“Learn The Secrets of Making Better Pizza In Your Own Kitchen Than You Can Buy At The Pizzeria”

Dream of a heavenly slice of New York style pizza – with golden brown crust baked to perfection, crisp outside, chewy inside – topped with a secret blend of zesty tomato sauce, brimming with flavorful melted cheeses and your favorite toppings ... That’s AMORE!

But don’t head for New York City. The best pizzeria in town is your own kitchen. Are you saying, “MY kitchen?” Yes, you can outshine your favorite pizzeria in your own home kitchen with to-die-for pizzas any day of the week. Your spouse, children, and friends will take one bite and know they’re in Pizza Heaven.

"Combo Pizza"

Hi – My name is Bev Collins, and I worked in Pizza Research for one of the great pizza companies and traveled across the USA – and around the world – eating my weight in pizza!

I've helped people make better pizza in countries like Canada, the United Kingdom, Hong Kong, Japan, and Germany.

Take the finest producers of every pizza product made – I’ve been to their inner sanctum where they’ve spilled their secrets ... the cheesemakers, flour millers, sauce canners – well, you get the picture – and I kept my eyes open. I know secrets that even the best in the pizza industry don’t know. And it’s time to tell.

“Secrets from Inside the Pizzeria” DVD. One hour and 20 minute video plays on your television or in your computer.

It’s not about finding one more pizza recipe in a magazine or on the Internet. (Have you ever noticed they all look alike?) The problem is: They just don’t work. Know what I mean? You end up with yet one more homemade pizza that is just okay – maybe even good – but not what you were looking for. Disappointment once again.

You’ve probably figured it out - it’s not the recipe. It’s in the ingredients and techniques! Miss that and you miss everything.

I’ll show you all you need to know and where to get everything you need to make the best pizza right at home.

When I say show, I do mean show too! When you purchase my 71-page step by step pizza eBook – “Secrets from Inside the Pizzeria” – you’ll get a 1 hour and 20 minute DVD video demonstration of everything in the book absolutely free.

See the best ingredients and how to prepare them, mixing the dough to the right consistency, creating your very own Secret Sauce (it’s fun – even a beginner can do it), blending the cheeses, and secrets for placing the toppings. It’s much easier to throw and spin the dough when you see someone do it and tell you exactly where to put your hands and arms.

"Classic Pepperoni"

People tell me that after they view the video, they say, “I think I can do this.” And then they do! Play the video below to hear more.

In “Secrets from Inside the Pizzeria” you will learn:

Here are some comments from people (including some who we invited to call in and share their story) who have recently tried “Secrets from Inside the Pizzeria.” Your story may be the next to be featured here!

The Ramen Chili Noodle

Ingredients: 2 ramen noodle packs
  1 can of Armour chili with or without beans

Take your microwave safe bowl and heat up approximately 4 cups of water about 3 min. and cover the bowl after you get your water out of the microwave

 Most institutions will carry these on the canteen

Take another microwave safe bowl and heat your chili on about 3 min. after your chili finishes heating take the spice packs from the noodles and add those two packs to your chili and stir the spices into your chili

Last drain your water from your noodles and mix the chili with your noodles and you will have a fine prison meal that is cheap

The Ramen Cheesy noodle

This meal is basically the same way with the exception of cheesy crackers or some institutions will actually carry cheese whiz

You can take cheesy crackers and leave them in the package and crush them

Take about half of the crackers and pour the crushed crackers into the noodles while the water is boiling into the noodles

After you finish heating your chili you can take the rest of your crushed crackers and add them with your spice packs

The Peanut Butter Oatmeal Cake

Ingredients: all institutions carry peanut butter, 1 jar of peanut butter, and most will carry     oatmeal pies, 1 box of oatmeal pies

Take 1 oatmeal pie and spread peanut butter on the oatmeal cream pie                           

Frito Chili Pie
by Carnell Stanley, New York

Serving Size: 1

Ingredients:

1 cup of Fritos Corn Chips
1/2 cup Sharp Cheddar Cheese
1 cup Chili

Directions:

Place Fritos corn chips in a bowl or soup mug (do not crush; just push down and break them slightly to make room for other ingredients)

Place shredded cheddar cheese on top of corn chips

Pour heated chili over the top (the heated chili will melt the cheese)

Stir slightly to mix ingredients and serve!

Ingredients:

1/4 medium onion or 1 bunch scallions (chopped fine)
1/4 green pepper (choppepd) OR
1 tbs dried pepper
1/4 stalk celery (finely chopped)
1 can Dinty Moore Roast Beef
1 tsp crushed red pepper
2 oz. olive oil
1/2 lb. spaghetti
4 oz shredded mozarella cheese
4 slices stale bread or seasoned bread cubes
1 can Contadina tomatoe sauce (garlic style)

Directions:

• Crush garlic in bottom of mixing bowl. Stir in vegetables. Add bread crumbs and dash of water. Remove roast beef from can (save liquid). Chop roast beef and add to other ingredients and mix well. Add crushed red pepper. Take spoonful of mixture and make into a 2" ball and flatten. Set aside on paper towel.
• Add oil to a skillet, to a depth of 1/4 inch and heat over medium high heat. When the oil is hot (but not smoking), place one layer of beefcakes into pan. Fill pan but do not crowd. Fry until deep golden brown, then turn over and fry about two more minutes. Drain on paper towels. Save oil in skillet.
• In a separate 3-quart pot, boil the spaghetti about 8 minutes (al dente) remove and drain.
• After frying the beef patties, add any remaining olive oil to skillet and heat to medium high. Add spaghetti to oil and continue to stir until golden brown.
• In a separate pot, heat sauce and add roast beef juice. Bring to a slow boil for 1 minute. Pour sauce over middle and top with grated cheese or shredded mozzarella.
• Season to taste with salt.

