Steam broccoli.
Preheat oven to 325.<
nd flour a 1-quart souffle dish and the top third
about 1 hour.
Cook broccoli in boiling water with 1
Preheat oven to 350\u00b0. Grease (or spray) a 1-quart souffle dish.
Mix cottage cheese, eggs, broccoli and flour. Add butter, 1/2 cup cheese, salt, pepper and onion. Transfer to souffle dish and sprinkle remaining cheese on top. Bake 30 to 40 minutes until set.
Defrost the broccoli if frozen.
Saute the onions in the hot butter till soft.
Add the broth.
Heat up the broccoli for 5 minutes.
Preheat oven to 180\u00b0C.
Get the souffle baking pan and butter it.
Put in the potatoe slices.
Add salt and pepper and half the cheese.
Add the broccoli.
Pour in the broth.
Season the milk and egg mixture with salt, pepper, and nutmeg and pour over the broccoli.
Pour the second half of the cheese on top and almond slices.
Bake for 30-40 minutes.
Separate eggs.
Beat egg yolks.
In saucepan, melt butter over low heat; stir in flour.
Add milk. Cook over moderate heat.
Stir constantly until thickened and bubbly.
Remove from heat. Stirring vigorously, gradually add beaten egg yolks.
Mix in salt, pepper and broccoli.
Beat egg whites until peaked.
Fold in broccoli mixture.
Turn into ungreased 2-quart souffle dish. Bake at 325\u00b0 for 45 minutes.
ool slightly and stir in broccoli and slightly beaten egg yolks
Place broccoli in vented box on paper plate.
Microwave on 100% power for 5 minutes.
Drain well.
Combine eggs and flour in medium mixing bowl until smooth.
Stir in remaining ingredients and broccoli.
Pour into 1-quart casserole or souffle dish.
Microwave at 50% power for 17 to 22 minutes or until almost set in center (200\u00b0).
Let stand 5 minutes before serving.
Yields 4 to 6 servings.
Turn tomato stem side down.
Cut off top, scoop out and save for soup, etc.
Fill with frozen, thawed corn souffle or broccoli souffle.
Top with cheese and bacon.
Bake or microwave.
Cook and drain broccoli.
Put in a large bowl.
Combine mayonnaise, flour and milk.
Cook over low heat until it thickens. Take off heat; add cheese and egg yolks.
Beat egg whites.
Add to broccoli.
Fold in egg whites.
Put in one-quart dish.
Bake one hour.
It is done when knife is put in souffle and comes out clean.
Real good.
Preheat oven to 350\u00b0.
Grease a 1 1/2-quart souffle dish. Thaw broccoli. Drain well, pressing out as much liquid as possible with back of spoon.
Place in a medium bowl.
Mix cheese and broccoli together.
Place in a souffle dish.
In blender or food processor, puree broccoli.
Add remaining ingredients and blend well.
Pour in medium casserole.
Bake uncovered in 400\u00b0 oven 20 minutes or until souffle is puffy and top is brown.
Serve immediately.
May sprinkle with additional grated Cheddar cheese.
Melt butter in saucepan; stir in flour.
Add milk, salt and pepper; cook, stirring constantly, 5 minutes.
Add cheese; stir until melted.
Fold in broccoli, onion and egg yolks.
Gently fold in egg whites.
Pour into 2-qt. souffle dish.
Set in shallow baking pan.
Add hot water to pan to 1/2-inch depth.
Mix eggs, salt, pepper and onion soup mix; add mayonnaise. Stir in cooked broccoli.
Place in a greased souffle dish that's been dusted with 1 tablespoon bread crumbs or matzoh meal. Sprinkle top with 1 tablespoon bread crumbs or matzoh meal.
Bake at 350\u00b0 for 40 to 50 minutes until dry on top.
Mix all ingredients in covered baking dish.
Add beaten eggs last.
Bake at 350\u00b0 to 375\u00b0 for 45 minutes to 1 hour.
Set baking dish in water to cook.
Souffle is done when knife inserted in center comes out clean.
Cut broccoli into very small florets, leaving
Mix first 4 items together.
Cook broccoli according to directions on package.
Drain.
Fold broccoli into first mixture. Bake at 350\u00b0 for 50 to 60 minutes.
Cook broccoli for 5 minutes and drain.
Mix other ingredients, then fold into broccoli.
Top with bread crumbs.
Bake in greased dish for 20 minutes at 400\u00b0.
Makes 8 servings.
Cook broccoli with onion and drain well.
Place in baking dish.
In small bowl, mix the soup, mayonnaise, eggs and curry and stir into broccoli mix.
Microwave on Medium for 7 to 8 minutes, covered.
Top with shredded cheese and microwave 2 minutes.
Let set for 5 minutes.