baked dish
61pie — paɪ n. type of dessert, cake; baked dish consisting of a crust and filling …
62pies — paɪ n. type of dessert, cake; baked dish consisting of a crust and filling …
63pudding — pud·ding || pÊŠdɪŋ n. type of sweet creamy dessert; custard; baked dish containing suet; meat sausage containing a lot of blood …
64puddings — pud·ding || pÊŠdɪŋ n. type of sweet creamy dessert; custard; baked dish containing suet; meat sausage containing a lot of blood …
65soufflé — souf·fle || suËfl n. baked dish with a light and fluffy texture …
66souffle — souf·fle || suËfl n. baked dish with a light and fluffy texture …
67souffles — souf·fle || suËfl n. baked dish with a light and fluffy texture …
68au gratin — (oh grah TENH) [French: with the scrapings from the bottom of the pan] In French cooking, a baked dish sprinkled with buttered breadcrumbs and/or grated cheese …
69manicotti — (mah nee KOT tee) [Italian: sleevelets] In cooking, a baked dish consisting of tubular pasta stuffed with cheese and covered in tomato sauce …
70soufflé — (soo FLAY) [French: puffed; blown] A light, baked dish with a fluffy consistency, made with beaten egg whites combined with yolks and other ingredients ranging from cheese to chocolate. Souffléed: puffed up; lightened …