Teens Break Into Church to Cook Pizza
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A pastor complains teens keep breaking into church to cook pizza
Two teenagers have reportedly broken into a Kentucky church four times in the past two months to cook pizzas in the church kitchen and mock the security cameras.
A pair of nefarious youths has allegedly been breaking into a Kentucky church to cook pizzas, and the pastor is having none of it.
According to Gawker, Pastor Troy Winters of Dry Ridge’s Open Door Baptist Church in Dry Ridge, Ky., says two teenagers have been regularly breaking into his church to cook pizzas, destroy property, and mock the security cameras. They haven’t stolen anything, and Winters says he believes it is the same two teens who have broken into the church on multiple different occasions to “taunt” the cameras and cook pizzas in the church’s kitchen.
Winters does not know the identity of the miscreants, but says he thinks the same two teenage boys have broken into the church four times in the last two months for their youthful shenanigans. Despite their taste for mocking security cameras, the boys have yet to be identified. Winters says he is offering a $250 reward for anyone who can identify the two pizza-cooking teenagers.
Age Appropriate Kids Cooking Lessons
Children from any age can help in the kitchen and learn culinary skills. Our kids cooking lessons are divided into age appropriate groups. We've divided 5 different age groups with more than 10 basic lessons for children in each. Below you will also find some tips on getting started teaching cooking, as well as why you should use cooking lesson plans.
Kids Cooking Activities Teaching Materials
Make teaching easier with our activities and recipes compiled in theme sets and books with an easy to read format
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The next time that you have extra pizza dough left over from making pizza for yourself or your family, try this easy recipe for making your own bread sticks. Even if you are not making a pizza, pre-made dough can be purchased from most pizzerias and grocery stores. Bread sticks are a delicious accompaniment to any meal and can be made in a few short minutes.
Leave the dough out on the counter until it is room temperature. Cold pizza dough is difficult to flatten and shape.
Preheat the oven to 400 degrees. Place the dough on a floured counter or cutting board. Use your hands or a rolling pin to flatten the dough into a rectangle that is about ½ inch thick.
Finely mince one clove of garlic. Place in a small bowl. Mix in ½ tsp. crushed red pepper flakes and ½ tsp. kosher salt. Set aside.
Using a basting brush, or the back of a spoon if you don’t have a brush, spread a thin coating of olive oil onto the dough. Sprinkle the dough evenly with a thin layer of Parmesan cheese. Then, evenly apply the spice mixture.
Use a knife of a pizza cutter to slice the dough into 1 inch strips. Transfer to an ungreased cookie sheet. Bake in a 400 degree oven for 10 to 15 minutes or until the bread sticks are golden brown.
Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.
For the best English breakfast, always buy sausages with a high meat content. For the bacon, choose between back or streaky, smoked or unsmoked bacon generally, dry-cure has the best flavour.
70 Best Italian Dinner Recipes for a Hearty Family-Style Meal
Whether you're a picky eater or a bona fide food enthusiast, there's one cuisine that has something for any type of eater: Italian! Pastas galore, rich chicken dishes&mdashan Italian meal is a great choice for any type of gathering. Go ahead and put together these delicious family-style Italian dinner ideas for a hearty Sunday dinner, as is custom in many Italian-American households. We'll take any excuse to enjoy a big bowl of pasta, some buttery garlic bread, and a glass of wine!
Whether you're hosting a large gathering or just coming up with some easy dinner ideas for a busy weeknight, these recipes are just what you need. While there are endless pasta dishes in the mix, we're particularly enamored with the pasta ai quattro formaggi that calls for&mdashyou guessed it&mdashfour different cheeses. Ree Drummond's "Best Lasagna Ever" is also a top contender! Beyond the pasta course, we suggest trying your hand at the classic chicken piccata recipe or any of the other delicious chicken dishes. And of course, no Italian feast would be complete without some savory appetizers to start. Maybe the grilled prosciutto-wrapped cantaloupe is calling your name?
Browse through all the amazing Italian dinner ideas below that you can try for yourself. They're simple and so satisfying.
The Foolproof Way to Make Scrambled Eggs for a Crowd
These eggs are just as super-fast as any other scramble, but they can hold for up to an hour in a low oven or slow cooker without turning into silly putty.
