Blue Cheese Souffle Recipe




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

 

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

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




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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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To prevent brown sugar from going hard,
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Blue Cheese Souffle

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.







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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