Ingredients:

2 cups long grain rice
1/4 medium onion or 1 bunch scallions (chopped fine)
1/2 green pepper (chopped) or 1 tbs. dried pepper
1 fresh garlic clove (crushed)
1 sm. carrot (finely chopped)
1/4 stalk celery (finely chopped)
*1/4 cup white sugar
2 cups chicken stock or water (1 chicken bouillon cube dissolved)
2 tbs olive oil

Directions:

• Pour sugar into a heavy pot (non-stick) over medium high heat. Heat until sugar begins to brown, add oil and vegetables, stirring constantly until browned (about 2 minutes).
• Add water or chicken stock and simmer until water is even with surface of rice. Lower heat setting to low, cover and simmer for 15 minutes.
• Turn off heat, stir once and keep covered and leave on stove for about 10 minutes until done. Remove from stove.

* For white vegetable rice, eliminate sugar step. For yellow vegetable rice, add 1 packet Goya sasson.

This rare combination of egg nog
and pumpkin filling results in a
creamy smooth tasty pie.

Crust:

1-1/2 cups bran flakes (crushed)
2-1/2 tablespoons margarine
1/4 cup coffee (black)
1 envelope instant oatmeal
2 tablespoons sugar

Filling:

4 oz Borden Egg Nog
1/4 cup all purpose flour
1 lb. can Libby pumpkin filling
1 tsp. cinnamon

Directions:

• Preheat oven to 350 degrees
• To make crust, mix together all crust ingredients above
• Press into the bottom and sides of an 8" or 9" pie pan (deep dish preferred)
• Mix cinnamon, flour, egg nog, and pumpkin filling together with fork until smooth
• After crust has been put in pan, pour filling into pan. Tap lightly to settle pan

Ingredients:

3 or 4 packs of cooked ramen
(flavor of your choice)

- spreadable cheese
- refried beans
- chopped up salami
- jalapenos
- corn nuts
- crunched up corn chips
- pickels
- soy sauce

Directions:

• Mix all together and enjoy!

Serving Size: 6 to 8

Ingredients:

16 Hershey's Kisses(r) Milk Chocolates
1/4 cup water
1/2 cup Reese's(r) Creamy Peanut Butter
1/4 cup light corn syrup
1/4 tsp vanilla extract
8 scoops vanilla ice cream
Whipped cream
Additional Hershey's Kisses(r) Milk Chocolates

Directions:

• Remove wrappers from chocolate pieces;
• Chop chocolate pieces into quarters.
• In small bowl, using whisk, gradually stir water into peanut butter until smooth.
• Add corn syrup and vanilla; stir until smooth.
• Spoon peanut butter sauce and chocolate pieces over individual servings of ice cream.
• Garnish with whipped cream and additional chocolate pieces.

Serve immediately!

Serving Size: 1

Ingredients:

2 cups of Cheez-its crackers
1 cup of flour
1 teaspoon of any seasoning you like
1/2 cup water
1 can Mackeral
Small amount of cooking oil to fry

Directions:

Crush Cheez-its in a bowl until they are crumbs.

Mix flour and seasoning in a bowl with water until batter is somewhat pasty. Split each mackeral in half and clean both halves. Dip the Mackeral in batter and place it in the bowl with the crushed cheeseits to coat. Place on dry surface (plate, sheet pan, etc.)

Heat oil in frying pan until oil is hot.

Place the battered mac in the oil until it is golden brown and serve!

Serving Size: 3 to 4

Ingredients:

1 box Carolina Rice
2 oz coconut cream paste
1/8 tsp salt
1 oz olive oil
1/8 tsp oregano
3 bay leaves
3 6 oz. cans kipper snacks (drained)

1 oz olive oil
1 clove garlic
1 medium onion chopped
1 sweet bell pepper
1 scotch bonnet pepper

Directions:

• In a 4-6 qt. sauce pan add olive oil and coconut cream paste and rice.
• Stir constantly until browned.
• Lower to medium heat. Add all other ingredients and stir.
• Add 2-3 cups water until one inch above mixture. Bring to a boil and then lower to medium heat.
• Cover and simmer for 30 minutes until down.
• Pour over rice and serve

Ingredients:

6 thin chicken cutlets
1/2 cup pancake mix
1 container skim milk
4 oz. crumbled cheddar cheese
4 slides stale bread (or equivalent bread crumbs)
1 tsp. oregano
1/2 tsp. parsley
1/4 tsp. red pepper
4 slices turkey bacon or bacon bits in can
3 oz. olive oil

Directions:

• Fry bacon and crumble.
• Mix skim milk and pancake mix and make batter.
• Crumble bread and add oregano, parsley, and crushed red pepper, mix together and set in flat plate. Dip cutlets in batter and roll in crumbs until covered.
• Pour oil in skillet about 1/4" deep. On medium heat, cook cutlets until golden brown (about 4 minutes on each side). Place on paper towel.
• Place cutlets on a flat oven pan; sprinkle cheese and bacon bits on each piece.
• Preheat oven to 325 degrees. Bake cutlets for about 15 minutes until cheese is melted and slightly browned in center. Remove pan from oven and let cool.
• Serve with spinach salad with bacon crumbs and olive oil or lemon.
• Salt and pepper to taste.
• Garlic bread on the side is an excellent addition!