Type what you have

Ingredients

• ✓ white sugar
• cipollini onion
• butter
• salt
• balsamic vinegar

Instructions

1. 1 Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
2. 2 Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

By TerryWilson

Ingredients

• ✓ white sugar
• water
• all-purpose flour
• active dry yeast
• salt
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into the bread machine pan; add flour on top of water. Sprinkle over yeast, salt, and sugar. Set the machine on the dough setting, and push the start button.
3. 3 When the machine signals that the dough is finished, transfer dough to a well-floured work surface.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Roll or stretch dough out into a thin crust about 14 inches in diameter, leaving dough thick at the edge. Place dough onto a 14-inch pizza baking sheet; brush dough with olive oil.
6. 6 Bake in the preheated oven for 5 minutes; remove and top with desired ingredients before final baking.

By Healthy Boy

Ingredients

• ✓ white sugar
• chicken broth
• balsamic vinegar
• herb seasoning
• garlic
• chicken breast
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk chicken broth, balsamic vinegar, sugar, Italian seasoning, and garlic together in a bowl. Place chicken breasts in marinade; let marinate for 10 minutes on each side.
3. 3 Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade; reserve marinade. Place chicken in the hot skillet and cook until browned and no longer pink inside, about 7 minutes per side.
4. 4 Pour marinade into the skillet. Cook until sauce thickens slightly, turning chicken breasts over once or twice, about 5 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

By SHERRYLYNN2

Ingredients

• ✓ white sugar
• water
• active dry yeast
• all-purpose flour
• salt
• water
• olive oil

Instructions

1. 1 Combine 1/2 cup warm water, yeast, and sugar in a small bowl. Set aside until foamy, about 5 minutes.
2. 2 Mix flour and salt together in a large bowl. Add water, oil, and yeast mixture; mix well.
3. 3 Turn dough onto a lightly floured surface and knead until dough forms a solid lump, about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Divide dough in half and spread out onto 2 pizza pans, making two 16-inch pizzas.

By Kalyna

Ingredients

• ✓ white sugar
• gelatin
• water
• heavy cream
• lemon peel
• kosher salt
• vanilla extract
• buttermilk
• lemon juice

Instructions

1. 1 Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
2. 2 Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
3. 3 Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

By John Mitzewich

Ingredients

• ✓ white sugar
• bread flour
• active dry yeast
• salt
• black olive
• olive oil
• water
• cornmeal

Instructions

1. 1 In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
2. 2 Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
3. 3 Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
4. 4 While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
5. 5 Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
6. 6 Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

By MARBALET

Ingredients

• ✓ white sugar
• olive oil
• salt
• water
• active dry yeast
• water
• egg
• whole wheat flour
• bread flour

Instructions

1. 1 In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
2. 2 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. 3 When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until golden brown, about 15 to 20 minutes.

By CLOUDSSUNRAIN

Ingredients

• ✓ white sugar
• active dry yeast
• water
• all-purpose flour
• water
• butter
• salt
• butter
• garlic powder
• kosher salt

Instructions

1. 1 Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
2. 2 Roll dough into a 2-foot log. Cut into 16 equal pieces, about 1 1/2 inches wide. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
5. 5 Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

By Kimbers

Ingredients

• ✓ white sugar
• water
• active dry yeast
• bread flour
• salt
• milk powder
• turkey sausage
• pizza sauce
• mozzarella cheese
• butter

Instructions

1. 1 To make dough, place water, yeast, sugar, flour, salt, and powdered milk in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface.
2. 2 Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain excess fat and reserve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Shape dough into a 16x10-inch rectangle. Transfer to a lightly greased cookie sheet and spoon pizza sauce lengthwise down the center of dough, followed by browned sausage and cheese. Make diagonal cuts 1 1/2-inches apart down each long side of dough rectangle, cutting to within 1/2-inch of filling. Criss-cross cut strips of dough over filling and seal edges with water. Brush top of calzone with melted butter.
5. 5 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven and cool for 5 minutes, then slice and serve.

