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Rating: 4.3/5 (6 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: French
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 193
% Daily Value**
Total Fat 11g
17%
Saturated Fat 6g
9%
Unsaturated Fat 1g
Cholesterol 159mg
53%
Sodium 131mg
5%
Total Carbohydrate 10g
3%
Dietary Fiber 1g
2%
Sugars 5g
Protein 14g
Vitamin A  11%Vitamin C  3%
Calcium  32%Iron  4%
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.

Cheese And Tomato Souffles

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009
This is a great dish to serve with breakfast, lunch, or dinner. It is easy to make and the Sherry adds touch to make any meal a celebration.

Ingredients:

2 tablespoons Unsalted Butter
3 tablespoons Parmesan Cheese grated
1/4 cup Flour
Cayenne Pepper to taste
1 1/2 cups Milk
3 Eggs separated
3 tablespoons Tomato Paste
1 tablespoon Dry Sherry Medium
1 cup Swiss Cheese grated
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Directions:

1. In a saucepan, melt the butter over low heat.

2. Stir in flour and cook the roux, stirring, for 3 minutes.

3. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth.

4. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted.

5. Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool.

6. In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks.

7. Fold the egg white mixture into the cheese mixture gently but thoroughly.

8. Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400f oven for 25-30 minutes, or until they are cooked through. Serve immediately.

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Dietary Notes:
This recipe is very low-sodium with 130.67mg per serving

This recipe is a good source of Vitamin A with 11% 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, Tomato, MSG, Cheese, Sulfites, Alcohol, Hot Pepper allergies.
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