Easy and Delicious Recipes
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Today we’re making a meat jelly recipe, yay! In our household, the holiday season, particularly Christmas, are a time to bring the entire extended family around the table and enjoy delectable seasonal foods. One of them, in my opinion, is the best meat jelly recipe. Read More
Today I will explain how to cook Motor City Pizza Costco in the oven, air fryer, and microwave. Together with the directions, I will go over some suggestions and tricks to guarantee you get that great pizza with a crispy crust.
To use the air fryer directions to prepare your Costco Motor City Pizza is the ideal choice to go for because it takes less time to cook and produces a superior crust, but the last choice rests entirely on you.
Frozen pizza is unquestionably a roulette; it can be very good or very bad. Although there are some fantastic frozen choices, many fall short compared to a restaurant-baked pizza that is sizzling hot to your home.
On the other hand, Costco’s new Motor City Pizza Detroit-style deep dish double pepperoni pizza is redefining many people’s perceptions of what frozen pizza can be. This pizza tastes so excellent that many Costco customers can’t believe it’s frozen.
According to Eater, the rectangular shape, caramelized thick crust, lightweight, airy dough, and substantial portions of gooey Wisconsin brick cheese distinguish Detroit-style pizza from its New York or Chicago rivals.
This pizza type is popular among pizza lovers because of its delicious and rich tomato sauce, substantial toppings, and crispy, gooey dough. Motor City Pizza Co.’s Detroit-style pizza also hit the mark with Costco customers.
Motor City Pizza is now on sale at Costco for a low price of $14.99 for a 2-pack of these substantial pizzas, which breaks down to $7.50 per pizza. If you like Detroit-style pizza, you should go to your nearest Costco warehouse and stock up on with as many pizzas as you can store in your freezer.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Costco’s Motor City Pizza is one of the best frozen Detroit-style pizzas you can buy — thick, cheesy, and loaded with toppings. With its signature crispy edges and gooey center, it bakes up beautifully right at home. Follow these simple oven instructions to get the perfect pizza every time.
1 frozen Costco Motor City Pizza (any flavor)
Cooking spray (optional, for crispier edges)
1. Preheat the oven
Set your oven to 425°F (220°C).
2. Prepare the pizza
Remove the pizza from all packaging, but keep it in its included baking tray.
(Optional: Lightly spray the edges of the tray with cooking spray for extra crispy crust.)
3. Bake
Place the pizza (still in the tray) on the center oven rack.
Bake for 19–21 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
4. Rest & serve
Carefully remove the pizza from the oven and let it rest for 2–3 minutes.
Remove from the tray, slice, and enjoy hot.
Don’t place the tray against the oven walls or back — this ensures even cooking.
If you like a crispier bottom, place the pizza directly on a baking sheet for the last 2–3 minutes of baking.
Always check doneness a couple of minutes early, since oven times may vary.
The Ultimate Meat deep dish pizza from Costco features Italian sausages, sliced and diced pepperoni, and bacon.
The ingredients for this Costco Motor City Pizza include a crust, soybean oil, sauce, pre-mix blend, yeast, sugar, flavored oil meld, cheese blend, and pepperoni.
Costco Motor City Pizza as well as other frozen pizza brands, are meant to be cooked from a frozen stage; defrosting the pizza before preparing it may result in a poor quality that you won’t appreciate.
Furthermore, freezing your Costco Motor City Pizza before cooking it may result in a mushy texture and the dough may be affected due to the thawing procedure.
No, according to Costco’s official website, you must cook the pizza to an internal temperature of 165 ℉ before eating it, and it should reach at least that temperature.
Choose one of the cooking techniques described in this article and follow the directions to prepare your Costco Motor City Pizza.
Begin by warming your oven to 425°F.
Then, take the pizza out of the plastic wrapping and leave it in the tray.
Put your Motor City Pizza on the middle rack, ensuring your baking tray does not come in contact with the oven’s edges or back.
Let your pizza bake in the oven for 19 to 21 minutes or until the cheese has melted.
Remove your cooked Costco Motor City Pizza from the oven, then remove it from the tray and begin cutting it.
Start by warming your air fryer to 400°F for around 5 minutes.
Remove your frozen Costco Motor City Pizza from its packing and put it in the air fryer basket. If you want a crispier crust on your Motor City Pizza, use the cooking spray for the basket of your air fryer.
Cook your frozen pizza in the air fryer for 6 to 8 mins or once the cheese is melted.
