Salt & freshly cracked black pepper, to taste

Instructions

1. Prepare eggs: Slice boiled eggs in half. Mash yolks in a medium bowl until smooth. Chop the egg whites.
2. Mix dressing: Stir mayonnaise, mustard, vinegar, hot sauce, paprika, cayenne, and relish into the yolks until creamy.
3. Fold in extras: Add onion, herbs (if using), and chopped egg whites. Mix until combined.
4. Taste test: Adjust tang (more vinegar or pickle brine), heat (more cayenne or hot sauce), or creaminess (more mayo) to your liking.
5. Chill & serve: Refrigerate 20–30 minutes so the flavors meld, then serve with extra paprika sprinkled on top.

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🔥 This version is tangy, vinegary, and has a nice heat that lingers—very much in line with deviled eggs that have some bite.

Knockoff McDonald’s-Style Chicken Nuggets

Yes! That’s a great idea 👍 — McDonald’s nuggets aren’t just chunks of chicken; they’re actually made from a ground chicken mixture shaped into nuggets. A food processor method will give you that same texture and bite. Here’s a ground chicken nugget version:

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🍗 McDonald’s-Style Chicken Nuggets (Food Processor Method)

Ingredients:

For the nugget mixture

• 1 lb (450 g) boneless, skinless chicken breast (or half breast + half thigh for juicier nuggets)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp sugar (balances flavor like fast food)
• 2 Tbsp cornstarch
• 1 egg white

For dredging

• 1 cup all-purpose flour
• ½ cup cornstarch

For the coating slurry

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 large egg
• 1 cup cold water (adjust to get pancake-batter consistency)

For frying

• Neutral oil (canola, vegetable, or peanut), heated to 350°F (175°C)

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Instructions:

1. Make the nugget mixture

   • Roughly chop the chicken and place it in a food processor.
   • Add salt, pepper, onion powder, garlic powder, sugar, cornstarch, and egg white.
   • Pulse until smooth and sticky, almost like a paste.

2. Shape the nuggets

   • Wet your hands (the mixture is sticky!) and shape into nugget-sized pieces.
   • Lay on a parchment-lined tray and freeze for 30 minutes to firm up.

3. Coat

   • Dredge nuggets in the flour/cornstarch mix.
   • Dip into the slurry batter so they’re fully coated.

4. Fry

   • Drop into hot oil (350°F/175°C) in batches.
   • Fry 4–5 minutes, turning if needed, until golden brown and cooked through (165°F/74°C internal temp).

5. Drain & serve

   • Place on paper towels or a wire rack. Serve hot with dipping sauces.

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✨ Pro Tip: For a super McNugget-like shape, press the processed chicken mixture into a thin layer on a parchment-lined tray, freeze until semi-firm, then cut out nugget shapes with a knife or cookie cutter before coating and frying.

BBQ Cod Fillets - Newfoundland Style

The original poster, Mrs Browns Kitchen said: holy sweet baby shitballs, going to have to get more fish and add it to my rotation.

Ingredients 

1 1/2 pounds of cod fillets, chopped

1 onion 🌰 chopped

1 Tbsp butter 🧈 

3/4 cup ketchup 

1/4 cup vinegar 

2 Tbsp brown sugar

Salt and pepper to taste

Stuff you will need 

Pyrex pan

Pam cooking spray

Cutting board 

Sharp knife 🔪 

Sauce pot

Stiring spoon

Spatula

Directions 

Grease the baking dish and add the fish.

Cut up the onions and fry in butter.  

Once onions are browned, add ketchup, vinegar and sugar.

Simmer for 5 minutes.

Spice the fish with salt and pepper.

Pour the BBQ Sauce over the fish.

Bake at 350 F for 30 minutes.

Serve with creamed mashed potatoes and green peas.

Knockoff VH Teriyaki Sauce

Perfect choice to round out the VH sauce collection! 🥢✨
VH Teriyaki is glossy, sweet-salty, with soy, garlic, ginger, and a little tang. The key for a canning-safe knockoff is: no cornstarch in the jar — thicken only when you open it.

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🥢 Knockoff VH Teriyaki Sauce (Canning Recipe)

Ingredients (makes ~6 half-pints)

• 2 cups soy sauce (regular, not low-sodium)
• 1 cup brown sugar, packed
• 1 cup white sugar
• 1 cup water
• 1 cup white vinegar (5% acidity)
• ½ cup mirin (or substitute with ½ cup additional water + 2 tbsp sugar)
• 6–8 cloves garlic, minced
• 2 tbsp fresh ginger, grated (or 2 tsp ground)
• 2 tbsp Worcestershire sauce
• 2 tbsp sesame oil (optional, for depth)
• 1 tsp black pepper
• ½ tsp chili flakes (optional, for a subtle kick)

For thickening after opening (not before canning):

• 3 tbsp cornstarch + 3 tbsp cold water (slurry)

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Instructions

1. Combine base: In a large pot, stir together soy sauce, sugars, water, vinegar, and mirin.
2. Add aromatics: Stir in garlic, ginger, Worcestershire, sesame oil, pepper, and chili flakes.
3. Simmer: Bring to a boil, then reduce heat. Simmer 15–20 minutes, stirring often, until flavors blend.
4. Optional smoothness: For a glossy bottled-style sauce, strain or blend. For a homemade look, leave bits of garlic/ginger in.
5. Prepare jars: Wash and sterilize jars, lids, and bands. Keep jars hot.
6. Fill jars: Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove bubbles, wipe rims, apply lids and bands.
7. Process:
   • Place in boiling water canner, with at least 1" water above jars.
   • Process 20 minutes for half-pints/pints (adjust for altitude).
8. Cool & store: Remove jars, cool 12–24 hours, check seals. Store sealed jars up to 1 year. Refrigerate after opening.