When it comes to feeding a crowd of people for breakfast or brunch, many people, (and by many people I mean me), swear by a make-ahead dish like a strata or even a grilled cheese strata, or a frittata situation to get through your morning. But what if you aren’t planning some fabulous brunch way in advance, or have a houseful of overnight guests and a fridge crammed to the gills with everything you need to feed them and no room for a casserole dish, or no time to make something ahead?
Scrambled eggs are your morning savior. They don’t need anything with them except toast to make them a full breakfast, no matter what IHOP says. Sure, they are great with some bacon or sausage, pancakes or hashed browns, but you? Are not a short-freaking-order-cook, and you have a tableful of hungry morning people who will eventually be eating lunch, so there is no shame in the egg and toast game. Maybe some fruit, but only if you have it lying around. They are quick and easy, a child could make them (and at least one of yours should be taught how immediately).
Scrambled eggs for two or even four people is a no-brainer, because everyone is usually gathered together so getting them cooked and on the plates fast is pretty easy. But what if you are eight people or even a dozen? Now you are battling everyone’s morning routine. Someone is invariably trying to get a quick email off, or completing a complex dental hygiene or face management protocol, someone is taking FOREVER to get dressed, and someone else has decided your French press regular coffee isn’t really up to their standards and has departed in search of an artisanal flat white in the neighborhood.
So now you are herding cats and trying to get some protein in them that is hot and delicious and not cold and rubbery. What is a host to do?
Enter my foolproof scrambled eggs for a crowd. These eggs are just as super-fast as any other scramble, but they can hold for up to an hour in a low oven or slow cooker without turning into silly putty. So, you can get all your slippery guests a plate of breakfast on their schedule and not the eggs&apos schedule. You’re welcome.
First things first, if you are going to hold your eggs in a low oven, place your oven-safe egg bowl in your oven and turn it as low as it goes, usually between 150-200, as soon as you hit the kitchen. The bowl will warm so that it will help keep the eggs a good temp, even once you put it on the table or buffet. If you are going to hold your eggs in your slow cooker, plug it in and set it for warm, so that the insert starts to heat up. You do not want your hot eggs to hit a cold serving vessel, the outsides will seize and rubberize.
Now that your vessel is heating up, you want to get your equipment together. You will need a large nonstick skillet or wide low-sided pan that is large enough to hold the amount of eggs you intend to make. A heat-proof rubber spatula, a microplane or box grater, a bowl for the eggs, and a large fork.
How many eggs are you gonna need? Usually when cooking small, you would budget for two eggs per person, and would use the standard large eggs that you keep in your fridge for cooking and baking, since that is the size most recipes call for. Because you are just going to divide what is in the pan by either two or four people, which is easy to eyeball.
But these eggs are self-service, and someone will get piggy, and someone will be left with no eggs or just a sad spoonful of egg crumbs, and let’s be real, that person will be you. So, since eggs are fairly inexpensive, and you are preparing for a crowd, splurge and buy the extra-large or jumbo size, and budget two eggs per person, plus an extra egg for every four people. In math terms, this means that 8 people need 18 eggs. Which is good, because most places will sell cartons of between 6 and 18 eggs, so you will never be more than a couple eggs over your needs, and to be honest, if you have fewer than 4 eggs left in any sized carton for this, I would just add 𠆎m in. What is the worst that can happen? You’ll have leftover scrambled eggs, and tomorrow you’ll put them on toast with a slice of cheese or some avocado over them and be glad all those people are gone.
For every 6 eggs you will need 2-3 tablespoons of frozen unsalted butter. So, for the assumed 18 eggs, budget one stick. And yes, I said frozen. More on this anon.
To start, break all of your eggs into a large bowl, being sure to fish out any bits of shell that escape. Using your large fork, poke every yolk in the bowl to break it, which will help them blend and is also weirdly satisfying. With your fork, beat up your eggs until well mixed and no large streaks of whites remain, about 20 good fast whips in a circular motion. You don’t want to use a whisk for this because of what comes next.
To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.
When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
Preheat the oven to its highest setting.
Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.
You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the fridge before proceeding with the recipe.