Le Creuset Stoneware Dish Set Giveaway – Winner Announced!

Le Creuset Stoneware Bakers Set Cherry

Just in time for Mother’s Day we thought you, your mom, or someone that is special to you, could use this Le Creuset Stoneware set in Cherry Red for baking and serving, so we are giving away a 2-piece Le Creuset Rectangular Stoneware Dish Set to a lucky winner! Show your love with this Cherry Red dish set.

Le Creuset Stoneware Dish Set Giveaway – Winner Announced:

#28 Julie “chocolate cake and lasagna thanks”

Congratulations to the winner and please email us within 24 hours to claim your prize at winedinetv@yahoo.com . Thank you everyone for your comments. This Giveaway is closed. We will have a NEW GIVEAWAY starting tomorrow!


The Prize

A  Le Creuset Rectangular Stoneware Dish Set – 2-piece. The lucky winner will receive a 10.5×7-inch rectangular baker and a 7×5-inch rectangular stoneware in this lovely Cherry Red color. This Le Creuset Stoneware can be used for baking, serving and storing. You can also use it in the oven, broiler or microwave and it wont absorb odors or flavors.

How to Win
To enter the giveaway just leave a comment below telling us:

1. “What recipe would you make in these lovely dishes for yourself or your mom?”


2. Share this page on Facebook or Twitter and let us know here that you did.


Number of Entries

You can enter every day using the comment form below as long as they are different answers. Please note that comments left on Facebook or Twitter do not count as Entry to this Giveaway!

 Terms & Conditions

You may leave multiple comments until Monday, May 7, 2012 11:59pm Pacific Time.

The Winner will be selected via random.org and will be announced by Tuesday, morning 10am. You need to claim the prize by emailing us at winedinetv@yahoo.com within 24 hours from the time the winner is announced or it will go to a new winner. If you would like to ship it to your mom or someone else please claim it right away on Tuesday morning so they receive it before Mother’s Day!

This prize is Sponsored by Judit & Corina hosts of WineDineDaily and was not sponsored or donated to us.

Good Luck!

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  1. says: Lori Dahl

    Oven roasted veggies! Eggplant, new potatoes, onions, and red peppers tossed in garlic olive oil. Fast simple and delicious !

  2. says: Erin

    The possibilities are endless! I think the first dish I would make and share is my sister’s famous lasagne recipe. I’ll temporarily forget about calories and just enjoy how pretty it looks in those pans and how good it will taste!

  3. says: Lori Dahl

    Baked chicken breasts stuffed with a mixture of cream cheese ,goat cheese, fresh chives, & crumbled bacon

  4. says: Lori Dahl

    I would love to make good old Mac&cheese in this stoneware! 4 different cheeses & with a nice crispy breadcrumb topping.

  5. says: Lesley

    Lasagna in the big one and blackberry crisp in the smaller one. No wait – blackberry crisp in the big one, lasagna in the small one….

  6. says: E Lindsey

    I would pack myself and the dishes in a plane, and head to my mom’s house to make some enchiladas!

  7. says: jaime smith

    Pomegranate Meringue Rose Tart
    3/4 cup pistachios
    1/4 cup sugar
    1 1/2 cups flour
    1 stick unsalted butter, cubed and chilled
    1 egg yolk
    1/4 cup cold water

    12 oz. high-quality white chocolate, finely chopped
    1/2 cup orange juice
    1/8 tsp. rose water

    1 cup sugar
    1/2 cup pomegranate juice
    1 tsp. cornstarch
    1/2 tsp. cream of tartar
    4 egg whites
    20 drops red food coloring (optional)

    1. Make the crust: Combine pistachios and sugar in food processor and process until finely chopped. Add flour and process to combine. Add butter and pulse until no large chunks remain. Add egg yolk and water and mix just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. On a floured counter, roll dough to 1/8″ thick. Line a 9″ tart pan with dough. Prick with fork over the bottom and refrigerate for 1 hour. Heat oven to 375°. Bake for 20 minutes and then let cool to room temperature.

    2. Make the Ganache: Place chocolate in a medium bowl and set a fine strainer over bowl. Heat juice in a small saucepan over medium-high heat until it begins to simmer. Remove from heat and pour through strainer into bowl with chocolate; let sit for 1 minute. Using a rubber spatula, slowly stir rose water into mixture until smooth. Pour ganache into cooled crust and let cool completely.

    3. Make the meringue: Place the sugar and juice in a small saucepan and bring to a boil with a candy thermometer. Place cornstarch, cream of tartar, and egg whites in a stand mixer with a whisk and beat to soft peaks. When syrup reaches 250°, pour into a glass measuring cup, and then slowly stream into the beating egg whites until all is added; add food coloring, if you like. Continue beating until glossy, stiff peaks form. Immediately pipe or cover the pie with the meringue. Chill until meringue is firm. Use a blowtorch or the broiler to brown the meringue

    shered on twitter

  8. says: Lori Dahl

    I’m thinking a strawberry-rhubarb crisp in one and some homemade cinnamon rolls in the other. Sharing!

  9. says: Martin Espericueta

    I would make my ex-wife’s made-from-scratch enchiladas in the large one, and her lasagna in the other!

    Best Regards,

  10. says: Julia Pressman

    My delicate spinach Tuscan lasagne in the large dish.
    Blackberry graham cracker crust cobbler in the smaller dish. I serve each piece in a separate large ramekin w scoop of Haagen Dazs and sprinkle cinamon. Old family recipes.