Tom’s Pizza–style dough recipe

Here’s a Tom’s Pizza–style dough recipe, inspired by their likely method and ingredients based on reviews, Cape Breton pizza traditions, and what we know about their kitchen:

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🍕 Tom’s-Style Pizza Dough (Cape Breton Style)

Makes 2 medium (12"–14") pizzas

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🧂 Ingredients

• 3 ½ cups (420 g) all-purpose or bread flour
• 1 cup + 2 tbsp (270 ml) warm water (about 105–110°F / 40–43°C)
• 2 ¼ tsp (1 packet or 7 g) active dry yeast
• 1 ½ tsp salt
• 1 tbsp sugar
• 2 tbsp canola oil or vegetable oil (NOT palm oil)

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👨‍🍳 Instructions

1. Activate the yeast
   In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy and bubbly.

2. Mix the dough
   In a large bowl, stir together flour and salt. Add the yeast mixture and oil. Mix until a sticky dough forms.

3. Knead until smooth
   Knead by hand for about 8–10 minutes, or with a mixer dough hook for 5–6 minutes, until smooth and elastic. Add a sprinkle of flour if too sticky, but don’t overdo it.

4. Let it rise
   Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 to 1½ hours, or until doubled.

5. Divide & rest
   Punch down the dough and divide in half. Form into two balls, cover lightly, and let them rest for 15–20 minutes. This makes stretching easier.

6. Shape your pizza
   Stretch by hand or roll out to your desired thickness. For Tom’s-style, go for a slightly thinner crust with a soft interior and lightly crisp base.

7. Top & bake

   • Preheat your oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside.
   • Add your toppings and slide the pizza onto the hot stone/sheet.
   • Bake for 8–12 minutes until golden brown and bubbly.

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🔥 Pro Tips for “Tom’s Style”

• Use mozzarella with a medium melt (not super stringy) for that local-pizza-shop feel.
• Don’t over-sauce—aim for balance, not a drowned crust.
• Load toppings generously but evenly—especially pepperoni, green pepper, mushroom, and onion (like their "Tom’s Special").
• Brush the edge of the crust with a little oil for extra golden crunch.

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Tom's Pizza, Baddeck, Nova Scotia, 21 Bazzion Stars!!

Tom’s Pizza in Baddeck has earned a strong reputation—and for good reason. Here’s what fans and reviewers consistently say makes it so tasty:

🍕 Why Does Tom’s Pizza Taste So Good?

1. Fresh, well-balanced crust and sauce

The crust strikes a great balance: slightly thinner than typical Halifax pizza, with a crisp exterior and fluffy interior  . The sauce isn’t overly sweet, offering a pleasant acidity and depth that complements toppings without drowning them  .

2. Generous, high-quality toppings

Pies like the signature Tom’s Special are loaded with pepperoni, mushrooms, green peppers, onions, tomatoes, olives, hot peppers—and even pineapple—ensuring each slice is full of flavor  . Customer reviews confirm the toppings are fresh and plentiful, especially given the modest pricing  .

3. Clean, dedicated kitchen & consistent preparation

Local commentary notes the open kitchen is staff-efficient and clean, and Tom’s has roots as a family-run operation since 1985. Many attribute consistent quality to this local, well-practiced setup  .

4. Friendly, attentive service

Reviewers often highlight the warm, helpful staff and fast service—even at busy times. They handle high volume efficiently yet still deliver orders in under 20–30 minutes  .

5. Regional support and local pride

On Cape Breton Reddit threads, Tom’s is frequently named best pizza on the island:

> “Tom’s in Baddeck is great too.”

“Tom’s in Baddeck…tom’s the best I’ve had on the island…every ingredient is fresh, the crust is good…”  

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🍽️ Highlights from Reddit Fans

From r/CapeBreton:

> “Still haven’t found that go to place…my favourites are Joany’s, Napoli and Tom’s in Baddeck.”

“Tom’s is the best for sure.”  

From recent threads:

> “Except wabo and TOMS’s are the exception… best pizza on Cape Breton island can be found in Baddeck at Tom’s pizza.”  

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🎯 In Summary

Tom’s Pizza nails the trifecta: consistent crust texture, balanced sauce, and bountiful toppings. Combine that with clean, intentional kitchen workflow, friendly, prompt service, and a proud family-operated ethos, and it’s easy to see why locals—and visitors—keep coming back. It’s simple, real, and reliably excellent.

Want help choosing what to order—like the Combo vs. Tom’s Special—or pairing a local brewery beer with it? 

I tried to find their "secret" ingredient, but failed.  Might the Palm Oil be that secret?

It turns out that Tom’s Pizza in Baddeck doesn’t advertise a single “secret technique,” but several subtle, consistently executed practices help elevate their pies to local legend status:

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🧑‍🍳 Streamlined kitchen workflow

According to Eat This Town, the pizza is made in a surprisingly structured, efficient open kitchen—all staffed by women who each perform dedicated tasks like tossing dough, adding sauce and cheese, and slicing the finished pizza  . This assembly‑line style workflow ensures speed, cleanliness, and uniform quality every time.