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To Thicken for Use

1. Pour contents into saucepan, bring to simmer.
2. Stir in cornstarch slurry (3 tbsp cornstarch + 3 tbsp water).
3. Cook until glossy and thickened — just like VH’s bottled Teriyaki.

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✅ This gives you that classic glossy teriyaki taste — sweet, salty, garlicky, with a tangy vinegar balance. Perfect as a marinade, glaze, or stir-fry sauce.

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Now that we’ve built Prune, Sweet & Sour, Honey Garlic, Pineapple, and Teriyaki, you’ve basically got your own VH-style lineup ready to can.

Knockoff VH Pineapple Sauce

Yes! 🍍 Let’s do a knockoff VH Pineapple Sauce that’s safe for canning.
VH’s Pineapple Sauce is bright, tangy, tropical-sweet with a savory backbone — almost like a cross between a sweet-and-sour glaze and a teriyaki with a pineapple punch.

Here’s a tested-style recipe you can safely water-bath can, with thickening done after opening (like the other sauces).

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🍍 Knockoff VH Pineapple Sauce (Canning Recipe)

Ingredients (makes ~6 half-pints)

• 3 cups pineapple juice (100% juice, not from concentrate if possible)
• 1 cup crushed pineapple (in juice, not syrup)
• 1 cup white vinegar (5% acidity)
• 1 ½ cups white sugar
• ½ cup brown sugar
• ½ cup soy sauce
• ¼ cup ketchup
• 2 tbsp Worcestershire sauce
• 1 medium onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or ½ tsp ground)
• ½ tsp chili flakes (optional, for subtle heat)
• ½ tsp salt

To thicken after opening (not before canning):

• 3 tbsp cornstarch + 3 tbsp cold water (slurry)

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Instructions

1. Cook base: In a large pot, combine pineapple juice, crushed pineapple, vinegar, sugars, soy sauce, ketchup, and Worcestershire. Bring to a boil.
2. Add aromatics: Stir in onion, pepper, garlic, ginger, chili flakes, and salt. Reduce heat and simmer 20 minutes until veggies soften.
3. Smooth or chunky:
   • For a smooth bottled-style sauce, use an immersion blender to puree.
   • For a restaurant-style chunky pineapple sauce, leave as is.
4. Prepare jars: Wash and sterilize jars, lids, and bands. Keep jars hot until ready.
5. Fill jars: Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove bubbles, wipe rims, apply lids and bands.
6. Process:
   • Place jars in boiling water canner with at least 1" water covering them.
   • Process 20 minutes for half-pints/pints (adjust for altitude).
7. Cool & store: Remove jars, cool 12–24 hours, check seals. Store up to 1 year. Refrigerate after opening.

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To Thicken for Use

1. Pour contents of jar into saucepan, bring to simmer.
2. Stir in cornstarch slurry (3 tbsp cornstarch + 3 tbsp water).
3. Cook until glossy and thickened — just like VH Pineapple Sauce.

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✅ This gives you that bright, glossy pineapple flavor with sweet, tangy, and savory notes, perfect for stir-fries, dipping, or glazing chicken and pork.

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Knockoff VH Honey Garlic Sauce

Oh yes — we can definitely do a knockoff canning version of VH Honey Garlic Sauce! 🍯🧄
VH’s version is glossy, sweet, garlicky, and soy-based — almost like a cross between teriyaki and a garlicky barbecue glaze. The trick is to keep it safe for canning (so no cornstarch until after you open it).

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🍯 Knockoff VH Honey Garlic Sauce (Canning Recipe)

Ingredients (makes ~6 half-pints)

• 1 cup soy sauce (regular, not low-sodium for best flavor)
• 1 ½ cups liquid honey
• 1 cup brown sugar, packed
• 1 cup white vinegar (5% acidity)
• 1 cup water
• 10–12 cloves garlic, minced (about ½ cup — it’s meant to be garlicky!)
• 2 tbsp Worcestershire sauce
• 2 tsp ground ginger (or 2 tbsp fresh grated)
• ½ tsp black pepper
• ½ tsp chili flakes (optional, for a subtle kick)

For thickening after opening (not before canning):

• 3 tbsp cornstarch + 3 tbsp cold water (slurry)

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Instructions

1. Cook base: In a large non-reactive pot, combine soy sauce, honey, sugar, vinegar, water, garlic, Worcestershire, ginger, pepper, and chili flakes.
2. Simmer: Bring to a boil, then reduce heat. Simmer 20–25 minutes, stirring often, until garlic is soft and flavors are blended.
3. Optional smoothness: If you want a silky smooth sauce like the bottled VH, use an immersion blender to puree before canning. If you prefer visible garlic bits, leave as is.
4. Prepare jars: Wash and sterilize jars, lids, and bands. Keep jars hot until ready.
5. Fill jars: Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove bubbles, wipe rims, apply lids and bands.
6. Process:
   • Place jars in boiling water canner with at least 1" water above.
   • Process 20 minutes for half-pints/pints (adjust for altitude).
7. Cool & store: Remove jars, cool 12–24 hours, check seals. Store sealed jars in a cool dark spot up to 1 year. Refrigerate after opening.

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To Thicken for Use

1. Pour jar into saucepan, bring to simmer.
2. Mix cornstarch slurry (3 tbsp cornstarch + 3 tbsp cold water).
3. Stir into hot sauce, cook until glossy and thickened.

