Looking for a souffle recipe for tonight and ran across the following :
It calls for mixing the yolks into the spinach and cheese, then folding in whipped whites. Skips that whole pesky bechamel part. Notice it calls for a pie plate rather than a souffle dish.
So...what do you think this would be like? Most of the reviewers were ok with it, although several mentioned it didn't puff up like they expected. If it's 90% as good as the real thing, it might not be a bad item to have in the week-night repertoire.
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