Lastly, remove your Costco Motor City Pizza from the air fryer basket with caution and serve it hot.
Start by unboxing your Costco Motor City Pizza and removing any wrapper. For the least amount of mess and trouble, place your frozen on a microwave-safe dish.
Microwave your Costco Motor City Pizza for 7-8 minutes.
The trick to achieving additional crispiness on your Costco Motor City Pizza crust is to preheat the stone or steel surface in your oven, then when it’s hot, put the frozen pizza onto the prepared surface, and you’ll end up with ultra-crispy crust.
However, if you prepare this Costco Motor City Pizza in an air fryer, ensure to coat the air fryer basket with cooking spray before dropping the pizza in; this will give your Costco Motor City pizza crust extra crispiness.
Place your cold Costco Motor City Pizza slices on a table plate to begin. Cover the plate with aluminum foil or parchment paper before wrapping it in plastic wrap.
Refrigerate the platter for up to 4 days.
Place the Costco Motor City Pizza slices on a plate once they have been chilled. Wrap the area with parchment paper, next with plastic wrap, and set it in the freezer.
Leftover Costco Motor City Pizza may be kept in the freezer for up to a month if properly preserved.
Share the image below to your Pinterest board if you find these techniques for cooking Motor City Pizza useful!
Per Serving
380 calories, 40mg cholesterol, 19g fat, 830mg sodium, and 278mg potassium
Total Carbohydrate 35g, Dietary Fiber 2g, Sugars 4g, Protein 18g, Calcium 252 %, 2 % iron
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Greetings, folks! Today, we’ll show you how to make Maritozzi Con La Panna, or sweet buns with whipped cream, a traditional Italian sweet bun.
Maritozzi are beautiful and tasty Italian cream buns. It’s a brioche-style soft and light bun that’s divided in half and filled with whipped cream! You may easily find one in a pastry store or a coffee shop in Rome. In Italy, these buns are usually served with coffee during breakfast or with a cup of tea in the afternoon.
After making Filipino Ensaymada buns, and Japanese Cream Pan, it’s time for these delicious Italian Maritozzi buns. Also, if you love Italian recipes, you don’t want to miss this Famous Sicilian Cannoli Authentic Recipe and these irresistible Canestrelli cookies.
Maritozzi buns date back to the Middle Ages and originated in the Lazio district of Rome. Flour, egg, yeast, sugar, honey butter, salt, and orange zest (or lemon zest) are ingredients used to make authentic Italian Maritozzi buns.
The term is derived from the slang corruption of the word “marito.” Maritozzo or “marito” at the time was well-known to famed Roman poet Gioacchino Belli who observed that “during lent, everybody eats maritozzi at the Caffetteria as they had never dined before.”
He would also have recognized that young lovers would deliver them as Valentine’s Day present on the first Friday in March. A groom-to-be would get a huge maritozzo topped with sugar and containing a ring or a little golden item from his future wife.
As a result, the term maritozzo evolved to imply “husband.” According to another tradition, the girls who prepared the greatest maritozzi were more likely to find spouses well before the rest of the girls.
Bread flavored with honey and raisins existed as early as the Roman era. For centuries, women have made identical ‘pagnotelle’ to fit inside the saddlebags of workers who, although away from home all day, may get food on hand.
They shrank in size throughout the years to become a bun. They were so subtle that they were the sole sweet allowed during Lent when the laws of fasting were particularly severe when it came to butter.
They even got the title ‘Er Santo Maritozzo’.
Of course, Rome has a plethora of pastry shops and coffee shops selling cakes, pastries, and sweets, but the maritozzo, the King of Roman sweet bread, will always have a place. After decades of neglect, the maritozzo is making a comeback in Rome… and in style.
A delicious maritozzi must be loaded with ‘Panna montata’ cream and should be both exquisite and delicate. Bakery-made Marioizzi is even lighter than pasticcerie-made, which are richer and less delicate. Enjoy Maritozzi as a delicious treat in the afternoon or with a cup of coffee in the morning.
Check out this Italian Lemon Ricotta Cake!
On Saturday, December 4, 2022, Rome celebrates Maritozzo Day, a yearly celebration of the maritozzo. Maritozzo Day, now in its fifth iteration, is devoted to commemorating the well-known Roman dessert, from the traditional cream-filled form to more daring variants.
The event’s organizers, Tavole Romane, encourage customers to visit their go-to maritozzo vendors so they may “enjoy each bite leisurely” and share maritozzo images and videos on social media.