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🍞 Crust and dough quality

Tom’s crafts hand‑tossed pies in various sizes (9" to 18"), and they offer gluten‑free dough—and explicitly no palm oil is used in their dough formulation  . Reviews describe the crust as perfectly crisp on the outside yet soft and light inside—never greasy or heavy  . The avoidance of palm oil and focus on a clean dough recipe help reduce greasiness and keep the flavor true.

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🍅 Balanced sauce and toppings

Many reviewers praise Tom’s sauce for having great balance—not overly sweet, with just enough acidity to support the toppings without overpowering the pie  . They also layer pizzas generously with fresh, high-quality toppings, making slices that are flavorful and filling but not soggy or overloaded  .

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🚀 Efficient cooking & service rhythm

While they don’t disclose their oven specifics, consistent feedback from diners is that pizzas arrive piping hot and speedily—even on busy evenings  . Being a family-run operation since 1985, they’ve clearly refined their system to produce reliably excellent pies quickly.

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✅ No flashy gimmicks—just consistency

There’s no wood‑fired oven or artisan branding overload—just an emphasis on trusted tools, disciplined kitchen roles, quality ingredients, and a clean, well‑run workspace. Combine that with friendly service and you get a locally beloved shop that consistently delivers great pizza  .

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👍 Summary in bullet form

Open‑kitchen setup with defined staff roles ensures consistent prep and speed

Dough made without palm oil, resulting in crisp but light crust

Sauce tasting fresh—balanced sweetness and acidity

Toppings are generous yet not greasy; quality-focused

Efficient baking and service workflow honed over decades

So, even though Tom’s doesn’t rely on theatrical flair or wood‑fire pizzamaking, it’s their disciplined, well‑practiced technique and attention to fundamentals that makes their pizza taste so good.

Fish Taco

I have wondered about this. Fish and Taco, in my mind, do not mix.  But, since it seems to be a staple on this Chip Truck from Baddeck, it has to on your bucket list.

Ingredients

Fish Marinade

1.2 lb / 600g firm white fish fillets

Zest of 1 lime

3 tbsp lime juice

1 tbsp chipotle powder (Note 2)

1 tbsp jalapeno , finely chopped

1/4 cup cilantro / coriander , finely chopped

2 garlic cloves , minced

3 tbsp olive oil

Salt and pepper

Quick Pickled cabbage

4 cups red cabbage , finely shredded

3 green onion stems , finely sliced on the diagonal

2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)

1/2 tsp salt

Pink Taco Sauce

3/4 cup sour cream (or yogurt)

2 – 3 Tbsp sriracha , adjust to taste

To Cook & Serve

1 tbsp olive oil

12 small tortillas (corn or flour), warmed

lime wedges

coriander/cilantro leaves

Stuff you will need 

Mixing bowl 

Whisk 

Skillet 

Spatula 

Directions

Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.

Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.

Pink Sauce: Mix to combine.

Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.

Remove fish onto plate then flake into large pieces.

To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

My father couldn't figure out why people gravitate to lemons squeezed over their fish.

He would then follow up with, if God intended fish to taste like lemons, he would of painted them yellow and hung them in trees.

Lemonade

We are going to make some lemonade from scratch.

Ingredients 

I bag of lemons

Sugar

Water

Stuff you will need 

Sauce pan

Whisk

Measuring cups 

Juice extractor 

Cutting board 

Sharp knife 

Ice

Serving container 

Directions

Wash your lemons.  Your water bath should have about a 1/4 cup of white vinegar. 

Cut your lemons across the "equator", not at end to end.  Reserve a lemon or two for garnish.

Using your juice extractor, give yourself a workout getting all the juices. 

You will mix 1 part juice to 4 parts water.

Add that juice/water to your serving container.

To make your simple syrup, add 2 parts sugar to 1 part water.

Add this to your sauce pan.

Heat to medium, whisk whisk whisk till the sugar is dissolved. 

Let the syrup cool before adding to your lemonade. 

If your lemonade is too tart, make more syrup. Just be aware, once the sweet syrup has been added, your can't remove it.

Make sure you have lots of ice in your container.  Serve with a slice of lemon on the side of the glass as garnish.

Or...

Get yourself a can of powdered lemonade mix and follow the directions.

French Fry Seasoning

Here's a perfect French fry seasoning blend—savory, slightly smoky, and full of flavor. Great on homemade or frozen fries, right after baking or frying.

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🍟 French Fry Seasoning Recipe

🧂 Ingredients:

• 2 tsp salt (fine or kosher)
• 1 tsp paprika (smoked or regular)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional for heat)
• ½ tsp dried parsley or oregano (optional)

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🧑‍🍳 Instructions:

1. Mix all ingredients in a small bowl or spice jar. Shake or stir well to combine.

2. Cook your fries (baked or fried) until crispy.

3. Toss fries with the seasoning immediately while they’re hot—this helps the spices stick better.

   → Tip: Lightly mist fries with a bit of oil or butter spray before seasoning for extra flavor and adhesion.

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🔄 Variations:

• Ranch-style: Add ½ tsp dried dill + 1 tsp powdered buttermilk.
• BBQ-style: Use brown sugar instead of salt, and add chili powder.
• Cheesy: Mix in 1 tbsp grated Parmesan before serving.

