This is pretty much the same recipe I use when I make this. Sometimes I add a few cloves of chopped garlic and or garlic powder (we love garlic! lol) and a finely diced onion to the meat while i brown it. Also I don't like to use that much milk so most of my liquid comes from draining the potatoes. A good tip - you should use quite a bit of salt if serving over potatoes. Add salt until the point that you think it is just about too much. You want the meat to be quite salty because the potatoes will need it.

Reviewed On: Feb. 4, 2011

This batter was really fluffy. So if you like eating onion donuts this is the recipe for you.

Reviewed On: Apr. 12, 2010

I love this recipe!! I like being able to decide that I want pizza and not have to wait for dough to rise. I make this atleast once a week. I add about 1 tsp of oregano and 1/3 tsp of garlic powder... not sure about the oregano and garlic measurments because I just freehand it. Adding those two things makes the dough soo tasty! oh also *the temperature of the water makes a big difference on how flaky the dough comes out. The warmer the better. I also let the yeast sit in the water whithout stirring while I prepare the toppings.

Reviewed On: Aug. 13, 2009