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Quiet Oven, 740 broadway, New York, NY (2026)

06/23/2026

Biscuits and Sausage Gravy Breakfast Pizza Recipe 🍳🥓🧀

A hearty breakfast pizza made with a flaky biscuit crust, savory sausage gravy, fluffy eggs, and melted cheese. This crowd-pleasing breakfast is perfect for weekends, brunch gatherings, or holiday mornings.

Ingredients
1 tube (16.3 oz) refrigerated biscuit dough
1 lb breakfast sausage, crumbled
½ cup diced onion
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon black pepper
½ teaspoon salt
4 large eggs
1 tablespoon butter
2 cups shredded cheddar cheese
¼ cup sliced green onions
Cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly coat a pizza pan or baking sheet with cooking spray.
Separate the biscuit dough and press the pieces together, forming a large circle or rectangle. Press the dough evenly onto the prepared pan and pinch the seams closed.
Bake the crust for 10–12 minutes, or until lightly golden. Remove from the oven and set aside.
In a large skillet over medium heat, cook the breakfast sausage and diced onion until the sausage is browned and fully cooked. Drain excess grease if needed.
Sprinkle the flour over the sausage mixture and stir continuously for 1 minute.
Gradually pour in the milk while stirring. Add the black pepper and salt, then cook until the gravy thickens, about 4–5 minutes.
In a separate skillet, melt the butter over medium heat. Beat the eggs and cook gently, stirring occasionally, until softly scrambled.
Spread the sausage gravy evenly over the baked biscuit crust.
Layer the scrambled eggs over the gravy.
Sprinkle the shredded cheddar cheese evenly across the top.
Return the pizza to the oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and garnish with sliced green onions.
Slice and serve warm for the ultimate breakfast comfort food.

06/22/2026

🧄🧀 Garlic Parmesan Cheeseburger Bombs

Juicy seasoned beef, melty cheese, and buttery garlic Parmesan flavor wrapped in golden dough and baked until perfectly crisp. These cheeseburger bombs are the ultimate bite-sized comfort food for parties, game days, or family dinners.

🛒 Ingredients
1 lb ground beef
1 small onion, finely diced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 tsp Worcestershire sauce
Salt and black pepper, to taste
1 cup shredded cheddar cheese
1 can (16 oz) refrigerated biscuit dough
3 tbsp butter, melted
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
👩‍🍳 Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is tender.
Stir in the garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt, and black pepper. Mix well and cook for 1 minute. Remove from heat and allow the mixture to cool slightly.
Separate the biscuit dough into individual portions and flatten each piece into a small circle.
Place a spoonful of the beef mixture into the center of each dough round. Top with a generous amount of shredded cheddar cheese.
Fold the dough around the filling and pinch the edges tightly to seal, forming a ball.
Arrange the cheeseburger bombs seam-side down on the prepared baking sheet.
In a small bowl, combine the melted butter and minced garlic.
Brush the tops of the dough balls with the garlic butter mixture.
Bake for 15–18 minutes, or until golden brown and cooked through.
Remove from the oven and immediately sprinkle with grated Parmesan cheese and fresh parsley.
Serve warm while the cheese is melted and gooey.

06/21/2026

LOADED Reuben Egg Roll 🤤🥬🧀

Everything you love about a classic Reuben sandwich wrapped inside a crispy golden egg roll. Packed with corned beef, sauerkraut, Swiss cheese, and creamy dressing, these crunchy bites are loaded with bold deli-style flavor.

Ingredients:
12 egg roll wrappers
1 pound corned beef, chopped
1 1/2 cups sauerkraut, drained well
2 cups Swiss cheese, shredded
1/2 cup cream cheese, softened
1/4 cup Thousand Island dressing
1 teaspoon garlic powder
1/2 teaspoon black pepper
Vegetable oil, for frying
For Serving:
1/2 cup Thousand Island dressing
Fresh parsley, chopped (optional)
Instructions:
In a large mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, cream cheese, Thousand Island dressing, garlic powder, and black pepper. Stir until evenly mixed.
Lay an egg roll wrapper on a clean surface with one corner facing you like a diamond.
Spoon 2 to 3 tablespoons of the Reuben filling into the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner and seal the edge with a little water.
Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy on all sides.
Transfer to a paper towel-lined plate or wire rack to drain excess oil.
Serve hot with Thousand Island dressing for dipping and garnish with fresh parsley if desired.

