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Thread: Pan Sub for 11 x 7

  1. #1
    Join Date
    Jan 2004
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    Hollywood, California
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    Pan Sub for 11 x 7

    I don't have an 11x7 pan -- what an odd size -- I have varying sizes of casseroles and baking pans in the more normal range that Pyrex/Corning comes in -- and standard baking sheets.

    Is this a normal size -- maybe I am overlooking a likely pan.

    What would be a good sub -- I am assuming that any deep casserole that has the capacity to hold the beans would work -- on the other hand, 11x7 spreads them out in a thinner layer so maybe that is part of the recipe.

    Thanks


    Smoky Baked Beans with Pomegranate Molasses
    --------------------------------------------------------------------------------

    Recipe By: Cooking Light
    Serving Size: 8

    Ingredients:

    1 tablespoon canola oil
    1/2 cup finely chopped onion
    2 garlic cloves, minced
    1/3 cup ketchup
    1/4 cup pomegranate juice
    2 tablespoons brown sugar
    3 tablespoons pomegranate molasses
    3/4 teaspoon kosher salt
    1/2 teaspoon chili powder
    1/4 teaspoon smoked Spanish paprika
    1/4 teaspoon ground cumin
    1/8 teaspoon ground red pepper
    1 (14.5-ounce) can diced tomatoes, drained
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can kidney beans, rinsed and drained

    Directions:

    Preheat oven to 325°.
    Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

    Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.

    Nutritional Information:

    Yield: 8 servings (serving size: 1/2 cup)

    NUTRITION PER SERVING
    CALORIES 181(11% from fat); FAT 2.3g (sat 0.1g,mono 1.1g,poly 0.8g); PROTEIN 4.7g; CHOLESTEROL 0.0mg; CALCIUM 48mg; SODIUM 442mg; FIBER 5.5g; IRON 1.9mg; CARBOHYDRATE 35.5g

    -------------------------------------------------
    Sent to you using MacGourmet
    http://www.macgourmet.com

  2. #2
    Join Date
    Feb 2006
    Location
    Dadeville, AL
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    12,822
    An 11x7 pan is equivalent to a 8x8, according to this website.
    Kay
    I'm a WYSIWYG person -- no subterfuge here!

  3. #3
    Join Date
    Oct 2001
    Location
    midwest
    Posts
    640
    According to this chart, a 7 x 11 x 2 = 6 cups and an 8 x 2 round = 6 cups. There are other options that equal 6 cups, but I'm guessing keeping the depth the same is most important.

    http://www.baking911.com/pantry/subs...s_pansizes.htm

    Hope that helps
    The Creator, when he obliges man to eat, invites him to do so by appetite, and rewards him by pleasure.
    - Jean Anthelme Brillat-Savarin The Physiology of Taste 1825

  4. #4
    Join Date
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    midwest
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    MAN! Why can't I type faster.
    The Creator, when he obliges man to eat, invites him to do so by appetite, and rewards him by pleasure.
    - Jean Anthelme Brillat-Savarin The Physiology of Taste 1825

  5. #5
    Join Date
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    NashVegas, baby!
    Posts
    5,889
    11 x 7 is actually a fairly standard size. I THINK -- not sure, but I think -- it's commonly called a "brownie pan."

  6. #6
    Assuming your 11x7 pan is 2" deep, that comes out to 154 cubic inches. (11x7x2=154). That converts to 2.66667 quarts. So a 3 quart casserole should work fine. You might even get by with a 2.5 quart casserole as I would doubt the recipe fills the 11x7 pan to the top.

  7. #7
    Join Date
    Oct 2003
    Location
    Un-American NY
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    Nothing "odd" about it!

    Quote Originally Posted by funniegrrl
    11 x 7 is actually a fairly standard size."
    I can't think of any baking pan (I have several) that I use more. Small lasagnas, enchiladas, macaroni and cheese. It's the size I use most of the time when a recipe calls for a 2 quart pan, like this month's CL's Honey Chipotle Baked Beans and I've got a rhubarb-blueberry crisp in the other.

    And Pyrex does make them, as that's one of the ones I have:

    http://www.amazon.com/Pyrex-2-Quart-...UTF8&s=kitchen

    Bob
    Last edited by bobmark226; 07-13-2006 at 02:50 PM.

  8. #8
    Join Date
    May 2004
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    Washington, D.C.
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    3,457
    Quote Originally Posted by bobmark226
    I can't think of any baking pan (I have several) that I use more. Small lasagnas, enchiladas, macaroni and cheese. It's the size I use most of the time when a recipe calls for a 2 quart pan, like this month's CL's Honey Chipotle Baked Beans and I've got a rhubarb-blueberry crisp in the other.

    And Pyrex does make them, as that's one of the ones I have:

    http://www.amazon.com/Pyrex-2-Quart-...UTF8&s=kitchen

    Bob
    Me, too. I actually own two of them. Having made the recipe you posted numerous times, I think it would be just fine in the 8x8 pan or a 2.0-2.5 Corningware casserole dish.

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