Shallow Casserole Dishes
Throwing a noticeably simple shallow lidded Casserole dish on the wheel. This one is a simple shallow pot with straight sides and a gallery added on the rim to ta.
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(Buy.com (dba Rakuten.com Shopping))Price: $119.99
The shape of the shallow BergHOFF Neo oval covered casserole dish provides the perfect cooking surface for roasts and poultry. The body and cover of this oval covered casserole dish are made of enameled cast iron, which will provide a steady and even heat distribution. Neo cast iron is marked by pure lines, giving each product its own identity and functionality. Measurements: 3.4 Quart - 10L x 6W x 3H 4.8 Quart - 11L x 7W x 3H
(Buy.com (dba Rakuten.com Shopping))Price: $85.85
Wide and shallow to expose more ingredients, this Lodge Logic enameled cast-iron casserole ensures the golden-crisp browning of casseroles, au gratins, baked Italian or Latin entrees. The superior heat-retentive qualities of cast-iron with smooth white porcelain interior for easy release and cleanup. Two layers of hard, glossy porcelain-enamel create an exterior that is a chip-resistant, eliminating the need to season this durable cast-iron 3-qt. casserole dish. The porcelain-enamel layer is fired at high temperatures, cooled for hours to set the finish, then reapplied and fired again to produce the long-life qualities unique to Lodge enameled cookware. This covered cast-iron casserole heats evenly throughout the bottom and up the side walls, providing consistent cooking and baking. Retains heat to reduce the amount of energy needed for cooking, and allow easy serving on the table. Tight-fitting lid with stainless-steel knob seals in moisture, ensuring flavorful, nutrient-rich meals. From America's original cookware company, this Lodge enameled cast-iron casserole provides a healthy alternative to nonstick cooking. This Lodge Logic casserole is safe to use on gas, electric, ceramic, glass top and induction cooktops, in the oven to 450 F for cooking or baking or to marinate, refrigerate or freeze. Transport easily using the dual handles. Hand wash. Originating in Tennessee in 1896, Lodge remains family owned more than 115 years later. Makers of the finest cast-iron cookware, the even heating, superior heat retention and stick-resistant qualities of cast iron makes Lodge cookware a favorite of professional chefs. Product Features The superior conductivity and heat retention of cast-iron with durable porcelain-enamel exterior and smooth glossy interior for nonstick release Wide and shallow dish allows the golden crisp browning of casseroles, au gratins, baked Italian or Latin entrees Heats evenly throughout the bottom and up the side walls, providing cons
Casserole dishes - top characteristic casserole dishes and ...
Casserole Dishes. ProCook casserole dishes are elbow in stainless steel, cast iron and anodised non-stick aluminium. Suitable for all hobs, including induction ...
Pyrex Colors : Casserole Dishes - Acceptable to Pyrex Love
Pyrex Partiality is a community site and reference for fans of vintage pyrex bowls, dishes, plates, cups and other items.
Signature Exile Iron Shallow Casserole - Le Creuset
Request a free 18cm Stoneware Dish worth £22 when you purchase a new Signature Cast Iron Casserole. Terms & Conditions apply. Find out more here: http://www.lecreuset ...
Mould iron shallow casserole dish from Le Crueset | Kitchen accessories ...
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Denby Cast aside Iron 30cm Shallow Casserole Dish - Azure
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... » Marshal Casseroles » Le Creuset 26cm Shallow Casserole - Cerise
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Granger's Market Casserole
Ingredients:butter, carrot, white wine, cheddar cheese, marjoram, onions, potato, salt, bread, thyme, tomato, zucchini
Broccoli Chicken Casserole II
Ingredients:broccoli, cheddar cheese, chicken, curry powder, lemon juice, mayonnaise
French Pay tribute to Casserole
Ingredients:bread, brown sugar, butter, cinnamon, eggs, maple syrup, milk, raisins, salt, vanilla extract
Leisurely French Toast Casserole (Make Ahead)
Ingredients:cinnamon, cream cheese, eggs, french bread, maple syrup, powdered sugar, sugar
Shamrock fashionable, designer shelves and status ceilings
03/12/15, via The Irish Times
Fly the dangle at home by serving up a fine Irish stew in any of these casserole dishes from Marks & Spencer (marksandspencer.ie). The shamrock-green design comes in three designs, two measuring 30cm in diameter, a shallow or discerning option in either off-white ...
Cheer food without the calories: Hearty one-pan dishes you can enjoy without piling on the pounds
03/08/15, via Daily Mail
Takings the casserole to the hob. Stir in the cream and season well ... Lightly grease a 26cm ceramic flan or shallow pie dish. Using an electric whisk, beat the eggs, sugar and almond indispensable for 5-8 minutes or until very thick, pale and fluffy.
A change-over from plain grits
03/09/15, via Examiner
Begin making this dish by cooking grits for five minutes. Decidedly they're ready, you add salt and butter. In go eggs, along with cheese, milk and some cooked, crumbled and drained sausage, which is optional. This goes into a shallow 1-1/2 quart casserole dish ...
I am no way a cook...I truly really don't like to cook, but I do love to eat good food! When my mom showed me this recipe for a Rich Autumn Pork Stew I knew we had to try it! Oh it was soooo good! Elegant Autumn Pork Stew 2 lbs boneless pork shoulder, cut in 1 1/2-inch bits Salt & pepper 6 Tbsp olive oil 2 avenue onions, diced 4 medium carrots, diced 2 medium apples, peeled & cut into 1/2-inch pieces 2 Tbsp finely minced garlic 1 bay leaf 1 cup diced canned or today's tomatoes 2 cups chicken broth (bouillon) 1 bottle (12 oz.) beer 2 Tbsp brown sugar Cooked buttered egg noodles Age the pork with salt & pepper. Heat 4 Tbsp oil in a heavy casserole over medium-high heat. Brown the pork well. remove to a bowl. Fever the remaining oil over low heat. Add onions, carrots, and apples. Stir until softned, 10 minuted, adding the garlic in the last 3 minutes. Stir in unused ingredient except noddles. Return pork & any juices to the casserole. Bring to a boil. Reduce...
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My lunch. Sushi rice plan: 2 1/2 cups short-grain rice (rinsed), 2 3/4 cups water, 2 tbsp sake, 1-2 pieces konbu: either cook in a rice cooker or in a lidded pot over a parsimonious flame; remove the konbu before the water starts to boil. If using a stove, once water starts to boil, turn heat down and quieten down for 15 min. Leave lidded for an additional 15 min. Fluff rice, place a towel over the pot, and allow the towel to absorb some steam for 10 min. In the interim, mix 5 tbxp rice vinegar, 2 tbsp sugar and 2 tsp salt (quick zap at low power in the microwave helps the sugar to dissolve, don't knock yourself out with the evaporating vinegar). Up-end the rice out into a large, shallow non-metallic tray (eg casserole dish or line a baking tray with clingfilm). Pour vinegar mix over rice. Keep turning rice over, fanning it as you go along until it cools to cubicle quarters temperature. This should take 5-10 min. Rice can be kept at room temperature for up to 4 hours if covered with a damp towel. To make the...
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