|Adventures in Jewish Cooking|
|by Jeff Nathan|
What do Latin American Ceviche and Asian Duck Stir-Fry have in common with Root Vegetable Tzimmes and Classic Chicken Soup with Matzoh Balls? They...
1 - 10 of 10 for cauliflower souffle
Make a white ... melted. Add the cauliflower. Fold in ... casserole in hot water and bake in a moderate oven 350 degrees for 50 to 60 minutes. Serve immediately.
In a bowl, ... Then put the cauliflower, salt, parsley, ... Cover top of souffle with the grated cheese. Place on oven, medium, for about 20 minutes. Serves 6.
Preheat oven to ... 1 1/2 quart souffle dish or a ... baking dish. Separate cauliflower into flowerettes. Place ... dish. Bake 25 minutes. Serve at once.
In saucepan, melt ... separate pot, cook cauliflower head until tender. ... pour over cauliflower. Bake about 20 more minutes, until egg whites are golden.
Rinse cauliflower, remove leaves ... degrees for 45-50 minutes or until meat is done and cauliflower is tender. To serve, cut in wedges. Makes 4 servings.
In large saucepan cook broccoli and cauliflower in water and ... Bake at 350 degrees for 30 minutes or until knife comes out clean. Makes 6 servings. Great!
Undercook and drain frozen vegetables. Saute onion and mushrooms in butter. Beat egg whites until stiff. Mix with vegetables. Add onions, mushrooms ...
Dissolve gelatin and salt in boiling water. Add cold water, mayo, vinegar, onion and pepper. Beat until well blended. Pour into an 8" square pan. ...
Cook the potatoes ... height of a souffle dish. Slice the ... the center with cauliflower. On top ... from the dish with a sharp knife before turning out.
Cut ends off ... of 8 inch souffle dish. Arrange 3/4 ... fill center with cauliflower. Cover with ... ahead and refrigerated. Increase baking time to 1 hour.
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