Traditional recipes

Death by pepperoni recipe

Death by pepperoni recipe

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This dish will fill you up and leave you wanting more. Excellent for special occasions when you have a lot of guests!

1 person made this

IngredientsServes: 4

  • oil for frying
  • 1 onion, diced
  • 1 pepper (any colour), diced
  • 24 slices pepperoni, diced
  • 1 tablespoon tomato ketchup
  • 1 tablespoon BBQ sauce
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Heat up a little oil in a frying pan and leave to heat up, then add the onion and pepper. Cook till softened.
  2. Add diced pepperoni and stir with a wooden spoon and leave to fry for 1 minute.
  3. Take a small bowl and add your spices along with your tomato ketchup and BBQ sauce, and stir.
  4. Add this thick sauce to your pan and cook and stir for another minute.
  5. Turn your heat down on your stove to the lowest setting and leave for 5 minutes.
  6. After 5 minutes take your pan off the heat and leave aside for 1 minute.
  7. Transfer to a bowl and serve!

Tip

For an extra kick try adding a couple of tinned tomatoes.

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How to Use Pink Salt for Curing Meat

Pink salt is a common name for a mixture of sodium chloride, or table salt, and sodium nitrite. It is also called InstaCure, Prague powder, and Pokelsalz in German. It is used on meat to prevent the production of botulinum toxin in meat. Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death.

Pink salt is dyed pink in color so it cannot be confused with table salt. This dyed salt imparts characteristic color and flavor to cured meats. Do not use pink salt like regular table salt. Do not sprinkle it on your food.


Ingredients

In an old-fashioned glass filled with ice cubes, pour the gin, vermouth, and Campari.

Gently squeeze an orange twist or slice over the glass, then add it as a garnish. Serve and enjoy.

  • The gin is going to make or break your Negroni. Be sure to choose a high-end gin such as those that you would mix into a martini. Hendrick's, Bombay, and Beefeater are all excellent choices.
  • Choose a sweet vermouth that's of equal quality to the gin and Campari. Carpano Antica, Cocchi, and Dolin are all good choices.
  • If you have to dust off the vermouth bottle, it's likely time to replace it. The fortified wine has a shelf life of just three months once the bottle is open.

Recipe Variations

Adjust the Campari if needed. This is particularly important if you are new to bitter aperitifs, because it is not a taste that everyone is accustomed to—especially Americans. We have learned to enjoy sweet drinks and the occasional dry cocktail, but bitters are in an entirely different realm.

  • If you pour a full-strength Negroni and find that it's too much for you, try "training your palate" to enjoy the bitter taste. Cut the Campari in half and double up on the gin the next time you mix one up. After a while, your taste buds will become used to the unique taste, and you can work back up to the original recipe.
  • Not a fan of gin? Pour vodka instead. The drink will be similar to a Campari cocktail, though the vermouth is a nice addition.

Now You are Ready for the Sauce

Any tomato sauce that you like will work on your pizza, but traditionally pizza sauce is a bit sweeter than the tomato sauce that you would use on your pasta, so you may want to add a little sugar to the sauce. What you are looking for here is a smooth sauce. If you have left over marinara, you can run it through your food processor or your blender. You don't want your pizza sauce to have chunks of stuff in it because you don't want your toppings to have to compete with your sauce. Jarred sauce will do fine or if you have the time you can make your sauce before hand. If you are making your pizza in a party situation, then make the sauce the night before.


Venison Pepperoni

I researched a few recipes for venison pepperoni before trying my hand, and after finding a few that sounded good, I did some mixing and matching of ingredients and some tweaking to my own tastes. What I came up with follows, and I do have some pics--although I didn't get any pics in the smoker which I think is punishable by death around here? Sorry about that.

SPICY VENISON PEPPERONI (10# batch)
6 pounds venison, cubed

5 Tablespoons kosher salt

2 Tablespoons cayenne pepper

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoon crushed red pepper

1 Tablespoon pulverized fennel seed

2 cups of nonfat dry milk

Casings, large mahogany (2.5" x 20")

Soak casing for 30 minutes in warm water.

Coarse grind meats together, then regrind through a fine plate while still cold. Sprinkle dry milk over meat, then make a slurry with remaining ingredients and pour over everything. Mix very well by hand until thoroughly incorporated, then stuff into casings (each casing holds about 3#s when full). Hold overnight in the fridge.

Dry logs at 150 degrees for 1 hour, then crank heat to 170 and add smoke (I used hickory and maple chunks). Smoke for 2 hours, then bump to 175-180 until internal reaches 152-155. Ice bath until IT drops below 120, then hang and let bloom for 2 hours, then refrigerate. Slice and serve, or freeze.

