| 1. | Pour mixture over casserole and sprinkle with walnuts, if desired.
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| 2. | In a large casserole, heat the Achiote and olive oils.
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| 3. | Pour mixture into greased 1 1 / 2-quart casserole.
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| 4. | Take casserole from oven, remove mushroom caps and set aside.
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| 5. | Pour olive oil into a paella pan or large heavy casserole.
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| 6. | Bake 15 minutes or until casserole is bubbly and lightly browned.
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| 7. | Next the waiter stands before us holding a big black casserole.
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| 8. | Remove meat from pan, and place in large ovenproof casserole.
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| 9. | Turn mixture into a casserole dish or very deep pie plate.
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| 10. | To prepare chicken : Heat the oil in a large casserole.
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