06/21/2026

Mexican Casserole with Tortillas 🇲🇽🧀

Layers of seasoned ground beef, crunchy tortilla chips, creamy refried beans, and melted Mexican cheese baked together into a hearty family-style casserole. Finished with fresh toppings, this dish is packed with bold Tex-Mex flavor in every bite!

🛒 Ingredients
1 pound ground beef
4 cups tortilla chips, lightly crushed
1 can (16 oz) refried beans
3 cups Mexican cheese blend, shredded
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (10 oz) Rotel tomatoes with green chilies, drained
1/2 cup salsa
1/4 cup water
1 cup sour cream
1 medium tomato, diced
2 tablespoons fresh cilantro, chopped
2 green onions, sliced
Cooking spray
👩‍🍳 Instructions
Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks.
Stir in the diced onion and minced garlic. Cook for 2–3 minutes until softened.
Add the taco seasoning, Rotel tomatoes, salsa, and water. Stir well and simmer for 5 minutes until slightly thickened.
Spread the refried beans evenly across the bottom of the prepared baking dish.
Layer half of the tortilla chips over the beans.
Spoon half of the seasoned beef mixture over the chips and sprinkle with 1 cup of Mexican cheese.
Repeat with the remaining tortilla chips, beef mixture, and another cup of cheese.
Finish with the remaining cheese, covering the top completely.
Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let rest for 5 minutes before serving.
Top with sour cream, diced tomatoes, cilantro, and green onions.
Serve warm and enjoy every cheesy, flavorful layer.

06/20/2026

Crockpot French Onion Meatloaf with Melted Swiss Cheese 🤤

A rich and hearty meatloaf infused with savory French onion flavor, slow-cooked until tender and finished with perfectly melted Swiss cheese for an irresistible comfort-food dinner.

Ingredients:
2 pounds ground beef
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
2 eggs
1 large onion, finely diced
3 cloves garlic, minced
1 packet French onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
8 slices Swiss cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, eggs, diced onion, minced garlic, French onion soup mix, Worcestershire sauce, dried thyme, salt, and black pepper.
Mix everything gently until just combined, being careful not to overwork the meat mixture.
Shape the mixture into a loaf and place it inside the crockpot.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the meatloaf is fully cooked and tender.
During the final 15 minutes of cooking, arrange the Swiss cheese slices evenly over the top of the meatloaf.
Cover again and continue cooking until the cheese is melted and bubbly.
Carefully remove the meatloaf from the crockpot and allow it to rest for 5–10 minutes before slicing.
Garnish with fresh parsley and serve warm with mashed potatoes, roasted vegetables, or your favorite side dishes.

06/20/2026

• CROKANTE CHICKEN CAESAR FLATBREAD •

Golden, crispy chicken cutlets layered over warm flatbread with creamy Caesar dressing, fresh lettuce, and Parmesan cheese. This crunchy, flavor-packed meal is perfect for lunch, dinner, or sharing with friends.

