The Five Best Pizza Recipes from the Bible

Five of the best pizza recipes from the Book of Mormon, including the one you’re looking for. 

Mormon is the world’s oldest and largest Christian church, and the Book claims to be the word of God. 

Some of the world is in the grips of a famine, and people are starving.

In an effort to help those in need, a prophet named Joseph Smith is called to a meeting of a group of the faithful, the Quorum of the Twelve Apostles. 

He has the idea to call them all to a feast called the Second Coming, and he wants them to meet at the temple in Kirtland, Ohio. 

Joseph is the first to arrive in the temple, and while everyone is waiting, he meets the apostles and their wives and daughters.

He invites everyone to the feast. 

As the meal progresses, the prophet goes into the temple and asks to have his face covered. 

It is there that he is shown the plates of plates from which the Book was translated.

The plates were discovered at the site of the first translation, which was performed by Joseph Smith in the late 1820s. 

While everyone was waiting for the plates to be translated, Joseph was the first one to put his face to the plates. 

After Joseph translated the Book, a translation was performed on the plates by his brother Hyrum.

The translation was not finished until the plates were placed in the vault of the Temple. 

During the translation, a revelation was given that Joseph should be called “Lord of Hosts” instead of “Lord Jesus Christ.” 

The revelation was known as the Book Of Mormon, and it was not a revelation in the sense of being an official revelation of the LDS church. 

The Book of Moroni was the last of the Nephite records, and is regarded as the foundation for the LDS Church. 

For the Book to be a true revelation, it had to be written down, which is what the Book is known for.

The Book of Ether, which Joseph had translated into the language of the people, was written by Moroni, a man who had previously taught the Book in the Egyptian language. 

Moroni had many accounts of Joseph and his associates.

The most famous was the account of how Joseph was killed by a mob, and Joseph had been able to convince Moroni to send him to Carthage to stand trial. 

According to the Book: Joseph Smith and Oliver Cowdery (Joseph Smith’s brother) were in the company of two brothers, Hyruman and Hiram, who were travelling on a ship in the vicinity of Harmony, Pennsylvania.

Hyrame was a native of Illinois and had been in the country about seven years.

Joseph and Oliver were on the same vessel.

They were about to depart when the two brothers suddenly heard voices, and they went to investigate the soundings of voices. 

They were startled by the voices, which were coming from a man standing in the midst of the ship.

The man said to the men, “I am the Messiah.” 

Joseph then began to describe to the two men the events of his life, and as they continued, the man began to speak in an incomprehensible language.

The two brothers then fled, and after a short time, they came to an island, and there, Joseph saw the plates, and then the vision was over. 

(The Book also contains accounts of how the Prophet Joseph was given the gift of the Holy Ghost by a man named Peter Whitmer, who was not an actual Prophet of the Mormon church.) 

(This is one of many stories in the Book that describe a man whose voice sounds like the voice of God, and who speaks with a voice like that of God.) 

The account of the vision is one that is sometimes used in LDS Church history textbooks, but it is not as detailed as some of the other accounts. 

If you have a few minutes to spare, you might want to go ahead and go check out this podcast that covers the Book. 

You might also like these other Mormon Stories: The Five Best Movie Quotes About The Book Of Mormons, including: The Five Worst Movies About The Mormon Church, including The Five Most Anticipated Movies About Mormon History.

This tuna salad is a real meal!

The tuna salad at home isn’t always healthy.

If you’re going to make a tuna salad, it should be made with tuna and a little olive oil.

This tuna and olive oil salad is one of my absolute favourite tuna salad recipes.

I think I have this tuna salad with olive oil and it’s just a delicious, filling meal.

The avocado adds a little bit of flavour to this tuna and is also great with the dressing.

And the dressing is great for summer because it’s so refreshing!

The dressing can also be used as a side dish with a salad.

This is a great way to start a meal or a weeknight dinner.


Recipe Notes To make this salad, you will need to buy tuna, olive oil, avocado and a few dashes of oregano.

You can also use fresh or frozen tuna, or canned tuna.

If using canned tuna, be sure to buy the fresh type, as it will have the freshest fish.

You could also make this with salmon or mackerel, but I like the taste of the fish with the extra omega-3 fatty acids.

You will need some chopped walnuts and chopped avocado to top this salad.

You may also need to add more dressing if you like, but you can leave this out.

You might also like to add some fresh herbs and spices to the dressing if needed.

