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Southwest Corn Souffle

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.5922
Energy (kCal)1388.5412
Carbohydrates (g)54.0739
Total fats (g)122.0959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. PREHEAT oven to 325°F Grease 1 1/2-quart baking dish. Chill small mixer bowl. | 2. MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish. | 3. BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    purpose flour 1/4 cup - - - -
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    water 1/3 cup 0.0 0.0 0.0 0.0
    mexican corn 1 can drained - - - -
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    egg 3 separated 214.5 1.08 18.84 14.265
    cheddar cheese 3/4 cup divided shredded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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