Place 8
ovenproof bowls on a jelly - roll pan.
Pour into a medium baking dish or individual
ovenproof bowls.
Arrange six small
ovenproof bowls or ramekins on a baking sheet.
Divide between 8 small pie dishes or
ovenproof bowls.
-- Put the soup into
ovenproof bowls up to half a centimeter from the top (the pictures show that I was about a quarter of an inch too low)
Pour into a medium baking dish or individual
ovenproof bowls.
Place 1 cup soup in each of 12 (8 - ounce) ramekins or
ovenproof bowls, or follow freezing instructions.
Divide the filling equally among 4
ovenproof bowls.
Grease
an ovenproof bowl / dish with butter and then spoon in the haggis mix and press it down.
Not exact matches
Well, I guess that's why I still had the
ovenproof soup
bowls that I last used a couple of decades ago.
Heat a large
ovenproof serving
bowl or casserole in a 200 degree oven.
Put 1 slice of fried bread into each of 4
ovenproof soup
bowls.
Arrange six
ovenproof soup
bowls or crocks on a large, foil - lined baking sheet.
Perhaps I should have cooked them a little less, but it didn't matter / In a small,
ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to
bowl of quinoa.
Ladle the soup into 6
ovenproof French onion soup
bowls or ramekins.
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.
Mix the first 4 ingredients together in a jug until combined Pour the mixture into a shallow
bowl Dip each slice of bread into the mixture and coat Spray an
ovenproof dish with a cooking spray or grease with a little bit of oil Layer each slice of bread on top of each other in the dish Cover with clingfilm and set aside to soak for at least half an hour.
Lightly spray an
ovenproof ceramic
bowl or very large ramekin with olive oil spray and arrange the tortilla inside to make a shell.
Stack three croutons in the center of each of six
ovenproof soup
bowls, placing a small pinch of cheese between each layer.
Assemble and cook pot pies Divide the filling between four
ovenproof 2 - cup
bowls.