Ingredients: 1 tbsp olive oil 2 tbsp fresh squeezed lemon juice 2 tbsp chopped walnut 1 tbsp chopped avocado 3 tbsp diced fresh cilantro 1/4 tsp oreganol 1 tsp sea salt 1/2 tsp pepper 1 tbsp fresh parsley (or fresh rosemary) Instructions: Wash and rinse the tuna.

Wash and peel the avocado.

In a small bowl, whisk together the lemon juice, olive, walnut, cilantro, oreganole and salt.

Add the tuna, avocado, and the parsley.

Mix well and set aside.

Combine the dressing ingredients and set the salad aside.

Wash the tuna and avocado.

Set aside.

Heat a large frying pan over medium-high heat.

Add a generous helping of olive oil to the pan.

Add some of the olive oil if the tuna is too dry, then add the avocado and the tuna salad.

Fry for 3 to 4 minutes on each side, or until the tuna looks golden brown.

The oil should be starting to come out of the avocado when the tuna comes out of its shell.

Add salt and pepper to taste, and then add fresh parsleys if needed, and mix well.

Cook for about 15 to 20 minutes or until golden brown and cooked through.

Enjoy this tuna, and enjoy!

This recipe is a Community Pick!

The Best Belgian Waffle Recipe You’ll Ever Make!

Belgian waffles are a popular breakfast dish, and it’s always a great time to start your day with a great breakfast.

Here are some of our favorite Belgian waffle recipes.

Belgian Waffles Recipe 1 cup (1 stick) unsalted butter, softened to room temperature 1 cup white flour 1/4 cup (3 tbsp) granulated sugar 2 tsp baking powder 1/2 tsp salt 2 eggs 1 tsp vanilla 1 tsp balsamic vinegar (optional) 1/3 cup milk 1 tsp maple syrup (optional)* 1 large egg 1/8 tsp lemon zest (optional* ** This recipe is also vegan.

***This recipe is a vegan option for the eggs.

You can also use plain flour, unsalted oil, or vegan margarine.

Instructions Combine the butter, flour, sugar, baking powder, and salt in a medium bowl.

Set aside.

In a medium saucepan, melt the butter over medium heat.

Add the sugar, vanilla, balsam, and vinegar and mix until combined.

Stir in the eggs and stir until combined, about 3 minutes.

Add in the milk and maple syrup, mix until incorporated.

Reduce the heat to low, cover, and simmer for about 20 minutes, or until the waffles have set.

If the waffle is still warm, gently brush a layer of the batter onto a serving plate.

Serve immediately.

10 Ways to Use Pad Thai for Breakfast and Dinner

I know you’re probably thinking, Pad Thai is one of those recipes that just works, right?

Well, I’m here to change your mind.

This is a recipe for the best of the best and a delicious, quick, and easy meal.

Ingredients: 1 cup Pad Thai 1/2 cup butter 1/4 cup soy sauce 2 tablespoons coconut oil 1/8 cup sugar 1 teaspoon garlic powder 2 tablespoons cumin 1/3 cup cilantro leaves, finely chopped 1/16 teaspoon salt 1/7 teaspoon pepper 3 cloves garlic, minced 1 cup cooked rice noodles, shredded (I used one of these from my local grocery store) Directions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the butter, soy sauce, coconut oil, sugar, garlic powder, and cumin.

In another bowl, combine the rice noodles and shredded cilantro.

Pour the butter mixture into a saucepan and whisk until smooth.

Pour into a baking dish and sprinkle with the cilantro and garlic.

Bake for 12 minutes, then remove from the oven.

Cool for 10 minutes.

Serve immediately.

Notes: I used one local grocery market bag of Pad Thai noodles.

I was able to find the most flavorful and authentic versions online, but you can always buy Pad Thai from a local Thai restaurant.

I used to order the spicy version from one of my favorite Thai restaurants, but I’ve since moved away from that recipe due to the increased sodium content.

You can also try my new Pad Thai soup recipe from Everyday Food Network. 3.2.2708

Taco Salad with Empanada Recipe: Empanadas, Tortilla Chips and Pesto!

Pestos are so good!

Empanadas are even better!

These tacos have been the perfect addition to any salad or tacos.

Make empanadas for the first time and try making empanadis with tortilla chips instead of corn tortillas.

They’re just as delicious and nutritious.

Get your taco salad ready and prepare to have some fun!

