201914 easy cheese souffle adele davis small planet Recipes

cheese pizza, pesto sauce, tomatoes, sliced, grated parmesan cheese

egg, milk, grated parmesan cheese, crushed garlic, salt and pepper to taste, frozen chopped spinach, thawed and drained

whole wheat bread, cut in cubes, eggs, milk, cheese, grated, dry mustard, cooked sausage, salt, pepper

butter, flour, salt, cayenne, milk, swiss cheese, grated (reserve 1/4cup.), eggs, room temperature, parmesan cheese

ricotta cheese or 2 cups small curd cottage cheese, grated parmesan cheese, chopped fresh parsley, chopped fresh oregano or 1 1/2 tsp dried oregano leaves, spaghetti sauce, uncooked lasagna noodles, shredded mozzarella cheese, grated parmesan cheese

sheets frozen puff pastry, thawed, grated cheese, chipolata sausages (or any small sausage you like, try different flavoured ones too), egg, beaten, sesame seeds (optional)

milk, mild cheddar cheese, shredded, salt, eggs, separated, cream of rice, butter, parmesan cheese, grated (optional)

tomatoes, butter, plain flour, milk, eggs, separated, grated cheese, grated parmesan cheese

grated cheese, bread, milk, eggs, beaten, salt, worcestershire or soy sauce, thyme, dry mustard, pepper

bread, crust removed, milk, butter or margarine, salt, red pepper, shredded sharp cheddar cheese, eggs, separated

cheese tortellini, a package. sliced pepperoni (3.5oz.), tomatoes, diced and salted, italian dressing, lemon , zested and half of it juiced, celery salt , to taste, pepper , to taste, parsley, chopped

milk (10 fl.oz. or 300 ml), lemon peel (each about 2 inches long, peel thinly), ground nutmeg, salt, white pepper, butter (60 g), flour (40 g), eggs, large, separated, gruyere cheese (125 g), heavy cream (250 ml, 1 cup), chopped italian parsley , a handful

cream cheese, sliced pineapple, pineapple jell-o, cream, sweetened

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.

butter, cream of tartar, egg whites, egg yolks, well beaten, flour, grated sharp cheddar cheese, milk, salt, souffle, thick cream sauce

butter, room temperature , for greasing the souffle, grated parmesan, butter, flour, dry mustard, garlic powder, kosher salt, milk, hot, egg yolks (2 1/2 oz by weight), sharp cheddar, egg whites plus 1 tbsp water (5 1/2 oz by weight plus 1/2 oz water), cream of tartar

curd cottage cheese, softened cream cheese, egg yolk, sugar, vanilla, sour cream, softened butter, orange juice, eggs, flour, sugar, baking powder, sugar, cornstarch, cinnamon, nutmeg, water, fresh blueberries or 1 1/2 cups frozen blueberries, lemon juice

onions, sliced, unsalted butter, fresh jalapeno chiles , cut into halves lengthwise, seeded and cut into strips, garlic, minced, fresh corn kernels (cut off the cob), salt and freshly ground black pepper to taste, unsalted butter, shredded monterey jack cheese, shredded sharp cheddar cheese, extra-large eggs, lightly beaten, milk