ill break down and the souffle will not work.
In
he dessert look like a souffle, take a length of parchment
nto a 1-quart ovenproof souffle dish or casserole, tilting to
nd sugar a 4-cup souffle mold.
Preheat oven to
ool slightly.
FOR THE SOUFFLE------------------.
Preheat your oven to
train and chill.
For Souffle Base:
Bring a pot
yrup and pour over warm souffle.
Sprinkle with powdered sugar
f necessary.
For the souffle: Butter and flour a 2
etchup, 5 squirts of yellow French's mustard, and then add
uff up-like a souffle.
While the French toast is in
Place bread in 1 1/2 quart souffle dish.
Melt butter in large skillet and saute onion rings until tender-crisp.
Pour over bread.
Top with thyme and cheese.
Beat the eggs and blend in cream, salt and pepper.
Pour over the bread, onions and cheese, pressing with spatula to be sure bread is soaked.
Can be done ahead and refrigerated at this point.
Bring to room temperature before baking.
Bake at 350\u00b0 for 45 minutes or until puffed and golden.
Mix together milk, eggs, salt, Worcestershire sauce, thyme, dry mustard and ground pepper grains.
Butter the casserole/souffle dish and, starting with bread, layer the bread and cheese.
Pour milk and mixture slowly over casserole.
Let stand for 1 hour or more.
Bake 1 hour at 350\u00b0.
bout half full as the souffle will rise.
Sprinkle on
br>Fill four (16 oz) souffle' dishes full.
Bake at
ntil needed.
Make the French toast batter: In a bowl
Pre heat oven to 375f (about 200c).
Discard outer leaves and cut out the core, leaving cauliflower whole.
Wash under running water.
Combine soup mix, sour cream and nutmeg, set aside.
Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
Pour sour cream mixture over cauliflower.
Bake for about 15 minutes.
n frozen fries: Combine frozen French fries with a 2 tbsp
For French Onions: In a 10-inch
dd 1/2 cup of French Dressing (See Below), onion, three
Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper.
Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.