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Found 3 results

  1. Here is my go to Pizza Crust Recipe, The only fails I've had were using old yeast, so now I make sure I use good yeast and the freshest possible. I have made this about 20 times and my non-GF part of the family says its just as good as anything else and doesn't taste like cardboard. I also add herbs to the dough like Basil, Oregano etc. I have not made this in the Kamado Akorn (still new to Kamado) yet but it works like a charm in the oven so on the grill seems like no problem at all, this recipe works like a charm. Tried and True Gluten-Free Pizza Crust Found on allrecipes.com Ingredients 2 teaspoons vegetable oil 3/4 cup gluten-free all-purpose baking flour (I use Bob's Red Mill only or if in a pinch I use Cup4Cup) 3/4 cup cornstarch 2/3 cup lukewarm water (I usually add a bit more to get the right consistancy) 2 tablespoons nonfat dry milk powder 1 (.25 ounce) package active dry yeast 1 1/2 teaspoons cider vinegar 1 teaspoon salt 1 teaspoon unflavored gelatin powder (I don't bother with this at all) 1/2 teaspoon agave nectar (I use Honey instead) Directions Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. (more like thick pancake mix) *** I also let rise about 15 mins or so Spread dough over lined pizza pan with wet or oiled fingers. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil. Add your toppings, cook til it's bubbly delicious on top, maybe about 7 mins. Enjoy
  2. This recipe is super easy to make and the results are out of this world! Ingredients include: fresh local corn, ranch dressing(I despise mayonnaise), seasoning and Mexican cheese blend.Truss the husks with some butchers string for a handle. Slather corn in ranch, then sprinkle seasoning onto them. Put on the grill at 450 to 500 degrees fahrenheit. Be sure to make a foil heat shield as to not burn your "handles". I put mine on after this picture(dumb move, put it on prior to corn). Turn corn as soon as light charring occurs. As you turn them, start adding Mexican cheese blend. Pop open a delicious beer to enjoy with your significant other while the cheese melts. This step is not mandatory, but highly recommended! Pull those beauties when they look something like this. Pick up by handle and enjoy immediately! Repeat as necessary. Be sure to charge people that wonder into the wafting delicious smell appropriately! Honestly, this is amazing and I may never do regular corn again. If you've never tried, it is simple to make and tastes great!
  3. Haver your grill or oven running steady at 350 degrees. Works great with a wings, chicken or meatloaf recipe. It sounds ridiculously simple......yet the results may trump yer meal. No kidding.....that simple......yet that dang tasty. 2 cans of peaches in heavy syrup....dump them & ingredients into a 13"x9" Pyrex dish.......no need to grease. 1 box of yellow cake mix (non prepared....just the mix itself.....dump it over the contents from the peach cans). Stir it around a bit. Let the cake mix soak in the goodness. Stir up 3 eggs. Whip 'em and drop them over the cake & peaches. Sprinkle a cup of chopped walnuts over the mix. Sprinkle a cup of dark brown sugar over all. Then....slice up two sticks of butter and place over the top of the mix. 350 degree grill or oven......for 45-55 minutes.
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