|by Laura Washburn|
Traditional bistro fare is the essence of French cooking - honest, fresh and satisfying food prepared by cooks.
Results 1 - 10 of 44 for pineapple souffle
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Beat sugar and ... time. Beat until light and fluffy. Fold in bread and pineapple. Pour into buttered casserole dish. Bake at 350 degrees for 30 minutes.
Grease a 1 ... top. Add well beaten eggs and pineapple (undrained). Dot with butter. Let stand 1/2-1 hour. Bake at 350 degrees for 30-45 minutes. Serves 6.
Mix beaten eggs, ... sugar together. Add pineapple and bread cubes. Pour in ... Bake 1 hour at 350 degrees. Serves 6. This very good with ham or poultry.
Combine pineapple and beaten eggs. ... cubes. Bake at 350 degrees 30-40 minutes until casserole bubbles and is brown on top. Serves 8. Good with baked ham.
Drain pineapple, reserving all ... casserole dishes. Refrigerate overnight. Place 2 pineapple slices over each souffle. Spoon marmalade over. Makes 4 servings.
Cream butter and ... crushed, well drained pineapple. Cube 10 ... a buttered dish. (Souffle dish if possible.) ... refrigerated before baking. Serve warm.
Melt butter and ... sugar, flour and pineapple, including juice. ... slightly warm. NOTE: This is a great dish for potluck suppers. Great with baked ham.
Cream these three ... small can crushed pineapple, well drained 1 c. milk Mix together lightly and pour in a 7x11 dish. Bake at 350 degrees about 45 minutes.
Cream butter and ... well. Stir in pineapple, then bread ... 1 1/2 quart casserole dish at 350 degrees for 1 hour. Good with ham or pork. A good dessert!
Mix together. Dot with butter and sprinkle with cinnamon. Bake at 400 degrees for 40 minutes. If you want to double the recipe, drain 1 can of pineapple.
Result Page: 1
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