Subj : Re: Cookware (part #2)
To : Ruth Haffly
From : Dave Drum
Date : Sun Mar 31 2024 06:21:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> supply of souffle' trays which are great for making baked spaghetti or
DD> pot/ shepherds/cottage pies.
RH> Now those, I could use a couple of.
Closest image I come up within the web was this - a Japanese curry plate
https://tinyurl.com/BAKE-PASTA - close, but no cigar.
DD> I've made this recipe and had to use all 12 of my trove of souffle
DD> dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
DD> It works without the ricotta, as well. Just put the pasta in the
DD> bottom, then sauce over, cover w/cheese and into the oven until the
DD> cheese begins to scorch arund the edges.
RH> Ever make a half batch and put some in the freezer for quick/easy
RH> meals?
Not yet. Bv)=
DD> This recipe will feed a crowd - these days I make the meat sauce and
DD> freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
DD> I pull one out of the freezer, cook a single/double portion of pan
DD> length pasta, assemble in the souffle dish, pre-sliced mozzaella
DD> over the top and into the toaster oven.
RH> OK, almost as quick. (G)
DD> Title: Baked Spaghetti
DD> Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
DD> Yield: 9 Servings
RH> It would easily feed a crowd, especially if you add salad and garlic
RH> bread.
Or some of my Rustic Italian Cheese Bread (I've posed that happy recipe
a number of times. And nearly every time I do it gets me jonesing for
sandwiches made with it.
DD> Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
DD> works great) with olive oil. Spread 1 cup of the sauce
RH> A handy size to have; I've got 3 glass ones and a couple of metal ones.
RH> Had to take a meal to shut ins the other day so made a couple of
RH> smaller meatloaves, put them in a glass pan running the short side to
RH> short side. In between I put halved small white potatoes and baby
RH> carrots, baked the whole thing about an hour at 350. Took out and put
RH> in a take out container one meatloaf and about half of the potatoes &
RH> carrots. Turned the oven off, recovered the pan and slid it back into
RH> the oven while we made the delivery. Came home to a hot, no fuss supper
RH> and very little clean up.
I've got 13" X 9" in ceramic, Pyrex, and aluminum. Same for 10" square
Here's one of my favourite thing top make in a 13" x 9" Pyrex dish
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Louis Gooey Butter Cake
Categories: Cakes, Desserts
Yield: 18 servings
MMMMM----------------------------CAKE---------------------------------
3 tb (45 ml) milk; room temp
1 3/4 ts (5 g) active dry yeast
6 tb (85 g) unsalted butter; room
- temp
3 tb (45 g) sugar
1 ts (5 g) kosher salt
1 lg Egg
1 3/4 c (215 g) all-purpose flour
MMMMM--------------------------TOPPING-------------------------------
3 tb + 1 ts (50 ml) light corn
- syrup
2 1/2 ts (10 ml) vanilla extract
12 tb (170 g) unsalted butter;
- room temp
1 1/2 c (300 g) sugar
1/2 ts (3 g) kosher salt
1 lg Egg
1 c + 3 tb (145 g) A-P flour
Confectioners' sugar; for
- sprinkling
In a small bowl, mix milk with 2 tablespoons warm water.
Add yeast and whisk gently until it dissolves. Mixture
should foam slightly.
Using an electric mixer with paddle attachment, cream
butter, sugar and salt. Scrape down sides of bowl and
beat in the egg. Alternately add flour and the milk
mixture, scraping down sides of bowl between each
addition. Beat dough on medium speed until it forms a
smooth mass and pulls away from sides of bowl, 7 to 10
minutes.
Press dough into an ungreased 9" X 13" baking dish at
least 2" deep. Cover dish with plastic wrap or clean tea
towel, put in a warm place, and allow to rise until
doubled, 2 1/2 to 3 hours.
Set oven @ 350°F/175°C.
TO PREPARE TOPPING, in a small bowl, mix corn syrup with
2 tablespoons water and the vanilla. Using an electric
mixer with paddle attachment, cream butter, sugar and
salt until light and fluffy, 5 to 7 minutes. Scrape down
sides of bowl and beat in the egg. Alternately add flour
and corn syrup mixture, scraping down sides of bowl
between each addition.
Spoon topping in large dollops over risen cake and use a
spatula to gently spread it in an even layer. Bake for
35 to 45 minutes; cake will rise and fall in waves and
have a golden brown top, but will still be liquid in
center when done. Allow to cool in pan before sprinkling
with confectioners' sugar for serving.
By Melissa Clark
Yield: 16 to 20 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
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