3 tbsp butter
3 tbsp parmesan cheese, grated
6 separated eggs
8 oz room temp cream cheese
1 cup grated cheddar cheese
1/2 cup sour cream
3 tbsp chopped pimento
1 tbsp chopped chives
3/4 tsp dry mustard
3/4 lb canadian bacon, cut in bite-sized p, ieces
Directions
Butter bottom and sides of individual souffle dishes and sprinkle with
parmesan cheese. Beat egg yolks until thick and lemon colored, about 5
minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento,
chives and mustard. Using clean, dry beaters, beat egg whites until
stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn
souffle into souffle dishes. Bake at 350 degrees 25-30 minutes.
Souffle is done when a knife inserted in center comes out clean.
Servings: 1 servings
Candian Souffles Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg
The History of Recipes
We are able to trace the history of meal recipes back into the distant past, certainly as far into history as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in Roman times 25BC a man called Apicius created some documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times used a wide range of spices, including some that we all recognise like bay, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices caused a surge in recipe books, many of which are now in private cookery archives. During the succeeding few centuries, the rich families of the West tried to lay on the most extravagent banquests, and consequentially the best cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking publications were increasing in popularity as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Candian Souffles recipe.
