Pour into a buttered baking dish or in ramekins and bake 20 minutes in a slow oven.
"Woman's Institute Library of Cookery, Vol. 2" by Woman's Institute of Domestic Arts and Sciences
Pour into Criscoed ramekins, and bake in hot oven 15 minutes.
"The Story of Crisco" by Marion Harris Neil
Sometimes Roquefort is added, as in the Ramekin recipes below.
"The Complete Book of Cheese" by Robert Carlton Brown
Serve in individual ramekins or small custard cups, dusting with paprika.
"Mrs. Wilson's Cook Book" by Mary A. Wilson
Fill china ramekins two-thirds full and bake five minutes.
"Good Things to Eat as Suggested by Rufus" by Rufus Estes
Fill ramekins, sprinkle with crumbs, dot with butter, and brown in the oven.
"How to Cook Fish" by Olive Green
Strawberries, eggs baked in ramekins, oatmeal muffins.
"American Cookery" by Various
Mix all together and serve in ramekins.
"The Suffrage Cook Book"
Serve in patty cases or ramekins.
"Stevenson Memorial Cook Book" by Various
Turn into a buttered baking dish or into individual ramekins, and bake in a slow oven until solid or custard-like.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
They are to be served in ramekins.
"Gala Day Luncheons" by Caroline Benedict Burrell
Put in ramekin and bake 20 or 30 minutes in slow oven until well browned.
"Dietetics for Nurses" by Fairfax T. Proudfit
Serve individual chicken pies baked in ramekins and served in red paper cases.
"Suppers" by Paul Pierce
Butter ramekins or custard cups.
"The Myrtle Reed Cook Book" by Myrtle Reed
Pour the mixture into individual ramekins or a baking pan.
"Quantity Cookery" by Lenore Richards
Spoon the mousse into several ramekins.
You can cook this in coquille shells or ramekins.
Lightly butter 6 small ramekins or shallow crème brûlée dishes.
This recipe requires 6 (7-ounce) ramekins.
This recipe calls for 8 (7- to 8-ounce) crème caramel cups or ramekins.
Arrange 8 (7- to 8-ounce) crème caramel cups or ramekins in a baking pan lined with a piece of parchment paper and set near the stove.
Advocate staff photo by RICHARD ALAN HANNON Use fresh Louisiana oysters to make Oyster Ramekins, an easy dish that works as an appetizer or entree.
Place cooked lobster in a med ramekin, crack one egg over lobster, spoon ½ oz heavy cream over egg.
Place the ramekins on a baking sheet and bake for 17 minutes or until the souffles are puffy but still jiggle a little in the center.
Spoon mayo into small serving dish or ramekin.
Sea salt Pinch of mace 1 cup of salad shrimp defrosted 6 scallop shells or 6 ramekins panko bread crumbs for topping.
You can put the tomatoes on a baking sheet or into little ramekins to cook.
Crème brûlée is typically confined to a ramekin, so I searched for a way to create a suspended crème brûlée.
Preheat oven to 400 degrees F. Butter eight 6 to 8-ounce ramekins.
Individual ramekins filled with creamy cheesecake with an orange slice and blood orange gelee make for a stunning presentation, but they aren't complicated and you can make them up to 3 days before serving.