Great video Dave, looks delicious! If people want dough on the bottom, pre-cook the bottom dough in the ramekin for 5 or 6 minutes, then put the filling and top dough. It helps partially cook the bottom dough. I do it like that on my chicken pot pies! ☺️
I love the honesty from this guy. I feel like everybody who cooks on TH-cam these days considers themselves experienced chefs, all because they can follow a recipe. It’s refreshing seeing somebody being honest that he’s just a regular old guy like the rest of us while still making good food! Great video…I’ll be making these in the very very near future!
Chef, when you put the dough in the bottom and sides of the ramekins, poke with a fork, bottoms and sides, pre bake the dough. Let cool a bit, add the filling and top with the unasked lids. Bake as directed for the same amount of time. Your bottom crust will be done. These look absolutely delicious!!
I love your channel BECAUSE you do things the same way most people do when they cook! I’m a very, very experienced home cook and in my kitchen thing still go much like they do in yours. Everything doesn’t have to be perfect in order for the meal to be perfect!
I buy bacon when it goes rock bottom price (usually every few months), stock up like I'm prepping for the zombie apocalypse, and make it all at the same time in the oven in batches at 400 for around 20 minutes. I bought a cute little bacon grease container to save all the grease and put that in the fridge. I vacuum seal the bacon goodness in packages of strips of 3, date it, and put it in the freezer. It'll take a couple of hours of prep, but then you save time on prep later. For a recipe like this, all I'd have to do is is pull out a package or two of bacon and zap it in the microwave for a bit to defrost. And probably use the bacon grease to fry stuff in, if you didn't have enough from the sausage. Having easy bacon on hand is great for quick bacon cheeseburgers, bacon in soup or beans, topping for potatoes, ect.
❤ I do exactly the same thing. Partially prepping and freezing some things that you know you will be using often, is a great timesaver if you can do it.
Hi, your title invited me. Always looking for new ideas for grandkids. I'm a former pro-cook. Let's start though with your knife, please sharpen it and, second, place a damp paper towel or cloth or material under your cutting board so it's not sliding around like that. I really like your honesty and think it's cute! Thanks for the newest idea! Pro-tip, the key to a non-soggy crust is cheese first, partial bake, then fill and bake til done.
And third, grasp the knife, almost making a "fist" around the handle, with your thumb anchored where the blade meets the handle, and do not place your index finger on top, like in the video. You'll gain much more control & precision of the knife when cutting/chopping 😉!
I hope this is okay to say….. I have been watching you for awhile now and every time I watch one of you videos all I can think is…. He is an adorable giant Teddy Bear. Love your videos and love cooking. Thanks for all you week night dinner ideas🤭🥹😉😋
Dave, I Love - Love - Love your vids. You have perfected your 'style', cooking with sensibility and laughter. What could be better! I totally enjoy watching you, you make us laugh and also have a lot of great tips for all of us NON chef's. I have cooked my whole life, but I am no chef. You enjoy it, as do many of us out here watching, and it shows! Thanks for taking the time!!!
I've been making them for about 40 years . I call them pizza tarts my kids grew up on them so have several of my grandchildren and a few of my great grandchildren
If you want dough on the bottom, make it so it overflows the ramekin dish. Add the meat, cheese and top dough. Using the overflowingbdough and top dough to press together to make a closed pie. Ty
I cook bacon in oven. Foil on cookie sheet for easy cleanup. Bacon goes in cold oven set timer 20-25min and preheat to 400. Bacon starts cooking while oven preheats.
A cook I worked for once showed me to unwrap your bacon and while still stacked cut crosswise right through at the widths you want, then fry so that you already have bits. I'll do a package and freeze so they're ready for any dish. Easy peasy. Also as a horticulturist I can vouch for the different taste of green versus any color of pepper. They are all green and less sweet when not fully ripe. I would say whether red, orange, yellow, purple, they all taste sweet and similar when ripe. Love the idea of this pizza pot pie! Just like cabbage roll casserole is easier than actual rolls, I'm hoping pot pies are easier. 😊 Dip finger in water and run around edge of dough before adding top, will help it stick.
Née to put just a 1/4 or 1/2 cup water, pour back and forth to the two cans till they are pretty clean. It was to get every drop of sauce out of the can. I still do it when I make sauce.
