WebInstructions. Heat the oven to 350 degrees. Drizzle the cabbage with olive oil and season with salt and pepper to taste. Add the cabbage to a well greased 9x13 baking dish. Bake for 40 minutes. While the cabbage is roasting, add the butter to a skillet over medium heat, and saute the onions until softened.
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WebFirst Step: Preheat oven to 375 degrees. Butter the bottom of a casserole dish and set aside. Second Step: Mix together the minced garlic, parsley, swiss or gruyere cheese, salt, and pepper in a small bowl. Third Step: Add ⅓ of the sliced cauliflower to the bottom of the baking dish. Then add ⅓ of the cheese.
WebPour the sauce over the cauliflower in the casserole dish. Sprinkle the remaining Gruyere and Cheddar cheese over the top. Melt two tablespoons of butter, add the soul bread crumbs and smoked paprika and stir until combined and coated. Bake at 375 degrees for 25-30 minutes until browned.
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WebRemove from the heat and stir in 1 ½ cups of cheddar and ¼ cup of Gruyere. Whisk until smooth and creamy. Pat zucchini dry, wiping off any large amounts of salt, and place half of the zucchini in a greased 8×8 baking dish. Sprinkle with ground pepper. Spoon half of the cheese sauce over the zucchini and spread to coat.
WebAdd the mushrooms and sprinkle with salt and pepper. Saute' until the mushrooms are golden brown, about 5 to 7 minutes. Add the spinach ad continue to cook until the spinach has wilted. Transfer the mixture a 1 ½ quart oval baking dish. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
WebInstructions. Preheat oven to 375°F. Blend keto bread in a food processor until it becomes crumbs. Mix with melted butter and parmesan cheese. Set aside. Wash broccoli and place it in a non-stick skillet. Add 1 cup water and bring to a simmer over medium heat. Cover broccoli and steam 4-6 minutes.