|Fast Fab Food|
|by Richard Cawley|
Chef Richard Cawley appears regularly on the BBC show "Ready, Steady, Cook" and is soon to have his own show on Channel 5.
71 - 80 of 391 for vanilla souffle
Mix together the ... salt, butter and vanilla. Pour into ... ingredients and crumble over potato mixture. Bake at 350 degrees for 35 to 45 minutes uncovered.
If using cornflakes, ... and stir in vanilla. Chill until ... mixture. Spread over crumb crust. Chill until firm. Cut into squares to serve. Makes 9 servings.
1. In a ... yolks, sugar and vanilla. Mix thoroughly. ... is a bit fussy but worth it. Let cool down before cutting and serve with fresh raspberry sauce.
Cook carrots until ... flour, baking powder, vanilla and eggs. Add ... 45 minutes. Serves 4 to 6. Recipe can be doubled, but must increase cooking time.
Add water to ... Beat egg yolks, vanilla extract and salt ... vegetable cooking spray) souffle dish. Bake at ... golden. Serve immediately. Makes 8 servings.
Add butter to ... speed until blended. Add eggs. Beat well. Add vanilla. Turn into greased casserole. Bake at 325 degrees until souffle is set. 6-8 servings.
After cooking potatoes, cream in with other ingredients and blend until smooth. Coat Pyrex dish with butter and spoon in potato mixture. Mix flour ...
Cook and mash sweet potatoes, removing all strings. Mix all ingredients together. Pour into greased baking dish and add topping. Bake 35 minutes at ...
Mix above with mixer. Pour into bowl. Add topping. Sprinkle on top of above mixture. Bake at 350 degrees for 35 minutes with top on casserole.
Combine squash and ... well. Stir in vanilla. Pour mixture ... casserole. Bake at 325 degrees for 1 hour and 15 minutes, or until set. Yields 6 to 8 servings.
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