Pasta By Ratio With Variations Recipes

EASY STRATA AND VARIATIONS

Steps:

• Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
• Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
• Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
• Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

ONE BOWL BROWNIES (WITH VARIATIONS)

Steps:

• For Cake Like Brownies: Prepare as directed, stirring in 1/2 cup milk with the eggs and vanilla and increasing the flour to 1 1/2 cups.
• Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans or walnuts; stir until well blended. Spread into greased lined 13*9-inch baking pan.
• Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each equare with melted Semi-sweet chocolate, if desired. Let stand until set.
• Caramel Brownies: Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz) caramels and 2 Tablespoons milk in microwavable bowl on HIGH 1 1/2 minutes. Stir until caramels are completely melted. Grently spread over brownies in pan. Sprinkle with 1 1/2 cup semi-sweet chocolate chunks. Cool completely before cutting into squares.
• Chocolate Bliss Brownies: Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts. Spread into prepared pan and bake as directed.
• Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg (8 oz) softened cream cheese, 1/3 cup sugar, 1 egg and 2 Tablespoons flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
• Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tablespoon of the butter and 2 Tablespoons of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.

PASTA BY RATIO WITH VARIATIONS

Steps:

• Weigh eggs.
• Weigh out 1.5 times flour and place on counter (in a bowl if you think it will be difficult to control) in a mound. Make a well in the center. Put eggs in the well.
• Swirl the eggs so that the flour combines gradually and evenly.
• Dough can be refrigerated up to 24 hours before rolling.
• Roll by hand or use a pasta roller.
• Alternatively place flour and egg in food processor and pulse to blend. Then knead it on floured counter by pressing the the heel of your hand, folding it over, heel, fold, etc until it is velvety smooth. 5-10 minutes.
• Fresh pasta freezes well (NOT the dough), so make extra. Frozen can be added directly to boiling water.
• Variations include (these amount are per oz of egg if not in list .5 oz/1 oz egg):.
• .25 cup parsley leaves and stems, chopped.
• .5 tbs nutmeg.
• 1-2 tsp garlic, minced.
• .25 tsp dried rosemary leaves.
• 1 tbs chives, chopped.
• .25 tsp sage, chopped.
• .25 tsp ground fennel.
• .25 tsp crushed red pepper.
• .5 tbs black pepper.
• .375 cups cooked zucchini.
• .375 cups asparagus.
• 2.125 oz artichoke heart.
• .375 cups cooked or canned drained beets.
• .375 cups cooked carrots.
• 1 cup fresh spinach, blanched and shocked - all moisture squeezed out.
• 1 tbs unsweetened cocoa.
• .5 tsp orange peel.
• .5 tsp lemon peel.
• 1 tsp OJ.
• Squid ink to color.
• .5 tsp cayanne pepper and .5 tsp hot chili oil.
• 1 tbs tomato paste and 1 tbs basil (2 if fresh).