• 1 Teaspoon of Sugar
• 1 Teaspoon of Salt
• 1 Cup Hot (Tepid) Tap Water (not too hot or it will kill the yeast)
• 1 Package of Dry Active Yeast

Combine these ingredients in mixing bowl (hot water and dry yeast last) and stir until all the floating yeast is dissolved.  Cover the bowl loosely with plastic wrap and let it set for 10 minutes until the yeast has fully activated (until the water surface is covered with a thin foam of air bubbles.  The sugar may help the yeast to activate.

• Add 2 Cups of all purpose flour to the bowl and mix with a fork or spoon.  Begin to hand knead the dough mixture.
• Add 1/4 Cup or less of all purpose flour if this dough mixture is too sticky.  Hand knead this dough mixture until it is smooth and not sticky. Only add a bit of flour to achieve the correct consistency. Knead the dough into a ball.
• Add about a Tablespoon of Olive Oil to the sides of the bowl and roll the dough ball in the oil to seal its surface.
• Cover the bowl with a dry dish towel and set in a warm place for the dough to rise for about 10 or 15 minutes or until doubled.
• Preheat the oven to bake at 400-F degrees.
• Lightly grease a pizza pan with olive oil
• Press the raised dough into the pizza pan and spread it evenly across the pan to form the pizza shell.  This is much the same as punching down the raised dough.
• Cover the shell with the dry towel and let the shell dough rise in the pizza pan for 5 or 10 minutes.
• Place the pizza pan and shell in the oven for 2 or 3 minutes to precook the dough at 400-F (second to the bottom oven rack about 6 to 8 inches from the bottom of the oven).

Now the Pizza Sauce and Toppings:

• Remove the pizza pan and shell from the oven
• Spread 1/2 jar of your favorite pizza sauce (Prego or Rago, etc., or your own homemade sauce)
• Spread and top with shredded mozzarella cheese and shredded colby mild cheddar cheese.
• Add any other toppings that you like:  sliced pepperoni, sliced mushrooms, diced green peppers, etc)
• Bake on the second to the lowest rack at 400-F for 12 minutes (6 to 8 inches above the bottom of the oven).  Cooking times may vary.  Then check the shell crust.  Cook for an extra 1 or 2 minutes if the under side of the the shell is too soft.  (This cooking time works well with my pizza pan and oven.  Your pan may crisp the shell bottom more quickly).  Be careful not to burn the cheese.

Enjoy!

I received this photo via Naver Line app from Thailand.  Looks Delicious! Someone is trying to make me hungry . . .  and succeeded.

• 3 Boneless Skinless Chicken Breasts

• 3 Carrots
• 1 Celery Stalk and Several Celery Tops (Leaves)
• 1 Yellow / Spanish Onion Quartered.
• 1 tsp Salt
• 1/4 tsp Pepper
• 1/4 cup Parsley Flakes
• Simmer (a light boiling roll) on Medium Low Heat for 2 hours. Cover soup cooking pot with lid but tilt the lid to allow some vapor to escape while simmering.
• Boil in water some Ditalini in a separate pot (or prepare some pastina, crushed angel hair pasta, acini di pepe, or even white rise) to add to each bowl serving of soup
• Recommended:  Sprinkle each serving with freshly grated Pecorino Romano cheese to taste.  Also, shred some of the cooked chicken and add it to each serving.

• 4 lb. Beef Brisket (trim fat, sprinkle black pepper, kosher salt, and then brown the brisket 5 minutes on each side in a frying pan using coconut oil or olive oil)
• 10 Small Red Potatoes (first in the crockpot)
• 4 carrots (cut in 2 inch pieces)
• 2 Celery Stalks (cut in 2 inch pieces)
• 1 large Spanish Yellow Onion (cut in eighths)
• 1/2 lb. Mushrooms (thick sliced)
• 1 cup Beef Broth
• Add all vegetable ingredients to the crockpot and place the browned Brisket on top of the vegetables (last)
• Cook covered in Crockpot on high for 5 hours
• Remove some of the cooked broth to make gravy by stirring in either some corn starch or flour over low heat in a small sauce pan. Add a little and stir to dissolve and until gravy is desired consistency.

For cooking, select a medium-to-large stove-top soup pot with a lid.

• 2 medium Spanish onions (diced)
• 1 hot Hungarian banana pepper (diced) or more for hotter taste
• 1 & 1/2 tbls. non-hydrogenated coconut oil

Partly saute the diced onions and pepper on medium heat in coconut oil

• 3 & 3/4 lbs ground round beef (85% lean 15% fat)

Add and brown the beef on medium high (stir and don’t burn)

Lower stove top temperature to medium and add:

• 4 tbls McCormack’s chili powder
• 3 tbls apple cider vinegar
• 4 cans (15.5 ounce) dark red kidney beans (strained and rinsed)
• 1 can tomato paste (8 ounce)
• 2 tsps salt
• 2 & 1/2 cups of water (may need to add a little more while cooking)

Simmer on medium-low (lightly bubbling) covered for 45 minutes (stir gently but often to prevent sticking)

Adjust the spices to taste about 1/2 hour into the simmering (20 minutes before finished). Consider whether you need to add any salt, chili powder, vinegar, hot pepper and/or tomato paste to your liking.

Serve Hot and Enjoy!!!