Preheat oven to 200 C / 400 F. Butter the bottom and sides of a 9 x 9 or deep 9 x 4
oven proof dish, and set aside.
Roll each tortilla, place in
oven proof dish, and pour sauce over them.
Place the cauliflower in
an oven proof dish.
Turn off the burner, and transfer the browned pork loins to
an oven proof dish baking dish.
Place the mixture into a small
oven proof dish, then sprinkle the rest of the cheese on top.
Place all mushrooms in
an oven proof dish and place into the oven until the bacon looks a nice golden brown color and the bacon is crispy.
Preheat the oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them in along with the rest of the ingredients If the mixture is too sticky, add more almond meal and if it's too dry, add more water Line
an oven proof dish with parchment paper Roll the mixture into balls, then place them on the baking sheet and (optional) press down on them to make them flatter Bake in the oven for 20 minutes until crispy
Halve the tomatoes lengthwise and put them in a small roasting pan or
oven proof dish.
Place peppers into the crock pot or if baking in the oven place them in
an oven proof dish that is deep enough to hold the peppers and the sauce.
Place into a small
oven proof dish with the seam down.
Mix all filling ingredients together in a medium bowl and spoon into the bottom of a smallish
oven proof dish.
Roll up and place on
an oven proof dish.
Just roll them up and place on
a oven proof dish.
I'd place the leftovers into a microwave /
oven proof dish and either use the microwave to reheat or add a little liquid (more pasta sauce or a little water) to prevent pasta from drying out and cover and heat in oven.
Spoon the fruit into
an oven proof dish (or around 6 - 8 small ones).
Transfer to a greased
oven proof dish (I used a 7 - inch cast iron skillet) and place in the oven.
Pour the pasta (with the sauce on it) until small
oven proof dishes such as french onion soup bowls (what I used), large ramekins, or even just a medium sized baking dish.
Alternatively, put the filling in one large or four small
oven proof dishes and roll out one or four round tops.
I started the recipe with four
oven proof dishes that I lightly greased with butter and sprinkled with castor sugar.
Not exact matches
Remove and dip the tortilla into the hot mole sauce and place on a baking sheet or
oven proof serving
dish.
Set aside and toss with 1 / 2T olive oil and 1T tamari in a large
oven -
proof dish.
* If you don't have an
oven proof skillet, just transfer the sausage mixture to a baking
dish before adding the egg mixture and proceed.
Additionally, I had created the recipe before I owned my beloved cast - iron skillets (or any
oven proof pans at all) and so it required a transfer from pan to baking
dish that made the recipe lengthy, messy, and not at all non-stick in the end.
Place cauliflower in any
oven proof baking
dish and bake for 20 minutes.
In a large
oven -
proof casserole
dish, drizzle with grape seed oil and spread out pasta evenly on bottom.
When the sauce is done, layer 1/2 of the sauce in the bottom of
oven -
proof dish.
I chopped it up, threw it into an
oven -
proof dish, sprinkled over the zest and juice of an orange and added just enough sugar for my liking.
Arrange the mushrooms in a a 9x13 cooking
dish (or whatever rectangular
oven -
proof dish you have on hand) with the stalks facing upwards.
Place macaroni mixture in buttered,
oven -
proof, 9 x 9 - inch
dish.
Use an
oven -
proof dish to prepare the pie.
At serving time, pop the casserole out of the container, place in an
oven -
proof casserole
dish, top with the grated cheddar, and bake at 375 for 45 - 60 minutes, till hot and bubbly throughout.
You will need a food processor, any
dish that will hold an approximately 6 × 6 ″ base (does not have to be
oven proof), pan to heat oil, unbleached parchment paper
4 / Slice lemon and place 3 or 4 slices in line at the center of the
oven -
proof dish so they'll be at the bottom of the fish while it gets baked.
In a baking
dish, casserole or
oven -
proof skillet (I used a 10inch braiser), add the crushed tomatoes and all of the spices.
Place the vegetables in a large
oven -
proof casserole
dish.
To make sure that your crust bakes evenly, use a pizza stone if you have one, or just place an
oven -
proof dish with water on the rack underneath your crust.
Butter a 10 - inch
oven -
proof skillet (or equivalent baking
dish).
If you don't have an
oven -
proof skillet you can use a 9x9 inch glass baking
dish, or equivalent.
Combine the halved Brussels sprouts and finely chopped onion in an
oven proof baking
dish.
Return chicken and potatoes to the pan or arrange them in an
oven -
proof baking
dish and pour the prepared sauce over them.
Fill a baking
dish or large glass measuring cup with 3 cups boiling water, place it in the
oven beside the dough, and close the door — this will make a nice warm
proofing box for the dough.
Coat a 3 quart
oven proof casserole
dish with cooking spray and arrange the spinach, mushrooms, basil, and onions over the bottom.
She set the gratin
dish in an
oven -
proof sauté pan for ease of putting in and taking out of the
oven.
Place cauliflower in a large dutch
oven or other high - sided
oven -
proof pot or
dish.
You can use 1 1/2 to 2 cup ramekins, tart
dishes or
oven -
proof bowls.
Mix the rhubarb, apple, orange juice, cinnamon and sugar together and spoon into an
oven -
proof baking
dish or skillet.
Spread half of sauce in 9x13 - inch baking
dish or individual
oven proof plates.
Pour half of the mixture in an
oven -
proof dish.
And we baked the potatoes four hours ahead, put in
oven proof serving
dish, and reheated them for 30 minutes on 350 and 15 more minutes at 375.
Transfer the potatoes to an
oven -
proof dish and drizzle with about 3 tbsp.