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Lightly grease a 2 1/2-to-3-quart baking dish (such as a 9-by-13-inch dish) with oil and set aside. On a rimmed baking sheet, combine the cauliflower and onion. Drizzle generously with oil, season ...
Or, spoon the mixture into the prepared 2-quart baking dish, smoothing the top. Bake until a wooden pick inserted near the center comes out clean, 25 to 30 minutes for the ramekins, or 55 minutes ...
Grease a 2-to-3-quart baking dish with oil. In a large skillet, heat the oil over medium heat. Add the onion, red bell pepper, and green bell pepper and cook, stirring occasionally, until softened ...
Whisk butter and sugars into warm sweet potato along with honey, nutmeg, cinnamon, and 1/2 teaspoon salt until smooth. Whisk in eggs, vanilla, cream, and milk, then dates, chestnuts, and apple. Bake in a buttered 1 1/2- to 2-quart baking dish (1 1/2 to 2 inches deep) until just set, 40 to 50 minutes (center will continue to set as it cools).
Cook the beef and onion in a 4-quart saucepan over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
Beat the egg substitute, milk and vanilla extract in a 2-quart shallow baking dish with a fork or whisk. Add the bread slices and turn to coat. Let stand for 5 minutes. 2. Spray a 12-inch skillet ...
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