🛒 Ingredients
For the Crispy Chicken:
2 large chicken breasts, sliced in half lengthwise
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
For the Caesar Flatbread:
2 large flatbreads
2 cups romaine lettuce, shredded
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Freshly cracked black pepper, to taste
👩‍🍳 Instructions
Place the chicken breasts between sheets of plastic wrap and gently pound them to an even thickness.
Prepare three shallow bowls. Add the flour to the first bowl. Whisk together the eggs and milk in the second bowl. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Coat each chicken piece in flour, dip into the egg mixture, then press firmly into the seasoned breadcrumb mixture until fully coated.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side, or until golden brown, crispy, and fully cooked through.
Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain.
In a large bowl, toss the shredded romaine lettuce with the Caesar dressing until evenly coated.
Warm the flatbreads in the oven or a dry skillet for 1–2 minutes.
Place the dressed lettuce over each flatbread and sprinkle with grated Parmesan cheese.
Slice the crispy chicken into strips and arrange generously over the Caesar salad mixture.
Garnish with fresh parsley and a little cracked black pepper.
Fold, slice, or serve open-faced while the chicken is still hot and crispy.

06/19/2026

Fluffy Cheesy Garlic Rolls 🤍

Soft, pillowy rolls layered with rich garlic butter and plenty of melty cheese. These homemade rolls bake up golden, fluffy, and packed with savory flavor in every bite.

Ingredients
Dough:
1 cup warm water (240 g) (110°F)
2 1/4 tsp active dry yeast (7 g) (or 1 packet)
2 tbsp granulated sugar (25 g)
1/4 cup melted butter (57 g)
1 room temperature egg
3–3 1/4 cups bread flour (360–390 g)
1/2 tsp garlic powder (2 g)
1/2 tsp dried oregano (1 g)
1/2 tsp dried basil (1 g)
1/2 tsp dried parsley (1 g)
1/4 tsp onion powder (1 g)
1 tsp salt (6 g)
Filling:
3/4 cup softened butter (170 g)
8–10 garlic cloves, minced
1 tsp dried parsley
1/4 tsp dried basil
1/4 tsp dried oregano
1 tsp Italian seasoning
Cheese:
8 oz pepper jack, shredded (227 g)
4 oz muenster, shredded (113 g)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture rest for 5–10 minutes until foamy and activated. Covering the bowl with plastic wrap helps retain warmth. Add the egg and melted butter, then stir until fully combined.
Add about 2 cups of the bread flour along with the garlic powder, dried oregano, dried basil, dried parsley, onion powder, and salt. Mix until incorporated. Gradually add the remaining flour until a soft dough forms that feels tacky but not sticky.
Transfer the dough to a lightly floured work surface and knead for several minutes. Add only small amounts of flour if needed. Once the dough stops sticking to your hands, lightly oil your hands and continue kneading until the dough becomes smooth and elastic.
Place the dough into a lightly greased bowl. Cover with plastic wrap and a kitchen towel, then let rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling by mixing together the softened butter, minced garlic, dried parsley, dried basil, dried oregano, and Italian seasoning. Reserve about 3 tablespoons of the garlic butter mixture for brushing over the rolls after baking.
Once the dough has risen, transfer it to a lightly floured surface and roll it into a large rectangle. Spread the garlic butter mixture evenly over the dough and sprinkle the pepper jack and muenster cheese across the entire surface.
Cut the dough into strips and roll each strip into a spiral. Arrange the rolls in a parchment-lined baking dish, leaving a little space between each one.
Cover loosely and allow the rolls to rise again for 15–20 minutes.
Bake at 350°F (175°C) for 25–30 minutes, or until the tops are golden brown and the centers are fully baked. Baking time may vary depending on how closely the rolls are packed in the pan.
Remove from the oven and immediately brush the warm rolls with the reserved garlic butter. Serve warm and enjoy the gooey, cheesy layers.

06/18/2026

Buffalo Chicken Mac & Cheese Loaded Curly Fries 🔥🧀🍗

Crispy seasoned curly fries piled high with creamy buffalo chicken mac & cheese, finished with melted cheddar and fresh herbs. This bold comfort-food mashup is packed with flavor in every bite!