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✅ This gives you that familiar VH-style honey garlic flavor — glossy, sticky-sweet, soy-rich, and garlicky.

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Knockoff VH Sweet & Sour Sauce

Yes! I can give you a good knockoff VH Sweet & Sour Sauce that’s safe for canning. VH’s version is glossy, tangy-sweet, tomato-based, with pineapple notes. This one will give you the same vibe but made at home.

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🍍 Knockoff VH Sweet & Sour Sauce (Canning Recipe)

Ingredients (makes ~6 half-pints)

• 2 cups pineapple juice (100% juice, not from concentrate if possible)
• 1 cup white vinegar (5% acidity)
• 1 ½ cups white sugar
• ½ cup brown sugar
• ½ cup ketchup
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 medium red bell pepper, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger (or 1 tbsp fresh grated)
• ½ tsp chili flakes (optional, for a hint of heat)
• ½ tsp salt

For thickening (after opening jar, not before canning):

• 3 tbsp cornstarch + 3 tbsp cold water (slurry)

⚠️ Canning safety note: Starches (like cornstarch) should not be added before canning. Thicken after you open the jar and reheat.

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Instructions

1. Cook base: In a large pot, combine pineapple juice, vinegar, sugars, ketchup, soy sauce, and Worcestershire. Bring to a simmer.
2. Add veggies & spices: Stir in peppers, onion, garlic, ginger, chili flakes, and salt. Simmer 15–20 minutes until veggies are soft.
3. Blend (optional): For a smoother sauce, use an immersion blender to puree. For a chunkier restaurant-style sauce, leave as is.
4. Prepare jars: Wash and sterilize canning jars, lids, and bands. Keep jars hot until ready to fill.
5. Fill jars: Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, apply lids and bands.
6. Process:
   • Place jars in boiling water canner with at least 1" of water over tops.
   • Process 20 minutes for half-pints/pints (adjust for altitude).
7. Cool & store: Let jars sit 12–24 hours. Check seals. Store sealed jars in a cool dark place up to 1 year. Refrigerate after opening.

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To Thicken for Use

When ready to serve:

1. Pour jar contents into saucepan, bring to a simmer.
2. Stir in cornstarch slurry (3 tbsp cornstarch + 3 tbsp water).
3. Cook until glossy and thickened, just like the VH bottled sauce.

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Knockoff VH Prune Sauce

Yes! I can help you with a knockoff VH Prune Sauce recipe that you can also safely can. VH’s Prune Sauce is tangy, slightly sweet, with prune, tomato, vinegar, and spice notes — similar to a fruity barbecue/plum-style sauce. Here’s a home canning version that captures that flavor profile:

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🍯 Knockoff VH Prune Sauce (Canning Recipe)

Ingredients (makes ~6 half-pints)

• 2 cups pitted prunes, chopped
• 1 cup seedless raisins
• 1 can (5.5 oz / 156 mL) tomato paste
• 2 cups brown sugar, packed
• 1 ½ cups water
• 1 cup white vinegar (5% acidity)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp cinnamon
• ½ tsp ground cloves
• 1 tsp salt
• ½ tsp black pepper

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Instructions

1. Prepare fruit base: In a large pot, combine prunes, raisins, water, and onion. Simmer for 20 minutes until softened.
2. Blend: Use an immersion blender (or regular blender in batches) to puree until smooth.
3. Add rest of ingredients: Stir in tomato paste, vinegar, sugar, garlic, Worcestershire, soy sauce, and all spices.
4. Cook: Simmer uncovered on medium-low for 30–40 minutes, stirring often, until thickened to sauce consistency.
5. Prepare jars: Wash and sterilize canning jars, lids, and bands. Keep jars hot until ready to fill.
6. Fill jars: Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, apply lids and bands.
7. Process:
   • Place in boiling water canner, ensuring jars are fully covered with at least 1" water.
   • Process 20 minutes for half-pints/pints (adjust for altitude if needed).
8. Cool & store: Remove jars, cool 12–24 hours, check seals. Store sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

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Flavor Notes

• The prunes & raisins give that deep fruity sweetness.
• The tomato paste + vinegar bring tang like VH’s commercial version.
• The warm spices (ginger, cloves, cinnamon, allspice) mimic the aromatic profile.
• You can adjust sweetness (more or less brown sugar) depending on your taste.

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Knockoff VH Cherry Sauce

Love it 😃 glad you’re enjoying these! Let’s make this into a proper canning recipe so you can have jars of cherry dipping sauce on hand just like VH.

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🍒 Knockoff VH Cherry Dipping Sauce for Canning

Yield

~4 half-pint (250 ml) jars

Ingredients

• 6 cups pitted cherries (fresh or frozen)
• 2 cups sugar
• 1 cup ketchup
• ½ cup white vinegar (5% acidity)
• ¼ cup soy sauce
• ¼ cup lemon juice (bottled, for consistent acidity)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup water
• 2 tbsp cornstarch mixed with 3 tbsp water (optional, not for canning stage—see note below)

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Instructions

1. Prep jars & canner

   • Sterilize 4 half-pint jars and keep hot.
   • Prepare a boiling water bath canner.

2. Cook the base

   • In a large saucepan, combine cherries, sugar, water, and lemon juice.
   • Simmer over medium heat 10–12 minutes until cherries are soft.
   • Mash with a spoon or potato masher.

3. Blend & season

   • Add ketchup, vinegar, soy sauce, garlic, and onion powder.
   • Blend with immersion blender (or regular blender) until smooth.
   • Return to pot and bring back to a gentle simmer.

