casserole dish
21casserole — I (Roget s IV) n. 1. [Dish] Syn. baking dish, Pyrex (trademark) dish, earthenware dish, earthenware pot, terrine, cocotte, marmite, bean pot, clay pot, R?mertopf (trademark), gratin dish, souffl? dish, lasagna pan, paella pan, cazuela, ramekin,… …
22casserole — noun Etymology: French, saucepan, from Middle French, diminutive of casse ladle, dripping pan, from Old Occitan cassa, perhaps ultimately from Greek kyathos ladle Date: 1708 1. a dish in which food may be baked and served 2. food cooked and… …
23dish — Synonyms and related words: KO, antepast, autoclave, babble, baffle, bail, balk, billy, blast, boil, bowl, brave, broil, bucket, cackle, caddy, cage, can, canister, casserole, cave, cave in, challenge, chat, checkmate, china, chinaware,… …
24casserole — n. & v. n. 1 a covered dish, usu. of earthenware or glass, in which food is cooked, esp. slowly in the oven. 2 food cooked in a casserole. v.tr. cook in a casserole. Etymology: F f. cassole dimin. of casse f. Prov. casa f. LL cattia ladle, pan f …
25dish — noun 1) a china dish Syn: bowl, plate, platter, salver, paten; container, receptacle, casserole, tureen; archaic trencher, charger; historical porringer 2) vegetarian dishes Syn: recipe …
26casserole — cas•se•role [[t]ˈkæs əˌroʊl[/t]] n. 1) coo a usu. large covered baking dish of glass, pottery, etc 2) coo any food, esp. a mixture, baked in such a dish 3) chem. a small dish with a handle, used for heating substances in a chemical laboratory •… …
27casserole — noun 1》 a large dish with a lid, used for cooking food slowly in an oven. 2》 a kind of stew cooked slowly in an oven. verb cook slowly in a casserole. Origin C18: from Fr., dimin. of casse spoon like container , from Old Provençal casa, from late …
28casserole — n 1. terrine, baking or covered dish, skillet, frying pan, saucepan …
29casserole — [ˈkæsəˌrəʊl] noun [C/U] a deep dish with a lid, used for cooking in the oven, or the mixture of food that is cooked …
30Marmite (cooking dish) — A marmite (pronounced mar meet) is a traditional crockery casserole dish found in France and is famed for its pot belly shape. According to Louis Saulnier, in his Le Répertoire de la Cuisine, a marmite Firstly, is a stock pot. Secondly, a French… …