My only variance from the recipe was that it got 1.5 hours of smoke before I got rained/snowed out. I moved the sticks inside to finish in the oven at 175. I pulled at exactly 152 internal, into an ice bath, then hung to bloom for 2 hours. I resisted the urge to cut into them and let them rest in the fridge overnight. Texture wise, I am quite pleased. Granted, a true pepperoni is dry cured, but this is a reasonable approximation.

Overall, I'm pretty happy with the final product. It's got some smoke, some salt, a fair amount of heat, and just enough "anise" flavor for my tastes (if you are wondering what "pulverized fennel seed" is, it's regular fennel seed that's placed in a freezer bag and smashed with a hammer until it's a powder--I just didn't want full seeds in my slices). Now to throw them against the meat slicer and package for the freezer. Thinking thin slices will do nicely on a "wild game" pizza. Thanks for looking.


Directions

For the quail

Season birds inside and out using salt, cracked black pepper and granulated garlic. Season cooked white rice to taste with salt, pepper, granulated garlic, filé powder, and chopped parsley. Stuff cavity of each quail with 1 tablespoon rice mixture, 1 slice Andouille, 1 oyster, and a second tablespoon of rice mixture. Continue this process until all birds have been stuffed. Cover with plastic wrap and set aside.

Chef's Note: Although it is best to use boneless quail for this recipe, you may also use bone-in birds if boneless is not available.

For the gumbo

In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a golden brown roux is achieved. Add onions, celery, bell peppers, and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in mushrooms and tasso. Cook an additional 3 minutes then add chicken stock, 1 ladle at a time, stirring constantly. Stir in thyme, bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper, and granulated garlic. Place stuffed quail into gumbo and allow to simmer 30 minutes. When quail are tender and legs separate from body easily, remove birds to a platter and keep warm. Strain all seasonings from gumbo through a fine sieve and reserve gumbo liquid. Return stock to pot, add quail, green onions, and parsley then bring to a low boil. To serve, place 1 quail in center of each soup bowl and cover with gumbo liquid.


Air Fryer Spicy Pepperoni and Capicola Stromboli

If you have a craving for classic Stromboli taste, look no further than your Air Fryer! To make delicious Stromboli at home, simply stuff store bought pizza dough with spicy capicola, Cabot Garlic and Dill Cheddar, Hot Pepper Spread, and then Air Fry! Serve slices with marinara.

Ingredients

Flour for dusting
1 1-pound ball pizza dough, cut in half
½ cup jarred hot pepper or “hoagie spread”
6 ounces Cabot Garlic and Dill Cheddar, shredded (1½ cup)
2 ounces spicy capicola, sliced thin
2 ounces pepperoni, sliced thin
1 teaspoon olive oil
½ teaspoon garlic salt
1 cup marinara sauce, warmed

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

Prep: 20 mins | Cook: 12 mins | Total: 35 mins

DUST work surface with flour.

ROLL pizza dough into two flat rectangles, each roughly the size of a sheet of paper.

SPREAD hot pepper spread over the dough, leaving about an inch along each side. Top with cheddar, capicola and pepperoni, dividing evenly and leaving a border around edge of dough.

ROLL up Stromboli, starting with narrow end, making a roll about 8-inches wide by 3 inches thick. Repeat with the remaining dough.

BRUSH oil over the rolls and sprinkle with garlic salt. Slash three small steam vents in the top of the Stromboli.

COAT Air Fryer basket generously with cooking spray. Set one Stromboli in the bottom of the basket and set into the Air Fryer. Air fry at 350 degrees for 11 to 12 minutes. Remove the Stromboli from the basket, and repeat air frying the second Stromboli roll.

REMOVE the second Stromboli from the basket. If it sticks to the basket, release the screen from the bottom and run a butter knife along the bottom of the Stromboli to loosen it. Allow the Stromboli to cool 5 minutes before slicing and serve with the marinara sauce.


Boston's Restaurant and Sports Bar's pepperoni stuffed twist bread recipe

(FOX 2) - One of the best gametime foods is pizza. Boston&aposs Restaurant and Sports Bar joined us in the FOX 2 Cooking School to give us a pizza recipe with a "twist" that you can make for your viewing party. 

You can get their pepperoni stuffed twist bread recipe below, along with their steak nacho recipe. 

Making pizza with a ‘twist’ for the big game

Bob McRae and Marcus France from Boston's Restaurant and Sports Bar joined us to show us how to make pizza twists.

PEPPERONI STUFFED TWIST BREAD
Ingredients 
2 balls of pizza dough 
Melted garlic butter 1 fl oz
Sliced pepperoni 16 ea
Shredded parmesan 0.5 oz
Nacho cheese 2 oz
Pizza spice 1 tsp
Pizza sauce 4 fl oz
Parsley 0.01 oz

Flip the pizza dough over onto a cutting board.
Brush the dough with the melted garlic butter.
Evenly distribute the pizza toppings (sliced pepperoni, nacho cheese, shredded parmesan cheese and the pizza spice) on the dough shell.
Cut each dough into 4 equal strips.
Twist the dough, ensuring the ingredients are on the inside and place into a pizza pan.
Place in the oven for 5 minutes.
Place twist bread on the appropriate plate.
Pair the twist bread with the pizza sauce of your choice. 