Tiramsu

Here’s a classic tiramisù recipe—rich, creamy, and layered with espresso-soaked ladyfingers and whipped mascarpone. It’s very close in style to the one made by creators like Jose el Cook:

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🇮🇹 Classic Italian Tiramisù

🧾 Ingredients:

• 6 large egg yolks
• ¾ cup (150 g) granulated sugar
• 1 cup (240 ml) heavy cream (cold)
• 16 oz (450 g) mascarpone cheese (cold)
• 2 cups (480 ml) brewed espresso or strong coffee (cooled)
• ¼ cup (60 ml) coffee liqueur (optional – like Kahlúa or Marsala wine)
• 1 pack (about 7 oz / 200 g) ladyfinger cookies (Savoiardi)
• Unsweetened cocoa powder (for dusting)
• Dark chocolate shavings (optional)

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🛠 Tools:

• Mixing bowls
• Electric mixer or whisk
• Spatula
• 8x8 or 9x9 inch dish (or similar)
• Fine-mesh strainer for dusting

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🥣 Instructions:

1. Prepare the Egg Cream

In a heatproof bowl, whisk egg yolks and sugar together.
Place over a saucepan of simmering water (double boiler style) and whisk constantly for 5–7 minutes until pale and thick.
Remove from heat and let cool slightly.

2. Whip the Cream

In a separate bowl, beat the cold heavy cream until stiff peaks form.

3. Add Mascarpone

Gently fold the mascarpone into the egg yolk mixture until smooth.
Then fold in the whipped cream in two parts until fully combined and fluffy.

4. Coffee Mixture

In a shallow bowl, mix the espresso and coffee liqueur (if using). Let cool.

5. Assemble

• Dip ladyfingers one at a time in the coffee for 1–2 seconds per side (don’t soak!).
• Arrange a layer of dipped ladyfingers in the bottom of your dish.
• Spread half the mascarpone cream mixture over the ladyfingers.
• Repeat with another layer of coffee-dipped ladyfingers.
• Finish with the remaining mascarpone cream.

6. Chill

Cover and refrigerate for at least 6 hours (overnight is best).

7. Finish

Before serving, dust generously with cocoa powder and top with dark chocolate shavings if desired.

English Muffin

Here's a classic English Muffin recipe that gives you those perfect nooks and crannies for butter and jam:

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Homemade English Muffins

🧈 Ingredients:

• 1 cup (240 ml) whole milk (warm, about 110°F / 43°C)
• 2 tbsp (28 g) unsalted butter, melted
• 1 tbsp (13 g) sugar
• 1 ¼ tsp (4 g) salt
• 1 large egg
• 3 cups (375 g) all-purpose flour
• 2 tsp (6 g) instant yeast
• Cornmeal, for dusting

🛠 Tools:

• Mixing bowl
• Stand mixer (optional, for kneading)
• Cast iron skillet or griddle
• Baking sheet
• Ring molds (optional, for shape)
• Spatula

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🥣 Instructions:

1. Make the Dough
   In a large bowl, whisk together the warm milk, melted butter, sugar, salt, and egg.
   Add flour and instant yeast. Mix until a sticky dough forms.

2. Knead
   Knead by hand (8–10 minutes) or with a stand mixer (5–6 minutes) until smooth and slightly tacky, but not sticky.

3. First Rise
   Place dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).

4. Shape
   Turn dough out onto a lightly floured surface. Roll it out to about ¾ inch (2 cm) thick.
   Cut into rounds (3 to 4 inches wide) using a biscuit cutter or drinking glass. Sprinkle a baking sheet with cornmeal and place the rounds on it. Dust tops with more cornmeal.

5. Second Rise
   Cover rounds loosely and let rise for another 30–40 minutes.

6. Cook on Stovetop
   Preheat a dry skillet or griddle over medium-low heat. Carefully place muffins onto the hot surface and cook 5–7 minutes per side, until golden brown and cooked through.
   (You can finish them in a 350°F oven for 5–10 minutes if they’re browning too fast.)

7. Cool & Fork-Split
   Let cool on a wire rack. To open them properly, use a fork around the edges to split—this keeps the signature nooks and crannies.

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Re-Fried Beans, from scratch, no cans

Here's a refried beans recipe made completely from scratch—starting with dry pinto beans. It’s simple, budget-friendly, and tastes amazing.

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🌮 Homemade Refried Beans (No Cans)

🫘 Ingredients:

• 1½ cups dried pinto beans (about ¾ pound)
• 6 cups water (for boiling beans)
• 2 tablespoons lard, bacon fat, or vegetable oil
• ½ medium onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon ground cumin (optional)
• Salt, to taste
• Reserved bean cooking liquid or hot water, as needed

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🥣 Instructions:

1. Sort & Rinse Beans:

   • Rinse the dried beans thoroughly and pick out any debris or bad beans.

2. Cook the Beans:

   • In a large pot, combine beans with 6 cups of water.
   • Bring to a boil, then reduce heat to low. Simmer uncovered for 1½ to 2 hours, or until the beans are very soft.
   • Tip: If water gets low, add more hot water as needed.
   • Once beans are soft, reserve about 1 to 1½ cups of the cooking liquid, then drain the rest.

3. Sauté Onion & Garlic:

   • In a large skillet, heat the lard or oil over medium heat.
   • Add chopped onion and sauté until soft and golden (about 5 minutes).
   • Add garlic and cook for 30 seconds more.