This looks delicious but I would have to figure out some way to cut way back on the sauce but still fill the ramekin. A breakfast version with a sausage gravy would be yummy!
This is my first time watching your video . Very entertaining !!!!! Why do I watch the video s of cooking???? I don't even cook actually I probably would say I've never cooked just open up cans and heat them up or put them in the microwave but I love this recipe I'm going to give it to my niece and have her to make it for us cuz it looks delicious sounds delicious and I'll get back to you. Thank you for a great great demonstration😊😊❤❤
@hopefletcher7420 I sadly don't have 390 on my 30 yr. old stove. At this point, it's like cooking with an old friend. However, I've never been disappointed with the results. It's perfect every time.
Back in the old days women would pour a little water in every can to get every drop & not waste anything. As recipes improved & old ones were refined & tweaked you could put water, stock, wine, etc. depending on the recipe, in the can to also use as a measurement & not dirty more dishes. Your dish looks delicious. 😊 Oh fyi; I did see where one of the youtubers baked the crust alone, just not for the whole time then fill then back remaining time. Voila' no soggy pie. 👩🦳
Wow, that was a lot of meat! The bacon was unexpected! You were right about the crushed tomatoes. I didn't see an actual piece of tomato when you added it. I was a little surprised there were no seasonings in the sauce but the dough looked marvelous. All in all, a win!
There's a TH-cam video maker called Catherine's Plates. She can show you how you chop green peppers and onions. For your dough on top, place the Ramekin on it and use a knife to cut around the circle.
1 can of water.. yes, condensed soup but, 2 cans of water ... Frozen juice concentrate. My grandma used to have apple, orange, and grape juice in the freezer ready to go at a moments notice. Walmart still sells it. I was buying it for the kids during covid because of the juice shortage. I think people forgot all about it in the freezer section.
@@--harry_ Yeah I remember those, Minute Maid frozen concentrate. It's been YEARS since I've seen those. But now I live in Australia, and just sadly you can't get those things over here. The Mexican mixes or Salsa over here is just not what you get in North America. The tastes are completely different and much milder, almost to the point of being BLAND. I am salivating over just thinking about the Pace thick and chunky salsa. I used to use one of those large jugs as a base for my chili con carne
First time viewer with a few thoughts: 1) I love your kitchen. Great colors and layout. 2) If putting a bottom crust into your ramekin (and I would) treat it like a Chicago style pizza. Cheese on the bottom to protect the crust. (I might even mix in some dry bread crumbs). 3)Fresh mozzarella contains liquid whey and will make the crust soggy and the entire insides soupy. 4) Cut the slits in the top AFTER adding the egg wash, otherwise you might have sealed it shut and it could explode. Grease your ramekin and it will probably pop out easily about 15 minutes after leaving the oven. Love your channel's concept. While many are stupid and arrogant I find your honesty and humility very welcoming. ps: when making (buying) a dough for a pot pie of any kind try adding seasonings to the dough. When I make a chicken pot pie dough I always add pepper, onion powder, and garlic powder. After washing the top with egg I always salt and freshly cracked pepper on top. Thank you for taking the time to share your experiences with all of us.
I started watching your NC Picker channel a few years ago . I'm not selling online anymore, so I've lost interest in the reseller channels in general. But this channel is a hoot. I love seeing real cooking. Same great sense of humor, different topic!
full dough would be easier for clean up. Next time, make lids for all of them, then see how many bottoms you have. Nice steam cloud. ROFL for the love of all things! Try pinwheels. My son and I are working on chicken parm pinwheels. We are also experimenting with poke style bowls. Today was basically a deconstructed Crunchy Roll
I loved this. Had me giggling. My husband low key concerned about me watching another man making something that I will definitely make for Him, and the eleven attachments. You are fun to watch.
I’m a Pizza-Holocaust! That looks delicious! I would butter the rmikins, lightly, before adding dough. That way, it will come out easily, if you want to turn them out onto dish. Thank you!
Hi Dave, I have a similar memory with my mom and tomato sauce but tomato paste. She would tell me to add two cans of water per each can of tomato paste. Thank you for the reminder. I love remembering things that I learned from her.😊 Also, this looks like a really good recipe. Thank you for sharing!