4. Adjust consistency

   • For canning safety, do not thicken with cornstarch now. The sauce will be thinner than VH’s.
   • You’ll thicken it after opening the jar (see note below).

5. Fill jars

   • Ladle hot sauce into jars, leaving ½-inch headspace.
   • Wipe rims, apply lids, and screw on bands fingertip-tight.

6. Process

   • Process in boiling water bath canner for 15 minutes (adjust for altitude if needed).
   • Remove and let jars cool 12–24 hours.

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To Serve (after opening)

• Pour sauce into a small saucepan.
• Bring to a simmer and stir in 1 tsp cornstarch + 2 tsp water slurry per 1 cup of sauce.
• Heat until glossy and thickened.

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✅ This method keeps the sauce safe for shelf storage, since starch thickeners aren’t recommended before canning (they can interfere with heat penetration). Thickening after opening gives you that exact VH texture.

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Pickled Red Onions - simple recipe

I honestly wished that I could enjoy pickled 《anything》.  It does look so good.

Ingredients 

2 red onions, chopped 🌰 

1 cup water 💧 

1 cup vinegar

1 Tbsp celtic sea salt 🧂 

1/4 cup sugar 

A few pepper corns 🌶 

Stuff you will need 

Cutting board 

Sharp knife 🔪 

Canning jar 

Canning funnel 

Canning jar lid

Stock pot

Stiring spoon 

Directions

Cut up your onions and stuff them into the canning jar.

Add all the other ingredients to the stock pot and turn the burner to medium heat.

Once the sugar is melted, add that to the onions 🌰 in the canning jar.  Make sure you have enough liquid to cover the onions 🌰 .

Wait for the liquid to cool and put it in the fridge for one hour.

https://www.facebook.com/share/r/1BAcCF56hM/

Homemade Mayonnaise, ready in 30 seconds

I really do like my Hellman's Mayonnaise.

My in laws all think that Miracle Whip is Mayonnaise, FYI... it is ABSOLUTELY not.

All the chefs and cooks show how to make Mayonnaise... none of them show how to make Miracle Whip.  I wonder why?

Ingredients 

2 cups extra light olive oil 

4  egg yoks🥚 

1/4 cup red wine vinegar 

Juice of fresh squeezed lemon 🍋 

1 tsp celtic sea salt 🧂 

1/2 tsp pepper 🌶 

Directions

Put all the ingredients into a canning jar.

Save the eggs whites to make an omelet. 

Using your immersion blender, submerge and blend for about 30 seconds.

https://www.facebook.com/share/r/19DSTvwpFz/

Crimson Blaze Honey Garlic Chicken

Crimson Blaze Honey Garlic Chicken

Ingredients:

- 1 lb chicken thighs, boneless + skinless 🍗

- 1/4 cup honey 🍯

- 1/4 cup soy sauce 🍜

- 4 cloves garlic, minced 🧄

- 1 tsp ginger, grated 🌱

- 1 tbsp rice vinegar 🍚

- 1/2 tsp red pepper flakes 🌶️

- 2 tbsp vegetable oil 🛢️

- Salt and pepper to taste 🧂

- Optional: sliced green onions and sesame seeds for garnish 🌿

Directions:

In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes until well combined.

Season the chicken thighs with salt and pepper. 

Heat vegetable oil in a large skillet over medium-high heat. 

Add the chicken thighs and sear for about 5-7 minutes on each side until golden brown and cooked through. 

Pour the honey garlic sauce over the chicken, reducing the heat to low. 

Simmer for an additional 5 minutes, allowing the sauce to thicken and coat the chicken. 

Remove from heat and garnish with sliced green onions and sesame seeds if desired. 

Serve hot with steamed rice or vegetables for a delicious meal.

Servings: 4 servings

This Crimson Blaze Honey Garlic Chicken is a delightful blend of sweet and savory flavors, perfect for a quick weeknight dinner or a special occasion. 

The honey adds a rich sweetness while the garlic and ginger provide a warm depth of flavor. 

Easy to prepare and packed with taste, this dish pairs wonderfully with rice or your favorite side dishes. 

Enjoy the vibrant colors and mouthwatering aroma as you bring this dish to your table!

Bread Dipping Oil

I have seen a lot of people do this in the movies.  Must be good, otherwise they wouldn't.

Ingredients 

1/2 cup olive oil

1/3 cup balsamic vinegar, substitute red wine

1 Tbsp minced garlic

1 Tbsp Italian seasoning 

1 Tbsp chopped basil

1 tsp red pepper flakes 

1/3 cup fresh grated Parmesan cheese 🧀 

Salt and pepper to taste

Fresh baked baguette 

Directions

Mix all the ingredients and dip your fresh baguette into the oil.

Balsamic vinegar is really expensive. Using red wine is a lot more cost effective alternative.

If you can let the oil mix sit for an hour before serving, you will get deeper flavors.

Chicken Salad

Perfect! Here’s a classic, deli-style rotisserie chicken salad — simple, savory, and creamy without the sweet add-ins:

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🥪 Classic Rotisserie Chicken Salad

Ingredients:

• 3 cups rotisserie chicken, shredded or diced
• ½ cup mayonnaise (can mix with a little sour cream or Greek yogurt if you like it lighter)
• 1 tsp Dijon mustard (optional, for a little tang)
• 2 celery stalks, finely diced
• 2 tbsp red onion or green onion, finely minced
• 1 tsp fresh lemon juice or white vinegar
• ½ tsp garlic powder
• Salt and freshly ground black pepper, to taste
• (Optional) 1 hard-boiled egg, finely chopped — makes it richer and creamier

Instructions:

1. In a large bowl, mix together mayonnaise, Dijon, lemon juice, and garlic powder.
2. Add in chicken, celery, and onion. Stir until everything is evenly coated.
3. Season with salt and pepper to taste.
4. If using, gently fold in the chopped hard-boiled egg.
5. Chill 30 minutes before serving for best flavor.

