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2. Try Baked Orecchiette with Bacon Breadcrumbs For Dinner - AOL

   www.aol.com/try-baked-orecchiette-bacon...

   Butter a 9-by-13-inch or other 3-quart baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, then drain and set aside.

3. Baked Spaghetti Is The Coziest Fall Dinner - AOL

   www.aol.com/baked-spaghetti-coziest-fall-dinner...

   Preheat the oven to 400˚. Butter a 9-by-13-inch or other 3-quart baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, then ...

4. Baked Shells with Cauliflower and Taleggio Recipe - AOL

   www.aol.com/food/recipes/baked-shells...

   Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.

5. Cooking weights and measures - Wikipedia

   en.wikipedia.org/wiki/Cooking_weights_and_measures

   In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.

6. Dutch oven - Wikipedia

   en.wikipedia.org/wiki/Dutch_oven

   An American Dutch oven, 1896. A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminum, or ceramic. Some metal varieties are enameled rather than being seasoned ...

7. Croissant - Wikipedia

   en.wikipedia.org/wiki/Croissant

   Croissant. A croissant (UK: / ˈkrwʌsɒ̃, ˈkrwæsɒ̃ /, [1] US: / krəˈsɒnt, krwɑːˈsɒ̃ /; French: [kʁwasɑ̃] ⓘ) is a French pastry made from puff pastry in a crescent shape. [2] It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. [3]