Dave, this looks yummy. It's like garlic bread on top, better than pizza crust. We do one we call Crustless Pizza. Everything is layered like a lasagna & topped with cheese, then baked 20/30 minutes to melt & lightly brown the cheese.
Oh Dave..I’ve just found your channel..your humility and honesty calls to me. I am an enthusiastic cook but not necessarily the most accomplished..😂 I love your “can do” attitude..you are my current fav TH-camr..I’ve immediately subscribed..I’m gonna settle down for the evening and binge watch your backlog. Keep making the videos my friend..you are an inspiration 🤩
Love this video! I can relate as I also shop at Walmart and have them deliver things and sometimes it’s not what you pictured! This is a great idea. I think though when i try them will use pizza sauce that I already have and maybe skip the bacon. However waiting till our summer weather cools down. BTW love that you use skillets that most of us have and not some fancy expensive stuff one. They look yummy!
I can of tomato paste and the 2 cans of water were the directions for the sauce in the Kraft spaghetti dinners!! LOL Including the pat of butter and the seasoning packet. Great memories! But now they do not taste like they did back in the day. I did try one just for the heck of it! Best wishes
I watch your other channel and this came up in my feed. You’re so scattered in the kitchen just like us every day cooks. I like that there’s no pretense and you’re showing every step without editing things out! I’m going to try this. YES I subbed to this channel too. TFS. Hugs to the family! Rebecca 💙😘😘💙
Especially when you're making something with a lot of moving parts, you might find it easier to cook your bacon in the oven. It means your oven gets a bit splattered, but not as much as the stove gets. I find the convenience well worth it! I'll probably try this after my vacation. I'll make the bottom crust, but I'll blind bake the bottom crust for a good 10 minutes or so before adding the filling and the top. If you're going to put on a thick egg wash with things like cheese in it, it's best to make the vent holes after you've put on the egg wash, and give them a little wiggle as you make them. Otherwise the crust will cover those holes. But it looks like it wasn't a necessity anyway!
I really enjoyed watching your video I'm definitely going to try this recipe out it looks really good n I loved your style of cooking it matches me....
EXCELLENT IDEA!!! Use a large but shallower 6" tart ramakin, half-cook just the crust about 10 minutes, while that is going on, saute your raw meats and veggies to just before al dente in olive oil, then assemble your deep dish tarts, finish baking the whole thing in the oven.
Qick tip when putting dough into a vessel (ramekin, pie plate) turn a simlar vessel over and place the dough over the bottem of the upside-down vessel. Then, place the other vessle over the dough and turn both vessels over. Then, fold dough over the edges with the top vessel in place, and once you are happy with edge placement, just lift off the top vessel. You have a perfectly fitted dough without pressing or stretching.
Great video Dave, looks delicious! If people want dough on the bottom, pre-cook the bottom dough in the ramekin for 5 or 6 minutes, then put the filling and top dough. It helps partially cook the bottom dough. I do it like that on my chicken pot pies! ☺️
I was just coming here to say that 😂
I do it with fresh pizza too. Pre bake the dough then add toppings to finish
That would be my suggestion as well.
Put some greaseproof paper over the dough, add some lentils to hold paper in place(also known as blind baking) 😊
@@Cynthiabecker24I think you should specify dried lentils or beans cuz I can see him putting cooked lentils on the dough. 😂
I love the honesty from this guy. I feel like everybody who cooks on TH-cam these days considers themselves experienced chefs, all because they can follow a recipe. It’s refreshing seeing somebody being honest that he’s just a regular old guy like the rest of us while still making good food!
Great video…I’ll be making these in the very very near future!
I appreciate that!
Totally agree...even some of the messages people posted was unnecessarily negative with people yipping like they are pro's.
Chef, when you put the dough in the bottom and sides of the ramekins, poke with a fork, bottoms and sides, pre bake the dough. Let cool a bit, add the filling and top with the unasked lids. Bake as directed for the same amount of time. Your bottom crust will be done. These look absolutely delicious!!
YES CHEF
Dave is not a chef lol
@@elizabethbaldwin8488 YOU"RE not a chef
No peppers do not all taste the same, red peppers are sweet where green are on the bitter side,
Cause green ones aren't ripe yet
I love your channel BECAUSE you do things the same way most people do when they cook! I’m a very, very experienced home cook and in my kitchen thing still go much like they do in yours. Everything doesn’t have to be perfect in order for the meal to be perfect!
