SHRIMP SCAMPI ZOODLES
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
- Thinly slice the remaining garlic cloves.
- Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
- Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
- Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
- Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
- Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.
DOUGHBOYS
Provided by Chris Cosentino
Time 3h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
- Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
- Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
- Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
- To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
- Cook's Note: The dough usually made a day before using.
DOUGH BOY
Make and share this Dough Boy recipe from Food.com.
Provided by jkoch960
Categories Breads
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Sift together the flour and salt. Cut the margarine and shortening into the flour mixture.
- Add spices and yeast, followed by coconut and water.
- Knead the mixture for 5 minutes, score with a knife. Leave to stand until almost twice its' size (approx. 1 hour). Form dough into a round mound or loaf shape.
- Gently place bread on baking sheet. Bake for 1 1/2 hours. Check for doneness by "knocking" on the bottom of the bread; if it sounds hollow, it is done. If it is not done, continue baking for another 15 to 30 minutes if needed.
Nutrition Facts : Calories 1610.7, Fat 77.8, SaturatedFat 35.1, Sodium 600.9, Carbohydrate 208.4, Fiber 12.8, Sugar 56.6, Protein 23.7
PIZZA DOUGH BOY
This is not a specific recipe since the liquid measurements vary due to the flour being used. So, add more water or flour to make the consistency like playdough. Live it pizza style sucka. This recipe requires a few hours to make, so you need to plan ahead. However, you can make a crapload of it and freeze it after the waiting period detailed in the directions.
Provided by MHulak
Categories Breads
Time 3h10m
Yield 1 pizza pie, 1 serving(s)
Number Of Ingredients 6
Steps:
- best to use a kitchenaid mixer for this using the hook attachment.
- mix all the ingredients together until you get the right consistency.
- you can see if you got the right consistency if you turn the mixer on max and it whips the dough apart making 2 or more balls.
- add more flour or water until you get that consistency
- put some oil in a bowl and wipe it off with a paper towel.
- make the dough into a ball and put it in the bowl.
- cover for minimal 3 hours.
- freeze in a freezer bag or spread it out on a floured countertop.
Nutrition Facts : Calories 1689.8, Fat 31, SaturatedFat 4.3, Sodium 2344.6, Carbohydrate 306.7, Fiber 11.2, Sugar 19.9, Protein 40.4
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