Recipe: Tacos with Empancadas, Tacos, Empanades, Taco Dip, Taco Chips and more!

Serves: 8-10 Ingredients: 1 large yellow onion, sliced (about 1/2 cup)

3 simple chicken and egg pasta recipes for the modern family

Chicken and egg noodles are so popular these days, but the classic dish can still be served as a dinner staple in the modern home.

This recipe for chicken and eggs pasta can be cooked in a traditional oven and serves a variety of people.

Chicken and egg noodle recipe: 4 servingsPrep time: 10 minutesCook time: 5-6 hoursServings: 4-6 Ingredients 3-4 boneless skinless chicken breasts, cut into bite-sized piecesPreheat oven to 425 degrees F (220 degrees C).

Chop chicken into bite size pieces and set aside.

In a bowl, whisk together flour, salt, garlic, and paprika.

Add chicken pieces to flour mixture, stirring to coat well.

Add milk, whisking constantly to incorporate.

Add pasta noodles and toss to coat evenly.

Sprinkle with salt and pepper to taste.

Cook pasta noodles according to package directions and cook for 10 minutes, or until the pasta is cooked through.

Add to a bowl and season with additional salt and black pepper.

Place in a slow cooker.

Add butter and chicken to a saucepan and cook, stirring frequently, until butter is melted and the chicken is cooked.

Add egg and whisk until egg mixture is fully incorporated.

Serve over cooked chicken.

Tomato soup: 1/2 cup water, packed, for 1.5 cups (400 ml)Soup: 1 cup chicken broth, plus more for servingPreheat a heavy-bottomed pot over medium heat.

Add 1 cup (2 1/4 sticks) fresh or frozen corn kernels.

Cook until tender, about 2 minutes.

Drain and set on a plate.

Add the chicken broth to the pot and bring to a boil.

Reduce heat to low and simmer for 15 minutes, until chicken is tender and al dente.

Drain the chicken, reserving the liquid.

Add tomato soup to the soup, cover and simmer gently for 10 to 15 minutes.


Gravy: 1 large chicken, skinless, 1/3 cup (125 ml) milk, or 1/8 cup (100 ml) whole milk or a mix of whole milk and 1% milk.

Place the chicken in a large pot and cover with water.

Bring to a simmer over medium-high heat.

Reduce the heat to medium-low and cook until the chicken and meat are tender.


Season with salt, pepper and black peppercorns.

Serve with chopped basil.

Cake: 1 pound (2-3 kg) cake flour, plus additional for dusting.

Preheat oven or stovetop to 350 degrees F. Place 1 cup of cake flour in a microwave safe bowl and heat until smooth.

Pour flour into a small bowl.

Add water and stir until flour is absorbed.

Mix in flour mixture and bake for 20 minutes, stirring constantly.

Remove from oven and allow to cool completely.

Add remaining cake flour and mix in flour and baking soda until smooth and crumbly.

Serve hot with whipped cream.

Chicken and eggs recipe: 3 servingsPreptime: 10-15 minutesCooktime: 1-2 hoursServing size: 4 Ingredients 4-5 boneless chicken breasts or 3-5 pieces of boneless, skin-free chicken.

Coat in flour.

Place on a baking sheet and bake at 400 degrees F for 20-25 minutes.

Remove and set onto a cooling rack to cool.

(This recipe can also be frozen, and the liquid can be added to the freezer before baking.)

Recipe can be thawed and stored in the refrigerator for up to 3 days.

How to Make Lemon Bars Recipe with Simple Ingredients

Recipe for Lemon Bars recipe that’s easy to make and delicious.

The recipe is made with easy ingredients like lemon and parsley and it’s also vegan.

The recipes are easy to follow, you can adjust the amounts and it can be prepared on the stovetop or in a pot.

Lemon Bars can be made with a variety of vegetables and fruits like avocado, broccoli, spinach, celery, kale, cucumber and more.

This recipe has been a popular one and many people are making them for their loved ones.

Read more » Ingredients: For the lemon bar: 2 cups peeled, diced lemons

Why do I hate dogs?

Why do we hate dogs and cats?

The answer may lie in their biology. 

The origins of dogs and dogs’ natural aversion to humans are a mystery, as are their physical and mental traits. 

But scientists have a hypothesis that they’re more closely related to humans than we thought. 

According to a study published in the Journal of Applied Ecology, dogs and cats have different adaptations that help them to cope with their new surroundings. 