4. Fry & Mash Beans:

   • Add the cooked beans to the skillet.
   • Pour in about ½ cup of the reserved bean liquid to start.
   • Mash beans with a potato masher or the back of a spoon.
   • Stir and continue cooking over medium-low heat, adding more liquid as needed to reach desired consistency.

5. Season & Serve:

   • Stir in cumin and salt to taste.
   • Optional: For richer flavor, stir in a little butter, cheese, or crema at the end.

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🧂 Notes:

• Makes about 4–5 cups of refried beans.
• Use black beans instead of pinto if preferred.
• Freezes well—just thaw and reheat with a splash of water.

Utah French Fry Sauce

Utah’s famous French Fry Sauce is a creamy, tangy, slightly sweet dipping sauce that’s a staple at burger joints across the state. It's kind of like ketchup and mayo had a delicious baby—with a few extras thrown in.

Here’s a classic Utah Fry Sauce recipe:

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🍟 Utah Fry Sauce (Classic Version)

🧂 Ingredients:

• ½ cup mayonnaise
• ¼ cup ketchup
• 1 tablespoon white vinegar (or pickle juice)
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional but gives a nice depth)
• Salt & pepper, to taste

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🥣 Instructions:

1. In a small bowl, whisk together the mayonnaise and ketchup until smooth.
2. Stir in vinegar, onion powder, and smoked paprika.
3. Season with salt and pepper to taste.
4. Chill for 20–30 minutes (optional, but helps flavors meld).
5. Serve with fries, burgers, onion rings, or even chicken tenders!

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🔄 Variations:

• Zesty: Add a dash of hot sauce or cayenne.
• Sweet: Mix in ½ teaspoon of sugar or use Miracle Whip instead of mayo.
• Chunky: Add a teaspoon of sweet pickle relish.
• Creamier: Add a splash of buttermilk or sour cream.

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Big Mac Salad

Put enough special sauce on that salad and I am sure I will eat it.

Ingredients 

Salad

6 cups chopped iceberg lettuce, or one full head

1 1/2 pounds of cooked and drained hamburger 

1 1/2 cups shredded cheddar cheese 

1 tomato, diced

1 red onion, diced

1 cup diced pickles (not in my salad)

Sauce

1/2 cup mayonnaise 

2 Tbsp sweet relish

1 tsp yellow mustard 

1/2 tsp paprika 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/2 tsp white vinegar 

Garnish 

Sesame seeds

Stuff you will need 

Mixing bowls 

Whisk 

Skillet 

Cutting board 

Sharp knife 

Directions

In your skillet, brown and drain the ground beef.

Add that to the mixing bowl, along with the lettuce, cheese, tomato, + onions.  I personally would leave out the pickles as I flick them off my Big Mac in the first place.

Add the remainder of the ingredients to a different bowl.

Whisk whisk whisk 

Transfer a portion of the salad to your favorite bowl.  Top with the Big Mac Sauce.  Enjoy.

White Garlic Pizza Sauce

Here's a rich and creamy White Garlic Pizza Sauce recipe that works perfectly as a base for white pizzas, chicken pizzas, or veggie flatbreads.

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White Garlic Pizza Sauce

🧄 Ingredients:

• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups whole milk (or half-and-half for richer sauce)
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano (optional)
• Pinch of crushed red pepper flakes (optional, for subtle heat)

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🍳 Instructions:

1. Sauté Garlic:

   • In a medium saucepan, melt the butter over medium heat.
   • Add the minced garlic and sauté for 1–2 minutes until fragrant (don’t let it brown).

2. Make the Roux:

   • Stir in the flour and cook for 1 minute, whisking constantly to form a smooth paste.

3. Add Milk:

   • Slowly pour in the milk, whisking constantly to prevent lumps.
   • Simmer for 2–4 minutes until thickened.

4. Cheese & Seasoning:

   • Stir in Parmesan cheese, salt, pepper, oregano, and red pepper flakes.
   • Simmer 1–2 minutes more, stirring until the cheese is fully melted and the sauce is smooth.

5. Cool Slightly & Use:

   • Let cool slightly before spreading on your pizza dough.

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🍕 Tips:

• If it thickens too much, add a splash more milk.
• Store leftovers in the fridge for up to 4 days.
• Also great as a dipping sauce for breadsticks!

ChapGPT Italian Turkey Zucchini Skillet

Sure! Here's a delicious Italian Turkey Zucchini Skillet recipe—it's healthy, hearty, and perfect for a quick weeknight dinner.

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🍽️ Italian Turkey Zucchini Skillet

🕒 Ready in: 30 minutes

🍲 Serves: 4

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🧂 Ingredients:

• 1 lb (450g) ground turkey
• 2 medium zucchinis, diced or halved and sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Salt & black pepper to taste
• 1 tbsp olive oil
• ½ cup shredded mozzarella or Italian blend cheese (optional)
• Fresh basil or parsley for garnish (optional)

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🍳 Instructions:

1. Cook Turkey: Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned and cooked through (about 5–7 minutes), breaking it up with a spoon.

