We are having our family Christmas this weekend. Our DIL LOVES onions...son, hates them! LOL So, I found this recipe and she is excited! I only made 3...Dean is sure that I should have make 6! lol Stuffed Onions 1/2 cup uncooked white rice 6 large Vidalia onions 3/4 pound ground spicy pork sausage 1/4 cup chopped green bell pepper 1 egg, beaten 1 (8 ounce) package cream cheese, softened 1/2 teaspoon dried oregano 2 tablespoons chopped fresh parsley 2 tablespoons butter, melted 1/2 teaspoon paprika Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup. Cook sausage over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings. (I used a pan big enough so that I could mix everything together) In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions. Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

Annie, I can't speak to the perforated pan, since my method is to use parchment paper. If you use my crust, it's easy to make the thinnest crust pizza just using your hands. It's only technique, but for myself, I like the parchment paper on the stone and liken using a stone as a quick sear method to help set the crust. If the pizza is thin enough, and you don't overload it with ingredients, the middle won't be soggy. At the high heat, it also comes out with the browned crust you expect from a pizza parlor. I always make the outer edge of the crust a little thicker, with the middle as thin as I can make it. Try using half the amount of ingredients you normally would and see if it makes a difference. (I know, it goes against my basic nature to use restraint, but it really makes a difference!) One recipe of my crust will cover the bottom of a half sheet pan (on parchment), which lets you know how much the dough should stretch. I've tried Ann's method of using an peel and sadly I am obviously not coordinated enough to manage it. It seemed that in order to get them to move, my crusts always had too much flour, and the cornmeal always burned and smoked in my oven. I'd really like to watch her do it, so I figure out a new technique! My pizza crust also has an olive oil coating (top and bottom), which helps create a crispy exterior and flavor that I like. It's impossible to move anywhere after you oil the dough, spread it out and load it, which is why I like making it on the parchment. This is only a theory on my part, but I think when you make your crust in a pan, the tendency is to overload the toppings since you have a pan to support the crust. The pan will take time to heat up with the pizza in it, which is why the top burns before the bottom gets done. There are many ways to make pizza, however I know this is the only way I can make mine turn out! Since I'm also a fan of thin and crispy (St. Louis style) pizza, that's the style I wanted to learn to make. I am dismal failure with anything else...

Man if you find one I want it! They almost tasted like the garlic had been oven roasted then stuffed into the mushrooms before they were breaded / battered. These were more like breaded. I was very tempted to ask my waiter if he could get me the recipe. This was our first time ever at Buffalo wild wings, we loved everything we ate, but it is so loud I couldn't begin to have a conversation and we were basically shouting to the waiter our order. And I am extremely sensitive to cigarette smoke, sets off my asthma, and there's no separation from the bar smoking area and the dining area, people sitting along the half wall that is the dividing line were blowing smoke directly into the dining area. One couple had to move from the area near there to a table a bit farther away. But there was no where to avoid it. They were trying to open the side door to let some of the smoke out, it was literally clouded in the bar area with smoke. So in the future we will probably order to go. Or go on a night that is not a big game night. I want those mushrooms. The garlic was not over powering at all, more the sweet soft taste and texture of roasted garlic.

I've started using walnuts or pistachios instead of pine nuts: Making Pesto? Hold the Pine Nuts NY Times Op-Ed by Jonathan C. Slaght Oct. 19, 2015 (Excerpted) MINNEAPOLIS — AT this time of year, kitchens across North America are filled with the aroma of freshly picked basil, fistfuls of peeled garlic bulbs, hunks of Parmesan, cruets of olive oil and jars of pine nuts. It’s pesto season. Mixing these ingredients into a delicious sauce for use throughout the winter months is an end-of-summer tradition. The tiny, delectable pine nut is often viewed as essential to a classic pesto “alla Genovese,” but it is the most vexing ingredient — for the high cost of even a small packet or jar of them. They also come at another kind of price: The pine nut industry may be contributing to the crash of an ecosystem. According to the International Union for Conservation of Nature, a majority of pine nuts imported into the United States come from the Korean pine tree, a keystone species found primarily in the southern parts of the Russian far east. The temperate rain forest of this wild corner of Russia represents a mere 1 percent of the country’s territory yet contains about a quarter of its endangered vertebrate species. ....An ever-expanding road network, driven by selective logging, is exposing more and more of the region to the covetous reach of pine nut harvesters. Once collected, the cones are shucked and the nuts, still in their shells, are sold to Chinese merchants, who haul truckloads across the border to China. From there, they are shipped to overseas markets. Depending on the market price, local traders will pay about $6 for a sack of Korean pine cones, which can hold on average about 125 cones. Last year, I (the author) encountered a group of collectors in the forest that had filled 4,000 sacks — half a million cones — in just six weeks. At the peak of the harvest season, the forests are populated with thousands of collectors in hundreds of makeshift camps. The global demand is making this harvest unsustainable. The entire Korean pine ecosystem (which supports numerous species depending on the pine nuts for winter food) could collapse if it continues.