Dominos Bread Bowl Recipes

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CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)



Carbonara (Guanciale, Egg, and Pecorino Romano) image

Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.

Provided by Oretta Zanini De Vita

Categories     Egg     Pasta     Dinner

Number Of Ingredients 8

For the condimento:
4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice
2 generous tablespoons extra virgin olive oil, preferably lightly fruity
3 large eggs, at room temperature
10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano
freshly ground black pepper
To make the dish:
1 pound (450 grams) pasta (see note below)

Steps:

  • Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
  • Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
  • Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
  • Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
  • Transfer to individual heated bowls or plates and serve instantaneously.

DOMINO'S BREAD BOWL



DOMINO'S BREAD BOWL image

Yield 8 1/2 bowl

Number Of Ingredients 10

3 teaspoons sugar
1 3/4 cups warm water[3]
1 teaspoon yeast
4/1/2 cups enriched flour
2 tablespoons vital wheat gluten[4]
2 teaspoons salt
2 tablespoons soybean oil[4][5]
Additional flour, for sprinkling[6]
2 tablespoons melted butter
1/2 teaspoon garlic powder

Steps:

  • In a large Pyrex measuring cup, measure 1 ¾ cups of warm water. Add the yeast and sugar to the warm water, stir and set aside. In a large bowl, mix the enriched flour, vital wheat gluten, and salt. Once the yeast mixture has begun to foam (bloom), pour it into the flour mixture. Add the soybean oil to the mixture. Combine the flour, oil, and yeast mixture by kneading it with your hands or using a dough hook in a standing electric mixer until smooth. Wrap the dough in plastic; chill in the refrigerator for at least 20 minutes. (Chilled dough is easier to shape than dough that is room temperature.) Preheat the oven to 450 F. Sprinkle a bit of flour over the dough to prevent it from sticking to the work surface.[6] Place the dough on your work surface and cut it into 4 pieces. Gently shape each piece of dough into a ball by stretching the edges of the dough and tucking them under to make a bread bowl. Make a ¼ inch deep cut along the top of each ball and put it onto a pizza stone or baking sheet. Brush the top and sides of the dough with melted butter. Sprinkle with garlic powder. Place the baking sheet in the oven and bake the bread bowls for approximately 40-45 minutes. You will know the bread is done when the crust is light brown and the center is cooked through. Remove from the oven and allow the bread bowls to rest on a cooling rack.

COPYCAT DOMINO'S CHEESY BREAD



Copycat Domino's Cheesy Bread image

I whipped this up the other day and loved it! WARNING: I DIDN'T MEASURE THE ONE TIME THAT I MADE IT, SO ALL MEASUREMENTS ARE APPROXIMATE GUESSES. ALSO, CONSUME AT YOUR OWN RISK - HIGHLY ADDICTIVE! LOL. The next time I make it I will try to measure and edit accordingly. Most everything is to taste, so if something is a little off it shouldn't matter all that much. Please post your reviews and let me know what you think! : )

Provided by soulcandybt

Categories     Breads

Time 30m

Yield 1 loaf, 2 serving(s)

Number Of Ingredients 11

1 roll pilsbury French bread, unbaked (you could probably also use pizza dough)
1/4 cup real butter
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 tablespoons yellow cornmeal
2 tablespoons parmesan cheese
1 cup Mexican blend cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1/2 teaspoon parsley
1 cup marinara sauce, for dipping

Steps:

  • Preheat oven according to french bread package.
  • Take dough out and flaten and stretch out a little bit to make a rectangle on a large cookie sheet.
  • Melt butter in microwave and add garlic salt and garlic powder, brush over the top, flip and brush other side.
  • Sprinkle corn meal on top and then flip over.
  • Put all cheese on top over entire surface, sprinkle with 1/2 of parmesean, parsley, and remaining butter.
  • Bake according to french bread package until cheese is melted and bubbly and bread is a light golden brown.
  • Remove from oven and sprinkle with remaining parmesean cheese. Allow cheese to set for a minute or two.
  • Cut widthwise into 1 inch slices, serve hot with warm marinara sauce.

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