anheuser busch game

Homemade Thin-Crust Pizza

water

active dry yeast

all-purpose flour,

salt

olive oil, divided

pizza sauce,

cheese

onions

Storage: Refrigerate leftovers in an airtight container for up to 4 days. 

The Kitchn

Emma Christensen

Step 1

Arrange a rack in the bottom third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 450°F. Meanwhile, make the dough.

Step 2

Pour the water into a medium bowl. Sprinkle the yeast over the water, and let stand until the yeast is dissolved and foamy, 3 to 5 minutes.

Step 3

Add the flour and salt. Mix with a stiff spatula or wooden spoon until floury, shaggy dough forms. Turn the dough out onto a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.

Step 4

Cover the dough with the upside-down bowl or a clean kitchen towel and let sit while you prepare the pizza toppings, about 10 minutes.

Step 5

Divide the dough into 2 equal pieces. Working with one piece of dough at a time, stretch or roll it into a thin, 10- to 12-inch round. Form from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it&#x27;s about a 1/4-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again. 

Step 6

Carefully remove the preheated baking sheet from the oven and place it upside down on a wire rack. Transfer the dough directly onto the upside-down baking sheet. Brush the dough with 1 teaspoon of the oil. Spread 1/4 cup sauce into a thin layer onto dough, leaving a 1/2-inch border. Sprinkle on the cheese and other toppings.

Step 7

Bake until the crust is golden-brown and the cheese is melted and browned in spots, 8 to 12 minutes. Remove the pizza from the oven and cool for about 5 minutes before slicing and serving. Repeat with the remaining dough and toppings. 

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The key to a really good pizza is, of course, the crust. I make pizza at home at least once a week, so you can be sure this recipe comes to you after years of very meticulous kitchen testing! Also, the fact that this dough comes together in just a few minutes and doesn't need time to rise means that you can have pizza for dinner any night of the week. It really is that fast and easy, which is why we believe this is the very best thin-crust pizza dough for a home cook on a weeknight.

How To Make Thin Crust Pizza

Chicken lettuce wraps are super easy, and make a surprisingly quick and healthy weeknight meal.

How To Make Chicken Lettuce Wraps

hoisin sauce (gluten-free, if needed)

soy sauce (or 1 tablespoon tamari or coconut aminos if gluten-free)

rice vinegar

sesame oil

cornstarch (optional)

chicken turkey

vegetable oil, divided

white button or cremini mushrooms, finely chopped

Optional vegetables: finely diced onions, finely diced bell peppers, finely diced or grated carrots

water chestnuts,

garlic,

ginger

scallions (from about 6 scallions), divided

lettuce

Serving options: red pepper flakes, hot sauce

Gluten-free: To make this recipe gluten free, use gluten-free hoisin sauce, and tamari or coconut aminos instead of soy sauce.Make ahead: The cooked chicken filling keeps very well in the fridge for up to 5 days. Reheat just what you need and add a splash of chicken broth if the mixture seems dry.

Make the sauce. Place 3 tablespoons of the hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl and whisk. If you&#x27;d like a more thickened, glossy sauce, whisk in the cornstarch; place near the stove.

Cook the ground chicken. Heat 1 teaspoon of the oil in a large frying pan over medium heat until shimmering. Add the ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.

Cook the vegetables and aromatics. Add the remaining 1 teaspoon oil to the same pan. Add the mushrooms and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes. Stir in the water chestnuts, garlic, and ginger, and cook until fragrant, about 30 seconds.

Combine the vegetables and chicken. Return the chicken to the pan and add 1/2 of the scallions.

Stir in the sauce. Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30 to 60 seconds. Taste and add more hoisin sauce if desired.

Serve with the lettuce. Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with hot sauce, red pepper flakes, and the remaining scallions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and hot sauce or red pepper flakes, and eat right away.