By Kevin K

Ingredients

• ✓ white sugar
• ground beef
• tomato sauce
• basil
• oregano
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
2. 2 Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into beef. Bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

By Jess

Ingredients

• ✓ white sugar
• all-purpose flour
• egg
• butter
• egg yolk
• lemon
• rum extract
• salt
• honey
• vegetable oil
• sugar sprinkles

Instructions

1. 1 Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
2. 2 Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
3. 3 Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
4. 4 Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
5. 5 Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

By lacucinadinadia

Ingredients

• ✓ white sugar
• water
• active dry yeast
• bread flour
• romano cheese
• olive oil
• salt
• basil
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix warm water, sugar, and yeast together in a large bowl; let sit until mixture is foamy, about 5 minutes.
3. 3 Stir 3 cups flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into yeast mixture. Gradually mix in remaining 3 cups flour until incorporated; dough will be stiff.
4. 4 Knead dough on a lightly floured surface until smooth and rubbery, 5 to 10 minutes.
5. 5 Place dough into an oiled bowl and turn until the surface is coated. Cover with a damp dish towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch dough down to release air; shape into two loaves. Place each loaf into a greased 9x5-inch loaf pan. Let rise until doubled in volume, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven for 35 minutes. Remove loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.

By Ann Barr

Ingredients

• ✓ white sugar
• vegetable oil
• chicken breast
• onion
• garlic
• tomato
• button mushroom
• italian seasoning
• rotini pasta
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté chicken, onion, and garlic in hot oil until chicken is mostly cooked through, about 10 minutes. Stir in crushed tomatoes, mushrooms, and Italian seasoning. Cook, stirring frequently, for about 5 minutes.
2. 2 Reduce heat, stir in sugar, and simmer for at least 15 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Serve rotini topped with chicken mixture and grated Parmesan cheese.

By Mike

Ingredients

• ✓ white sugar
• instant yeast
• water
• water
• salt
• ginger
• fennel seed
• molasses
• butter
• rye flour
• raisin
• bread flour

Instructions

1. 1 In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand until foamy, about 10 minutes.
2. 2 In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
3. 3 Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
4. 4 Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

By RILEYSHOUSE

Ingredients

• ✓ white sugar
• ricotta cheese
• egg
• spinach
• mozzarella cheese
• parmesan cheese
• salt
• black pepper
• manicotti shell
• spaghetti sauce

Instructions

1. 1 Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach, mozzarella cheese, 1/4 cup Parmesan cheese, sugar, salt, and pepper. Stuff mixture into uncooked pasta shells.
2. 2 Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator, 8 hours to overnight.
3. 3 When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.
4. 4 Bake, covered, in the preheated oven for 40 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake for 15 more minutes.

By Sandir

Ingredients

• ✓ white sugar
• olive oil
• onion
• carrot
• garlic
• tomato
• salt
• black pepper
• vegetable oil
• eggplant
• kalamata olive

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
2. 2 Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
3. 3 Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.

By Yonatan Huber

Ingredients

• ✓ white sugar
• spaghetti
• extra-virgin olive oil
• onion
• pancetta bacon
• tomato
• water
• parmesan cheese
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes.
3. 3 Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

By Aldo

Ingredients

• ✓ white sugar
• olive oil
• pancetta bacon
• eggplant
• marinara sauce
• cherry tomato
• red wine
• red pepper flake
• black pepper
• garlic salt
• white pepper
• penne pasta

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
2. 2 Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

By Andrew Bleiman

Ingredients

• ✓ white sugar
• olive oil
• onion
• garlic
• tomato
• basil
• oregano
• salt
• black pepper
• heavy cream
• butter

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until translucent, about 5 minutes, stirring in garlic during the last 1 minute.
2. 2 Add undrained tomatoes, basil, sugar, oregano, salt, and black pepper; stir to combine as it comes to a boil. Continue to boil until most of the liquid evaporates, about 5 minutes.
3. 3 Off heat, add cream and butter; stir to combine.
4. 4 Return to the stove; simmer over low heat for 5 minutes more.
5. 5 Enjoy with your favorite cooked pasta.

