DOUG'S KILLER SAUCE
This sauce is great alone, or add more spices and some beans (etc.) for chili, the options are endless!
Provided by MAPLEGROVE
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat.
- Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste.
- Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 29.1 g, Cholesterol 74 mg, Fat 16.3 g, Fiber 8.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 2259.4 mg, Sugar 18.3 g
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
DOUG'S RECIPE
test recipe by doug walker
Provided by Food Network
Time 3h
Yield 1 dozen
Number Of Ingredients 3
Steps:
- Mix it all togeter (1). Start over again(1).
Nutrition Facts : Calories 325 calorie
CHEF DOUG'S CHICKEN TIKKA
Chef Doug's take on a classic chicken tikka recipe. Great for families and kids alike! Serve over basmati rice and some garlic naan.
Provided by Jessica Higley
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
- When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
- Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 20 g, Cholesterol 210.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 52.1 g, SaturatedFat 16.3 g, Sodium 1350.5 mg, Sugar 9.4 g
BASIC PASTRY DOUGH
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).
SIMPLE YEAST BREAD / DOUGH
A versatile yeast dough recipe that you can use for making loaf bread, pizza, dinner rolls, hot dog wrappers..anything you can think of using bread.
Provided by Asooma
Categories Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
- Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
- Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
- Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
- Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
- Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
- After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.
CHEBUREKI
Chebureki are the southern Ukrainian branch of the global family of empanadas, potstickers, pasties and salteñas - dough pockets filled with meat and deep-fried until golden and juicy. A blistered, chewy crust is the sign of a really good cheburek according to Olga Koutseridi, who grew up in Mariupol, Ukraine, and adapted this recipe for her home kitchen in Austin, Texas. The dough for this recipe is relatively stiff, which means it will take a bit of time to mix it by hand. You could also use a stand mixer, but your mixer may struggle. After the first few, these pies become much easier to assemble, and you can roll and fill the next one while one is frying. It is best to fry one or two at a time, which helps control the oil temperature and ensures the freshest chebureki. They should be eaten within just a few minutes of their emergence from the fryer.
Provided by Julia Moskin
Categories dinner, snack, pastries, appetizer, main course
Time 4h
Yield 12 chebureki
Number Of Ingredients 10
Steps:
- Make the meat filling: Place the chopped onion in a food processor and process until it is very fine and has started to release moisture. Transfer the onion to a large bowl. Add the beef, pork, black pepper and salt, and mix very well. Gradually add kefir to the mixture and mix it into the meat using a spoon. The consistency should be pourable and almost soupy, not stiff. If necessary, add more kefir, 1 tablespoon at a time, to achieve the desired consistency. Cover mixture and place it in the refrigerator to chill for 1 hour.
- Make the dough: Place 3 cups of the flour in a large bowl. Add the fine salt and mix with a fork. Add the water and mix until combined. Sprinkle a work surface with some of the remaining flour and knead in the rest of the flour little by little (you may not need all of it), until the dough is pliable and not sticky, about 15 minutes. (The dough should spring back when you make a slight indent with your finger.) Shape the dough into a ball, place in a bowl, cover tightly with plastic wrap and let rest for at least 1 hour.
- Set up your frying station: Pour 2 inches of oil into a wok or a Dutch oven. Line a sheet pan with a wire rack and some paper towels to absorb any excess oil from the finished chebureki. Heat the oil over medium-high until the temperature reaches between 350 and 375 degrees.
- Divide the rested dough into 12 pieces and roll them into balls. (The dough should be pliable and shouldn't need much flour.) Flatten the pieces into disks and cover with plastic wrap so they don't dry out. Working with one piece at a time, lightly dust the counter with flour and roll out the dough into a very thin round about 8 inches in diameter. (You should be able to read text through the dough.)
- Place 3 level tablespoons of filling on one side of the round and spread it into a thin half-moon, leaving a 1-inch border around the filling. Make sure not to add too much filling! Overfilling increases the risk of leakage during frying.
- Fill a small bowl with water, and using your finger, dampen the edges of the whole round to help seal the cheburek. Fold the dough over the side with the filling, trying to make sure there are no air bubbles between the filling and the dough to help decrease the chance of bursting. Press the edges to seal tightly, then seal them completely with a fork. Use a pasta wheel or paring knife to trim off any uneven edges, if you like.
- Once the oil is at 350 degrees, carefully lower the shaped cheburek into the oil and fry until the dough is golden brown and bubbly, about 2 minutes per side. Using tongs or a large slotted spatula, transfer the fried cheburek to the rack. Repeat shaping, filling and frying with the remaining dough and filling.
- Let the cheburek cool slightly, then dig in! These are best eaten hot. Enjoy with a glass of ryazhanka or kefir.
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