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For all the times I have ordered chicken lettuce wraps at Chinese restaurants like P.F. Chang's, inhaled entire "appetizers" by myself, and sighed with happiness while licking sticky sauce from my fingers, it never once occurred to me to try making this dish at home. Partly, lettuce wraps have always felt like an indulgence that needed restriction to restaurant visits only. Partly, I assumed that the secret to their deliciousness surely lay in a long list of ingredients, fussy technique, or both. You see where I'm heading here, yes? We can definitely make chicken lettuce wraps at home. It's actually super easy and makes a surprisingly quick and healthy weeknight meal. Pick up what you need on your way home, and you can have these for dinner tonight.

Easy Chicken Lettuce Wraps

Use the slow cooker to transform dried beans into tender, tangy-sweet baked beans. They&#x27;re perfect for every summer cookout! 

How To Make Slow Cooker Baked Beans

dried navy, pinto, beans

thick-cut bacon, small dice

yellow onion, small dice

tomato paste

molasses (not blackstrap)

sugar

apple cider vinegar

Dijon mustard

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. Defrost overnight in the refrigerator before reheating in the microwave or on low heat.

Meghan Splawn

Rinse, sort, and soak the beans. Spread the beans out into a rimmed baking sheet or plate and pick out any debris or broken beans. Transfer the sorted beans to a colander and rinse under cool water. Transfer to a large bowl or 6-quart or larger slow cooker (this eliminates one extra bowl to wash) and cover with 6 cups of cool water. Cover and soak at room temperature 10 to 12 hours. 

Drain the beans. Drain the soaked beans and dry the slow cooker insert if needed.

Layer the bacon, beans, and onions. Spread the diced bacon in a single layer in a 6-quart or larger slow cooker. Add the drained beans, and sprinkle the onions over the beans (do not stir). Cover and turn on to the LOW setting while you prepare the sauce. 

Make the flavorful sauce. Place 3 cups of water, the tomato paste, molasses, brown sugar, vinegar, and mustard in a large bowl and whisk until smooth. Reserve the salt for seasoning later in the cooking process. 

Pour the sauce over the beans. Pour the sauce evenly over the onions, beans, and bacon. Do not stir. 

Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting for 6 to 8 hours. At the 6-hour mark, begin tasting for doneness and add the salt as needed. The beans are ready when they are creamy and tender.

Stir and serve. Stir to combine — the sauce will be thick. Serve or cool and refrigerate.

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Meet your new favorite summer party recipe: slow cooker baked beans. Long loved for their sweet, tangy flavor and tender, creamy texture, baked beans for backyard barbecues and summer cook outs used to mean heating up the whole house to slowly cook the dried beans for hours upon hours. Here the slow cooker saves the day by doing all the work and keeping you cool at the same time. This recipe for slow cooker baked beans really is as easy as soaking some dried beans, dicing an onion, and layering a few things in the slow cooker before letting the beans cook low and slow overnight. You're going to be making these lush, crowd-pleasing beans all summer long.

Slow Cooker Baked Beans

Learn how to make classic meatballs with this step-by-step cooking lesson that makes tender and rich meatballs every time. 

How To Make Meatballs: The Easiest, Simplest Method

breadcrumbs

milk

Parmesan cheese

parsley leaves

black pepper

meat,

onion

Doubling this recipe: This recipe can be doubled for larger crowds.Storing leftover meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave.Make-ahead meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don&#x27;t squish together. Cover and refrigerate for up to 1 day.Freezing uncooked meatballs: Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.Freezing cooked meatballs: Let the cooked meatballs cool completely, then arrange in a single layer on baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.

Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.

Add the ground meat. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.

Add the onions and soaked breadcrumbs. Add the onions, garlic, and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.

Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.

Option 1: Roast or broil the meatballs in the oven. Broil the meatballs on a rimmed baking sheet for 20 to 25 minutes, or roast at 400°F for 25 to 30 minutes. (Watch closely if making meatballs made with lean meat.) The meatballs are done when cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer. Serve immediately.

Option 2: Cook the meatballs directly in sauce. Bring a marinara or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they&#x27;re cooked through and register 165°F in the middle on an instant-read thermometer. Serve immediately.

