serve
Fondue
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a small, shallow dish
a small, shallow dish
Then it explodes and you have dish pieces all over your kitchen.
It depends on the dish. Most times though you will chop up the onion into small pieces and brown it in a pan with some oil.
China dish
Find an old dish network parabolic dish and buy some 3m solar reflective film. Cut the pieces into pie shapes and lay them in place over the interior face of the dish. Smooth out with a small squeegee. Trim edges from outside diameter. Voila!
Call Dish.
About 420 degrees for a good chicken cutlet or cassarole dish. It really depends on what your makeing.
It is call plate.
Hors d'oeuvre is a small bit of appetising food, savoury and not sweet, served before the main dish of the meal. Spicy meat, fish, cheese or creamed food served on crackers or small pieces of toast