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Old 03-28-2015, 09:22 PM
Miss Woodhouse Miss Woodhouse is offline
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Join Date: Jan 2007
Posts: 1,386
I tried cheese souffle a few weeks ago for the first time. It went fantastically. I am an awesome souffle maker apparently.

It helps that I was using an ATK recipe with a good base and I'm a very experienced cook.

I've made it a second time since and also had it turn out great. I think it's going into the regular rotation. With meat prices going up a little bit of egg and cheese and milk is a much cheaper dinner alternative. Who knew we would ever live in a world where souffle was cheaper and easier than hamburgers?

Last edited by Miss Woodhouse; 03-28-2015 at 09:22 PM.