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When I get a craving for meatballs, I have a very specific meatball in mind: They're completely tender all the way through without even a hint of toughness. They're big enough to require a fork, but modest enough to justify several on the plate. Maybe some onions and fresh herbs mixed in. Nothing fancy. Totally old-school. Yes, this is a recipe for those very meatballs. More than a recipe — I'm walking you through each step, from mixing the meat (use your hands!) to shaping the meatballs to cooking them to perfection. I know what I'm having for dinner tonight. Do you?

The Easiest Classic Meatballs

Skip the store-bought stuff — making it yourself is so easy and will be far tastier.

How to Make Hummus

can chickpeas (do not drain), or about 2 cups drained, cooked chickpeas

olive oil

tahini

Serving options: pita wedges, pita chips, raw sliced vegetables

Using dried chickpeas: For even tastier and more authentic hummus, try cooking your own dried chickpeas from scratch: How to Cook Beans on the Stovetop.Hummus variations:• Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika. • Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top. • For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic. • For an olive hummus, fold in 3/4 cup of chopped green or black olives. • For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts. • For a more lemony hummus, add 1/4 cup of chopped preserved lemons.Storage: Hummus will also keep for up to 1 week in a sealed container in the refrigerator.

Drain and rinse the chickpeas. Drain the chickpeas into a strainer, reserving the liquid from the can. If time and patience allow, pinch the skins from each of the chickpeas; this will make your hummus smoother.

Combine all ingredients in the food processor. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor fitted with the blade attachment or blender.

Blend hummus until smooth, at least 5 minutes. Process the hummus continuously until it becomes very smooth, about 5 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste and adjust seasonings. Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you&#x27;d like, blend 2 to 3 tablespoons of the reserved chickpea liquid to thin it out and make the hummus creamier.

Transfer to a bowl and serve. Scrape the hummus into a bowl and serve with pita chips or raw vegetables.

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I'm fairly convinced that hummus is some of the best stuff on earth. It might look beige and boring in the bowl, but this blend of chickpeas, olive oil, tahini, lemon juice, and garlic creates a dip that is so much more than the sum of its parts. Skip the store-bought stuff — making it yourself is so easy and will be far tastier than just about anything from the deli section.

How To Make Hummus 3 Ways

These Hawaiian roll party sliders are like French onion soup meets slider.

Recipe: Hawaiian Roll Party Sliders

unsalted butter, divided

Worcestershire sauce

(12-ounce) package Hawaiian sweet dinner rolls,

beef

Gruyère cheese, grated

garlic powder

onion powder

parsley

Make ahead: The onions can be made 1 day in advance and refrigerated in an airtight container. 

Kelli Foster

Heat 1 tablespoon of the butter in a large skillet over medium until melted. Add the onions and salt and cook, stirring every 5 to 10 minutes and scraping any browned bits from the bottom of the pan, until soft and deeply browned, about 40 minutes total. Stir in the Worcestershire sauce, again scraping the bottom of the pan. Remove the pan from the heat. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. 

Melt the remaining tablespoon of butter; set aside. 

Cut the entire pack of rolls in half horizontally, keeping each half intact and connected. Place the bottom half of the rolls on a baking sheet. Top with the roast beef (about 1 slice per roll). Spread the onions in an even layer over top, then sprinkle evenly with the cheese. Place the top layer of rolls over the cheese. Brush the top of the rolls with the melted butter. Sprinkle with the garlic powder and onion powder.

Cover the baking sheet with aluminum foil and bake for 15 minutes. Uncover and bake until the cheese is melted and the rolls are lightly browned, 5 to 7 minutes more. Let cool for 5 minutes before serving. Sprinkle with the parsley, if desired.

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Homemade Thin-Crust Pizza

How To Make Chicken Lettuce Wraps

How To Make Slow Cooker Baked Beans

How To Make Meatballs: The Easiest,...

How to Make Hummus

Recipe: Hawaiian Roll Party Sliders

Top 6 anheuser busch game recipes from across the web

The most viewed anheuser busch game recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Thin-Crust Pizza

How To Make Chicken Lettuce Wraps

How To Make Slow Cooker Baked Beans

How To Make Meatballs: The Easiest,...

How to Make Hummus

Recipe: Hawaiian Roll Party Sliders

The most viewed anheuser busch game recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine