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Can you substitute milk for heavy cream in a frittata?
With frittatas, using heavy cream is the best because it has enough fat. Using lower fat options like skim milk or 2% will result in a watery frittata. Cook your veggies first. If you throw your veggies into the frittata as-is, they will make it watery and ruin the texture of this dish.
Can you use a stainless steel pan for frittata?
While a stainless steel skillet is great for all-purpose cooking, it’s only non-stick when used with high-heat. Because a frittata demands lower heat cooking, a well-seasoned cast-iron skillet does just the trick. If you’re broiling your frittata, Ann discourages using a non-stick skillet because it’s not oven safe.
What is a French style omelette?
A French omelette, on the other hand, is a tidy package of finesse and delicacy. Its exterior is smooth as silk, its inside moist and creamy, a sheet of tender egg cradling a filling of those very same eggs, softly scrambled. Baveuse, the French say.
How do you make stuffed shells with ricotta cheese?
Directions. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
How do you make focaccia balls?
Roll one ball into a 10″ to 12″ circle. Place it on a lightly oiled baking sheet or deep-dish pizza pan (or onto a peel dusted with semolina if you’ll be baking the focaccia on an oven stone). Top the shaped round with the filling ingredients, spreading them evenly over the surface, and leaving about 1″ border bare around the edges.
Can I substitute manicotti for stuffed shells?
You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California
What do you put inside a focaccia sandwich?
Stuff it full of cheese and herbs! The dimpled surface collects the olive oil, salt, and herbs, creating flavorful pockets. The focaccia below is an instant sandwich — it has its fillings baked right inside.