Comments on: Deviled Egg Sushi

By: Gebze Nakliyat

Gebze Nakliyat — Fri, 03 Dec 2010 06:35:31 +0000

I think very very delicious food ???
but i don’t like sushi

By: Allison

Allison — Sat, 18 Sep 2010 09:27:06 +0000

Gebze – Thanks.

Olive – Thanks! I hope you try and enjoy some of the recipes!

MRE – You’re welcome.

Recipes – I hope you do.

By: Recipes

Recipes — Sat, 20 Feb 2010 14:48:35 +0000

I really don’t love sushi. But I eat sometimes… I will try it and come back here to talk about this experience.

By: MRE meals

MRE meals — Wed, 06 Jan 2010 20:05:06 +0000

Honestly it’s my first time to see that kind of food. It’s really yummy to look at. Let me try that one out. I will tell my wife to cook me that one. Thanks for posting the ingredients as well.

By: Best Olive Oil

Best Olive Oil — Mon, 21 Dec 2009 23:13:36 +0000

This is the first time I have stumbled across your website, and OH MY GOSH, I am so glad I did — First of all, totally love sushi, but absolutely never thought about all the varieties. My kids are going to totally love this! They love sushi also, but to be able to make it with items that are naturally in the household, KUDOS!! And thanks for the great pics

By: Gebze Nakliyat

Gebze Nakliyat — Thu, 24 Sep 2009 06:33:04 +0000

Very nice Thanks….this web site is the best…

By: Allison

Allison — Thu, 01 Feb 2007 23:01:20 +0000

Yummmm… that looks great!! It seems like it would be a lot of fun to make pizza at home, although I have never done it myself. My family used to make little baby pizzas on tortillas… thin, crispy, so yummy! Now I want to make some thanks for reminding me!

Anyways, thanks so much for the recipe… you are a hardcore pizza maker! You could totally make the pizza version of SushiDay!

By: Tim

Tim — Thu, 01 Feb 2007 09:52:23 +0000

The crust – Rye
http://www.elise.com/recipes/archives/004274georges_light_rye_bread.php

I modify the procedure starting with step 7.
I cut the dough into 4ths, roll into balls, lightly cover with oil and let rise a 2nd time.
The dough’s 2nd rise should last about an hour. 30min into the 2nd rise I place my baking stone in the oven on the bottom shelf and preheat at its highest baking temp, 500F. If you don’t have a stone you can use a cookie sheet, baking pan with no edges.
Prepare your pizza peel with some semolina or corn meal, or use parchment paper.
Roll out the crust on a well floured surface, about 1/4in thick, and transfer to the peel or parchment paper.

Toppings:
Thousand Island Dressing (your favorite)
2 C Corned beef or pastrami, thinly sliced and cut into squares.
2 C Sauerkraut (I use Franks) don’t just drain it squeeze the juice out.
Swiss cheese, shredded.

Thinly coat the crust with the dressing leaving 1/4 to 1/2 an inch around the edge.
Combine the beef and the squeezed sauerkraut.
Spread the beef and kraut mixture onto the dressing.
Spread the cheese onto the beef/kraut mixture.

Transfer to the oven and set the timer for 5 min. Swiss cheese will not brown the same way mozzarella does so when its all melted its all done

It will look great and ready to eat but unless you like molten cheese mouth I would wait 5-7min before cutting and serving.

Other pizzas I like to make:
BBQ sauce, grilled chicken & smoked cheddar.

Olive oil, fresh tomatoes, fresh basil, garlic, salt & just a little mozzarella or goat cheese.

Salad pizza – Blue cheese dressing, thinly sliced pears, crushed walnuts – toast in the oven. Prepare a mixed green salad, crumbled blue cheese, dried cranberries & balsamic vinegar (or lemon), olive oil dressing.

Hawaiian – Tomato sauce, canadian bacon, pineapple, jalapenos & mozzarella.

P.S. – I make pizza every other Friday for my friends and their families. One Friday I had 2 stones going in one oven and made 20 different pizzas in an hour. I ended up making only one too many

By: Allison

Allison — Thu, 01 Feb 2007 05:24:13 +0000

Awesome! Hehe pizza is good too! I would love the recipe!