he oven.
Stir the cheese soup over low heat, adding
1 1/2 -quart souffle dish by greasing with softened
4 individual 10 ounce souffle dishes.
Pull a
ven rack low, so your souffle will have plenty of room
Lightly coat a 6-cup souffle dish with nonstick cooking spray
egrees and butter a large souffle dish or.
6 small
equipment needed: one medium souffle dish (holds approximately 22 ounces,
/2-quart) souffle dish. Add Parmesan cheese and tilt dish, coating
nd flour a 2-quart souffle dish. Remove any excess flour
rom heat.
Add cheese, stir until cheese melts.
Beat egg
Combine soup and cheese in a saucepan over low heat, stirring until the cheese melts.
Remove from heat.
Beat the egg yolks until thick and lemon colored.
Slowly add cheese mixture to the yolks, stirring constantly.
Beat the egg whites until stiff and fold cheese mixture into them.
Pour into an ungreased 2-quart casserole.
Bake in a slow oven (300\u00b0) for an hour.
Shred bread, cube cheese and butter.
Mix with eggs and milk. Let stand in refrigerator overnight.
Bake at 350\u00b0 for 1 hour. Serve immediately.
to 2 1/2-quart souffle dish) with cooking spray and
Whip eggs, milk, mustard and salt in blender.
Butter rectangular Pyrex dish.
Lay 8 to 9 slices of bread in bottom. (Fill in any empty spaces with bread so cheese will not contact dish.)
Cover with 1/2 of the cheese.
Lay 8 or 9 more slices of bread on top and spread remaining cheese over.
Pour liquid mix over.
Refrigerate for several hours or overnight.
Can be frozen. Bake 1 1/4 hours in a 350\u00b0 oven.
Serve immediately.
Grease a shallow casserole.
Remove crust and butter enough slices of white bread to cover bottom of casserole.
Put a slice of sharp cheese on each slice.
Beat 3 eggs for each 2 cups milk; enough to cover bread and cheese.
Soak in fridge overnight.
In morning, place casserole in pan of boiling water.
Bake at 350\u00b0 for about 30 minutes until knife comes out clean.
Grease 13 x 9-inch pan.
Blend butter and cheese spread.
Cut crust from bread.
Spread cheese mixture on one side of bread; place cheese side down in pan.
Spread cheese mixture on other side of bread.
Remove from heat. Add cheese; stir til cheese melts.
Beat egg
he inside of an 8\" souffle dish (7 & 1/2 inches
Preheat oven to 400\u00b0F. Brush 2 - 10 oz ramekins with softened butter. Dust each with 1 tbsp Parmesan cheese, shaking off excess. Chill.
Whisk together mascarpone, chives, thyme, flour, egg yolks and remaining Parmesan. Add taleggio. Season. Whisk egg whites to medium peaks then fold in. Distribute between prepared ramekins. Bake for 25-30 mins, until puffed and golden. Serve immediately.
Put breadcrumbs in bowl, pour over milk and leave 10 minutes to soak.
Add 75gm cheese, mustard, paprika and mix well.
Beat egg yolks and add to mixture, beating well.
Whisk egg whites until stiff and fold into cheese and breadcrumbs. Do not beat. There should be distinct streaks of white in the mixture.
Pour into a well buttered baking dish (2/3 full).
Sprinkle with remaining cheese and butter, cut into flakes.
Bake 200C for 30 - 35 minutes or until well risen and brown on top.