2. Add Aromatics: Add diced onion and garlic. Cook for 2–3 minutes until softened and fragrant.

3. Add Zucchini: Stir in the zucchini and sauté for about 5 minutes, until slightly tender.

4. Add Tomatoes & Seasoning: Add the diced tomatoes (with juices), tomato paste, basil, oregano, crushed red pepper (if using), salt, and pepper. Stir well to combine.

5. Simmer: Reduce heat to low and let it simmer for 8–10 minutes, until zucchini is fully tender and sauce thickens slightly.

6. Top with Cheese (Optional): Sprinkle shredded cheese over the top. Cover the skillet and let it melt for 2 minutes.

7. Serve: Garnish with chopped basil or parsley. Serve hot on its own or over rice, pasta, or quinoa if you'd like!

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🔄 Variations:

• Add mushrooms, bell peppers, or spinach for extra veggies.
• Use ground chicken or beef if you don’t have turkey.
• Add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes.

Moscow Mule

Although you would normally serve this in a copper mug, it is not essential.  

The copper mug insulates the liquid and keeps the drink cooler.

Ingredients 

1 1/2 oz vodka

1/2 oz lime juice

1/2 cup ginger beer

Ice

Lime wedge, garnish

Stuff you will need 

Moscow Mule cups

Directions 

Add ice to the cup, and add all the other ingredients. Gently stir and garnish with lime wedges.

Don't have ginger beer?  Ginger ale can substitute. 

Teriyaki Sauce

Don't have any Teriyaki Sauce in the cupboard?  This can be made is no time.

Ingredients 

1/2 cup Soy Sauce

1/2 cup Mirin, sweetened rice wine, substitute sesame seed oil

4 Tbsp sugar

Stuff you will need 

Sauce pan

Whisk

Storage container 

Directions

Putt all ingredients into your favorite sauce pan.  Heat to medium.  

Gently whisk whisk whisk for about 10 minutes.

Le voila, teriyaki sauce.

Add 1/4 tsp chili flakes for some extra heat.

Brioche Buns x6

Here’s a small-batch brioche bread recipe that makes 6 soft, buttery rolls—perfect for breakfast, burgers, or dinner sides.

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🥖 Small-Batch Brioche Rolls (6 rolls)

🧈 Ingredients:

• 1 ¼ cups (160g) all-purpose flour
• 1 tbsp (12g) granulated sugar
• ¼ tsp salt
• 1 tsp (3g) instant yeast (or active dry yeast*)
• 1 large egg, room temp
• 2 tbsp (30ml) milk, lukewarm
• 3 tbsp (42g) unsalted butter, softened and cubed
• 1 egg yolk + 1 tsp water (for egg wash)

If using active dry yeast, bloom it in the warm milk with the sugar for 5–10 minutes first.

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🥣 Instructions:

1. Make the dough:

   • In a bowl, mix flour, sugar, salt, and yeast.
   • Add the egg and lukewarm milk. Stir until combined into a rough dough.
   • Knead by hand or mixer until smooth (about 5–8 mins).
   • Gradually knead in the butter, a few cubes at a time, until fully absorbed and the dough is shiny and elastic (about 10–15 mins more).

2. First rise:

   • Shape into a ball, place in a greased bowl, cover, and let rise at room temp until doubled (1.5 to 2 hours).

3. Shape the rolls:

   • Punch down dough, divide into 6 equal pieces.
   • Roll each piece into a smooth ball and place on a parchment-lined baking sheet or in a 6-cup muffin tin.

4. Second rise:

   • Cover loosely and let rise again until puffy (45–60 mins).

5. Bake:

   • Preheat oven to 375°F (190°C).
   • Brush tops with egg wash.
   • Bake for 15–18 minutes, or until golden brown and the tops sound hollow when tapped.

6. Cool:

   • Let cool slightly before serving warm. Store leftovers in an airtight container.

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ChatGPT Knockoff Spicy Thai Nachos

Here’s a knock‑off recipe inspired by Kitchen 1409’s Crispy Chicken Thai Nachos (also called Spicy Thai Nachos) served in Bras D’Or, NS — a fusion dish glowing across local reviews  . It combines crispy wonton chips or tortilla chips with spicy peanut‑chicken, fresh toppings, and Thai flair.

🥢 “Kitchen 1409 Style” Crispy Chicken Thai Nachos

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Ingredients

Wonton wrappers (about 12 oz package), cut on the diagonal into triangles — or sturdy tortilla chips as alternative

1 lb ground or shredded chicken breast or thigh

2 tbsp oil (canola or olive)

3–4 cloves garlic, minced

1½ tsp fresh ginger, grated

2 tbsp Thai sweet chili sauce

1 tbsp fish sauce or 1 tsp soy sauce (optional, for umami)

Juice of ½ lime

2 green onions, minced, garnish

Toppings:

1/4 cup shredded cabbage, optional

¼ cup shredded carrots

½ small cucumber, thinly sliced, optional

Fresh cilantro, optional

Thin slices of fresh red chili or jalapeno (for heat)

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Instructions

1. Bake the chips (see pro tip below)

Preheat oven to 350 °F (175 °C).

Arrange wonton triangles flat on parchment‑lined sheets (or use tortilla chips). Spray lightly with oil and season with salt.

Bake 8–12 minutes until golden and extra crispy. Set aside.

