Heat 2 tablespoons oil in large, deep casserole over medium heat.

Spoon into a souffle dish or small deep casserole and smooth the top.

Place the shanks in a deep casserole so that they stand upright.

Place the meat in a deep casserole, pour the sauce around it and cover.

Ms. Goin first chopped some chocolate and placed it in the bottom of a deep casserole.

I sear the pork in a deep casserole, so it forms a dark, crisp crust.

Grease a deep casserole, 12 to 14 inches in diameter, with the olive-oil spray.

Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon.

Place the reserved seasonings and the duck in a deep casserole so that the legs fit together nicely.

Heat the oil in a heavy, deep casserole.