Heat a drizzle of olive oil in
a large ovenproof pan and fry the bacon until crisp.
Place oil in
a large ovenproof pan over medium heat.
Put these in
a larger ovenproof pan and carefully pour boiling water inside the larger pan until it comes nearly halfway up the sides of the ramekins / dish.
Not exact matches
In a
large ovenproof sauté
pan, heat 1 tablespoon of the oil over high heat.
Heat the olive oil in a
large, preferably
ovenproof, frying
pan over a medium heat.
Heat 2 tablespoons of the olive oil in a
large ovenproof frying
pan or dutch oven over medium heat.
Pour the olive oil into a
large Dutch oven or
ovenproof skillet and add more if needed to cover the bottom of the
pan to 1/4 inch deep.
Place on a
large baking sheet 8
ovenproof shallow dessert bowls (glass or ceramic), soufflé cups, ramekins, or individual gratin
pans, each with a capacity of at least 1 cup (8 ounces) or preferably a bit more.
Place the peppers in a
large shallow,
ovenproof pan (approx 35 cm diameter) or
large shallow roasting tray and drizzle with the remaining olive oil.