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November 2018

Super bowl Recipes

Chocolate Recipes

Banana Fudge Cookies

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18 1/2 oz Package chocolate cake mi 1/3 c Mashed bananas, ripe 1 Egg 2 tb Water 6 oz Semisweet...

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Blueberry Lemon Souffle Pie Recipe

Blueberry Lemon Souffle Pie recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Blueberry Lemon Souffle Pie recipe  PDF


3 c Blueberries, picked over
6 tb Granulated sugar
3 lg Eggs, separated
7 tb Superfine sugar
1/4 c (plus 3 tb) fresh lemon
Juice Grated zest of 2 lemons 1/8 ts Salt
1 Baked pie shell
Preheat oven to 400F. In a nonreactive saucepan, toss the blueberries and granulated sugar. Cook over moderately high heat, stirring occasionally, until the juices begin to bubble, 3 5 minutes do not overcook or the berries will burst. Pour into a stainless steel strainer set over a bowl. Reserve the drained juices. Using an electric mi er, beat the egg yolks with 4 tablespoons of the superfine sugar until pale and thick, about 2 minutes. Gradually beat in the lemon juice and then the zest. Transfer the mi ture to a nonreactive saucepan and cook over low heat, stirring, until it thickens, about 8 minutes do not boil. Scrape into a bowl and set aside on a rack to cool. Using clean beaters, beat the egg whites until foamy. Add the salt and beat until soft peaks form. Add the remaining 3 tablespoons superfine sugar, 1/2 tablespoon at a time, beating well after each addition. Beat at high speed until the whites are glossy but not dry, about 20 seconds longer. Using a rubber spatula, stir one fourth of the beaten whites into the yolk mi ture. Gently fold in the remaining whites in three additions. Spoon the blueberries into the pie shell and drizzle 2 1/2 tablespoons of the drained juices over them. Mound the souffle mi ture over the berries, touching the pie crust all around. Bake in the middle of the oven for about 15 minutes, until the top is nicely browned. Transfer the pie to a rack to cool slightly. Serve at warm or at room temperature.

Blueberry Lemon Souffle Pie recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
361 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Blueberry Lemon Souffle Pie recipe  PDF   Super bowl recipes RSS   Thumsb up

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2 packages frozen whole leaf spinach 1 package cream cheese (8 oz.) 1/4 cup grated Parmesan cheese 3 eggs Salt and pepper to taste TOPPING: 2 eggs 1 tablespoon vegetable oil Cook spinach and drain thoroughly. (Squeeze out e cess water in spinach.) Mi d rained spinach and 8 ounce cream cheese. Beat eggs, salt and pepper and add to spinach mi ture. Add Parmesan cheese. Place mi ture in 9 inch pie pan. Beat 2 e ggs and oil . Pour over top of spinach mi ture. Bake in 375 degree oven for 30 35 minutes. Slice and serve. Recipe from One Million Recipes CD bust...

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