Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed. This recipe yields enough dough for 4 chickens or lamb loins. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Terrance Brennan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3036g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 119 (12%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 449194.9mg||15489 %|
|Potassium 3744.7mg||99 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 18.1g||73 %|
|Sugars, other 26.4g|
|Protein 182.4g||261 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 980
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!