Search results
Results from the WOW.Com Content Network
A soufflé (French pronunciation: ⓘ) is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff. [1] [2] [3]
A souffle (English: / ˈ s uː f əl /) [a] is a vascular or cardiac murmur with a blowing quality when heard on auscultation. It is particularly used to describe vascular murmurs or transmitter heart sounds which occur during pregnancy, either from the uterus and breasts of the mother, or from the fetus.
Although presumably derived from French soufflé dishes, Salzburger Nockerl, like Kaiserschmarrn or Apple strudel, has become an icon of Austrian cuisine.Legend has it that the dish was invented by Salome Alt (1568–1633), the mistress of Prince-Archbishop Wolf Dietrich Raitenau in the early 17th century.
By: Patti Cook, M.S., Ed.D. My first soufflé, enjoyed at Tavern on the Green in New York's Central Park in 1977, was a masterfully prepared dessert flavored with Grand Marnier. It arrived at the ...
1. Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano. 2. In a medium saucepan, melt the butter.
A soufflé is a light, fluffy, baked dish made with egg yolks. It may also refer to: Soufflé (cookware), a ramekin for soufflés; Souffle (heart sound), medical term; Soufflé (programming language), a logic programming language influenced by Datalog; Souffles, Moroccan quarterly magazine of the 1960s; Lemon Souffle, a racehorse
Thai takeout in front of the TV, hold the takeout. This yummy vegetarian Pad Thai comes together in just 15 minutes, meaning you can spend more time cuddling with chopsticks and less time sweating ...
They are ideal for preparing classic dishes like crème brûlée, soufflé, molten chocolate cake, and other custard or egg-based recipes. Ramekins are also used for serving sides, condiments, or garnishes alongside entrées and can hold small portions of foods such as French onion soup , moin moin , and crumbles.