🛒 Ingredients
For the Buffalo Chicken Mac & Cheese:
2 cups elbow macaroni
2 chicken breasts, diced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons buffalo sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 cup mozzarella cheese
2 green onions, sliced
Fresh parsley, chopped
For the Loaded Curly Fries:
1 bag frozen curly fries (about 28 ounces)
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
Extra buffalo sauce for drizzling
👩‍🍳 Instructions
Prepare the curly fries according to the package directions until golden brown and extra crispy. Sprinkle with Cajun seasoning and smoked paprika while hot.
Cook the elbow macaroni in salted boiling water according to package directions. Drain and set aside.
Season the diced chicken with paprika, garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.
Toss the cooked chicken with buffalo sauce and set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Gradually pour in the milk while whisking continuously until smooth. Cook until the sauce begins to thicken.
Stir in the cheddar cheese and mozzarella cheese until completely melted and creamy.
Add the cooked macaroni and buffalo chicken to the cheese sauce. Mix until everything is evenly coated.
Arrange the crispy curly fries on a serving platter or skillet.
Spoon the buffalo chicken mac & cheese generously over the fries.
Top with sliced green onions and chopped parsley.
Finish with an extra drizzle of buffalo sauce and serve immediately while hot and cheesy.

06/17/2026

🧅 Southern-Style Onion Boil (Oven Baked Whole Onions)

Tender, buttery whole onions baked in a flavorful seasoned broth until perfectly soft, sweet, and lightly caramelized — an easy comfort-food side dish packed with incredible Southern-inspired flavor.

🛒 Ingredients (Serves 4)
4 large sweet onions (Vidalia or yellow onions)
4 tablespoons unsalted butter
1 packet ranch seasoning mix (or 2 tablespoons homemade ranch blend)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chicken broth
1 tablespoon Worcestershire sauce
Fresh parsley, chopped (for garnish)
👩‍🍳 Instructions
Preheat your oven to 400°F (200°C).
Peel the onions and trim a small portion from the top of each one, leaving the root end intact so the onions stay together while baking.
Place the onions in a baking dish or cast-iron skillet. Using a spoon or small knife, create a shallow well in the center of each onion.
Add 1 tablespoon of butter to the center of each onion.
In a small bowl, combine the ranch seasoning mix, garlic powder, smoked paprika, black pepper, and salt.
Sprinkle the seasoning mixture evenly over the onions, making sure some falls into the center wells.
Pour the chicken broth and Worcestershire sauce into the baking dish around the onions.
Cover tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for 20 to 30 minutes, or until the onions are fork-tender and lightly caramelized on top.
Baste the onions with the seasoned broth from the pan before serving.
Garnish with fresh parsley and serve warm.

06/16/2026

German Cheesecake 🍰

Rich, creamy, and wonderfully light, German Cheesecake is made with a delicate pastry crust and a silky quark-style filling that bakes into a beautifully golden dessert. This traditional favorite is less sweet than American cheesecake, making it perfect for any occasion.

Ingredients
For the Crust
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 large egg
1/2 cup unsalted butter, softened
For the Filling
24 oz quark cheese (or full-fat ricotta, well drained)
1 cup granulated sugar
1 packet vanilla pudding mix (3.4 oz)
3 large eggs, separated
1/2 cup unsalted butter, melted
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
Garnish (Optional)
Powdered sugar for dusting
Fresh berries for serving
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
In a large bowl, combine the flour, sugar, baking powder, egg, and softened butter until a soft dough forms.
Press the dough evenly into the bottom and slightly up the sides of the prepared springform pan.
In a separate bowl, beat together the quark cheese, sugar, vanilla pudding mix, egg yolks, melted butter, milk, vanilla extract, and lemon juice until smooth.
In another clean bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the cheese mixture, taking care not to deflate the batter.
Pour the filling over the prepared crust and smooth the top.
Bake for 60–70 minutes, or until the center is mostly set and the top is lightly golden.
Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.
Remove from the oven and allow the cheesecake to cool completely.
Refrigerate for at least 4 hours, preferably overnight, before slicing.
Dust with powdered sugar and serve with fresh berries if desired.
Time
Prep Time: 20 minutes
Bake Time: 70 minutes
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Yield: 10–12 servings

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