2. Cook the chicken filling

In a skillet over medium‑high heat, warm oil. Sauté garlic and ginger until fragrant (~1 min).

Add chicken and break into fine bits; cook until nearly done.

Stir in sweet chili sauce, peanut sauce, fish sauce (if using), lime juice, and green onions. Simmer briefly until well combined and slightly thickened. Remove from heat.

3. Assemble nachos

Scatter crispy chips on a large platter.

Spoon warm chicken mixture over chips.

Top with shredded cabbage, carrots, cucumber slices.

Drizzle extra sweet chili sauce.

Garnish with green onions. 

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Tips & Tweaks

Use both Thai sweet chili and peanut sauce for that rich Thai‑fusion flavor reminiscent of what’s described by patrons at Kitchen 1409.

If you want extra crunch and height, serve some chips and fillings in small cups or stack in layers.

For more heat, use sambal oelek or drizzle chili garlic sauce.

Prepare chicken sauce ahead and bake chips just before serving to keep them crispy.

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Serve & Enjoy

This dish makes a vibrant appetizer or shared platter, just like Kitchen 1409’s popular menu item ($16.99 {2025 prices} locally)  . With its interplay of textures, sweet‑spicy‑sour balance, and crunchy freshness, it captures the essence of their Thai nachos in a homemade version.

PRO TIPS

I know that the servers have said the wontons are fried and not baked.  You can decide which one you like best. 

FRIED WONTON

BAKED WONTON

Not saying that you can't cut some corners...  but, if you get yourself some THUNDER CRUNCH CHICKEN...

Cook time for the Thunder Crunch Chicken

FYI, ChatGPT did take some liberties when it designed the recipe, and so can you.

Fluffy Root Beer

Pretty simple recipe 

Ingredients 

Marshmallow Fluff

1 bottle/can root beer

Stuff you will need 

See through cup not required 

Ice

Straw

Directions 

Line the cup with the Fluff, including the bottom.

Several ice cubes in the cup.

Fill the cup with the root beer and shake the cup.  FYI, you are not making a cocktail, you are just mixing the Fluff, Ice and Root Beer together.  Doesn't have to be perfect.  Just swirl it around.

Put a straw in the cup and enjoy.

Blueberry Breakfast Poppers

Quick and easy, make it pleasie

Ingredients 

1 pound sausage

2 x Martha White Blueberry Muffin Mix

1 x 8 oz block Philadelphia Cream Cheese 

Stuff you will need 

Mixing bowl 

Spatula or hands

Muffin pan

Directions 

Put all your ingredients into a mixing bowl.

Mix mix mix

Transfer to the individual muffin pan, do-ha hole thingies

Cook 350 F, for 25 minutes. 

Serve with pancake syrup. 

Voodoo Spice

Voodoo Spice   

Ingredients:  

- 2 tablespoons salt   

- 2 tablespoons brown sugar   

- 1 tablespoon regular paprika   

- 1 tablespoon smoked paprika   

- 1 tablespoon jalapeno powder (sub with cayenne)   

- 1 tablespoon granulated garlic   

- 1 tablespoon onion powder   

- 1 tablespoon dried basil   

- 1 tablespoon black pepper   

- 1 teaspoon white pepper   

Voodoo Spice is a versatile blend that can add a bold, smoky, and spicy flavor to various dishes. Here are some ideas:

1. *Grilled meats*: chicken, beef, pork, shrimp, or vegetables

2. *Roasted vegetables*: potatoes, cauliflower, Brussels sprouts, or sweet potatoes

3. *Soups and stews*: adds depth to gumbo, chili, or other savory soups

4. *Fries*: sprinkle on French fries or sweet potato fries for a spicy kick

5. *Popcorn*: adds a smoky, spicy flavor to this popular snack

6. *Deviled eggs*: adds a bold twist to this classic appetizer

7. *Tacos*: use as a seasoning for taco meat or as a topping

8. *BBQ*: use as a dry rub for ribs, chicken, or brisket

9. *Seafood*: pairs well with shrimp, scallops, or fish

10. *Snacks*: try on roasted chickpeas or nuts for added flavor.

Feel free to experiment and find your own favorite uses for Voodoo Spice!

No-Bake Pineapple Cream Dessert Recipe

You've got a great recipe right there from Gigi's Handy Hints. Here's a quick summary:

*No-Bake Pineapple Cream Dessert Recipe:*

Ingredients:

- 1 can crushed pineapple (20 oz), drained

- 1 package cream cheese (8 oz), softened

- 1/4 cup granulated sugar

- 1 tub Cool Whip (8 oz), thawed and divided

- 1 package instant vanilla pudding mix (3.4 oz)

- 1 1/2 cups cold milk

- 1 package graham crackers (7 oz), crushed

Instructions:

1. Mix pineapple, cream cheese, and sugar until smooth.

2. Fold in half of the Cool Whip.

3. Spread the mixture in a 9x13 inch baking dish.

4. Whisk vanilla pudding mix and cold milk, then spread over the cream cheese layer.

5. Top with remaining Cool Whip and crushed graham crackers.

6. Refrigerate for 2 hours and serve.

Prep time: 15 minutes, Chill time: 2 hours. Enjoy!

