Yep, that’s really all there is to say about this:
Crazy Food’s 34 Simple Two Ingredient Recipes
I’m kind of in love with the fact that they all have pictures, too. Is that weird? Probably.
Most of them are desserts and some aren’t quite as exciting as I would hope for, but what can you expect when there are only 2 ingredients involved?
I’m really curious how some of these end up tasting, too. Like the pizza dough one…. is it really going to taste like pizza dough or is it going to be only sort of like pizza dough but really gross instead? The white thin mints one is really curious, too.
Broccoli and ham cheese stuffed crescent rolls are one of the earliest recipes I remember learning how to make.
We would’ve used canned crescent rolls, so as a kid, it was pretty easy for me to cut the packaged ham into tiny squares, shred the cheese, and mix the broccoli in with my hands.
Unfortunately, it’s also another one that I don’t have a real recipe for either. (Kinda funny how this one involves broccoli, too.)
The basic breakdown?
- A head of broccoli with florets chopped and boiled or steamed to be tender
- A couple packages of cheap ham – In terms of ham bought from the deli, I’d call it about an inch stack, diced, give or take several bites
- A half a block of cheese (about 4 oz?), shredded
- A very large squirt of mustard….plus a couple small squirts after you taste-test and realize you still want it a little tangier
Mix it all together and pile onto 8 croissant rolls, canned or homemade. If the broccoli is still a bit warm, all the better because it’ll melt the cheese some and help it stick together.
Bake at 375F for whatever the standard package says. If you want to make your own, I used a recipe similar to this one
, I’m sure.
Tip – My choice of using a pizza stone that you see in the first picture is not by chance. When working with pastries, it’s often key to keep the fat cold while working with it in order to create a flaky texture. That’s why it’s always best to chill pie crust before you use it.
With these croissants, I put the pizza stone in the fridge while I prepared the rest of the ingredients and then worked directly on the cold surface as much as possible before putting everything in the oven.
I don’t know what these are.
I mean…I know what they are. I made them. I tasted them. They were delicious!
But I don’t know what they’re called or what exactly I put in them or what recipes I used to gather inspiration.
Yes, it’s one of those posts where I tell you how yummy a dish was but that because I made it so long ago and didn’t record all the details, I can’t help you recreate it.
I’ll tell you what I do know, though:
I know that it’s a basic bread dough in that bowl. And I’m pretty sure that’s either ground pork or beef, but I’m not entirely sure which. Either would’ve worked well in this dish, though.
I know this is where it all started – lettuce. I had a bunch leftover and didn’t want any salads. I had wilted spinach before to use in various dishes, so I went looking for the answer to if it was possible to wilt lettuce (it is) and recipes for it (like this one…but with an actual recipe instead of only guesses).
I know I ate way too much of the filling while I was working with this. It was delicious! I used up some leftover peppers and onions in there, too.
I know this made a huge mess. I should have done two rolls probably, but well, I didn’t.
Hindsight is 20-20, right? Or in this case, more like 20-300 because I can’t remember much of anything. :P
I know that I was nervous about rolling this up. The bread dough stretched pretty thin and the filling wasn’t exactly dry.
I know that I was right to be a little nervous. The above picture proves that it was easy to tear.
I know I also corrected this by making it my first cut so that none of the pieces ended up with any actual holes in them.
I know that I thought they looked really cool once cut.
I know that I took way too many pictures of them because of that, too. They just looked so cool! They actually looked a lot better than the pictures I managed to take, too. Typical.
I know this “recipe” made roughly 10 beef rolls…and two “old maids” that I ate as soon as they came out of the oven.
I know I was only slightly disappointed when these came out of the oven looking way uglier than they did when they went in.
I know it was only “slightly” because I can still remember the smell as they came out of the oven, even though it was over 2 years ago when I made them. So good.
And last but not least, I know that even though I don’t know the exact ingredients or ratios, that this is the kind of dish that you can make using whatever you have leftover in the fridge. I would use up stir-fry leftovers especially because the onions and peppers would already be prepared and wouldn’t lose too much by being cooked more.