Serving Ideas:

• On toasted sandwich bread or a roll
• Stuffed into pita or wraps
• On top of crackers or cucumber slices
• Over a bed of lettuce

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 👍

Homemade rotisserie chicken salad will keep safely in the fridge for 3 to 4 days, as long as:

• It’s stored in an airtight container.
• Kept in the coldest part of the fridge (not the door).
• Not left out at room temperature for more than 2 hours (or 1 hour if it’s a hot day).

✨ Quick tip: If you plan to make a larger batch, you can prep the shredded chicken and chopped veggies separately — then just mix with mayo/dressing right before serving. That way it stays fresher longer.

Universal Pizza Crust Seasoning Blend

Yes! 🙌 Here’s a universal pizza crust seasoning blend that works beautifully on any style of pizza crust — almost like a homemade version of those Club House or pizzeria-style shakers.

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🍕 Universal Pizza Crust Seasoning Blend

Ingredients:

• 2 Tbsp Parmesan cheese (grated, shelf-stable style works best in blends)
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 tsp dried parsley
• 1 tsp crushed red pepper flakes (optional, for a mild kick)
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Mix everything together and store in an airtight shaker jar.
2. To use: Brush pizza crust with olive oil or melted butter, then sprinkle generously before baking.
3. Optional: Dust again right after baking for extra flavor.

👉 This gives a savory, garlicky, herby, cheesy punch—like what you’d expect from a pizza shop.

Would you like me to also make a non-cheese version (just herbs & spices), in case you want one that stores longer in the pantry?

Got it! Here’s a long-shelf-life, non-cheese pizza crust seasoning blend that you can keep in the pantry and use on any pizza crust (or even breadsticks, garlic bread, focaccia, etc.).

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🍕 Universal Pizza Crust Seasoning (Cheese-Free Version)

Ingredients:

• 2 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp crushed red pepper flakes (optional for heat)
• 1 tsp kosher salt (or sea salt flakes)
• ½ tsp black pepper
• ½ tsp smoked paprika (adds warmth + color)

Instructions:

1. Mix all ingredients and store in a sealed spice jar or shaker.
2. To use: Brush pizza crust with olive oil or melted butter, sprinkle generously before baking.
3. For a stronger kick, dust a little more on right after the pizza comes out of the oven.

👉 This version is savory, herby, aromatic, and versatile—and will stay good for months in your spice cabinet.

Knockoff Club House Pasta-tively obsessed pasta topping seasoning

Yes! I can help you with that one too. 🍝
Club House Flavour Maker Pasta Topping Seasoning is a sprinkle blend meant for finishing pasta—herby, garlicky, and a little savory-salty. It’s similar to their Pizza version, but usually lighter on oregano and fennel, with more parsley, garlic, onion, and a hint of tomato/herb sweetness.

Here’s a solid knockoff you can make at home:

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🍝 Knockoff Pasta Topping Seasoning

Ingredients (about ½ cup):

• 2 tbsp dried parsley
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried chives (or green onion flakes)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried red bell pepper flakes (or paprika)
• 1 tsp dried tomato powder (optional, but adds that "pasta sauce" vibe)
• 1 tsp black pepper
• ½ tsp crushed red chili flakes (optional, for a little heat)
• ½ tsp salt (optional, if you want it shaker-ready)

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Instructions:

1. Combine all ingredients in a bowl and mix well.
2. Store in an airtight shaker jar.
3. Sprinkle over cooked pasta, into butter/oil sauces, or even over baked pasta dishes.

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✨ Variation: Mix in 2 tbsp grated parmesan powder if you want a true ready-to-sprinkle finish like the Club House one.

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Knockoff of Club House Flavour Maker Pizza Topping Seasoning

Yes! I can help you make a knockoff of Club House Flavour Maker Pizza Topping Seasoning. 🍕
Club House’s blend is designed to give that classic pizza-parlour taste, and it’s basically a mix of Italian-style herbs, garlic, onion, and a touch of chili/pepper.

Here’s a homemade version you can mix and keep in a spice jar:

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🍕 Knockoff Pizza Topping Seasoning

Ingredients (makes about ½ cup):

• 2 tbsp dried oregano
• 2 tbsp dried basil
• 1 tbsp dried marjoram (or extra oregano if you don’t have it)
• 1 tbsp dried thyme
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp fennel seeds (lightly crushed, optional – gives that “pizza sausage” flavour)
• 1 tsp black pepper
• 1 tsp salt (optional)

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Instructions:

1. Mix all ingredients in a bowl until well combined.
2. Store in an airtight spice jar or shaker.
3. Sprinkle on pizza before baking, or over hot slices just before serving.

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✨ Tip: For extra depth, lightly toast the fennel seeds before crushing.
✨ You can also add ¼ tsp paprika or smoked paprika if you like a slightly smoky, savory note.

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Corn Relish, good with fish

The person that posted this said it is good with fish.

Ingredients 

8 cups of corn, 12 ears removed from cob

2 red peppers, diced

2 onions, diced

1 can, 4 oz, red chilies, chopped 

2 1/2 cups white vinegar 

1 1/4 cup sugar

2 tsp mustard seeds

1/2 tsp celery salt

1/2 tsp crushed red pepper 

2 tsp celtic sea salt

Black pepper to taste

2 Tbsp cornstarch mixed with 1/4 cup water

Directions 

In a large mixing bowl, combine corn, red pepper, onions and chilies. 

