Butter 6 freezer-to-oven 1 cup souffle dishes or 10-ounce straight-sided ramekins;set aside. In a medium saucepan, saute shallots or green onions in butter until limp but not browned--about 5 minutes. Stir in flour and salt until mixture bubbles. radually stir in milk until mixture bubbles and thickens. Stir in mustard and hop pepper sauce. Cook 2 minutes longer. Stir in cheese until melted. Remove from heat.
Beat egg yolks in a small bowl. Stir 1/2 cup hot cheese mixture into beater egg yolks. Next, stir egg yolk mixture into hot cheese mixture. Stir in parsely, tarragon and marjoram.
In a large bowl, beat egg whites until stiff. Fold cheese mixture into beaten egg whites. Spoon evenly into prepared souffle dishes.
Wrap airtight in foil and freeze.
When ready to serve frozen souffles, preheat oven to 350 degrees. Remove souffles from freezer. Unwrap and place on a baking sheet. Do NOT thaw. Bake about 45 minutes until puffed and golden. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 486 (71%)|
|Amt Per Serving||% DV|
|Total Fat 54g||72 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 1103.6mg||340 %|
|Sodium 413.2mg||14 %|
|Potassium 436.9mg||11 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.9g|
|Protein 39.3g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 685
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