Individual pot pies.
Think about anything you would do in a larger casserole but as individual portions. Mac and cheese would be terrific. Could also do pot pies. Other ideas would be mini stratas, frittatas, Spanish omelets.
pierino is a trusted source on General Cooking and Tough Love.
And then there's onion soup.
My wife gets Southern Living, AKA I read her Southern Living, and the newest issue has a whole section on pot pies. Check it out.
At Union Grill in Boston , as soon as you sit down, you are brought a mini cast iron skillet of just- out -of -the - oven cornbread . yummm. Also consider individual egg dishes like Chechouka or Eggs over Hash, where the heated dish is particularly appreciated.
I have ramekins about that size. I make casseroles, baked eggs, scalloped potatoes, molten chocolate cakes, pear crisps. Everyone luvs having their own portion. Have fun!
They are called cocottes, and you can find cookbooks on amazon or other vendors for cooking with them. As davidpdx said, any casserole or stew you would cook in a large pot, just divide into individual servings. We do tuna casseroles, enchiladas, onion soup, etc
Kristen W. is a trusted home cook.
I believe I've been served roasted brusselsprouts in one of those at a restaurant recently, so you can add that to the list.
Get some trivets for them and use them to serve guests (or yourself) with individual side dishes with dinner...roast potato, mashed potato, vegetable medley, anything you would have as a side dish on your plate would look nice on the side in one of these. Then your main plate is just for your main course.
I think the french invented that style of service a few centuries ago (if you were a king).
Also great for making individual corn breads when you serve a chili or bean dinner.
individual shepard's pie!
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