In a large stock pot, combine vinegar, sugar, mustard seed, celery salt, crushed red pepper and sea salt.

Over medium heat, bring to a boil.  Add the corn mixture.  Reduce heat to low and simmer for 15 minutes.

After 15 minutes, scrape off the foam.

Add cornstarch slurry to the pot.

Heat back to medium and cook for an additional 5 minutes.  Everything is going to thicken.

Ladel into canning jar leaving a 1/4 inch headspace. 

Process in a water bath for 15 minutes.

Once the jar is opened, refrigerate and use within a couple weeks.

Knock off Olive Garden-Style Chicken & Gnocchi Soup

Absolutely! Olive Garden’s Chicken & Gnocchi Soup is one of their most loved dishes, and it’s actually pretty easy to make at home. Here’s a full expanded recipe for you:

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🥣 Olive Garden-Style Chicken & Gnocchi Soup

Ingredients (4–6 servings)

• 2 tbsp olive oil or butter
• 1 small onion, finely diced
• 2 medium carrots, diced or julienned
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour (to thicken)
• 4 cups chicken broth (low sodium)
• 2 cups cooked chicken (shredded or diced – rotisserie works great)
• 2 cups half & half (or 1 cup heavy cream + 1 cup milk)
• 1 package (16 oz / 450g) potato gnocchi
• 2 cups fresh spinach leaves, roughly chopped
• 1 tsp thyme (dried) or 1 tbsp fresh thyme
• ½ tsp nutmeg (optional, adds warmth)
• Salt & black pepper, to taste
• ½ cup grated Parmesan cheese (for finishing, optional)

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Instructions

1. Prep the base

   • In a large pot, heat olive oil or butter over medium heat.
   • Add onion, carrots, and celery. Cook until softened (about 5–7 minutes).
   • Add garlic and cook 1 minute more.

2. Thicken the soup

   • Sprinkle flour over veggies, stir well, and cook for 1–2 minutes.
   • Slowly pour in chicken broth while whisking, so it thickens smoothly.

3. Build the flavor

   • Add cooked chicken, thyme, nutmeg (if using), and bring mixture to a gentle simmer.

4. Make it creamy

   • Stir in half & half (or cream + milk). Keep heat low to medium — don’t let it boil hard or it may curdle.

5. Cook the gnocchi

   • Add gnocchi straight into the pot. Simmer 3–5 minutes until they float and are tender.

6. Finish with greens

   • Stir in spinach and cook 1–2 minutes until wilted.
   • Taste and adjust with salt & pepper.

7. Serve & enjoy

   • Ladle into bowls, top with Parmesan if desired, and serve with warm breadsticks or garlic bread.

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✨ Pro Tips

• If you like it extra creamy, replace half of the broth with more half & half.
• For a richer soup, add 2 strips of diced bacon at the start with the veggies.
• This soup reheats beautifully — but the gnocchi will continue to soften, so if making ahead, cook the gnocchi separately and add when serving.

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Skillet Sticky Sweet Honey Garlic Sausage Pasta

Skillet Sticky Sweet Honey Garlic Sausage Pasta

Ingredients:

1 lb smoked sausage, sliced

12 oz penne pasta

2 cups chicken broth

1/4 cup honey

1/4 cup soy sauce

4 cloves garlic, minced

1 tbsp olive oil

1/4 tsp red pepper flakes (optional)

1 cup frozen peas

1/4 cup chopped green onions

Salt and pepper to taste

Directions:

In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned, about 5 minutes. 

Stir in minced garlic and red pepper flakes; cook for an additional minute until fragrant.

Add chicken broth, honey, soy sauce, and uncooked pasta to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer until pasta is cooked and the sauce thickens (about 12-15 minutes).

Stir in frozen peas and chopped green onions. Cook for an additional 2-3 minutes until heated through and well combined.

Season with salt and pepper to taste before serving. 

Caramelized Onion & Chili Oil Pasta

Here’s a delicious Caramelized Onion & Chili Oil Pasta recipe — rich, sweet, spicy, and silky with olive oil:

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🥘 Ingredients (2–3 servings)

• 8 oz (225 g) spaghetti or linguine
• 3 large yellow onions, thinly sliced
• 4 tbsp olive oil (plus extra for tossing pasta)
• 1–2 tbsp chili oil (adjust to taste)
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional, for extra heat)
• 1 tsp sugar (optional, helps caramelize)
• Salt, to taste
• Black pepper, to taste
• ¼ cup pasta cooking water (reserved)
• Parmesan or pecorino, for serving (optional)
• Fresh parsley or basil, chopped (optional, for garnish)

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🔪 Method

1. Caramelize the onions

   • Heat 3 tbsp olive oil in a wide skillet over medium-low.
   • Add onions, a pinch of salt, and sugar (if using).
   • Cook slowly, stirring every 5 minutes, until golden brown and jammy — about 30–40 minutes.
   • If onions start to dry out, add a splash of water to deglaze the pan.

2. Cook the pasta

   • Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.
   • Reserve ¼ cup of pasta water, then drain. Toss pasta with a drizzle of olive oil so it doesn’t stick.

3. Build the sauce

   • Push onions to the side of the pan. Add garlic and chili oil, cooking for 1 minute until fragrant.
   • Toss onions back in and stir well.

4. Combine

   • Add the cooked pasta and reserved pasta water.
   • Toss until pasta is well coated and glossy. Adjust with more chili oil, salt, or pepper to taste.