There will be plenty of pastry shops, bakeries, and pizzerias in the capital and beyond where you may sample this distinctive treat that represents the Eternal City and is beloved across Central Italy and beyond!
There are many versions of traditional recipes. The Marchigiani Maritozzi is the most well-known and loved. Today I will share the original Maritozzi con La Panna recipe. This recipe is easy and accessible for all.
The Maritozzi must be coated with sugar syrup after they have been cooked. This is necessary to give them a glossy appearance. Once they have cooled, they should be cut in half lengthwise (or more) and filled up with whipped cream. You will taste the authentic flavor and smell of real Maritozzi with super soft, homemade cream.
If you ever find yourself in Rome, you should visit IL MARITOZZO ROSSO and try their Maritozzi. Because this is where my inspiration for this recipe came from.
So, without further due, let’s jump into this Maritozzi Con La Panna Recipe!
For the buns:
2 tsp active dry yeast
1 Tbsp honey
3 cups all-purpose flour (spooned and leveled; see notes)
1/3 cup bread flour (or just use all-purpose if you don’t have bread flour)
1 cup lukewarm milk
1/3 cup sugar
1/2 tsp kosher salt
5 Tbsp unsalted butter, softened and cut into pieces
2 Tbsp olive oil, plus more for greasing
3 large eggs, room temperature
2 tsp orange or lemon zest, grated
Optional: 1/4 cup raisins (about 50g), added after mixing dough
For the syrup and filling:
3 Tbsp sugar
3–4 Tbsp water
1 cup heavy cream, cold
Powdered sugar, to taste
(Optional: splash of vanilla or orange blossom water for the cream)
Activate the Yeast:
In a large bowl, whisk together the lukewarm milk, yeast, and honey. Let it sit for about 10 minutes until bubbly.
Make the Starter:
Stir in 1/2 cup of the all-purpose flour to form a loose batter. Cover with plastic wrap or a kitchen towel and let it rise for 20 minutes.
Mix the Dough:
In the bowl of a stand mixer, add the remaining all-purpose flour, bread flour, sugar, and salt. Add the eggs, orange or lemon zest, and the bubbly yeast mixture. Mix on low speed (using a dough hook, if you have one) until just combined.
Add Butter and Oil:
With the mixer running on low, add the softened butter, one piece at a time, letting each piece fully incorporate before adding the next. Drizzle in the olive oil and continue mixing. If using, fold in the raisins. Increase to medium speed and knead for about 8–10 minutes. The dough should be soft and slightly tacky—add a tablespoon of flour at a time only if the dough is too sticky to handle, or a tablespoon of milk if it seems dry. (Dough textures can vary depending on flour brand and egg size.)
First Rise:
Lightly oil a large bowl. Transfer the dough, cover, and let rise at room temperature until doubled in size, about 1½ hours.
Shape the Buns:
Line two large, rimmed baking sheets with parchment paper. Turn the dough onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a ball, then gently shape into ovals about 5 inches long. Space them at least 2 inches apart on the baking sheets.
Second Rise:
Cover the buns loosely with a kitchen towel or plastic wrap. Let them rise in a warm place until puffy and nearly doubled, about 40 minutes.
Bake:
Preheat your oven to 350°F (175°C). If you want a shiny finish, brush the buns lightly with beaten egg before baking. Bake for 15–18 minutes, rotating the trays halfway through, until golden brown.
Make the Syrup:
While the buns bake, combine the sugar and 3–4 Tbsp water in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup simmers for 2 minutes. Remove from heat and let cool slightly.
Finish the Buns:
While the buns are still warm, brush them generously with the syrup. Cool completely on a wire rack.
Fill and Serve:
Whip the cold cream with powdered sugar (and vanilla/orange blossom water, if using) until it holds firm peaks. Once the buns are cool, slice each one down the middle (but not all the way through) and fill generously with whipped cream. Dust with powdered sugar, if you like. Serve right away.
Recipe Notes:
Flour brands and humidity can make a difference in dough texture. Add extra flour or a splash more milk if needed—the dough should be soft, slightly sticky, and easy to handle with lightly oiled hands.
For a traditional look, add raisins to the dough.
You can use all-purpose flour if you don’t have bread flour—the result will be just a bit softer.
Please share the image below to your Pinterest board if you like this Maritozzi recipe!
Dive into the world of Maritozzi mastery with skilled Fabrizio! See a slightly more complicated version of this delicious treat that is well worth your time and attention.
