Spicy Pepperoni:
Toppings:
http://farm5.static.flickr.com/4101/...1f05fa7e49.jpg

Crust Pre-Bake:
http://farm6.static.flickr.com/5024/...2e9a47f4c7.jpg

Crust Post-Bake
http://farm5.static.flickr.com/4110/...7e1a9f5252.jpg

Pre-Bake:
http://farm6.static.flickr.com/5109/...616fc91cac.jpg

Post-Bake:
http://farm6.static.flickr.com/5266/...45dc398b3f.jpg

Cut:
http://farm6.static.flickr.com/5061/...20095252a3.jpg

Chicken BBQ:
Toppings:
http://farm6.static.flickr.com/5305/...81e72b895f.jpg

Crust Pre-Bake:
Forgot a picture! :(

Crust Post-Bake
http://farm6.static.flickr.com/5185/...7c8a6a232c.jpg

Pre-Bake:
http://farm6.static.flickr.com/5268/...12a4ebdd6e.jpg

Post-Bake:
http://farm6.static.flickr.com/5226/...04d192630c.jpg

Cut:
http://farm6.static.flickr.com/5149/...fab243d31e.jpg

That pizza looks yummy.

I see that you bake the crust first and then put the toppings on. When I make pizza, I just put the toppings on the raw dough and bake it all at once.

Looks like yours would end up with a more crispy crust. Is that right?

I make my own dough and put the toppings on the uncooked dough. Turns out great! How do you get the toppings cooked and not burn the already cooked crust?

I suppose it might be more crispy - It was my first time making pizza dough from scratch. It actually might've been too crispy. When I went to cut the chicken one, it kind of crumbled a little bit.

I think the key was to take it out when it was just browning, not completely brown. The cooking afterwards was only about 10 minutes, plus I kept checking to make sure it didn't burn.

Next time, I will probably try a different recipe. Especially since I have done it once now, it's not as intimidating.

I like the looks of the pizza crust bbro. Recipe? It looks nice and crispy.

One of my girlfriends is having a "cooking party."

This means that her son and her husband are out of town at a model train show and she doesn't spend time alone well.

So, she's inviting her two unemployed friends over to cook dinner.

Our other friend is recently laid off major chain bookstore manager. Who is a vegetarian and doesn't cook.

She "helped" me to cook when I was camping last year. This involved my pointing out ingredients and her measuring out amounts.

I expect that there will be wine involved, which should make it okay.

Wow, wolf - I would just skip the food and have a liquid diet that night! HA! Seriously, though, I do have a vegetarian cookbook if ideas are needed for what you are going to cook. There's a really good potato pizza at the beginning of this thread.

skyside - I posted the recipe before the pictures. It looks like it is on page 5. Let me know if you need any more details. I kind of skim-wrote the recipe :D

So - technically, this isn't from a cookbook - but it has a new recipe, so it counts, right?? I just want to show you my dinner, too :D
Cucumber recipe here - http://disgustinglygood.com/2010/07/...bers-and-dill/

http://farm7.static.flickr.com/6145/...0d5e513e1e.jpg

That looks fantastic, bbro!

Thanks limey! I have been a cooking fiend today. I made a quiche this morning, but I don't have any pictures of it. I bastardized a recipe I found on line. It was really good.

Then, for lunch, I did the same with a chinese recipe for beef and peppers. Instead, I used leftover beef, frozen cauliflower, and fresh broccoli. I only used the sauce from the recipe and it turned out really good. Only thing missing - some salt. I served it over orzo. And this one - I have a picture of!!

http://farm7.static.flickr.com/6061/...7a11cb6d96.jpg

Well, salt-it-yourself isn't the worst way to go, now is it?

Definitely! I think I am going to add this to my own personal cookbook of favorite things. I am actually eating the last of it today. :sniff:

This weekend, I may have more. I want to make some candy and chicken a la king.

The chicken a la king will be later this week because I made these and now have to eat them all. They were ok. I added some sauce and they were great. For dinner tomorrow, I am going to top a couple with sauce and cheese and broil some. I think it will be much better. Maybe some crusty italian bread to go
http://www.foodmayhem.com/2009/08/st...ini-boats.html

Ingredients
http://farm7.static.flickr.com/6075/...b840220f6f.jpg

Filling:
http://farm7.static.flickr.com/6078/...bb03d87796.jpg

Baked:
http://farm7.static.flickr.com/6185/...e785cded97.jpg

New recipe! One I can actually check off my list since it didn't come from the internet. Obviously I didn't use the green pepper or mushrooms, but it still turned out fantastic. I added some onion powder and parsley, too. I cooked it a little longer at the end to make it thicker and I didn't use a double boiler. I think if you are careful, you don't need to worry about it. You can just use a pot.

Recipe:
2 tbsp butter
1/3 green pepper
1/4 lb fresh mushrooms, sliced
1 1/3 c evaporated milk
1 1/3c chicken broth
2 c cold diced chicken

Melt butter in top of a double boiler over direct heat; add green pepper and mushrooms and simmer for 5 minutes, covered. Lift out pepper and mushrooms. Blend flour into the fat. Add the milk, broth and seasonings and cook with constant stirring, still over direct heat, until sauce boils and thickens. Add chicken, green pepper and mushrooms; place over boiling water, cover, and cook until chicken is heated through.

Serving Size: 5 servings (I made it into 4)

Ingredients:
http://farm7.static.flickr.com/6192/...041b18d359.jpg

Cooking Sauce:
http://farm7.static.flickr.com/6061/...09ca4ebb17.jpg

Plated - it's fuzzy, but I don't know how to fix it. Maybe it will look better in a smaller view.
http://farm7.static.flickr.com/6195/...2e6af9e3cb.jpg