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Results 61 - 70 of 84 for cold souffle
Let sit a little. 1/4 tsp. salt Add and whip until fluffy. 1/2 c. red cabbage 1/2 c. celery 1 tbsp. onion Add all together.
Beat the egg yolks with ... a 6 cup souffle mold fitted with a 3 ... and cover with cold water. Bring to a boil ... at room temperature 1 hour.
63. LEMON SOUFFLE
1. Soften the gelatin in 1/4 cup cold water in a metal measuring ... 1 1/2 quart souffle dish and refrigerate until firm and cold. Garnish with lemon slices.
Dissolve gelatin in boiling water. Add cold liquid. Pour into 12 (2 oz.) souffle cups. Chill until set, about ... about 1 hour. Makes 24 servings.
65. LEMON MOUSSE
Foil Collar: Make a 3 ... a 2 quart souffle dish. Coat the collar with ... in 1/2 cup cold water and add to the ... and serve. Spectacular looking!!
66. CINNAMON PUDDING
Preheat oven to 350 degrees. ... in 2 quart souffle dish. Combine brown sugar and ... on each serving. Serve small portions for it is very rich.
Prepare 1 1/2 quart souffle dish with wax paper collar ... Sprinkle cookie crumbs generously over the top. Remove collar and serve. Serves 12.
68. BROCCOLI SOUFFLE
Saute flour and onion in butter. Add cold water and remove from heat. ... 325 degrees. Or microwave for 15 to 20 minutes until mixture is firm.
69. RICE SOUFFLE
Beat egg whites until stiff. Add yolks to cold rice. Blend in milk, butter ... salt. Bake at 300 degrees for 30-45 minutes until brown on top.
70. RICE SOUFFLE
Add yolks to rice. Add milk, etc. Fold in egg whites. Bake at 300 degrees until set, about 45 minutes.
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