1331 cave souffl Recipes

king arthur unbleached all-purpose flour, mayonnaise, eggs, separated, milk, salt, pepper, chopped fully cooked ham, shredded swiss cheese, minced fresh parsley, chopped green onions, minced fresh parsley, garlic cloves, minced, minced fresh basil, sugar, salt, pepper, cornstarch, heavy whipping cream, dijon mustard, mayonnaise, chopped green onion, prepared mustard

butter, bleu cheese crumbles (recommended : treasure cave), lean ground beef, bleu cheese crumbles (recommended : treasure cave), real bacon pieces (recommended : hormel), montreal steak seasoning (recommended : mccormick grill mates), salt and freshly ground black pepper, onion rolls, toasted, lettuce , tomato, onion, sliced avocado , optional

creamy caesar salad dressing , jar marie s all natural brand found in the refrigerated section, crumbled blue cheese , i prefer treasure cave brand, milk , used to thin the dressing, real hellmann s mayonnaise, lite works , used to stretch the amount of dressing (optional), pepper , as needed

butter, plus more for greasing souffle cups, sugar , plus more for dusting souffle cups, milk, all-purpose flour, dutch-processed cocoa powder, semisweet chocolate (2 oz.) or 2/3 cup bittersweet chocolate, melted (2 oz.), eggs, separated

butter , to coat the ramekin (souffle dish), all-purpose flour , to coat ramekin (souffle dish), chavrie goat cheese, butter, all-purpose flour, milk, parmesan cheese (grated ), ea. egg yolks, dry mustard, ea. egg whites

eggs, shredded mexican-style cheese, pickled jalapeno slices

white bread cubes, lowfat cream cheese, softened, eggs, milk, half-and-half cream, maple syrup, vanilla extract, sugar

white bread, with crusts trimmed, shredded cheddar cheese, shredded swiss cheese, divided, eggs, milk, onion powder, dijon mustard, cornflakes cereal, margarine, melted

treasure cave blue cheese (crumbled ), mayonnaise, sour cream, grated onion (use the finest grate on a square grater), fresh lemon juice, fresh ground pepper (to taste)

fresh fettuccine pasta, cave-aged gruyere (read intro), butter, walnuts, toasted and chopped, freshly grated parmigiano-reggiano cheese, salt, fresh ground black pepper

water-(at 105 degrees ), sugar, pk yeast (dry), active, butter, shortening, water, milk, lg egg, dry milk, non-fat, salt, honey, cinnamon, ground, rolled oats, cornmeal, bran, cracked wheat, buckwheat, soy flour, rye flour, whole wheat flour, white flour, butter

pk active dry yeast or 1 yeast cake, water, tb flour, tb sugar, flour, water, ts salt

layer pineapple upside down cake, maraschino cherries, drained, butter, brown sugar, flaked coconut (can omit this if not a big coconut fan, but adds to it so well!), sliced pineapple, drained with juice reserved, crushed pineapple, drained with juice reserved, yellow cake mix , butter cake mix, or pineapple flavor cake mix

ground chuck, venison, tomato sauce (plain ), garlic minced, worcestershire sauce, mild green chiles chopped, fresh jalapenos see note, hot relish (old elpaso), vidallia onions minced, garlic salt, seasoned salt, oregano, kidney beans (15 oz. each), pinto beans

shredded cave aged gruyere, shredded emmentaler, shredded red wax gouda, cornstarch, garlic, white wine, lemon juice, nutmeg, freshly ground pepper

pillsbury pie crust, butter, mushrooms, sliced, jarlsberg cheese, grated, spinach souffle , defrosted (i use stouffers)

broccoli , floweretts, tomato sauce, eggs, separated, butter, salt, pepper, tomato sauce, milk, flour, butter, melted