Souffle Grand Marnier Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: MILK,
2 tbsp: SWEET BUTTER,
1/2 cup: SUGAR,
6 each: EGGS SEPARATED,
3/4 cup: FLOUR,
6 tbsp: GRAND MARNIER LIQUER,
Heat milk and butter to a boiling point. Mix egg yolks and,
sugar. Add flour. Mix again. Add a little hot milk mixture to,
egg yolk mixture. Cook and stir over medium heat until thickened,
but do not let boil. Remove from heat and add Grand Marnier.,
Beat egg whites until stiff but not dry. Fold into yolk-milk,
mixture slowly and carefully. Pour into buttered,
2 quart: souffle,
dish. Bake at 350 degrees F for 30-35 minutes and serve,
immediately.,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: SOUFFLE OF GRITS
Categories:
Yield: 1 Servings
1 1/2 c Grits
6 c Boiling water
4 oz Unsalted butter
6 oz Sharp cheddar cheese --
Grated
2 ts Sea salt
1/4 ts Tabasco
4 Eggs -- well beaten
Worcestershire sauce -- to
Taste
1 ts Black pepper
Preheat the oven to 350 degrees. Slowly cook the grits in boiling
water for 20 minutes. (If you use instant grits, do not cook 20
minutes. Cook according to package directions.) Add the butter,
cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a
buttered casserole. Bake for 1 to 1 1/2 hours or until puffed,
golden, and set in the middle. Yield: 6 to 8 servings 10/5/96 show
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6285
From: Pat Asher Date: Sun, 27 Oct 1996 15:13:04
~0600
Source from luhu.jp
Categories:
Yield: 1 Servings
1 1/2 c Grits
6 c Boiling water
4 oz Unsalted butter
6 oz Sharp cheddar cheese --
Grated
2 ts Sea salt
1/4 ts Tabasco
4 Eggs -- well beaten
Worcestershire sauce -- to
Taste
1 ts Black pepper
Preheat the oven to 350 degrees. Slowly cook the grits in boiling
water for 20 minutes. (If you use instant grits, do not cook 20
minutes. Cook according to package directions.) Add the butter,
cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a
buttered casserole. Bake for 1 to 1 1/2 hours or until puffed,
golden, and set in the middle. Yield: 6 to 8 servings 10/5/96 show
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6285
From: Pat Asher
~0600
Source from luhu.jp