Hot Dog Pizza Spaghetti

Not even sure where to begin on this one.  Definitely something to make when you are bored.

Ingredients 

Package of thick hot dogs

Package of spaghetti

Package of sliced pepperoni 

Package of pizza cheese

Bottle of pizza sauce 

Bacon bits to taste

Parmesan cheese to taste

Stuff you will need 

Patience

Cutting board

Casserol dish

Directions

Start this off by inserting your uncooked spaghetti into the hot dog.

Keep at it till all the hot dogs have been pierced by the spaghetti 

This person added water to the baking dish and cooked them in the oven.

I would think, boil them in a pot big enough for the spaghetti to cook.  About 10 minutes.  Might be best to cook them in batches.

Seen one video of them having a pot wide enough to layer the hot dogs with the spaghetti facing inwards so that the spaghetti is all under the boiling water.

Eventually you got cooked spaghetti skewered into the cooked hot dog.

Gently remove the hot dog and flatten out the spaghetti 

Put a layer of pizza sauce over the spaghetti 

Add 4 or 5 slices of pepperoni on the spaghetti 

You want enough pepperoni to be able to go all the way around the hot dog

Roll them up

Place them in your baking dish

Cover them with the remaining pizza sauce

Cover them in cheese

I would personally try to get a baking dish big enough so that they are all one layer.

Add bacon bits over top

Bake at 350 F for 20 minutes

Let this cool for a few minutes before serving

Sprinkle with Parmesan cheese before serving

The person making this had suggested you could eat this with a knife and fork, or put in a hot dog bun

Original video:

https://www.facebook.com/share/v/1BdV4u4QUh/

Béchamel Sauce

I watched a video on this person making lasagna and they added a Béchamel Sauce as one of their layers in their lasagna.

So I reached out to ChatGPT.

Me:  What is bechamel sauce?

ChatGPT:  Béchamel sauce is a classic white sauce made from butter, flour, and milk — it’s one of the five “mother sauces” in French cuisine.

Here’s how it works:

1. Butter and flour are cooked together to make a roux, which thickens the sauce.
2. Warm milk is slowly whisked in until the mixture becomes smooth and creamy.
3. It’s seasoned with salt, white pepper, and a touch of nutmeg for flavor.

Basic recipe example:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• Salt, white pepper, and a pinch of nutmeg

How to use it:

• As the base for macaroni and cheese (add cheese to make Mornay sauce)
• In lasagna (especially white or vegetable versions)
• Over vegetables, eggs, or fish
• As a creamy component in casseroles and gratins

Would you like me to give you a simple step-by-step recipe for making it perfectly smooth and lump-free?

Me: Yes please

ChatGPT: Perfect 😊 — here’s a simple, classic step-by-step recipe for a smooth, creamy Béchamel Sauce:

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🌿 Classic Béchamel Sauce

Makes about 2 cups

🧈 Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (preferably warm; whole milk gives the best flavor)
• ½ teaspoon salt
• ⅛ teaspoon white pepper (or black pepper if you prefer)
• A pinch of nutmeg (optional but traditional)

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👩‍🍳 Instructions

1. Melt the butter:
   In a medium saucepan, melt the butter over medium heat — don’t let it brown.

2. Add the flour:
   Whisk in the flour until it forms a smooth paste (the roux).
   Cook for about 1 to 2 minutes, whisking constantly. This removes the raw flour taste.

3. Add the milk slowly:
   Gradually whisk in the warm milk, a little at a time, making sure the mixture stays smooth before adding more.
   (Tip: using warm milk helps prevent lumps.)

4. Cook and thicken:
   Keep whisking gently as the sauce simmers. In 5–7 minutes, it will become creamy and thick enough to coat the back of a spoon.

5. Season:
   Stir in salt, white pepper, and nutmeg. Taste and adjust seasonings if needed.

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🪄 Optional Variations

• Mornay Sauce: Stir in ½ to 1 cup of grated cheese (like Gruyère, cheddar, or Parmesan).
• Garlic Béchamel: Add a clove of minced garlic to the butter before the flour.
• Herbed Béchamel: Stir in chopped parsley, thyme, or dill after thickening.

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Me: You mentioned using this sauce in a lasagna. Can you expand on that?

ChatGPT: Absolutely — and that’s a great question, because béchamel sauce is what gives certain lasagnas (especially white or Italian-style meat lasagnas) their creamy, luxurious texture. Let’s break it down 👇

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🍝 Using Béchamel Sauce in Lasagna

🧄 1. Why it’s used

Béchamel replaces (or complements) ricotta or cottage cheese. It makes the lasagna:

• Silky and smooth, instead of dense
• Moist and cohesive, holding the layers together
• Rich in flavor, but not heavy like cream or cheese alone

It’s a signature in Lasagna alla Bolognese, the traditional Italian version from Emilia-Romagna.

