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betty crocker best of baking recipes.txt
remaining ingredients except egg whites thoroughly.
Beat egg whites in large bowl on high speed until stiff but not dry. Fold
asparagus mixture into egg whites. Carefully pour into soufflé dish.
Bake uncovered 30 to 40 minutes or until knife inserted halfway between
center and edge comes out clean.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
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- - - - - - - - - - - - - - - - - -
Per serving: 514 Calories (kcal); 41g Total Fat; (70% calories from fat); 15g
Protein; 23g Carbohydrate; 212mg Cholesterol; 1184mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
NOTES : *1 1/2 pounds cooked fresh asparagus spears can be substituted for
the frozen asparagus spears.
TIP
Soufflés stay fluffy and are easiest to serve when two forks or a
fork and spoon are used to divide the servings.
Nutr. Assoc. : 0 0 0 3432 26004 0 3562 0 3388 0 0 0
*
Exported from MasterCook *
Onion-Anchovy Tart
Recipe By
Serving Size : 35
:
Preparation Time :0:00
Categories
: Appetizers
Breads
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
3
3
1
tablespoons olive or vegetable oil
large onions -- thinly sliced
tablespoon chopped fresh basil or thyme leaves
1
/8
teaspoon white pepper
1
2
1
(1 pound) loaf frozen white or whole wheat bread dough -- thawed
(2 ounce) cans anchovy fillets -- drained
oil-cured Greek olives -- cut in half and pitted
0
Heat oil in 10-inch skillet until hot. Stir in onions; reduce heat. Cover
and cook about 25 minutes, stirring occasionally, until onions are very
tender. Stir in basil and pepper.
Lightly grease cookie sheet. Shape bread dough into flattened rectangle on
lightly floured surface. Roll dough with floured rolling pin into
rectangle, 14 × 11 inches. Place on cookie sheet. Let stand 15 minutes.
Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange
anchovies in lattice pattern on onion mixture. Top with olives. Let stand
1
5 minutes.
Heat oven to 425º. Bake 15 to 20 minutes or until crust is brown. Cut into
2
_
-inch squares.
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