How To make Hot Turkey Souffle
Ingredients
7
each
bread slices, light
2
cup
turkey, cooked, diced
1/2
cup
onion, chopped
1/2
cup
green pepper, diced
1/2
cup
celery, chopped fine
1/2
cup
mayonnaise (fat free)
1
salt, to taste
1
pepper, to taste
2
each
eggs, beaten
1 1/2
cup
skim milk
1
cn
cream of mushroom or chicken soup
1 1/2
cup
cheddar cheese
Directions:
Cube 3 slices of the bread, and put in a greased 8x8x2 inch baking dish.
Combine turkey, vegetables, mayonnaise, salt and pepper. Spoon over the bread cubes. Trim crust from the rest of bread and lay slices on top. Combine eggs and milk and pour over all.
Chill at least one hour in refrigerator - it can be made up to this point the day before. Spoon soup on top and bake at 325 for 1 hour.
Sprinkle cheese on top, the last 10 minutes of baking.
NOTES : A very good way to fix leftover turkey. It can also be made with crab - using the same amount of crab for turkey.
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This recipe is the easiest soufflé you'll meet. It comes from Jacques Pépin's maman (which just means mom in French) and unlike traditional French soufflés that call for separating the eggs, this recipe has you beat the eggs straight into the sauce. Jacques is here to cook and share the story with Kristen. GET THE RECIPE ►►
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6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
3 tablespoons minced chives
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Ingredients needed for easy milky sweet palace delight wrap
1 liter milk
1 cup of sugar
1 cup of flour
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1 package of vanilla
1.5-2 cups shredded coconut
1 finger missing from 1 glass of cold milk (170 ml)
1 sachet of whipped cream powder
crushed walnuts
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