train and chill.
For Souffle Base:
Bring a pot
f necessary.
For the souffle: Butter and flour a 2
bout half full as the souffle will rise.
Sprinkle on
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
nside of a 6 cup souffle dish.
Coat the interior
ollared 1 1/2 quart souffle dish.
Freeze about 1
r>defrost the spinach souffle.
once the souffle is scoopable stir
rush the remaining praline.
Souffle: Cut six 13-by-4
f foil.
[Alternatively, bake souffle in a greased 2-quart
repare Stouffer's frozen spinach souffle according to package directions for