grees and butter a large souffle dish or.
6 small
1 1/2 -quart souffle dish by greasing with softened
hisk, beat yolks; beat in cheese mixture. With mixer at high
oom temperature.
Grate the cheese.
Heat the milk on
4 individual 10 ounce souffle dishes.
Pull a
ven rack low, so your souffle will have plenty of room
he oven.
Stir the cheese soup over low heat, adding
Lightly coat a 6-cup souffle dish with nonstick cooking spray
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
Melt cheese and butter in pan.
In large bowl, break bread. Beat egg yolks and the rest of the ingredients together with bread. Then add melted cheese and butter mixture.
Beat egg whites and fold into mixture.
Bake at 325\u00b0 for 40 minutes until browned. Serves 6.
rom heat.
Add cheese, stir until cheese melts.
Beat egg
Spread 8 slices
of
white bread with butter.
Cut into 1/2-inch cubes.
Grate
1 pound sharp cheese. Grease casserole and put in alternate layers of cheese and bread.
Beat 6 eggs. Mix well with 3/4
teaspoon
salt, 3 cups milk and dash of red pepper. Add Worcestershire sauce for flavor.
Pour over cheese and
bread. Let
stand
in refrigerator, covered, for several hours
or overnight.
Bake in 350\u00b0 oven for 1 hour, uncovered. If half recipe is used, reduce baking time to 30 minutes.
to 2 1/2-quart souffle dish) with cooking spray and
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.
Grease a 2-quart souffle dish.
Preheat oven to 425\u00b0.
Cook grits in milk and water according to package directions.
Add salt.
When grits are cooked, add pepper, nutmeg, Tabasco and all but 1/2 cup of cheese.
Mix well and then allow to cool slightly. Add egg yolks.
Beat egg whites stiff and add half of them to the grit mixture; beat well.
Fold in remaining egg whites with a rubber spatula.
Spoon into the souffle dish and sprinkle remaining cheese over the top.
Bake 25 minutes.