Fried Shrimp ahead of time?
krmarchese
5 years ago
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pandtkendall
5 years agoElmer J Fudd
5 years agoRelated Discussions
Question about making pizza ahead of time
Comments (8)Stacy: I have put the Pizza dough recipe and how to ,in many times. I'll put it in again for you! Save it please!!!!! This was Posted a year ago but everyone seems to get involved with new things. I've always had a good Crispy Tender Crust, If you remember some of my Posts ??? Prebaked Dough Followup clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 22:43 Hi Again Msazadi: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want.After the dough is made, weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust. Let it raise slightly , pinch the dough with a fork and put into the oven to bake at 400 deg. When tan spots show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping cheese of your choice. Put it back into the oven to finish cooking. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new Steel pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just water & wipe with a paper towel. I have been using this method for 48 years. If I can help anyone with info, on Sauce or Dough Recipes, please email. Have fun, LOU...See MoreBang B-a-n-g Shrimp
Comments (8)All this talk of Bang Bang Shrimp made me want some, so I made it last night using this sauce recipe which is IMO more authentic because it has some heat and a kick to it. Bang Bang Shrimp Sauce (from somewhere on the Web) 1/2 cup mayonnaise 3 TB sweet Asian chili sauce 1 TB Sriracha hot sauce 2 t. rice vinegar I think Bonefish puts their shrimp on a bed of lettuce, but I had cabbage on hand and had seen some recipes that called for cabbage. I finely cut the cabbage and piled it on my plate - it was very good with those spicey shrimp!...See MoreMake ahead appetizers - suggestions?
Comments (38)Deviled eggs Pinwheels (either tortilla or puff pastry) Hummus and pita chips artichoke and red pepper squares (recipe below) Crispy bread with bruschetta Crispy bread with a smear of goat cheese, a few toasted walnuts, fresh thyme leaves and a drizzle of honey Tapenade on crackers, bread, pita, etc Artichoke Heart and Red Pepper Bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes @60 1” bites. Preparation Time: 10 minutes Cooking Time: 35 minutes Cooling Time: 15 minutes Total Time: 1 hour...See MoreRECIPE: Vegetable Fried Rice
Comments (2)Thanks for posting this Carol, now I can print out the recipe and get THAT messy instead of my Craig Claiborne cookbook (grin). I used frozen peas and carrots (pre-cut!) or any other veggie I wish as a short cut....See Morechloebud
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