train and chill.
For Souffle Base:
Bring a pot
f necessary.
For the souffle: Butter and flour a 2
Preheat oven to 400\u00b0F.
Thaw fish, if frozen.
Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish.
Spoon souffle on top.
Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork.
Garnish with lemon wedges, if desired.
bout half full as the souffle will rise.
Sprinkle on
Mix thawed souffle, bread crumbs, lemon juice, onions and salt.
Place 24 large mushroom caps on a baking tray.
Brush with melted margarine.
Stuff with spinach mixture.
Sprinkle with Parmesan cheese.
Bake at 375\u00b0 for 15 to 18 minutes.
Brown and drain ground beef and onion.
Add spinach souffle mix and cool.
Add cheese.
Stuff mixture into manicotti with small spoon.
Add enough water to cover bottom of pan 1/2 inch. Pour spaghetti sauce over noodles and bake at 350\u00b0 for 1 1/2 hours.
In a medium size bowl combine spinach souffle, eggs, milk, onion, mushrooms, bacon and grated cheese.
Pour spinach mixture in pie shell.
Bake at 400\u00b0 for 25 to 30 minutes.
Serves 4 to 6.
Preheat oven to 400\u00b0F.
Place the pie crust into a pie plate.
Saute mushrooms in Butter (I use Smart Balance and it comes out great).
Pour mushrooms into crust and spread evenly.
Top with Jarlsberg Cheese.
Top that with the Spinach Souffle.
Bake for 30 minutes.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
or half and half), spinach souffle, salt, pepper, and nutmeg to
Lightly coat a 6-cup souffle dish with nonstick cooking spray
onsistency of peanut butter.
Souffle.Preheat the oven to 425
nd flour a 2-quart souffle dish. Remove any excess flour
individual 4 inch diameter souffle dishes set aside.
Saute
enerously butter an 8-inch souffle dish; sprinkle lightly with cheese
br>Butter six 4-ounce souffle cups and coat with sugar
nd sugar a 4-cup souffle mold.
Preheat oven to
rap around a one quart souffle dish; fold in thirds, lengthwise
rush 8, 6-ounce individual souffle molds or ramekins with the
ool slightly.
FOR THE SOUFFLE------------------.
Preheat your oven to