22318 souffled crab casserole Recipes

sheets phyllo dough, olive oil cooking spray, spinach souffle (recommended : stouffers), lemon juice, salt, cayenne pepper, crumbled feta cheese

unsalted butter, melted, granulated sugar, plus extra for the souffle dish, bittersweet chocolate, coarsely chopped, heavy cream, water, egg whites, blood orange creme anglaise, heavy cream, blood orange zest, finely grated, granulated sugar, freshly squeezed blood orange juice, egg yolks, instructions, combine cream , zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar., in a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream., return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (it should look like melted ice cream.), strain through a fine mesh strainer. serve hot or cold .

sugar, egg yolks, butter, hot milk, cold butter, grand marnier, ladyfingers halved, more tbsp of grand marnier, egg whites, salt, butter and granulated sugared souffle dish (six cup size), extra tbsp of granulated sugar to finish the top

unsalted butter, melted, sugar, creamy caramel sauce, recipe follows, at room temperature, egg yolks, at room temperature, egg whites, at room temperature, cream of tartar (less than 1/8 tsp), sugar, special tools : 1 large souffle dish or 8 (8-oz) ramekins, water, sugar, light corn syrup, heavy cream, warmed to 100 degrees f, creme fraiche, fresh lemon juice, salt (less than 1/8 tsp)

unsalted butter, softened , for greasing the souffle dish, plus additional 1/4 cup butter, softened, grated parmesan, all-purpose flour, milk, kosher salt, freshly grated nutmeg, cayenne pepper, eggs, separated , plus 2 egg whites, grated gruyere, chopped chives

butter for souffle dish, clams, drained and minced, whole-kernel corn, drained, eggs, separated, salt and tabasco sauce, worcestershire

loose green tea, heavy cream, pure vanilla extract, vanilla beans , preferably tahitian, egg yolks plus 6 eggs, sugar, ramekins , for the souffles, sake, sugar, dried cherries, water

unsalted butter, melted, granulated sugar for souffle dish, whole, 2 percent fat , or 1 percent fat milk, vanilla bean , split lengthwise, granulated sugar, all-purpose flour, unsalted butter, softened, eggs, separated, sugar, satin chocolate sauce , recipe follows, unsweetened chocolate, semisweet chocolate, light corn syrup, water

lobsters, water, olive oil, cognac, divided, coarsely chopped onions, coarsely chopped carrots, rib celery, coarsely chopped, coarsely chopped fresh tomato, fresh thyme, fresh tarragon, bay leaves, tomato paste, white wine, salt, freshly ground black pepper, potato starch , arrowroot or cornstarch, water, heavy cream, unsalted butter, cold, butter, plus more for greasing souffle dish, freshly chopped tarragon leaves, all-purpose flour, whole milk, salt, pepper, eggs, separated, grated parmesan, grated gruyere or emmenthaler cheese, truffle slices, for garnish , optional

unsalted butter, divided, diced carrots, diced celery, diced onions, minced garlic, sherry, all-purpose flour, crab or lobster stock, heavy cream, crab boil seasoning (recommended : old bay), crab roe , or sea urchin roe (uni), minced fresh parsley, crab meat

butter, onion, finely diced, bay leaf, flour, white crab stock , recipe follows, milk, cream, paprika, cooked atlantic blue crab meat, divided, crab roe, divided, salt and pepper, to taste, sherry, chopped chives, french bread, cold water, onion, peeled and halved, garlic bulb, halved, turnip, split, celery stalks, split, bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string), lemon , juice, crab boil seasoning, whole white peppercorns, white wine, sea salt , to taste, live atlantic blue crabs

crabmeat, drained, mayonnaise, soft bread crumbs , plus 1/2 cup buttered, half-and-half, hard-boiled eggs, diced, chopped onion, sliced stuffed green olives, plus slices for garnish, chopped fresh parsley leaves, salt, pepper, olive slices, for garnish

grated zucchini-coarse side of box grater, salt, butter, flour, scalded milk, peppercorns, half of onion, bay leaf, passes of fresh nutmeg over a microplane, eggs separated, more butter (or use the saved butter wrappers you have in your refrigerator, just for greasing the inside of cake pans and souffle dishes), grated asiago cheese

zucchini peeled and sliced 1/4, baking mix, shredded processed sharp american cheese, chopped white onion, crab meat drained and cartilage removed, vegetable oil, eggs beaten, dried oregano, salt, pepper

raspberry souffle 4 servings, unsalted butter plus more for greasing, granulated sugar plus more for dusting mold, pureed raspberries, eggs, separated, cream of tartar, powdered sugar , for dusting

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

butter or margarine, all-purpose flour, half-and-half, shredded sharp cheddar cheese, salt, red pepper, onion, grated, sherry, shrimp, cooked, peeled, and deveined, scallops, lump crab meat, drained and flaked, artichoke hearts, drained and quartered, sliced water chestnuts, drained, sliced almonds, grated parmesan cheese

all-purpose flour, cornmeal, baking powder, salt, ground red pepper, onion, chopped, egg, milk, vegetable oil, frozen corn souffle, thawed, vegetable oil