Place in
a buttered ovenproof dish and sprinkle with the ground crispy onions and chilli flakes.
2) Lightly
butter an ovenproof dish approximately 20 cm x 25 cm x 5 cm.
Not exact matches
Get an
ovenproof dish — I use a Pyrex casserole
dish, but I'm abnormal - and
butter it.
Directions: Place potatoes in a shallow baking
dish, lightly oiled or
buttered / Mix melted
butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean,
ovenproof dish and reheat later.
The other way we did it was to generously
butter an
ovenproof platter or baking
dish.
Preheat the oven to 180C and «
butter» a 1.25 litre
ovenproof dish - set aside.
Grease an
ovenproof bowl /
dish with
butter and then spoon in the haggis mix and press it down.
In an
ovenproof casserole
dish, layer the bread and cheese, drizzling with garlic
butter and salt & pepper as you go.
Brush each piece with some melted
butter or olive oil, and arrange around the perimeter of an
ovenproof skillet, pie plate, or round casserole
dish.
Place in a well -
buttered ovenproof casserole
dish, cover with foil and bake at 300 degrees F. for 1 hour.
Brush a shallow
ovenproof dish with some of the melted
butter, then sprinkle over some of the sugar.
Or arrange all the stuffed crespolini in a large,
buttered,
ovenproof dish and bake, foil - covered, for 20 - 30 minutes until hot.