A while back, burned a non-stick pan totally dry on stove top. Had something on VERY low and just totally forgot about it. Figured it was toast. Plastic/wooden tools wouldn't budge the burned on stuff and knew I couldn't just go crazy on it. I rinsed out what would come off with hot water and let it soak... still had significant amount of stuff stuck on bottom. Went to a few cooking sites begging for help from kind strangers. Someone suggested this... and it worked great. I filled the skillet as full as possible (all the way to the rim) and slowly brought up to a simmer... slow mainly so it wouldn't just boil over everywhere. Then added several BIG spoonfuls of bakiing soda... kinda sprinkle cuz it will definitely bubble up. Turned flame off and just let pan sit till water wasn't boiling hot anymore. All that burned on stuff came off with a gently push with a silicon spatula.

Gellchom, I love and use the one from Marcella Hazan, Essentials of Italian Cooking. It's very close to the one Chase provided: Spinach and Ricotta Gnocchi 1 pound fresh, cleaned spinach or 1 ten-ounce pkg. frozen 2 Tbsp butter 1 Tbsp onion, chopped very fine 2 Tbsp finely chopped prosciutto [If I don't have it, I don't use it] salt 3/4 cup fresh ricotta 2/3 cup all-purpose flour 1 cup freshly grated parmigiano-reggiano Nutmeg, freshly grated 1. Cook the spinach with salt in boiling water until tender. [I usually steam the spinach so there's less water to drain]. Drain it, and as soon as it is cool enough to handle, squeeze it gently to get out as much moisture as possible, chop it rather coarse. 2. Put the butter and onion in a small skillet, and turn the heat on to medium. Cook and stir onion util it's pale gold. Add the prosciutto. Cook and stir for a few seconds more just to coat the meat. 3. Add the spinach, cook for a minute or 2 more. 4. Place spinach mixture in a bowl. When cooled down to room temperature, add the ricotta and flour, and mix well. Add the egg yolks, grated Parmesan, and grating of nutmeg. Add salt if necessary. 5. Make small pellets, shaping them quickly by rolling them in the palm of your hand, 1/2 - 3/4-in. The smaller the better, because they cook more quickly and the sauce is distributed more evenly. If the mixture sticks to your palm, dust your hands lightly with flour. [I usually make them about 3/4-in.... don't have the patience for making them so small!] 6. Drop the gnocchi, a few at a time, into 4-5 quarts of boiling, salted water. When the water returns to a boil, cook for 3-4 minutes then retrieve them with a slotted spoon and transfer to a warm serving platter. Spread over some of the sauce. Repeat until all the gnocchi are done, pour the rest of the sauce over them. Serve at once with grated Parmesan on the side. For the sauce, I also have used the butter and sage sauce, or a pureed tomato sauce with cream. These are very fragile and break apart easily, so I don't really toss them in the sauce, mostly just drizzle it over. The better you drain the spinach and the ricotta, the easier they are to work with. Don't over handle them when you're forming the gnocchi or add too much flour to your hands or they start getting a tad gummy/rubbery. The best time I made it was when there were two of us working. One to immediately roll the gnocchi and drop them bit by bit into the boiling water, and the other scoop them out as soon as their bobbing about.

