 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Sandra Lee made this today; I found it interesting but I saw the reviews and they weren't as good as i hoped for them to be. I am finding this quite often with her recipes. I will record it as it is written but there are some tweeks needed at the end. Ingredients:
1 tablespoon butter |
2 tablespoons grated parmesan (recommended: digiorno) |
1 (3.6-ounce) packet instant roasted garlic mashed potatoes, made according to package directions and cooled completely (recommended: betty crocker) |
4 eggs, separated |
3/4 cup cream |
1 tablespoon freshly snipped chives 1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter bottom and sides of a 1 1/2-quart souffle dish.
3. Add Parmesan to dish and roll dish to coat inside; set aside.
4. In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
5. In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form.
6. Careful not to overbeat.
7. Stir 1/3 of egg whites into potato mixture.
8. Gently fold in remaining egg whites until just incorporated.
9. Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
10. Serve immediately.
|
|