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  • Souffle

    +1
    Love it
    6 posts, 6 voices, 708 views, started Jan 16, 2014

    Posted on Thursday, January 16, 2014 by Tuliplady

    •  



    • Turquoise
      Offline

      I made a souffle the other night.  Hubby had never eaten one before.  After we were done eating, I realized it really fit in the 5 ingredients or less category.  Cooked in 25 minutes and didn’t really take me very long to prepare

      butter
      flour
      milk
      eggs
      cheese

      +1
      Love it


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        • 0 votes vote up vote up

          Vikki Hall wrote Jan 17, 2014
        • Keep in mind I’m a simpleton but how much do you use of the ingredients and for how long do you bake for?

          Can you add anything like fruit?



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote Jan 17, 2014
        • I’ve never attempted a souffle so I’d like to know more, too. Did you separate the eggs and whip the whites separately?



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        • 0 votes vote up vote up

          Linda L wrote Jan 17, 2014
        • Souffle sounds yummy, but ditto what Vikki and Cynthia said.



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        • 0 votes vote up vote up

          Tuliplady wrote Jan 17, 2014
        • Yes, you separate the yolks and whites and beat the whites seperately.  Took 25 minutes to bake.  It was like 5 eggs and 3 oz of cheese.   The most complicated milk is making the white sauce which is the base.  3 TBsp butter and 3 tbsp flour and a cup of milk.

          This is only maybe the third one I’ve ever made.  I got the recipe out of some fancy cooking magazine, but I know my basic cookbooks have some good basic recipes for souffles too.

          Just a glance at my old BetterHomes and Gardens cookbook shows Cheese Souffle, Vegetable souffle, and Spinach Puff (same thing)   I believe my magazine also had one for a dessert souffle that had chopped dried fruit in it.



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        • 0 votes vote up vote up

          Marya1961 wrote Jan 18, 2014
        • I like souffle, try it sometime with spinach.happy



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