Sunnys Nunya Business Buffalo Chicken Garlic Bread Pizza Recipes

Steps:

• For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray.
• In a medium bowl, whisk the bean sprouts, eggs and garlic.
• For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes.
• For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.

Steps:

• Preheat the oven to 350 degrees F. Tear off 2 pieces of foil about 12 inches longer than the baguette and stack on top of each other.
• Cut the chicken crosswise into 4 equal pieces. Set up a breading station with 3 shallow dishes: Stir together the flour and 1 teaspoon salt in the first dish; beat the egg and 3 tablespoons of the hot sauce in the second dish and add the breadcrumbs to the third dish. Coat each strip of chicken first in the flour, then dip in the egg mixture, letting any excess drip off. Then press into the breadcrumbs. Transfer to a plate.
• Line a second plate with a paper towel. Heat the oil in a large skillet over medium heat until a piece of the breading sizzles when added. Add the breaded chicken to the oil, making sure the pieces don't touch. Fry until golden brown on both sides, 2 to 3 minutes per side. Remove to the lined plate.
• Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a paring knife to hollow out the insides of each piece of baguette.
• Lay a piece of chicken on top of a slice of mozzarella and dash with a little more hot sauce if desired. Wrap the cheese around the chicken and stuff inside one of the baguette pieces. Repeat with the remaining chicken, cheese, hot sauce (if using) and bread pieces. Slice each stuffed baguette piece into thirds and arrange them together tightly on top of the foil.
• Put the butter, garlic and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the butter is melted. Pour the mixture over the top of the baguette pieces and fold the foil over to enclose the baguette.
• Bake until the chicken is cooked through, the cheese is melted and the top of the bread is starting to turn brown, 30 to 35 minutes. Transfer the foil pack to a cutting board and unwrap. Serve with carrots, celery, hot sauce and blue cheese dressing on the side.

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
• Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red chile flakes and black pepper. Repeat the layers a second time.
• Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red chile flakes and another pinch of Italian seasoning and black pepper.
• Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing.

Steps:

• For the pizza: Preheat the oven to 400 degrees F.
• Remove a bit of bread from the inside of each bread half, leaving about 1 inch of bread in the base. Brush the insides and edges with the garlic butter and place the bread on a baking sheet. Bake until golden on the edges, about 10 minutes. Remove from the oven.
• Evenly distribute the Chili along the length of the bread. Sprinkle the cheese over the top and arrange the jalapenos so there will be one slice on each serving. Bake until the cheese is melted and the edges of the bread are golden, 15 to 18 minutes.
• For the garnish: Top the pizza with the scallions, cilantro, a few shakes of hot sauce and a drizzle of crema. Slice each half into 8 pieces. Serve immediately.
• Add 2 tablespoons olive or cooking oil, 2 1/2 teaspoons salt, a few grinds of black pepper and the onion to a large pot over medium heat and cook until tender. Add the chili powder and beef and cook, breaking up the beef into bits, until cooked through. Stir in the tomatoes and chiles and the beans, then cover and cook for 20 minutes. To thicken the chili further, simmer, uncovered, 10 minutes more.