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Full Online Book HomeLearning KitchenSoups - Vegetable - Chili Souffle
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Soups - Vegetable -  Chili Souffle Post by :carrmedia Category :Learning Kitchen Author :Unknown Date :March 2012 Read :596

Click below to download : Soups - Vegetable - Chili Souffle (Format : PDF)

Soups - Vegetable - Chili Souffle

1 small can (whole) Green Chilies
2/3's of a Pound of Sharp Cheddar Cheese (substitute with different cheese)
6 Large Eggs
Dash of Salt
2 Tablespoons of Water
2 Tablespoons Flour
1/4 Teaspoon Baking Powder
1/2 Teaspoon Olive Oil

Preheat oven to 350 degrees. Grease standard souffle' dish or small ramekins (4) with olive oil.

Wash chilies, remove seeds and dry. Spread chilies evenly on bottom of pan. Cube cheese and layer over chilies

Separate eggs. Salt whites and beat stiff. Beat egg yolks well with water, flour and baking powder. Fold egg whites into yolk mixture. Pour mixture over cheese and chilies. Bake for 25 minutes. Serve immediately with your favorite salsa.
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Soups - Vegetable -  Corn, Potato And Leek Chowder Soups - Vegetable - Corn, Potato And Leek Chowder

Soups - Vegetable -  Corn, Potato And Leek Chowder
1 tablespoon butter 2 leeks (about 3/4 pound), cleaned and sliced (white and light green parts only) 2 carrots, diced 1 stalk celery, diced 2 (1/2-pound) baking potatoes, peeled and diced 4 cups low-sodium chicken broth 1 cup water 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 (10-ounce) package frozen corn kernels, thawedMelt the butter in a non-stick Dutch oven over medium-high heat, then add the leeks, carrots and celery. Cook, stirring frequently, until the leeks are softened, about 5 minutes. Add the potatoes, broth water, thyme, salt and pepper; bring to a boil. Reduce

Soups - Cheesy Zucchini Chowder Soups - Cheesy Zucchini Chowder

Soups - Cheesy Zucchini Chowder
4 Tbsp. Butter 1 Medium Onion (Chopped) 1/3 Cup Flour 1 tsp. salt 1/2 tsp. pepper 3 Cups Water 3 Chicken Bouillon Cubes 1 tsp. each Parsley, Oregano, Basil 1 (12 oz.) can evaporated milk 4 medium potatoes, peeled and cubed 2 medium zucchin,i peeled and cubed 1 (10 oz.) pkg. frozen corn 1/4 tsp. sugar 1/4 cup Parmesan cheese 2 cups shredded Cheddar cheese In a large pan over medium heat melt butter; Add onions cook til tender. Stir in the flour to make a roux. Dissolve the boullion cubes in water. Slowly add to the roux. Add parsley,