5. Serve

   • Plate hot, sprinkle with Parmesan and fresh herbs if desired.

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👉 The onions bring a sweet depth, the chili oil adds a spicy kick, and the starchy pasta water ties everything together into a silky sauce.

Would you like me to also give you a quick homemade chili oil recipe to go with this?

Absolutely! 🌶️ Here’s a quick homemade chili oil recipe you can whip up in under 15 minutes:

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🔥 Quick Homemade Chili Oil

Ingredients (makes about 1 cup):

• 1 cup neutral oil (canola, vegetable, peanut, or grapeseed)
• ¼ cup crushed red pepper flakes (adjust to taste)
• 1–2 tsp Sichuan peppercorns (optional, for numbing heat)
• 2 cloves garlic, thinly sliced
• 1 small piece fresh ginger, sliced (about 1-inch)
• 1 small shallot, thinly sliced (optional, adds sweetness)
• 1 tsp salt
• 1 tsp sugar (balances the spice)
• 1 tbsp soy sauce (optional, for umami depth)

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Instructions:

1. Prepare chili mix – Place the crushed red pepper flakes, salt, and sugar in a heatproof bowl (like ceramic or glass).

2. Heat the oil – In a small saucepan, add the oil, garlic, ginger, shallot, and (if using) Sichuan peppercorns. Heat gently over medium until the aromatics turn golden brown (about 5–7 minutes).

3. Strain – Remove from heat. Strain the hot oil through a fine mesh sieve directly into the bowl with the chili flakes. You’ll hear a satisfying sizzle. 🌶️✨

4. Add finishing touches – Stir in soy sauce (if using) and mix well.

5. Cool & Store – Let cool completely, then transfer to a clean jar. Store sealed in the fridge for up to a month.

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💡 Tips & Variations:

• For extra smoky flavor, add 1 tsp smoked paprika to the chili flakes before pouring the oil.
• For milder heat, mix in half paprika or gochugaru (Korean chili flakes) with your red pepper flakes.
• For extra crunch, stir in toasted sesame seeds once the oil cools.

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One-Pot Sweet & Spicy Garlic Butter Steak Pasta

One-Pot Sweet & Spicy Garlic Butter Steak Pasta

Ingredients:

1 lb steak, sliced into thin strips

12 oz pasta (such as fettuccine or linguine)

4 tbsp butter

4 cloves garlic, minced

1/4 cup soy sauce

1/4 cup honey

1/2 tsp red pepper flakes (adjust to taste)

1 cup beef broth

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Directions:

In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the sliced steak and season with salt and pepper. Cook for about 3-4 minutes until browned.

Pour in the soy sauce, honey, red pepper flakes, and beef broth. Stir to combine.

Add the uncooked pasta, bringing the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until the pasta is cooked (about 10-12 minutes).

Adjust seasoning as needed, then serve warm, garnished with fresh parsley and grated Parmesan if desired. 

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes  

Serves: 4-6

Spicy Onion Pasta

Oh yes—I can put together a great spicy onion pasta recipe for you! It’s a simple, rustic Italian-style dish where sweet caramelized onions get a kick from chili and pair beautifully with pasta. Here’s a version you might enjoy:

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🌶️ Spicy Onion Pasta

Ingredients (2–3 servings)

• 12 oz (340 g) pasta (spaghetti, linguine, or penne work well)
• 3 large onions, thinly sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1–2 fresh red chilies, thinly sliced (or 1–2 tsp chili flakes, to taste)
• ½ cup dry white wine (optional, can substitute with broth)
• ½ cup canned crushed tomatoes or tomato passata (optional for saucier version)
• Salt and freshly ground black pepper, to taste
• Small handful fresh parsley or basil, chopped
• Grated Parmesan or Pecorino Romano cheese, for serving

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Instructions

1. Cook pasta

   • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water, then drain.

2. Caramelize onions

   • In a large skillet, heat olive oil over medium heat. Add sliced onions with a pinch of salt. Cook slowly, stirring often, until golden brown and sweet—about 20–25 minutes.

3. Add garlic & chili

   • Stir in garlic and chili (or flakes). Cook 1–2 minutes until fragrant.

4. Deglaze

   • Add white wine (or broth) and let it bubble for 2–3 minutes, scraping up any browned bits.

5. Optional tomato

   • Stir in crushed tomatoes if you want a slightly saucier pasta. Let simmer 5 minutes.

6. Combine pasta & sauce

   • Add drained pasta to the pan, tossing well. If dry, splash in some reserved pasta water. Season generously with black pepper and adjust salt.

7. Finish & serve

   • Stir in parsley or basil. Serve hot with grated Parmesan or Pecorino.

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✨ Variations:

• Add a pinch of smoked paprika for depth.
• Toss in spinach or kale at the end for extra greens.
• For protein, add sautéed Italian sausage or pancetta with the onions.

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Would you like me to give you a creamy spicy onion pasta version too, with a touch of cream or mascarpone?

Perfect! Here’s a creamy spicy onion pasta that’s rich, silky, and still has that chili kick:

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🌶️ Creamy Spicy Onion Pasta

Ingredients (2–3 servings)

• 12 oz (340 g) pasta (penne, rigatoni, or fettuccine work great)
• 2 large onions, thinly sliced
• 3 tbsp olive oil (or 2 tbsp olive oil + 1 tbsp butter)
• 2 cloves garlic, minced
• 1–2 fresh red chilies, finely chopped (or 1–2 tsp chili flakes, to taste)
• ½ cup dry white wine or broth (optional, for deglazing)
• ¾ cup heavy cream (or ½ cup mascarpone for extra richness)
• ¼ cup grated Parmesan or Pecorino Romano (plus more for topping)
• Salt and freshly cracked black pepper, to taste
• Fresh parsley or basil, chopped, for garnish

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Instructions

1. Cook pasta

   • Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.