No Bake Pecan Treat

If you are looking for comfort food, this is going to be on the list.

Ingredients 

2 blocks softened Philadelphia Cream Cheese 

1/4 cup maple syrup 

1/2 cup light brown sugar 

1 cup pecan half

1 tub cool whip

Pecans for garnish

1 Graham crackers pie crust

Stuff you will need 

Stand mixer

Measuring cups 

Spatula 

Directions

Into the stand mixer, add, cream cheese, maple syrup + brown sugar.

Mix till fluffy.

Add the pecans.

Fold fold fold

Add the cool whip.

GENTLY fold fold fold 

Transfer to the pre-made pie crust and...

Spread spread spread 

Garnish the top with more pecans

Garnish garnish garnish

Put it in the fridge

Chill chill chill 

After being in the fridge for 4 hours, slice it up

Enjoy enjoy enjoy 

Salted Caramel Rice Krispies Squares

Here's a simple recipe for Salted Caramel Marshmallow Squares:

Ingredients:

- 1 cup unsalted butter

- 1 cup brown sugar

1/2 cup heavy whipping cream

- 2 tsp sea salt

- 6 cups mini marshmallows (or 24 oz large marshmallows)

- 10 cups rice crispy cereal

- Parchment paper

Directions:

1. Line a square pan with parchment paper.

2. Melt butter in a saucepan over low heat. Add brown sugar and heavy cream. Stir until sugar dissolves.

3. Remove from heat and stir in marshmallows until melted.

4. Add rice crispy cereal and stir until well coated.

5. Press mixture into the prepared pan. Sprinkle with sea salt.

6. Let cool and cut into squares.

You can adjust the sea salt to taste. Enjoy!

Vienna Coffee

I normally drink my coffee black, no sugar.  But if you need that COFFE PUNCH, this might be it.

Ingredients 

2 cups powdered milk

1 cup sugar

1 cup expresso powdered instant coffee

4 Tbsp cocao

2 tsp cinnamon 

Stuff you will need 

Mixing bowl 

Whisk

Measuring cups 

Storage container 

Directions

In a mixing bowl, add all the ingredients. 

Mix mix mix 

Transfer to air tight storage container. 

12 oz mug + 2 heaping spoons of the Vienna Coffee mix + boiling water. 

Stir stir stir 

Enjoy

Non-Dense Banana Bread

Here’s Jose elCook’s viral banana bread recipe—known for avoiding dense bottoms and giving you the perfect crumb. Based on his recent reel and video clips:

Banana bread like you've never before! This is legit the best method to avoid dense bottoms…

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🍌 Ingredients (yields one loaf)

From José elCook’s posts:

2 ripe bananas, mashed

220 g all-purpose flour

8 g baking powder

1 g baking soda

2.5 g kosher salt

A pinch of cinnamon

75 g softened butter

65 g granulated sugar

65 g brown sugar

2 eggs (added one at a time)  

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🥣 Directions

1. Preheat oven to 175 °C (350 °F) and grease a standard loaf pan.

2. Mix wet ingredients: Cream the butter and both sugars until light, then beat in the eggs one at a time. Stir in mashed bananas and cinnamon.

3. Combine dry ingredients: Whisk together flour, baking powder, baking soda, and salt.

4. Fold together wet into dry until just combined—do not overmix to avoid toughness.

5. Pour the batter into the prepared pan.

6. Bake at 175 °C (350 °F) for about 45–55 minutes, or until a toothpick comes out with a few moist crumbs. If the top browns too quickly, tent with foil.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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✅ Why This Works & Tips

Balanced leavening: Baking powder plus soda gives lift without sinking. The method minimizes a dense bottom by integrating ingredients evenly.

Texture control: Folding gently retains air for a lighter crumb. José’s ratio avoids soggy or gummy layers.

Flavor depth: Equal granulated and brown sugar enriches with caramel notes while still holding moisture.

Bananas about right: Using only two ripe bananas keeps moisture in check, avoiding soggy batter.

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📝 Recipe Summary

Step Action

1 Mash bananas

2 Cream butter + sugars

3 Add eggs (one by one), then bananas + cinnamon

4 Whisk dry mix in separate bowl

5 Fold wet into dry until just blended

6 Bake 175 °C for 45–55 min

7 Cool before slicing

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💡 Pro Tips for Baking Success

Use ripe bananas (with brown spots) for maximum flavor.

Room-temperature eggs and butter incorporate more evenly.

Keep batter airy—avoid overmixing.

Tent with foil midway if browning too fast.

Test doneness at 45 minutes, then adjust bake time as needed.

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Want to jazz it up? Try adding:

A handful of chopped nuts (walnuts or pecans)

Chocolate chips or raisins

A swirl of peanut butter or cream cheese on top before baking

Protien Pack Waffles

Here's a delicious Sausage Cheddar Protein Pocket Waffles recipe for you to try:

Ingredients:

- 2 eggs

- 2 cups all-purpose flour

- 1 ¾ cups milk

- ½ cup vegetable oil

- 1 T. sugar

- 4 T. baking powder

- ¼ t. salt

- ¼ t. vanilla extract

- 2 links breakfast sausage, sliced lengthwise twice then cut into small pieces

- 4 oz. cheddar cheese, cubed

Instructions:

1. Preheat waffle iron. Beat eggs in a large bowl until fluffy. Add flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla extract. Mix until smooth.