By Kimber

Ingredients

• ✓ white sugar
• olive oil
• eggplant
• onion
• garlic
• fire-roasted tomato
• red wine
• caper
• oregano
• cinnamon
• allspice
• cocoa powder
• bay leaf

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
2. 2 Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

By CDKIRSHNER

Ingredients

• ✓ white sugar
• olive oil
• onion
• carrot
• tomato
• salt
• black pepper
• vegetable oil
• eggplant
• tortiglioni pasta
• kalamata olive
• grana padano cheese
• mayonnaise

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
2. 2 Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
3. 3 Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
4. 4 Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

By A Apolskis

Ingredients

• ✓ white sugar
• olive oil
• onion
• garlic
• zucchini
• tomato sauce
• water
• oregano
• basil
• red pepper flakes
• pasta shell
• romano cheese

Instructions

1. 1 Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

By FABA1228

Ingredients

• ✓ white sugar
• olive oil
• red onion
• ground beef
• bacon
• white wine
• tomato
• tomato paste
• salt
• rotini pasta
• parmesan cheese
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
2. 2 Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
5. 5 Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
6. 6 Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
7. 7 Bake in the preheated oven until hot and melted, 30 to 45 minutes.

By MKK

Ingredients

• ✓ white sugar
• prosciutto
• heavy cream
• tomato
• vodka
• roasted red pepper
• parsley
• garlic powder
• salt
• black pepper
• red pepper flakes
• parmesan cheese
• rigatoni pasta
• green pea

Instructions

1. 1 Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
2. 2 Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
3. 3 Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
4. 4 Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

By ANGCHICK

Ingredients

• ✓ white sugar
• ground beef
• egg
• bread crumb
• onion
• milk
• salt
• black pepper
• ketchup
• tomato sauce
• water
• brown sugar
• worcestershire sauce
• italian seasoning
• chili powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
3. 3 Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
4. 4 Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ white sugar
• linguine pasta
• olive oil
• garlic
• anchovy paste
• caper
• caper juice
• tomato
• black olive
• oregano
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.
3. 3 Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.

By ttkc

Ingredients

• ✓ white sugar
• onion
• celery
• mushroom
• garlic
• chicken broth
• tomato paste
• oregano
• black pepper
• celery salt
• basil
• onion powder
• seasoned salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Combine about 1/4 each onions, celery, mushrooms, and garlic with 1/4 cup chicken broth in the bowl of a food processor; pulse until smooth, adding more chicken broth as necessary. Transfer puréed vegetable mixture to a large pot. Repeat with remaining onions, celery, mushrooms, and garlic.
2. 2 Stir remaining chicken broth into vegetable purée in the pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
3. 3 Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into vegetable purée-broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
4. 4 Whisk oil and flour into sauce until smooth.

By LifeMadeDelicious

Ingredients

• ✓ white sugar
• sweet sausage
• ground beef
• onion
• garlic
• tomato
• tomato sauce
• tomato paste
• water
• basil
• italian seasoning
• fennel seed
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook sausage, beef, onion, and garlic in a large pot or Dutch oven over medium heat until browned; drain fat.
3. 3 Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
4. 4 Mix in sugar, basil, Italian seasoning, fennel seed, salt, and pepper.
5. 5 Cover and simmer, stirring occasionally, until cooked through, about 1 ½ hours.
6. 6 Serve with your favorite pasta and enjoy!

By John Chandler

Ingredients

• ✓ white sugar
• tomato
• red wine
• chicken stock
• tomato paste
• chicken bouillon
• chicken breast
• italian seasoning
• olive oil
• bell pepper
• red onion
• crimini mushroom
• garlic
• all-purpose flour
• black olive
• pesto

Instructions

1. 1 Preheat a slow cooker on High.
2. 2 Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
3. 3 Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
4. 4 Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
5. 5 Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
6. 6 Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.

By its816am

Ingredients

• ✓ white sugar
• water
• active dry yeast
• all-purpose flour
• olive oil
• kosher salt
• garlic
• basil
• olive oil
• garlic
• tomato sauce
• tomato
• black olive
• red pepper
• mozzarella cheese
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
3. 3 Mix in flour, 1 tablespoon olive oil, and salt until dough pulls away from the sides of the bowl.
4. 4 Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.
5. 5 Place dough in a well-oiled bowl and cover with a damp cloth.
6. 6 Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
7. 7 Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave.
8. 8 Preheat an outdoor grill for high heat; brush the grate with garlic oil.
9. 9 Make pizzas: Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
10. 10 Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn dough over using two spatulas.
11. 11 Working quickly, brush garlic oil over crust.
12. 12 Top with 1/2 of each of the following: tomato sauce, chopped tomatoes, olives, red peppers, cheese, and basil.
13. 13 Close the lid and cook until cheese melts. Remove from grill and set aside to cool for a few minutes. Repeat with second piece of dough.
14. 14 Serve hot and enjoy!

By Allrecipes Member