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    You are in: Home / Cookbooks / Parlez-Vous Souffles?
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    Parlez-Vous Souffles?

    Created for the French Forum Challenge of ZWT III.
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    The Strawberry Swap of 2005 inspired me to create my own recipe using these wonderful berries. This light and airy dessert is sinless, delicious and satisfying. For those on Weight Watchers the souffle is Core plus a half point for the fruit spread (you can always omit). For Flexers, it's 2 points total.

    Recipe #124144

    1 Reviews |  By ellie_

    Posted for Zaar - World Tour - France and USA-regional (Tennessee)-this souffle is served in Dux in Memphis, Tenn. This has to freeze overnight (not included in prep time). Recipe source: Bon Appetit (October 1985)

    Recipe #234503

    This recipe is from a local cookbook.

    Recipe #119458

    This is for the Zzar World Tour - Floozies - in the French category. Since it's baked in a souffle dish, it might fit this category. I tried it the first time June 23, 1987, and it's from the Better Homes and Gardens Calorie Counters Cookbook. I have yet to remember to time any of my recipes so preparation and cooking times are estimates.

    Recipe #234294

    Posted for ZWT3. I didn't see one like it! A savoury dish that you eat as soon as it comes out the oven. The bread bowl takes the place of a soufflé dish.

    Recipe #233961

    If you've never made a souffle, don't be afraid to try. It really is a grand finale to a special dinner.

    Recipe #61827

    This was very well-received at a dinner-party. The guests enthused and everyone left with the recipe. Easy too.

    Recipe #71144

    This is another favorite caribbean inspired recipe. If you're gonna make a souffle and hesitate, try this one, it's easy and delicious. Recipe courtesy of my friend John, not sure where he got it.

    Recipe #234149

    1 Reviews |  By lazyme

    This is a great souffle from James Beard.

    Recipe #176820

    Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.

    Recipe #189460

    This is from Gourmet of the best things I've ever made.

    Recipe #59245

    oh this is so good. The name says it all.

    Recipe #70716

    This puffs up just like a souffle and is airy and tart and sweet and ... lovely!

    Recipe #61823

    A chocolate dessert that is lighter than air.

    Recipe #63675

    If you've never made a souffle, you'll love this one. Combines the basics but with a slightly different technique and uses a different presentation.

    Recipe #62301

    Wild because of the wild mushrooms and kick'n because of the sherry. If you don't have individual souffle dishes Pour mixture into a prepared 8-cup [2-L] souffle mold or any oven-safe bowl with edges that are at least 4" high will do if you do not have a souffle pan. Bake into preheated oven for approxiamtely 60 minutes, until lightly browned on top.

    Recipe #234080

    Recipe #234210

    8 Reviews |  By Rita~

    This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.

    Recipe #90661

    11 Reviews |  By Rita~

    This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!

    Recipe #175610

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