Tomato paste is probably what your mom diluted
I've only found that to be true in peppers I grow myself. The ones from the store taste similar.
@@greatdanerescuemom1 lmao no
“That’ll Do, Pig, that’ll do”
Babe, The Pig, 1995. Great movie, we quote it all the time. And fun to watch you cook.
And it was the farmer who said it.
We still quote that very phase quite a bit!
Comedian + chef = Dave’s cooking comedy
Brilliant!
Just leave off the crust and you have a delicious crustless pizza for all of us that eat low carb. It really looks delicious.❤️
So true!
Could also top with a fat head dough or a chaffle for low carb.
Leave the crust and throw out the garlic 👍
I buy bacon when it goes rock bottom price (usually every few months), stock up like I'm prepping for the zombie apocalypse, and make it all at the same time in the oven in batches at 400 for around 20 minutes. I bought a cute little bacon grease container to save all the grease and put that in the fridge. I vacuum seal the bacon goodness in packages of strips of 3, date it, and put it in the freezer. It'll take a couple of hours of prep, but then you save time on prep later. For a recipe like this, all I'd have to do is is pull out a package or two of bacon and zap it in the microwave for a bit to defrost. And probably use the bacon grease to fry stuff in, if you didn't have enough from the sausage. Having easy bacon on hand is great for quick bacon cheeseburgers, bacon in soup or beans, topping for potatoes, ect.
Thanks for the suggestion about baking and then freezing bacon.
❤ I do exactly the same thing. Partially prepping and freezing some things that you know you will be using often, is a great timesaver if you can do it.
Hi, your title invited me. Always looking for new ideas for grandkids. I'm a former pro-cook. Let's start though with your knife, please sharpen it and, second, place a damp paper towel or cloth or material under your cutting board so it's not sliding around like that. I really like your honesty and think it's cute! Thanks for the newest idea! Pro-tip, the key to a non-soggy crust is cheese first, partial bake, then fill and bake til done.
Thanks
And third, grasp the knife, almost making a "fist" around the handle, with your thumb anchored where the blade meets the handle, and do not place your index finger on top, like in the video. You'll gain much more control & precision of the knife when cutting/chopping 😉!
Looks simple and good! I’ll try it this weekend…
Drape the crust over the entire ramekin. After crust browns, turn over onto plate and now you have a pizza bowl.
There is a restsurant in Chicago that does just that! Looks like a very large mushroom intil they turn it over on a plate.
There is a restaurant in Chicago that does just this!
Watching from Australia. Love your honest normal persons cooking style. Really good
Great video!
An egg wash is an egg beaten with room temperature water. Rule of thumb is 1 teaspoon of water to one large egg.
I hope this is okay to say….. I have been watching you for awhile now and every time I watch one of you videos all I can think is…. He is an adorable giant Teddy Bear. Love your videos and love cooking. Thanks for all you week night dinner ideas🤭🥹😉😋
Wow, thank you
I agree
@@vickiestephens8889 💞💞💞
Dave, I Love - Love - Love your vids. You have perfected your 'style', cooking with sensibility and laughter. What could be better! I totally enjoy watching you, you make us laugh and also have a lot of great tips for all of us NON chef's. I have cooked my whole life, but I am no chef. You enjoy it, as do many of us out here watching, and it shows! Thanks for taking the time!!!
Thanks I really really appreciate it
Pressing the tines of a fork around the edges of the top crust will seal the edges
Kraft box spaghetti...one can tomato paste, two cans water and seasoning packet....remember it from when I was kid
Thanks for cracking the code! He hit my OCD button with that and I was going to go sleepless until I found it out.
I've been making them for about 40 years . I call them pizza tarts my kids grew up on them so have several of my grandchildren and a few of my great grandchildren
Thankyou for showing us this recipe Dave 👍
My pleasure 😊
If you want dough on the bottom, make it so it overflows the ramekin dish. Add the meat, cheese and top dough. Using the overflowingbdough and top dough to press together to make a closed pie. Ty
I cook bacon in oven. Foil on cookie sheet for easy cleanup. Bacon goes in cold oven set timer 20-25min and preheat to 400. Bacon starts cooking while oven preheats.
