Cheese Souffle from Egg Farmers of Ontario Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Nanby
Reviewed: Apr. 20, 2014
With a pinch of dry mustard, garlic powder, and cayenne added the dish was improved. Also, I made it twice and the first time it didn't brown. The next time I preheated to 400 and when putting in I lowered the temp to 375. That did the trick for my oven to get a lovely golden color on them.
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Photo by Nanby

Cooking Level: Expert

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Reviewed: Oct. 24, 2013
Needs seasoning! Came together nicely as a soufflé, but my husband asked that I never make this again. Too drab, little flavor. So if you opt to try this out, you may want to pop in your favorite spices. It needs it.
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Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA
Living In: Voluntown, Connecticut, USA

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Photo by melissious
Reviewed: Feb. 17, 2013
Suddenly decided I wanted to try to make a soufflé this morning. This was the best-looking recipe I could find. Never having made soufflé before, I wasn't expecting much, but they turned out great! I didn't have enough cheddar cheese, so I added some cream cheese & pepper jack, plus some chopped ham & dill. They looked lovely & tasted great!! Will probably make again.
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Photo by melissious

Cooking Level: Intermediate

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