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December 2018

Artichoke Recipes

Salad Recipes

Yogurt with Cumcumber and Mint Kheere Ka Raita

Yogurt with Cumcumber and Mint Kheere Ka Raita Recipe
2 2/3 c Plain yogurt 1 Cucumber peeled and grated 2 tb Finely chopped fresh mint 1/2 ts Roasted cu...

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Artichoke and Oyster Souffle Recipe

Artichoke and Oyster Souffle recipe and other artichoke 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 Artichoke and Oyster Souffle recipe  PDF


4 md Artichokes
1 md Lemon, halved
Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed and brown. Serve topped with Oyster Sauce. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

Artichoke and Oyster Souffle recipe and other artichoke recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
670 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Artichoke and Oyster Souffle recipe  PDF   Artichoke recipes RSS   New

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No Crust Artichoke Quiche
No Crust Artichoke Quiche Recipe


2 Jars marinated artichoke hearts (6 oz.) 1/4 Lb. mushrooms sliced 1/2 Lb. Muenster cheese shredded (2 c.) 1 1/4 C. milk 1/2 Tsp. salt 1/8 Tsp. pepper 6 eggs Preheat oven to 350 degrees. Drain artichokes, reserving marinade. Dice artichokes set aside. In skillet on medium heat, heat 2 tablespoons reserved marinade. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally. Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside. In large bowl with wire whisk, beat milk, salt, pepper, eggs and...

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Pasta E Fagioli Alla Veneziana

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