Spaghetti Lyonnaise Au Gratin Recipes

Steps:

• Thaw the pastry.
• If using homemade, put your dough in the refrigerator to chill.
• Preheat oven to 400°F.
• Melt the butter in a frying pan on a low heat.
• Mix in the onions and cook them until they are just beginning to soften.
• Mix them with the cheese and parsley.
• Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
• Put a quarter of the cheese mixture on one half of each one.
• Fold over the other side and crimp the edges together.
• Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
• Bake them for 30 minutes and serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
• Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
• Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
• Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Steps:

• Bring the water to the boil and drop in the spaghetti. After 5 minutes add the onion and continue cooking until the spaghetti is just soft.
• Blend the cornflour, nutmeg and pepper with the water, then the milk, in a bowl. Add this to the spaghetti and boil for a further minute.
• Pour into an oven proof dish, and top with the cheese and oats. Grill until the cheese is melted and the top is nicely browned.

Steps:

• First pierce the squash in several places with a knife and bake on a cookie sheet at 400 deg. for 1 hour or until squash has softened.
• Allow to cool.
• Cut squash in half lengthwise, remove seeds, and scoop out spaghetti-like flesh.
• Beat together milk and eggs, stir in Gruyere and spices, and mix thoroughly with squash.
• Transfer squash into a lightly oiled square baking dish.
• Top with bread crumbs and Parmesan, then drizzle with olive oil.
• Bake at 400 deg. for 30 minutes or until slightly browned on top.

Steps:

• Heat oil in skillet and cook onion and garlic until soft and fragrant, 6 minutes.
• Preheat broiler.
• Place scraped squash in bowl, add onions and garlic, basil, salt and pepper and toss well.
• Place mixture in buttered 1 quart baking dish. Sprinkle with cheese and broil for 2-3 minutes until JUST starting to brown.
• Serve immediately.

Steps:

• Preheat the oven to 350º F / 180º Celsius.
• In a large, microwave-safe bowl zap the butter until melted and gradually add the flour, mixing with each bit, until completely blended. Add the salt and blend well, then set aside.
• In a separate bowl, beat the egg yolks. Put about 1 tablespoons aside for later. Mix the remainder of the egg yolk with the powdered sugar, and beat until the mixture starts to whiten slightly. You wouldn't think this is important, but it is. It doesn't need to bleach, it should just seem a little paler after a few minutes of beating.
• Combine the two mixtures together and blend with a large wooden spoon. If it seems too crumbly or hard, moisten with the tiniest bit of water. Add the lemon zest.
• In a buttered cake tin spread out the mixture with the palm of your hand, flattening the top as you go.
• Using a knife or fork, trace a criss-cross pattern over the galette - just for decoration. :).
• Finally, brush the egg yolk over the top of the galette to create that lovely golden look.
• Bake for 45 minutes, remove from the oven. Serve fresh or cool.