These are ones I've copied over the years from here. But none have "meat" added to them. But it might give you some ideas of what direction to go. Scrumptious Scottie Scones Makes approximately 25 sweet and savory scones Preheat oven to 350 degrees. 2 cups white flour 2 tsp baking power 1 tbsp honey ¼ cup vegetable oil 1 egg, beaten ½ cup skim milk (I used 1 % because thats what I had) 1 clove garlic, minced Combine flour, baking power and honey in a bowl. Add oil, egg, milk, garlic, and then stir until mixed thoroughly. Turn out dough onto a lightly floured surface and knead. Roll out to ½ inch thick, cut into 2 inch squares and place on a greased baking sheet. Bake for 15 minutes, allow to cool on a rack, and then serve. Store in an airtight container, and enjoy! Snickerpoodles Dog Treats 1/2 cup canola oil 1/2 cup shortening 1 cup honey 2 eggs 3 3/4 cups white flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 cup cornmeal 2 teaspoons cinnamon Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack. Fido's Favorite Treats Yield: 1 batch 1 c. Rolled oats 1/3 c. Margarine 1 c. Boiling water 3/4 c Cornmeal 1 tbp. Sugar 2 tsp. chicken or beef flavored instant bouillon 1/2 c. Milk 4 oz (1 cup) shredded cheddar cheese 1 Egg, beaten 2 c. To 3 cups whole wheat flour. Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits. DOUBLE GINGER DOG BISCUITS 2 ½ c Whole wheat flour ½ c powdered milk ½ t salt ½ c butter 1 T sugar 2 T ground ginger 3 T chopped crystallized ginger 1 egg ½ c water Put first seven ingredients into food processor, pulse until mixture looks like cornmeal. Add egg and water, process until dough forms a ball (you may need a little more water). Roll to 1/3 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further. BACON CHEDDAR BISCUITS 2 c Whole wheat flour 3 cloves garlic, finely chopped ½ c bacon fat 2 c shredded cheddar cheese 4 strips cooked bacon cut in small pieces 1 egg ½ c milk Put first three ingredients into food processor, pulse until mixture looks like cornmeal. Add remaining ingredients and process until dough forms a ball. Roll to 1/3 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further \ Dog Treats (Marilyn) This is the one that Dana loves: 1/2 cup cornmeal 1 3/4 cups whole-wheat flour 1 tablespoon garlic powder 2 tablespoons low sodium beef, vegetable or chicken stock (regular bullion and canned stock has way too much salt). 2 tablespoons Oscar Meyer Bacon Crumbles 6 tablespoons olive oil 2/3 cup water (approximately) Mix together well. Roll out to approximately ¼ inch thick and cut out with dog biscuit cutter. Bake at 350° for approximately 35 to 45 minutes. Cool completely. Tip: Recommend cooking your own bacon as you will be able to baste the biscuits during baking. One or two pieces of cooked, crumbled bacon should do. If you would rather not cook bacon, use Oscar Meyer Bacon Crumbles. Bacon Bits have tons of red dye in them as well as too many chemical ingredients. DOGGIE TREATS 1 cup rolled oats 1/3 cup chicken fat (or shortening) 1-1/2 cup boiling chicken broth 3/4 cup cornmeal 1 t. sugar 2 t. instant chicken bouillon 4 oz. (1 cup) shredded cheddar cheese 1 egg, beaten 2 to 3 cups whole wheat flour Heat oven 325 F. Grease cookie sheet. In large bowl, combine rolled oats, chicken fat, and boiling stock, let stand 10 minutes. Stir in cornmeal, sugar, bouillon, cheese and egg. Mix well. Lightly spoon flour into measuring cup, level off. Add flour, 1 cup at a time, mix well after each cup to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky 3 to 4 minutes. Roll or pat out dough to 1/2-in. thick. Cut with bone-shaped cookie cutter. Place 1 inch apart on cookie sheet. Bake at 325° F. for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3-1/2 dozen large, or 8 dozen small biscuits. PET PARTY MIX 2 cups Cheerios 2 cups spoon-size shredded wheat cereal 2 cups Crispix cereal 1/2 cup melted butter or margarine 2 Tblsp. dry gravy mix 1/2 cup Kraft grated American cheese powder 1/2 cup Bacon bits 1 cup Dog jerky/Pupperoni/Snausages Preheat oven to 250° F. Pour melted butter into 13 x 9 baking pan. Stir in cheese powder, bacon bits and gravy mix. Add cereals and stir well until all pieces are coated. Heat in oven for 45 minutes. Meanwhile cut doggie meat treats into 1/2-inch pieces. Remove cereal from oven; add doggie treats. Store in airtight containers. May be frozen and keeps well. Here are two that were posted a couple of years ago by Marlen. I think of her every time I make them. My dogs love them and I make them for my family's dogs each Christmas. I found cookie cutters in the shape of a German Shepherd and Golden Retriever (our dogs). Tie them up in cute cellophane bags and wah-lah! Great "pet gift"! Fido's Favorite Treats 1 c. Rolled oats 1/3 c. Margarine 1 c. Boiling water 3/4 c Cornmeal 1 tbp. Sugar 2 tsp. chicken or beef flavored instant bouillon 1/2 c. Milk 4 oz (1 cup) shredded cheddar cheese 1 Egg, beaten 2 c. To 3 cups whole wheat flour. Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits. ***************** Molasses Onasis 2 cups whole wheat flour 1/2 cup white flour 1/ Tsp Salt 2 Tbs Vegetable Oil 1/4 Cup Milk 1/4 Cup Cornmeal 1 Tsp Garlic Powder 1/4 Cup Oatmeal 1/4 cup molasses 2 large eggs Preheat oven to 350 F. Mix dry ingredients. Add oil, molasses, eggs and milk. Add more milk as needed to make firm dough. Roll the dough so that it is 1/4" thick and cut into shapes. Bake on lightly oiled cookie sheet for 25-30 minutes. ***************** Linda

I believe it's a coat of silicon that gives it the non-stick covering, and it's heavy-duty type foil. I've only found it in 12-inch wide, 35 sq. ft. rolls, but I live in the middle of nowhere and the newest/latest/greatest may not always be available. My broiler pan for my toaster oven is pretty small - easily covered with a single width of foil; and if I need a foil packet for foil dinners, I just make them. Wish it did come in the pop-up foil sheets, but alas.... -Grainlady