There simply is not another piece of food that lends itself so readily to artistic plating.

Whoever said "balut" really made me laugh.

I have about two cups of three cheese hamburger helper leftovers in my fridge. I'm thinking of putting it on pizza crust. Thoughts?

Did that really call for 16 ounces of milk?

The roughly six cups the recipe on the box yielded last night did.

That just doesn't seem right to me.

How would you make it, chef?

Oh, i'm not saying you did anything wrong. I've never used that hamburger helper variety so I wouldn't really know, it just seems like a whole lot.

I suspect that one of the three "cheeses" in this recipe was actually just the milk.

reid, have you ever had a cheeseburger frozen pizza?

As in, topped with crumbles of ground meat?

i think so. i thought maybe it was a point of reference.

Thanks a lot. I really owe you one.

So here's a fun recipe my girlfriend and I tried over the weekend. I'd like to make it with actual food ingredients next time instead of the processed crap we used:

-Lay out some Pillsbury crescent dough on a greased pan and cut slices of mozzarella to lay on top of the dough
-Toss some battered fried chicken tenders around in marinara sauce
-Wrap the tenders in the cheese/dough layers, then bake on 375 for about 12-15 minutes
-cover with more mozzarella, garlic powder, and some oregano or thyme, let bake until cheese is melted

Really great if you're craving something savory to snack on.