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🏗️ 2. How it fits into the layers

Here’s the basic layering pattern for a Béchamel-based lasagna:

1. Sauce base: Spread a thin layer of meat sauce (or vegetable sauce) on the bottom of your baking dish.
2. Pasta sheets: Add your lasagna noodles (fresh or pre-cooked).
3. Béchamel layer: Spoon a layer of béchamel over the noodles and spread it evenly.
4. Meat or veggie sauce: Add your Bolognese or vegetable filling.
5. Repeat: Continue layering — pasta → béchamel → sauce — until you reach the top.
6. Final top: End with a generous layer of béchamel and sprinkle with Parmesan (and maybe mozzarella, if you like).

Bake until bubbling and golden brown.

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⏲️ 3. Baking tips

• Temperature: 375°F (190°C)
• Time: 35–45 minutes, until the top is lightly browned and bubbly
• Rest time: Let it rest 10–15 minutes before cutting — it sets beautifully this way.

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🌿 Optional additions

You can make all sorts of variations:

• Spinach & mushroom lasagna: Béchamel + sautéed vegetables = creamy and elegant.
• Chicken Alfredo lasagna: Béchamel + cooked chicken + cheese = rich comfort food.
• Seafood lasagna: Combine béchamel with shrimp, crab, or scallops for a white seafood lasagna.

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Thea's French Fry Seasoning

**Ingredients:**
* 1 tbsp paprika (smoked or sweet)
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp salt (adjust to taste)
* ¼ tsp black pepper
* ½ tsp chili powder or cayenne *(optional for spice)*
* ½ tsp dried oregano or thyme *(optional for herby flavor)*

Directions

Mix all ingredients in a mixing bowl.

Transfer to air tight container.  Use within three months. 

Sprinkle generously on hot fries before serving.

Homemade Tortilla

Ingredients

3 cups unbleached all purpose flour 440g

1 teaspoon kosher salt 5g

1 ¼ teaspoon baking powder⅐ 6g

1 cup hot water, just boiled 240g

⅓ cup melted butter 75g

Instructions

In a large mixing bowl, combine the all purpose flour, salt, and baking powder. Whisk to combine well.

Make a well in the center of the dry ingredients, and pour in the melted butter and hot water. Use a wooden spoon or Danish dough whisk to incorporate the wet ingredients into the dry. Make sure to scrape the sides of the bowl, and mix until there are no dry patches of flour, but do not over mix.

Use your hands to gently knead the dough for about 30 seconds, and gather the dough together into a ball. Place the dough ball back into the bowl, and cover. Let the dough rest at room temperature for 15 minutes.

Pour the dough out onto a lightly floured surface, and divide the dough into 8 larger or 10 smaller, equal pieces. Roll each piece into a round ball.

Flour your surface again, and sprinkle a bit of flour on top of the dough.

Roll each piece out into a circle, about 9" in diameter. Try to get the tortillas as thin as possible. If you're using this recipe to make Gorditas (a thicker version of flour tortillas), make them 7-8 inches in diameter.

Heat a large nonstick pan over medium low heat. Place the tortillas into the dry pan, one at a time. Cook for 2 minutes on one side, until bubbles start to form on the surface of the dough. Take a peak to see if there are 3-4 golden brown spots on the underside of the dough. Flip, then cook for another 2 minutes. Repeat with the remaining pieces of dough.

Once the tortillas are cooked, wrap them in a clean kitchen towel to keep the warm and soft. Serve immediately, and make the best burritos, quesadillas, or tacos ever!

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Ingredients:

For the Meatballs:

2 pounds ground beef

1 cup breadcrumbs

1 large onion, shredded or finely chopped

2 large eggs

½ teaspoon garlic powder

Salt and pepper, to taste

For the Sweet and Sour Sauce:

3 tablespoons rice vinegar

⅓ cup brown sugar, packed

1 cup chicken broth (low sodium)

⅓ cup ketchup

1 tablespoon tomato paste

¼ cup pineapple juice (from canned pineapple)

½ teaspoon cornstarch

1 teaspoon salt

For the Vegetables:

1 tablespoon vegetable oil

1 large onion, diced

2 cloves garlic, minced

1 medium red bell pepper, cut into 1-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

½ cup pineapple chunks

Instructions:

In a large bowl, mix ground beef, breadcrumbs, shredded onion, eggs, garlic powder, salt, and pepper until well combined. Form into 1-inch meatballs.

Heat vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.

In the same skillet, sauté the diced onion, minced garlic, and bell peppers for 3-4 minutes until slightly softened.

In a small bowl, whisk together rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt until smooth.

Pour the sauce into the skillet, stirring continuously until it thickens.

Return the meatballs to the skillet, ensuring they are well-coated in the sauce. Add pineapple chunks and let everything simmer for 10-15 minutes until the meatballs are cooked through.

Serve hot over rice or noodles.

Servings: 6-8