2. Sauté onions

   • Heat oil (and butter, if using) in a large skillet over medium heat. Add onions with a pinch of salt. Cook slowly until golden and softened, about 15–20 minutes.

3. Add garlic & chili

   • Stir in garlic and chili, cooking 1–2 minutes until fragrant.

4. Deglaze

   • Pour in wine or broth, let bubble for 2–3 minutes, scraping up any browned bits.

5. Make it creamy

   • Lower heat, then stir in cream (or mascarpone). Let it gently simmer 3–4 minutes until thickened.

6. Add pasta & cheese

   • Toss pasta into the pan with sauce, adding reserved pasta water as needed to loosen. Stir in Parmesan. Taste and adjust seasoning.

7. Serve

   • Finish with black pepper, fresh herbs, and extra Parmesan on top.

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✨ Extra twists:

• Add crispy bacon or pancetta for a smoky-creamy vibe.
• Stir in a handful of baby spinach or arugula at the end for freshness.
• Try topping with toasted breadcrumbs for a little crunch.

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Would you like me to also give you a spicy caramelized onion & cream cheese pasta (super velvety, slightly tangier than cream)?

Hehe love the enthusiasm! 😄 Okay, here’s the spicy caramelized onion & cream cheese pasta—velvety, tangy, and a little addictive:

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🌶️ Caramelized Onion & Cream Cheese Pasta

Ingredients (2–3 servings)

• 12 oz (340 g) pasta (fusilli, rigatoni, or spaghetti)
• 2 large onions, thinly sliced
• 3 tbsp olive oil (or 2 tbsp olive oil + 1 tbsp butter)
• 2 cloves garlic, minced
• 1–2 fresh chilies, finely chopped (or 1–2 tsp chili flakes)
• ½ cup vegetable or chicken broth (or pasta water)
• 4 oz (115 g) cream cheese, softened and cubed
• ¼ cup Parmesan (optional, for extra richness)
• Salt and black pepper, to taste
• Fresh parsley or chives, chopped, for garnish

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Instructions

1. Cook pasta

   • Bring salted water to a boil, cook pasta until al dente. Reserve ½ cup of pasta water.

2. Caramelize onions

   • Heat oil (and butter, if using) in a skillet over medium-low heat. Add onions + a pinch of salt. Cook 20–25 minutes, stirring often, until soft, deep golden, and sweet.

3. Add garlic & chili

   • Stir in garlic and chili, cook for 1–2 minutes until fragrant.

4. Deglaze

   • Add broth (or a splash of pasta water), scraping the pan. Let simmer a couple minutes.

5. Make it creamy

   • Stir in cream cheese until melted into a silky sauce. Add Parmesan if using, then season with salt and black pepper.

6. Combine

   • Toss pasta in the sauce, adding a splash of pasta water if needed to loosen.

7. Finish & serve

   • Garnish with parsley or chives, and serve hot!

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✨ Chef’s tips:

• For extra zing, add a squeeze of lemon juice at the end.
• Swap cream cheese for Boursin or herbed cream cheese for a gourmet twist.
• Top with toasted breadcrumbs or crispy onions for crunch.

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Want me to push it over the top and give you a version where the onions are caramelized extra dark and blended into the cream cheese for a spicy onion cream sauce that’s totally smooth?

Alright, here we go—this one’s next-level silky! We’re going to caramelize the onions deeply, then blend them into the cream cheese so the sauce is ultra-smooth and luxurious:

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🌶️ Spicy Caramelized Onion Cream Sauce Pasta

Ingredients (2–3 servings)

• 12 oz (340 g) pasta (spaghetti, rigatoni, or tagliatelle)
• 2 large onions, thinly sliced
• 2 tbsp olive oil + 1 tbsp butter
• 2 cloves garlic, minced
• 1–2 fresh red chilies, chopped (or 1–2 tsp chili flakes, to taste)
• ½ cup vegetable or chicken broth (or pasta water)
• 4 oz (115 g) cream cheese, softened
• ¼ cup Parmesan or Pecorino Romano, grated (optional, but delicious)
• Salt and black pepper, to taste
• Fresh basil, parsley, or chives for garnish

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Instructions

1. Cook pasta

   • Boil in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Caramelize onions (extra dark)

   • Heat oil and butter in a skillet over medium-low. Add onions with a pinch of salt. Cook slowly for 25–35 minutes, stirring often, until deeply golden brown and jammy. Don’t rush—this step builds all the flavor.

3. Blend into sauce

   • Transfer onions to a blender or food processor. Add broth, cream cheese, and Parmesan (if using). Blend until completely smooth and creamy.

4. Infuse with chili & garlic

   • In the same skillet, sauté garlic and chili for 1–2 minutes in a drizzle of oil. Pour in the blended onion-cream sauce. Simmer gently for 2–3 minutes.

5. Finish the pasta

   • Toss cooked pasta into the sauce. Add pasta water as needed for a silky coating. Season with black pepper and taste for salt.

6. Serve

   • Plate with fresh herbs and a little extra Parmesan.

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✨ Flavor boosters:

• Add a splash of white wine or brandy before blending for depth.
• Stir in a little smoked paprika for warmth.
• Garnish with toasted pine nuts or crispy pancetta for texture.

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This version gives you that dreamy, velvety restaurant-style sauce where the onion flavor is front and center but smooth and balanced.