I bake it in the oven in a deeper pan and then loosely top with foil to avoid splatters in the oven. :-) Easy clean up!
You need to preheat your oven!
Pizza. Pot. Pie.
Three of my favorite things!
Haha
A cook I worked for once showed me to unwrap your bacon and while still stacked cut crosswise right through at the widths you want, then fry so that you already have bits. I'll do a package and freeze so they're ready for any dish. Easy peasy. Also as a horticulturist I can vouch for the different taste of green versus any color of pepper. They are all green and less sweet when not fully ripe. I would say whether red, orange, yellow, purple, they all taste sweet and similar when ripe. Love the idea of this pizza pot pie! Just like cabbage roll casserole is easier than actual rolls, I'm hoping pot pies are easier. 😊 Dip finger in water and run around edge of dough before adding top, will help it stick.
Née to put just a 1/4 or 1/2 cup water, pour back and forth to the two cans till they are pretty clean. It was to get every drop of sauce out of the can. I still do it when I make sauce.
I'll need to try these! Yum! Your kitchen is so nice, and clutter-free!
This looks delicious but I would have to figure out some way to cut way back on the sauce but still fill the ramekin. A breakfast version with a sausage gravy would be yummy!
And a layer of scrambled eggs and cheese!
This is my first time watching your video . Very entertaining !!!!! Why do I watch the video s of cooking???? I don't even cook actually I probably would say I've never cooked just open up cans and heat them up or put them in the microwave but I love this recipe I'm going to give it to my niece and have her to make it for us cuz it looks delicious sounds delicious and I'll get back to you. Thank you for a great great demonstration😊😊❤❤
Bacon in the oven.
400° for 15 to 20 minutes.
Easy, and not fussy.
You'll never look back.
Do you find the texture to be different?
@@CookingWthDavemaybe a little, try once you may like it!
I do it at 390. Takes a bit longer but you have more control AND the house doesn't smell of slightly overheated grease.
@hopefletcher7420
I sadly don't have 390 on my 30 yr. old stove. At this point, it's like cooking with an old friend.
However, I've never been disappointed with the results.
It's perfect every time.
@@CookingWthDave
It seems a little less greasy to me, but not dry.
Just wonderfully crispy with a good texture.
Back in the old days women would pour a little water in every can to get every drop & not waste anything. As recipes improved & old ones were refined & tweaked you could put water, stock, wine, etc. depending on the recipe, in the can to also use as a measurement & not dirty more dishes. Your dish looks delicious. 😊 Oh fyi; I did see where one of the youtubers baked the crust alone, just not for the whole time then fill then back remaining time. Voila' no soggy pie. 👩🦳
Momma taught me to rinse my cans, and I still do it today
I still do that. My mom taught me to get every drop.
frozen juice concentrates typically have you add 2 - 3 cans of water, depending on the type. Minute maid orange juice, lemonade, and grape juice.
It looks delicious!
I have a little ADD myself and I really enjoyed your show
Wow, that was a lot of meat! The bacon was unexpected! You were right about the crushed tomatoes. I didn't see an actual piece of tomato when you added it. I was a little surprised there were no seasonings in the sauce but the dough looked marvelous. All in all, a win!
Too much?
@@CookingWthDave too much... what? There was a lot of meat but probably not too much!
he put oregano and basil in the sauce
@lovly2cu725 I only saw it in the egg wash he brushed over them but I could be wrong.
There's a TH-cam video maker called Catherine's Plates. She can show you how you chop green peppers and onions. For your dough on top, place the Ramekin on it and use a knife to cut around the circle.
Awesome video.
Looks really good.
Awesome looks good
Looks like a good cooking activity for kids to learn about variety.
Hey Oh!! Campbell's Tomato soup memory of adding a can
Oh yes!
Same with Campbell's chicken noodle soup.
1 can of water.. yes, condensed soup but, 2 cans of water ... Frozen juice concentrate. My grandma used to have apple, orange, and grape juice in the freezer ready to go at a moments notice. Walmart still sells it. I was buying it for the kids during covid because of the juice shortage. I think people forgot all about it in the freezer section.
