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                                     Chicago-style deep-dish pizza                                                                                               Ingredients:                                                                                                        3-1/2 cups all-purpose flour                                                                        1/4 cup cornmeal                                                                                              1 package (1/4 ounce) quick-rise yeast                                                       1-1/2 teaspoons sugar                                                                                 1/2 teaspoon salt                                                                                              1 cup water                                                                                                     1/3 cup olive oil                                                                                          Toppings:                                                                                                            6 cups shredded part-skim mozzarella cheese,                                                                  divided 1 can (28 ounces) diced tomatoes,                                                         well drained 1 can (8 ounces) tomato sauce                                                1 can (6 ounces) tomato paste                                                                   1/2 teaspoon salt                                                                                          1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper 1 pound bulk Italian sausage, cooked and crumbled                               48 slices pepperoni                                                                                       1/2 pound sliced fresh mushrooms                                                           1/4 cup grated Parmesan cheese                                                                                                                                    Directions                                                                                                           1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.                                                                                                             2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.                    3. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese. 4. In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.                                                                              5. Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.

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                                     Chicago-style deep-dish pizza                                                                                               Ingredients:                                                                                                        3-1/2 cups all-purpose flour                                                                        1/4 cup cornmeal                                                                                              1 package (1/4 ounce) quick-rise yeast                                                       1-1/2 teaspoons sugar                                                                                 1/2 teaspoon salt                                                                                              1 cup water                                                                                                     1/3 cup olive oil                                                                                          Toppings:                                                                                                            6 cups shredded part-skim mozzarella cheese,                                                                  divided 1 can (28 ounces) diced tomatoes,                                                         well drained 1 can (8 ounces) tomato sauce                                                1 can (6 ounces) tomato paste                                                                   1/2 teaspoon salt                                                                                          1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper 1 pound bulk Italian sausage, cooked and crumbled                               48 slices pepperoni                                                                                       1/2 pound sliced fresh mushrooms                                                           1/4 cup grated Parmesan cheese                                                                                                                                    Directions                                                                                                           1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.                                                                                                             2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.                    3. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese. 4. In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.                                                                              5. Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.

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Jell-O Pudding Pops- You had to trust Bill Cosby during the 1980s, because he was the perfect dad. And when he told us to buy these things because they were frozen pudding on a stick, we bought

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Applebee’s restaurants opened their doors to Atlanta Georgia residents in 1980

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Tri-color pasta salad- Pasta salad dishes were everywhere, and in some pot luck dinners maybe half the dishes were pasta salad.

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Buffalo Wild Wings opened in Kent Ohio. For the first 16 years, from 1982-1998, it was called Buffalo Wild Wings & Weck.

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Frozen Yogurt-  An illusion since the sugar content was off the charts, and the toppings made it worse. Still, for a moment in time there was a “health” food which actually tasted sinfully delicious.

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Olive Garden originated in Orlando FL. Last years numbers showed 844 locations across the globe for this Italian American flavor fusion.

Dave and Busters started in Dallas TX.

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Quiznos opened  in Denver CO with build-your-own, toasted sandwiches. With over 2000 locations internationally, the chain holds the spot for the second largest submarine shop behind Subway.

Papa Johns first opened in Indiana after a meager beginning in a converted bar closet. As of 2017, Papa Johns is the third largest take-out and pizza delivery.

Hooters wings are good wings and they’ve been serving them since April Fools Day, 1983.

Panda Express began in 1983 in Glendale, CA. The company boasts MSG-free items and locations in food courts and stand alone locations alike.

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Ranch Dressing Dip- Doritos started a new craze when ranch dressing was used as a dip to enhance its taste. Soon ranch dressing was enhancing the taste of just about everything—chips, crackers, and even chicken wings.

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papa Murphy’s Pizza began in Petaluma, CA.  Papa Aldo’s Pizza opened in 1981, preceding Papa Murphy’s and in 1995 the two merged to be named only Papa Murphy’s.

In 1984, Culver’s began in Sauk City, WI. With their famous butter burgers and fried cheese curds, this place says and don’t forget to grab a cup of frozen custard, it’s the best.

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Sloppy Joes- brown the ground beef, onion, and green pepper; drain off liquids.

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California Pizza Kitchen: was opened in 1985 in Beverly Hills, CA. Still popular today, there are over 250 restaurants.
Boston Market: opened in 1985 and 530 locations to visit.
Cinnabon started in Seattle, WA in 1985 and remains popular in high traffic areas. Most Cinnabons are located in malls and airports.
Cici’s Pizza: is a buffet style restaurant featuring a pizza bar with additional pasta selections, salad and dessert stations. This chain may have started in Plano, TX but there are over 400 locations nationwide

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Totino's Pizza Rolls- snack mostly pizza like

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Carrabba’s Italian Grill: started in 1986 in Houston TX.
Johnny Rockets: opened on June 6, 1986 in Los Angelo's, CA.

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5 and Diner: originated in Phoenix AZ.
Champps: in Minneapolis, MN.

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Market Broiler: began in 1989 in Riverside CA. They focus on sustainable seafood and offer their infamous sourdough bread as a starter.
Jose’s Mexican Food: Opened in Glen Avon CA.