Ingredients
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Ingredients
Ingredients
1 ¼ pounds ground meat 3 cloves garlic, minced 1 onion, diced 2 cups fresh diced tomatoes 1 cup shredded Cheddar cheese 1 ½ cups chicken broth 6 bell peppers Directions
Ingredients
1 tablespoon butter 6 eggs ½ cup heavy cream (or ½ and ½) 1/4 cup grated Parmesan cheese 1/2 teaspoon prepared mustard ½ teaspoon salt ¼ teaspoon pepper ½ lb. sharp cheddar cheese or other cheese of your choice) 11 ounces cream cheese (or reduced calorie Neufchatel) Instructions
MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time. SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up. |
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For more recipes from CT farmers' markets click here. The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week. Archives
February 2025
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