Maritozzi buns are hands down the best sweet buns I’ve ever tasted and made. Italians know their pastry, that’s for sure! I hope you take your time and try this Maritozzi recipe yourself, and if you do, please let me know how it turned out for you by commenting here. Also, if you’re having any difficulty with the Maritozzi recipe, please let me know, and I’ll reply. Thank you!
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Have you ever had Kare-Kare? This is a traditional Filipino oxtail stew. Kare Kare is a rich and thick peanut sauce-based Filipino dish. It is a classic meal eaten on special occasions in the Philippines. The customary recipe requires a cow tail.
There are several recipes that call for both ox tripe and tail. String beans, eggplant, bok choy, and banana blossoms are among the vegetables used in this meal. To thicken the sauce, golden brown toasted powdered rice is utilized.
Kare-Kare is a famous Filipino stew given on special occasions such as fiestas, birthdays, and family reunions. The dish’s signature component is its peanut sauce. This is created from peanut butter, powdered toasted rice, and annatto seed extract and is prepared with a variety of vegetables and meat (typically oxtail or ox tripe). It has a milder flavor than other rich Philippine meals, which is why it is frequently served with bagoong, a salty shrimp paste.
This meal is prepared in a palayok or clay pot. At the very same time, it serves as a serving dish. Kare-Kare tastes best when served with regular white rice. Bagoong alamang, or fermented shrimp paste, adds character to the meal. Simply mix a spoonful of rice, Kare-Kare, and bagoong with a tiny piece of bagoong and enjoy!
Kare-kare has multiple variations. The most noticeable distinction between them is related to the meat component. We now know that oxtail is the typical protein in this meal. Tripe is another useful meat option. There are various variations that employ different types of beef and even seafood.
The classic variation is known as beef Kare-Kare. This primarily applies to beef-based variations. Beef Kare-Kare is made of beef chuck, beef shank, and Maskara ng Baka, or cartilage from the cow’s face.
Seafood includes shrimp, crab, mussels, and squid. There is a recipe that includes all of these items. It’s known as seafood Kare-Kare. Fish can be utilized as well.
If you want to make Kare-Kare with a pig leg or a pork hock, this is called pat. Pata is the second most common ingredient, just after oxtail. This cut of meat is popular, not just because it is less expensive than beef but because it complements the other flavors greatly.
Pata is a favorite ingredient in my Kare Kare. The rich and flavorful sauce compliments the pata’s soft flesh and fat. It’s scrumptious!
Let’s get into how I made the rendition in this recipe article. The key steps are to tenderize the meat, create the sauce, and prepare the veggies.
Boil the meat with the sliced onion to soften it. This should make it supple while also giving a wonderful taste. For the most outstanding results, oxtail should be really tender. If trying the conventional technique, it takes approximately 3 hours to boil. A pressure cooker is a faster option. It cuts the cooking time in half.
The peanut sauce has the power to make or ruin your meal. Therefore, it is critical to have the right mixture ratio to create the desired sauce quality. Try not to get it perfect – not too heavy or too thin. To prepare the sauce, I combine peanut butter and crushed peanuts. It gives it a deep taste. Annatto seeds give the sauce a crimson hue. You’ll need to soak the seed in warm water for around 12 minutes to remove the color. The colored water, not the seed, is utilized to produce the dish. After using the seed, throw it away. Toasted ground rice can be used as a thickening agent for the sauce.
Vegetables are an integral part of Kare Kare. They can be cooked alongside the meat or added after the meal is served. I chose to sauté the veggies separately with garlic.
To rapidly tenderize the oxtail, use a pressure cooker. It tends to take me half an hour, as opposed to about 3 hours when done traditionally.
When boiling with the conventional technique, keep an eye on the quantity of water. Pour in extra water as required until the meat is thoroughly soft.
Bagoong alamang, or shrimp paste, is a vital ingredient. It must be thoroughly cooked before serving. I’ll be making this recipe soon for you, in the meantime, precooked bottled bagoong alamang is also available in supermarkets.
Share the image below to your Pinterest board and save this Kare-Kare Recipe!
This Kare-Kare Recipe (Filipino Oxtail Stew) is really simple to make, as you can see from the instructions. Even if you’re not a fan of oxtail I strongly recommend you try it, you’d be surprised. When all these ingredients come together, you’ll have an explosion of different tastes complementing each other in your mouth. If you have any questions about Kare-Kare please let me know down in the comments section, and I’ll reply.
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