Rico’s is worth the trip to the south end.

A close second is House of Pizza, across from Gatorland.
http://www.orlandohouseofpizza.com/

While I have enjoyed Pizzeria Valdiano and Mellow Mushroom, Rico’s is tops. Though, in all honesty, Mellow Mushroom has no competitor, as it’s in a different category: gourmet non-traditional wacky-neat-flavor pizzas.

Kudos do go out to Pizza City in Kissimmee. That is good pizza.
Google map
UrbanSpoon entry

For ClearChannel radio station links for their 50% off deals, this is a list of stations for the Orlando area: [link]

Orlando Sentinel also offers dining deals: [link]

Reservations by phone (407-903-8196) or email (gpage@mail.ucf.edu)

(Excerpted from WDBO article: http://wdbo.com/localnews/2009/02/rosen-students-provide-bargain.html

Event website: http://www.hospitality.ucf.edu/dcs/

UPDATE: 090212: As of today, all sessions are sold out for this spring series.

Use a stainless steel skillet.
Add ground pepper, red pepper flakes, kirkland no-salt seasoning, and salt to the bottom of the pan.
Set temp on 7.25, 5-7min later, add pork chops to pan.
Season top of pork chops with ground black pepper and ground white pepper.
Flip pork chops after 13min; they should not be sticking to the pan.
Once flipped, cook for another 12min.

Remove from the heat and place pork chops on a plate to rest.
Serve in 10min (once rested).

—-
Goes well with:
-tzatziki
-hommus
-hot sauce
-brie
-In a sandwich (the whole chop with a slice of brie and hot sauce on Publix chicago rolls! My favorite!)

Add 1 jar Eucavani Pomodoro Sauce. Stir to mix. Add 1/2 (sauce) jar of half&half, 1/4 jar of 1% lactaid milk. Stir immediately to prevent milk/cream curdling. Stir regularly (every 3min; keep the stuff from settling). Drop in 1/4 small head of garlic, raw, sliced.
Temp: 5.5(10min), 5(5min), 4(5min), 3.5(5min), 2.5-3(10min) (times are estimates; just keep turning things down to keep it cooking, but not over cook or burn off too much water; trying to time it to match it with when the pasta is done)
Cook for at least 30min.

Wash 1lb fresh spinach.

Bring water up to a boil and keep at a rolling boil. Add rogatoni. Box cooktime to al dente is 14min. Cooked 10min, then drained. Just a thin white line left.

Add 1tbsp olive oil to the pasta pan, heat on 6. add the rest of the garlic to the oil; cook for 3min or till done (just sauteing here) (as soon as it starts to smell a little nutty or dark(er), add 3/4 can of mandarin oranges, no sauce. Then add the spinach, and toss. Once homogeneous, add pasta, toss again. Then add sauce and mix completely.

Done.
Probably doesn’t need it, but can be served with grated pecorino romano.

——–
This one got rave reviews from the fam.

Add 1 jar Eucavani (tomato basil?) sauce per 1-2lbs ground beef. Stir. Add 1/2 jar of 1%milk. Add 5 shots of tobasco. Cook on 4.5-5.5 for 20-30min, stirring occasionally, making sure nothing is sticking to the bottom. It’s ok if it reduces too much, we’ll add some pasta water later (by not fully draining the pasta).

Start boiling the water for pasta. It takes about 15min anyway, and the
pasta will take 2-3min less than the box says, so… start.

While the sauce is cooking thaw 4 aidell’s sausage links (chicken and apple flavor this time). Cut on bias about 1/4″ thick slices, and start browning in their own pan on 6-7. slightly blacken on each side; the char brings out the flavor. When done on both sides, reduce heat to 4, clear the middle of the pan and dump in 1-1.5 cups of raisins. Continue cooking for 2min, then add half a can worth of Del Monte Gold pineapple chunks, some juice is ok to deglaze the pan. Mix and cook another 8min.

Have cleaned at least 1lb of fresh spinach.

By this time, the water should be boiled. Add the pasta and cook until there’s just a little white left when you bite into the pasta.

When done, drain the pasta into a colander. Leave it in the colander as you put the pasta pot back on the stove. Turn that burner off. Put the spinach into the pot and let (blanche, is it?) (the leaves turn greener and wilt. Ah, wilt, maybe that’s what it’s called.) wilt. This should take about 2min. Add the pineapple/sausage/raisin mix into the pan with the spinach. Fold in until uniform. Add the pasta. Fold again. Finally, add the sauce and fold/stir until uniform.

Serve with grated parmesan or pecorino romano.

I think that’s it!

once above are all prepared:
after dumping pasta from pan, reduce heat from hi (9) to 4. (next iteration is going to be 3)
let the water burn off
then add 1-2cups olive oil (using kirkland)
let heat for 10min (should become very thin but not smoke)
add garlic
cook and stir vigorously for 30-45sec but take care not to splash the oil
then add the raisins
add any spices (oregano, red pepper flakes, italian seasoning)
add the spinach
and fold into the oil
fold about 3-5x
then add the pasta
and the chicken
continue folding until all are coated
take it off of the heat and turn off the burner(s)

Serve with light sprinkling of grated pecorino romano cheese (1 tbsp per 3oz serving)

Cook rigatoni pasta ~7min, ’til some white left in middle of pasta (about 2min from being done ; done=white just disappearing from cross-section). Immediately drain, return pot to heat, return pasta to pot, dump sauce on pasta and toss/mix. Remove from heat. Serve.

This didn’t seem to need cheese. Or tzatziki (great cheese substitute).