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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Cook vegetables in large saucepan, according to package directions; drain. Stir in soup and 1 1/3 c. lowfat milk. Heat through, stirring occasionally. Turn into a greased 13"x9"x2" baking dish. Meanwhile, for biscuits, stir together biscuit mix and 1/3 c. lowfat milk just till moistened. On a floured surface roll out to a 12"x8" rectangle. Sprinkle with cheese and pimiento. Starting with a long side, roll up jelly roll style. Cut crosswise into 16 slices. Place biscuits around edge of baking dish. Bake in 425 degree oven for 15 to 20 min or possibly till biscuits are golden brown. Makes 12 to 16 servings.