@@--harry_ Yeah I remember those, Minute Maid frozen concentrate. It's been YEARS since I've seen those. But now I live in Australia, and just sadly you can't get those things over here. The Mexican mixes or Salsa over here is just not what you get in North America. The tastes are completely different and much milder, almost to the point of being BLAND. I am salivating over just thinking about the Pace thick and chunky salsa. I used to use one of those large jugs as a base for my chili con carne
My best friend and I love watching you. Our chopping abilities are just like yours. Love your videos. 😊
Yay! Thank you!
First time viewer with a few thoughts:
1) I love your kitchen. Great colors and layout.
2) If putting a bottom crust into your ramekin (and I would) treat it like a Chicago style pizza. Cheese on the bottom to protect the crust. (I might even mix in some dry bread crumbs).
3)Fresh mozzarella contains liquid whey and will make the crust soggy and the entire insides soupy.
4) Cut the slits in the top AFTER adding the egg wash, otherwise you might have sealed it shut and it could explode.
Grease your ramekin and it will probably pop out easily about 15 minutes after leaving the oven.
Love your channel's concept. While many are stupid and arrogant I find your honesty and humility very welcoming. ps: when making (buying) a dough for a pot pie of any kind try adding seasonings to the dough. When I make a chicken pot pie dough I always add pepper, onion powder, and garlic powder. After washing the top with egg I always salt and freshly cracked pepper on top. Thank you for taking the time to share your experiences with all of us.
Thanks I appreciate it!
No one seems to make any effort to flavor pie crusts, so your suggestion about adding garlic powder and onion powder is a good one.
I started watching your NC Picker channel a few years ago . I'm not selling online anymore, so I've lost interest in the reseller channels in general. But this channel is a hoot. I love seeing real cooking. Same great sense of humor, different topic!
Thanks. Appreciate you
Looks yummy. thanks.
No problem 😉
That actually is looking good. I like how the veggies are in there with tge meat ..❤ we love you guys
Thanks John
Looks good and I am sure if there was kids around they would go crazy over it! Thanks for sharing!!
Great video the pizza pot pie looks delicious . I will definitely try these ❤❤❤
Looks delicious
I got a good tip for ya that saved me prep time headaches. A garlic press. You’ll love it and garlic is better when pressed than minced. 🤘🏻
Great idea!!
I really ENJOYED watching because we live and learn GREAT JOB !!😅😊😊
They look yummy, I've got to start watching more of your food videos !
it reminds me of the pizza pot pies at the Chicago Pizza and Oven Grinder in Chicago
First “Cooking With Dave” video I’ve ever seen. Fun! You’re a personable guy. Really enjoyed this. Thank you.
I HAD to subscribe! Your humility in combined with your ineptitude is quite charming
and comedic. I look forward to watching you grow!
I enjoy your videos!❤
Fun recipe 😊
To be able to get crust out from bottom and get crispy too, is spray oil or rub butter before crust. To serve turn over on a plate. Hope this helps.
Thanks so much!
full dough would be easier for clean up.
Next time, make lids for all of them, then see how many bottoms you have.
Nice steam cloud.
ROFL for the love of all things!
Try pinwheels. My son and I are working on chicken parm pinwheels. We are also experimenting with poke style bowls. Today was basically a deconstructed Crunchy Roll
Your videos are always so helpful, thank you!
I so enjoyed you video. Will try this recipe soon. Thanks.
You explained this so well, thank you!
I loved this. Had me giggling. My husband low key concerned about me watching another man making something that I will definitely make for Him, and the eleven attachments. You are fun to watch.
Thank you so much, that looks really good and I will try them soon. God bless!
Wow. I love this idea. I love watching you cook. You are unique. I can't wait to see what else you cook. Thanks
I’m a Pizza-Holocaust! That looks delicious!
I would butter the rmikins, lightly, before adding dough. That way, it will come out easily, if you want to turn them out onto dish.
Thank you!
Good job Dave 😊
If you want dough in the bottom bake it a bit before filling it.
Hi Dave, I have a similar memory with my mom and tomato sauce but tomato paste. She would tell me to add two cans of water per each can of tomato paste. Thank you for the reminder. I love remembering things that I learned from her.😊 Also, this looks like a really good recipe. Thank you for sharing!
Hi enjoyed cooking with you and your family
I love watching you cook thank ypi
Fantastic explanation, thank you!