2. Mix the cooked and drained sausage + cheese.  Stir and mix into the batter.  Transfer to hot waffle maker.

3. Cook until golden brown. Serve hot.

Optional Toppings:

- Fresh Fruit: Sliced strawberries, blueberries, raspberries, or bananas

- Whipped Cream: A dollop of whipped cream for added indulgence

- Chocolate Chips: Sprinkle chocolate chips on top of waffles for a sweet and savory treat

- Maple Syrup: Drizzle maple syrup over waffles for a touch of sweetness

- Nut Butter: Spread almond butter, peanut butter, or cashew butter on top of waffles for added protein

- Jam or Jelly: Spread your favorite jam or jelly on top of waffles

- Yogurt: Add a spoonful of yogurt for a creamy contrast

- Nuts: Sprinkle chopped pecans, walnuts, or almonds on top of waffles for added crunch

Baguettes

Here's a classic French baguette recipe that's simple and yields bakery-quality results:

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Ingredients (Makes 2 Baguettes)

• 3 ½ cups (420g) bread flour (or all-purpose flour)
• 1 ½ tsp salt
• 1 tsp sugar
• 1 packet (2 ¼ tsp) active dry yeast (or instant yeast)
• 1 ¼ cups (300ml) warm water (110°F / 43°C)

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Instructions

1. Activate Yeast (if using active dry)

• In a small bowl, mix warm water, sugar, and yeast.
• Let sit 5–10 minutes until foamy.
  (Skip this step if using instant yeast—just mix it directly with flour.)

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2. Make the Dough

• In a large bowl, mix flour and salt.
• Add the yeast mixture and stir until a shaggy dough forms.
• Knead on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer with a dough hook) until smooth and elastic.

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3. First Rise

• Place the dough in a lightly oiled bowl, cover, and let rise 1–2 hours or until doubled in size.

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4. Shape the Baguettes

• Punch down the dough and divide into 2 equal pieces.
• Roll each piece into a rectangle, then fold and roll tightly into a long baguette shape (about 12–14 inches).
• Place on a parchment-lined baking sheet or baguette pan.

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5. Second Rise

• Cover loosely and let rise 30–45 minutes until puffy.

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6. Prepare the Oven

• Preheat oven to 475°F (245°C).
• Place an empty pan on the bottom rack for steam.
• Just before baking, slash the tops of the baguettes with a sharp knife or razor blade (3–4 diagonal cuts).

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7. Bake

• Place baguettes in the oven, then pour 1 cup of hot water into the empty pan to create steam (for a crispy crust).
• Bake for 20–25 minutes until deep golden brown.

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Tips for Success

• For extra flavor, let the dough ferment in the fridge overnight after the first rise.
• Use bread flour if possible; it gives a chewier crumb.
• Steam is key for that classic crispy crust.

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Sweet & Sour Chicken

Here’s a home‑style sweet and sour chicken recipe complete with photo and estimated measurements:

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Ingredients

1 lb (≈ 450 g) boneless, skinless chicken breast or thigh, cut into bite‑sized pieces

Salt and pepper, to taste

½ cup cornstarch, for coating

2 eggs, lightly beaten (optional, if coating)

Sauce

1 cup white vinegar

¾ cup packed brown sugar

¼ cup honey

a heaping spoonful of cornstarch (to thicken)

Dashes of Worcestershire‐style sour sauce (a few good shakes)

A couple of dashes of soy sauce

Approximately twice as much ketchup as the Worcestershire (adjust to taste)  

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Directions

1. Prep the chicken:

Season chicken pieces with salt and pepper. Toss in cornstarch until coated. Optionally dip in egg, then lightly pan‑fry in hot oil until golden and just starting to cook through—work in batches.  

2. Make the sauce:

In a bowl, whisk vinegar, brown sugar, honey, ketchup, Worcestershire, soy sauce, and cornstarch. Taste and adjust: you might want more honey or ketchup as you go until it’s just right.  

3. Cook sauce & veggies (optional):

For extra flavor, sauté chopped onion, bell pepper, pineapple until just soft.

4. Combine chicken and sauce:

Add browned chicken (and veggies if using) to the sauce in the pan. Stir until coating is even and sauce thickens, about 3–5 minutes.  

5. Serve:

Spoon over steamed or fried rice. Garnish with sesame seeds or sliced green onions if desired.

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📝 Notes & Tips

You can press vegetables (like bell peppers, pineapple) in for extra texture.

Want crispier chicken? Coat with flour after cornstarch and egg—as in many crispy sweet & sour recipes—and fry until golden.

For even more tender chicken, try a velveting technique: marinate in egg white, cornstarch, rice wine vinegar and salt, then blanch quickly before stir‑frying—locks in moisture and gives a silky texture.  

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✅ Quick Recipe Summary

Step Action

1 Season & coat chicken with cornstarch (and optionally egg), then brown it.

2 Whisk sauce ingredients (vinegar + sugar + honey + ketchup + mustard/Worcester + cornstarch).

3 Stir sauce until thickened, mix in chicken (and veggies/pineapple if desired) for a few minutes.

4 Serve hot over rice, garnished to preference.