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Post by :2ndincome4u
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2225
Click below to download : Vegetables - Peppers - Chili Souffle (Format : PDF)
Vegetables - Peppers - Chili Souffle
1 small can (whole) Green Chilies2/3'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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2 Tbl. olive oil 1 med. red bell, seeded and chopped 1/2 cup chopped onions 1/4 cup diced celery 1/2 cup diced potatoes 1/2 tsp. whole rosemary 1/2 tsp. whole fennel 1/2 tsp. Hungarian paprika 1/2 tsp. salt scant 1/8 tsp. white pepper 1/2 cup soymilk 1/2 cup water 2 Tbl. white miso 1/2 cup finely chopped carrots 2 tsp. chopped fresh parsley for garnish Heat oil in medium saucepan. Saute all vegetables along with seasoning on medium heat for about 5 minutes. Add soymilk and water. Simmer, covered, approx. 20 min. Add miso
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1 kg white sugar 1.5 litres water 5 chillies- bruised, small ( birds eye )type 2 teaspoons citric acid Juice of of 2 lemons or a few drops of lemon esssence. Put sugar, chillies and water on to boil for 10 minutes only. Remove from heat add citric acid. When cool add lemon juice or essence, then strain through muslin and bottle. Dilute to taste with chilled water.
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