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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 303
% Daily Value**
Total Fat 23g
35%
Saturated Fat 12g
18%
Unsaturated Fat 2g
Cholesterol 373mg
124%
Sodium 229mg
10%
Total Carbohydrate 11g
4%
Dietary Fiber 0g
1%
Sugars 6g
Protein 14g
Vitamin A  17%Vitamin C  0%
Calcium  15%Iron  8%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli-And-Cheee Souffle

Recipe Tags: Souffle Recipes

Date Added: July 22, 2009

Ingredients:

1 Teaspoon Nutmeg freshly ground
1 1/2 Cups Milk (up to 2)
1/4 Cup Butter or margarine or
1/4 Cup Flour unbleached white
5 Eggs sep&
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Directions:

1. Preheat oven to 3750F Blanch broccoli flowerets until just crisp.

2. Reserve several for garnish. Melt butter in a saucepan over low heat.

3. Mix in flour and whisk until well blended. Simmer and stir while bringing milk to a boil in another saucepan.

4. Add milk all at once to butter-flour mixture, whisking until smooth.

5. Stir in egg yolks one at a time, then cheese, and seasonings.

6. Cool. Beat egg whites until they stand in peaks but are not dry.

7. Cut and fold into cooled egg mixture. Place broccoli in bottom of an ungreased 2-quart souffle dish.

8. Cover with egg mixture. 7. Bake at 3750F for 30 to 45 minutes, until golden brown.

9. Garnish the dish with reserved broccoli flowerets.

Comments on Broccoli-And-Cheee Souffle Recipe:

Heather D. - February 20, 2010
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten allergies.
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