Dave, this looks yummy. It's like garlic bread on top, better than pizza crust. We do one we call Crustless Pizza. Everything is layered like a lasagna & topped with cheese, then baked 20/30 minutes to melt & lightly brown the cheese.
Sounds great!
Looks good1
Just subscribed. Like your approach. Bon appétit.
Oh Dave..I’ve just found your channel..your humility and honesty calls to me. I am an enthusiastic cook but not necessarily the most accomplished..😂 I love your “can do” attitude..you are my current fav TH-camr..I’ve immediately subscribed..I’m gonna settle down for the evening and binge watch your backlog. Keep making the videos my friend..you are an inspiration 🤩
Thank you for the encouragement and kind words!! Happy watching!
Good job!!!!👏👏👏👍👍👍
Great video
This looks very good. I will try using pizza sauce instead of the tomato sauce and tomatoes.
Thanks for sharing this, learned a lot.
Love this video! I can relate as I also shop at Walmart and have them deliver things and sometimes it’s not what you pictured! This is a great idea. I think though when i try them will use pizza sauce that I already have and maybe skip the bacon. However waiting till our summer weather cools down. BTW love that you use skillets that most of us have and not some fancy expensive stuff one. They look yummy!
P.S. Dave thats an excellent snack during or night hours kind of hits the spot watching prepare it. delicouse ! have a good one god bless.
I like that you show us how YOU chop your vegetables.
Lol is that sarcasm?
I can of tomato paste and the 2 cans of water were the directions for the sauce in the Kraft spaghetti dinners!! LOL Including the pat of butter and the seasoning packet. Great memories! But now they do not taste like they did back in the day. I did try one just for the heck of it! Best wishes
I watch your other channel and this came up in my feed. You’re so scattered in the kitchen just like us every day cooks. I like that there’s no pretense and you’re showing every step without editing things out! I’m going to try this. YES I subbed to this channel too. TFS. Hugs to the family! Rebecca 💙😘😘💙
Thanks for watching! Appreciate you
Very well done, appreciate this video!
Especially when you're making something with a lot of moving parts, you might find it easier to cook your bacon in the oven. It means your oven gets a bit splattered, but not as much as the stove gets. I find the convenience well worth it!
I'll probably try this after my vacation. I'll make the bottom crust, but I'll blind bake the bottom crust for a good 10 minutes or so before adding the filling and the top.
If you're going to put on a thick egg wash with things like cheese in it, it's best to make the vent holes after you've put on the egg wash, and give them a little wiggle as you make them. Otherwise the crust will cover those holes. But it looks like it wasn't a necessity anyway!
Hey that really turned out nice. Good job Dave 👏
Thank you! Cheers!
They look delicious!!!! Definitely going to make this!
This looks real good. My mom would fill the cans with water for chili beans and tomato sauce for her chili to get it all out of the can.
I really enjoyed watching your video I'm definitely going to try this recipe out it looks really good n I loved your style of cooking it matches me....
HAHAHA 😂. I just found your channel @cookingwithdave and I’m loving it! Your method of measuring is just like mine!
Welcome!!
This was very informative, appreciate it.
That looks yummy! Might pass this on to my head cook here.
Great idea ! I love Pizza, Pizza Soup now I have a Pizza Pot Pie Recipe and now I think about it Pizza Casserw yummm
Great recipe, funny too! 😃
Thank you 😋
Hello , Dave your pizza pot pies look delicious . Thanks for sharing the recipe . Hope You ,Wife and Mother-In-law enjoy .😊
Thanks so much
I love the prep work!
Dave, you’re doing great! Have more confidence in yourself. Can’t wait to try this recipe!
It looks tasty.
EXCELLENT IDEA!!! Use a large but shallower 6" tart ramakin, half-cook just the crust about 10 minutes, while that is going on, saute your raw meats and veggies to just before al dente in olive oil, then assemble your deep dish tarts, finish baking the whole thing in the oven.
Great video! Really enjoyed it.
Qick tip when putting dough into a vessel (ramekin, pie plate) turn a simlar vessel over and place the dough over the bottem of the upside-down vessel. Then, place the other vessle over the dough and turn both vessels over. Then, fold dough over the edges with the top vessel in place, and once you are happy with edge placement, just lift off the top vessel. You have a perfectly fitted dough without pressing or stretching.
Great job, this video was very useful!