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    You are in: Home / Cookbooks / Souffle Ole!
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    36 recipes in

    Souffle Ole!

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    This recipe is adapted from the Central Market in Fort Worth, TX. Posted for Summer '09 Comfort Cafe. Cook time is chill time.

    Recipe #379027

    A mouthwatering souffle with more than a hint of Amaretto liqueur.

    Recipe #175273

    2 Reviews |  By Mikekey

    A side dish to a lamb chop, or a light spring supper with a salad, or cold, marinated asparagus. For the goat cheese (Chevre) I use one of the herb-flavored brands.

    Recipe #159178

    This is a favourite from my childhood. My Grandmother used to make this every year for my Grandfather's birthday.

    Recipe #60941

    Recipe #5381

    Very light sweet souffle, just that touch of Grand Marnier.

    Recipe #233264

    From Bon Appetit RSVP section from The Georgian in Seatle. Frozen wild blueberries can be substituted for the huckleberries.

    Recipe #376579

    Got this recipe from the June, 2009 issue of Shojo Beat magazine. Make sure to read ALL THE WAY THROUGH before starting.

    Recipe #375319

    This dish is a favorite of ours from Santa Fe. A little B&B called Adobe Abode had this recipe on their website, so we thought we'd try it for breakfast. The dish is very easy to make and serve. Accompany the souffle with warm tomatillo sauce and fresh melon. Our favorite breakfast beverage with the green chile bite of the souffle is mango juice.

    Recipe #126356

    Treat your guests to this elegant souffle containing asparagus and swiss cheese. From the 365 Favorite Brand Name Casseroles and One-Dish Meals cookbook.

    Recipe #359513

    These soufflés may take a while to perfect but once mastered, they'll be a appetizer you return to time and again. You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them. Serves four as a light main or 6 as an appetizer.

    Recipe #358339

    A rich, yet still light dessert to make Valentine's Day dinner, or any meal extra special. It is important that eggs are at room temperature for an hour or 2 so that they beat up to a higher volume. This can be made in any size ramekin or even a microwave coffee mug, the important thing is that the vessel is filled 3/4 full. Don't worry if the souffle falls, it is still delicious, just a little denser.

    Recipe #353842

    Adapted from a newspaper clipping. This dessert goes well with vanilla ice cream or frozen yogurt. If souffle falls, you can still serve it; it will be still delicious, just more dense.

    Recipe #353854

    A delicious side dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #353082

    7 Reviews |  By KelBel

    Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.

    Recipe #99121

    A really quick and easy soufle to put together. Can be whipped up quickly after work and is delicious with either a salad and potatoes or a selction of vegetables. I've been making it for years and recently made it again when I came home from work one night at the end of the week and there wasn't much on offer in the fridge. I have copied the recipe as it was originally given to me, but when making now, I use very little butter on the top.

    Recipe #346753

    This recipe is taken from a cookbook published by the Junior League of Wilmington, NC in 1969. Use your own taste as to the amounts of salt, paprika, and cayenne pepper to add.

    Recipe #346775

    My sister had a recipe for one of the best Sweet Potato Souffles ever. The word "souffle" in the title is used loosely as it is not prepared as you would a classic souffle. When I was requested to bring it to a recent Holiday Dinner, I spent days tearing my house apart looking for that recipe. I then went through hundreds of recipes on Zaar and other recipe sites, until I finally gave up. So I created my own recipe using certain aspects from various recipes and what I remembered from hers. This is what I came up. DH and myself think it's better. I thought I'd write it down before I forget what I did and then post it so I will never be without it again. NOTE: The cooking time does not include the first baking and cooling the potatoes.(this can be done well in advance)

    Recipe #343120

    This is one of my go-tos for Thanksgiving...the Gruyere cheese makes a wonderful nutty flavored crust and cuts down on the sweetness of most sweet potato casseroles. It can also be made a day ahead and then baked right before serving. Featured in the Dec 2006 Edition of Food and Wine magazine. Delish!

    Recipe #339695

    Good for Thanksgiving and Christmas. Like all soufflés, this tends to fall when traveling, but still tastes great!

    Recipe #339796

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