STEAK NACHOS
Ingredients
Refried black beans 4 oz
Grilled Chicken 4 oz
Spicy chicken 4 oz
Ground beef topping 4 oz
Diced flat iron steak 4 oz
Nacho rounds 4 ea
Shredded nacho cheese 5 oz
Diced tomatoes 1 oz
Shredded iceberg mix 1 oz
Sour cream 1.5 oz
Diced avocado 2 oz
Pickled jalapeños 1 oz
Salsa 2 fl oz

First heat up the refried black beans
Evenly spread the refried black beans over each nacho round with a utensil.
Sprinkle the shredded nacho cheese over the refried black beans.
Evenly distribute the steak or another meat option on the shredded nacho cheese.
Place the diced tomatoes on top of the steak.
Place in the oven for 1.5 minutes.
Once heated, garnish the middle of a large platter with shredded iceberg mix.
Place the sour cream, diced avocado, and jalapeños on the shredded iceberg mix.
Cut each nacho round into four wedges using a cross formation. 


Low Carb Cheesecake Stuffed Strawberries

These low carb cheesecake stuffed strawberries are a keto-friendly sweet treat for anything from midday snack to elegant dessert. I really love enjoying strawberries on my keto diet. I know fruits can be controversial, but knowledge is key to understanding which foods will help you stay in ketosis and which foods might derail your diet. &hellip


Flavours are now locked and loaded. Next step is packaging.

Packaging consists of either vacuum or modified air , whole or sliced. Whole products are always Vacuum packed, while Sliced products are either packed in vacuum or modified air. All packaging methods ensure the items shelf life

On goes the label and they’re off to be delivered to your favorite store.

These manufacturing steps have been applied 6 days a week for over 60 years.

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The contest is open to Quebec residents aged 18 and over.

The contest is not open to employees, agents and representatives of the company, its divisions, affiliates or parent companies or their advertising and promotional agencies, suppliers of prizes, products or services related to this contest and any other person or entity directly involved in the conduct of this contest, or to members of their immediate family (father, mother, brothers, sisters, children), legal or common-law partners and any other person with whom these employees, representatives and agents reside.

No purchase necessary. To enter the Roma pimps your yard contest, individuals shall identify a UPC 12 code from a Roma product and fill out the online entry form on the Roma website at www.alimentsroma.com.

To enter in the contest without a UPC 12 code, individuals must send an original text, not mechanically reproduced, of at least 100 words explaining why they would like to enter the Roma pimps your yard contest by email to Roma at [[email protected]], or by mail to the following address: Roma pimps your yard contest, 660 Wright Street, Saint-Laurent, QC H4N 1M6. Contest entrants must indicate that they are over 18 and include their date of birth and return address. If all these conditions are met, the contest organizers will send the prospective entrant a UPC code connected with the promotion. Each no-purchase entry request must be sent separately. Limit of one (1) no-purchase entry per person per day. Prospective entrants must submit their requests within a timeframe that enables the contest organizers to send them a ballot prior to the contest closing date.

Each UPC code can only be used once. Anyone who enters the contest multiple times in any way whatsoever (using different email addresses, home addresses or other information to create multiple registrations with the same name) will be automatically disqualified.

The deadline for entering is August 31, 2019, at 11:59 p.m.

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To be declared a winner, individuals selected in the random draw must:

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Recipe: Pepperoni and Pasta Casserole

Ingredients

  • 1 lb. pkg. elbow or spiral pasta
  • 1 jar pasta sauce
  • 3 c. shredded mozzarella
  • sliced pepperoni

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray a 13 X 9 inch baking dish with nonstick spray.
  3. Cook pasta as directed until it is al dente.
  4. Mix pasta, sauce, 1 c. of cheese and desired amount of pepperoni until well distributed.
  5. Cover the top with the remaining cheese.
  6. Bake until heat through and cheese on the top is completely melted. Approx. 10 – 15 minutes.

Variations

You can use turkey pepperoni instead of traditional pepperoni.

You can add any pizza-type topping including mushrooms, sauteed onions, cooked sausage, and olives.

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Comments

This is a great recipe! I will try it with summer sausage which is so like pepperoni, but I think has less sodium..

Trackbacks

[…] Pepperoni Casserole: Macaroni: $.80 (with coupon and sale) Pasta Sauce: $ 1.32 (with coupon and sale) Cheese: $1.50 (with coupon and sale) […]


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