Rebecca C
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MunchkinsMom
marked
Rebecca C’s
Quick Quiche
review helpful.
Tammy Graves
reviewed
Rebecca C’s
Rhode Island-Style Pizza Strips aka Bakery Pizza Recipe.
Crowd-pleaser
Worth the effort
A keeper!
Lifelong Rhode Islander here. I was craving these so badly last week and I don't have a bakery nearby that sells them, so I searched for a recipe and found this!First time, I made my own dough and then followed the recipe. I didn't have crushed tomatoes, but I had peeled, so I used that. I also made the sauce on the stove so it'd cook down and thicken up. I did add a little tomato paste as well. They came out so yummy! Very close to my favorite bakery's strips!! A little bit too sweet, but still good!I froze some dough and the rest of the sauce and on Thursday had my great niece and great nephew over so I made another pizza. It was better than the 1st time! I think because the ingredients in the sauce melded well. The kids are several pieces each!I just made it again; cooking it down, adding tomato paste and I used about 1.5 tsp of sugar instead of 3. This was the winner for me!!!I will no longer buy bakery pizza!! Thank you!!!
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Sandra Hafey
reviewed
Rebecca C’s
Rhode Island-Style Pizza Strips aka Bakery Pizza Recipe.
I grew up with this pizza in East Boston , Massachusetts.I'll give it a try.
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DOLLYLAMA1
marked
Rebecca C’s
Kofta Kebabs
review helpful.
CurvyGrape7446
reviewed
Rebecca C’s
Rhode Island-Style Pizza Strips aka Bakery Pizza Recipe.
OK with tweaks
Great recipe. We have made it several times and each time it was a bit too sweet. I’m checking to see if we have the sugar correct. Maybe 3tsp instead of 3Tbs? Next time we will try to remember to reduce it. Great strip pizza sauce recipe!
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OldMalt2653
reviewed
Rebecca C’s
Rhode Island-Style Pizza Strips aka Bakery Pizza.
Easy and good! I put all the sauce ingredients into a blender, liquified it, then poured onto dough and baked! Came out perfect.
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Personal Recipes
139
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Ratings & Reviews
9
Pumpkin Muffins with Streusel Topping
As is typical for me, I said I want pumpkin muffins for breakfast...I start to make them and then have to play the substitution game because I'm out of lots of things...so these are my adjustments...use the full can of pumpkin, 1.25 cups brown sugar and no white sugar, use 1/2 cup oil and 1/2 cup Greek yogurt and skip the applesauce, replace raisins with 3/4 cup chopped walnuts, add 6oz mini chocolate chips, skip the topping. I got 12 regular and 6 jumbo muffins and they were moist and soft and delicious!
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One Pan Orecchiette Pasta
This is a delicious recipe. I doubled it to have leftovers. I used better than bouillon for the broth and found it a little too salty so next time I'll use unsalted stock. Also for some reason I added too much liquid even though I used only the 3.5 cups for a double batch so I strained out the sausage and pasta and reduced the liquid before finishing the dish. I also used kale for the greens and mixed in a half cup of Parmesan and grated extra for serving. A healthy dose of black pepper and a pinch of garlic powder rounded it out. My husband asked me to put this one on regular rotation.***Update I substituted leeks for the onions and used asparagus instead of the arugula and it was great.
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Mom's Blueberry Pie
IThis recipe turned out great but I made several changes... I used 6 cups of Wyman's wild frozen blueberries, I added 1/4 tsp almond extract, I used 2 tbsp tapioca, because I grate fresh nutmeg, I reduces the amount to just a pinch. I used all of the zest and all of the juice from 1 medium lemon. I served it with vanilla ice cream. It was so good we are it for breakfast!
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Quick Quiche
This is a really delicious recipe! I made a few changes based on what I had in the pantry...I used a combination of swiss, gruyere, and cheddar cheeses..reconstituted dry milk, 1 cup instead of 1 1\2, .ground black pepper and a sprinkle of mixed dry herbs topped it off. The cooking time was not long enough even after adding ten minutes but three minutes in the microwave finished it. Next time I'll start at a higher temp and the reduce the heat. Or maybe it was because the eggs and milk were cold...and room temp would have done better. Anyway, it turned out delicious and I'll make it again.
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Chef John's Beef and Barley Stew
This recipe is fabulous..I did make some significant changes based on what I had available, but this recipe is a great foundation for the changes and is going in my recipe box. Changes as follows:
1. Pot Roast instead of beef shanks
2. replaced onion and celery with leeks
3. omitted tomato paste and garlic
4. thyme instead of rosemary
5. hulless barley instead of pearl barley which I added in about half way through because it takes 45 minutes to cook
6. shredded brussel sprouts instead of parsley which i added when i took the stew off the heat
7. a sprinkle of crushed red pepper flakes.
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Chicken and Stuffing Casserole
This is a great recipe..tasty and easy. I changed a few things...first I put the sauteed onions and celery in the stuffing instead of on the chicken. Then I used Greek yogurt instead of sour cream in the soup mixture. I also added a bag of broccoli slaw to the soup mixture. And skipped the extra salt as there was plenty in the soups even with reduced sodium. The only thing I'll change next time is to add more stuffing!
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