Blue Cheese Souffle Recipe

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Blue Cheese Souffle Ingredients

1 envelope unflavored gelatin
2 tbsp cool water
4 tbsp sweet butter
4 oz cream cheese
4 oz blue cheese--softened
1 egg--seperated
1 tsp dijon mustard
1/2 cup heavy cream--whipped

A Recipe for
Blue Cheese Souffle

Chemicals, n: Noxious substances from which modern foods are made.
Author Unknown

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Try basting or searing beef with stock or broth instead of oil.

This Recipe for Blue Cheese Souffle is one of thousands in the Recipes-to-go Cheese Cookbook.

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Blue Cheese Souffle Recipe
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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Chemically speaking, chocolate really is the world's perfect food.
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This is a recipe for Blue Cheese Souffle from the recipe cookbook of Recipes-to-go (Cheese)

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Blue Cheese Souffle recipe - a tasty recipe for you to add to your collection!
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Blue Cheese Souffle

There is no such thing as a little garlic.
A. Baer

Blue Cheese Souffle Directions

Blue Cheese Souffle

A wonderful dip.

Soften gelatin in cool water, then gently stir over low heat to
dissolve. Using a food processor or electric mixer, beat together
butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg
white until stiff BUT NOT DRY, and gently fold into mixture. Then
fold in whipped cream. Prepare a 1-cup souffle dish with a colar of
oiled waxed paper or foil. Tie to the dish with string. Spoon mixture
into the dish so that it comes up over the sides and up to the top of
the collar. Chill for several hours or overnight. Remove the collar
and serve with crackers or raw vegetables.

Serves: 6

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Blue Cheese Souffle Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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