These adaptations include their  high level of  stress resistance and  their ability to quickly adapt to changes in their environment.

“It is thought that the dogs’ adaptations for survival and their high stress resistance are related to the presence of predators in their surroundings,” says lead author, Dr Jennifer Lichtman from the University of Sydney’s School of Veterinary Medicine.

“So it seems like the cats might be more adapted to their environment than dogs.”

Dr Lichtmann and her colleagues from the Department of Animal and Plant Sciences, the Australian National University and the National Institute of Agriculture and Food and Agriculture (INAF) studied dog and cat DNA samples, comparing their gene sequences with the human genomes of wild and domestic dogs.

Dr Lachtman says the differences between the two groups of animals were striking. 

“We found that dogs and other domesticated animals were more closely similar to us than to our own dogs,” she says.

“We also found that the cats had evolved an adaptation to cope more efficiently with their increased stress in a wider range of environments, including their home range.”

Dr Martin Schulz from the Institute for Evolutionary Anthropology (Ixab) says there are several different evolutionary reasons why dogs and their close relatives have adapted to living in a variety of environments.

“The reason dogs are so closely related is because they are similar to other dogs, but we have evolved a different way of communicating with them that we use for social communication,” Dr Schulz says.

“So we also evolved a more efficient way of hunting and hunting dogs.”

The scientists then looked at whether dogs and the cat were genetically related.

The researchers found that they were. 

In fact, a total of five genes were identified as related to domestic dogs and five related to wild cats.

“This was really surprising, because we have been pretty good at finding relatedness genes in other species.

But these genes were so similar to each other, it was hard to tell them apart,” Dr Lichtmans says.

The researchers then took DNA from more than 6,000 dogs and found the genes that were related to cats. 

Dr Litzmann and Dr Schultz believe that the genes found in cats are different from those found in dogs.

“They are more related to us because they have evolved this ‘gene for survival’ and ‘gendering’ process that allows them to have these adaptations to survive in an environment with a different level of stress than their dog,” Dr Bischman says.

Dr Lachman says that this means that it could be the case that the two species evolved a similar adaptation for living in different environments. 

They also believe that dogs may have developed different adaptations in response to different levels of stress.

“Some of the genes were genes that have evolved to adapt to more stress in different situations.

Others were genes with the ability to respond to stress in the same or different situations,” Dr Wachtmann says. 

 “So in some ways, dogs might have evolved more resilience genes and more adaptive genes than cats.”

The researchers hope that the research can be used to identify the genes responsible for different responses to different types of stress, so they can develop treatments to improve dogs’ health.

How to make the most out of your Shepherd’s Pie recipe

I have a few recipes in my head that I think could be improved upon.

But this recipe by scone maker Katie O’Neill has really hit the spot for me.

You can’t go wrong with this Shepherd’s pie. 

I was able to combine some of the same ingredients that Katie used for her original Shepherd’s pies recipe (she has a few tips that I like) with a new twist on the recipe.

You may want to try it if you are in the mood for a hearty and nutritious meal with a side of cheese.

It is a must for any Shepherd’s lover.

1 1/2 cups of the flour  2 tablespoons of the baking powder  1/4 teaspoon of salt  1 cup of milk  1 tablespoon of olive oil  1 1 or 2 tablespoons (about 2 1/3 ounces) of cream  2 1, 3 ounce packages of cheese  1 teaspoon of nutmeg  1 large egg white  1 cup (about 4 ounces) chicken broth  1 or 3 teaspoons of baking soda  1 egg  1  (about 3 teaspoons) of sour cream  1 whole egg  2 cups of chopped pecans  2 cloves garlic  1 tablespoon of salt Instructions Preheat oven to 375 degrees.

Mix together the flour, baking powder, salt, and pepper in a bowl and set aside.

In a large bowl, whisk together the milk, olive oil, cream, and nutmeg. 

Pour the mixture into the dry ingredients and mix well.

Stir in the pecants.

Stir together the egg whites and sour cream and mix until well combined.

Pour the milk mixture into a large pie plate.

Spoon the mixture over the filling and sprinkle with salt and pepper.

Bake for 30 minutes.

 The pie will be done when it is a nice dark brown and bubbly, but not bubbly as it rises.

If it needs to be cooled, just gently remove the pie from the oven and let it cool for 5 minutes. 

Allow to cool completely before slicing.


Katie’s recipe is available at  and  www!