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HEAT oven to 350ºF. MIX butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well. POUR into 2-qt. casserole sprayed with cooking spray; top with Cheddar. BAKE 45 to 50 min. or until knife inserted in center comes out clean. Special Extra: Add 2 sliced green onions to batter before pouring into prepared casserole ...
HEAT oven to 350ºF. MIX butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well. POUR into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
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Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool.
1. Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter. 2. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt.
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The flesh is mashed with butter, cream, grated cheese, and seasoning(s). The mix is then scooped back into the skins, arranged in a baking dish, sprinkled with grated cheese, and browned in the oven or under the grill. This preparation is also called twice-baked potatoes. [8]
Savory soufflés often include cheese, and vegetables such as spinach, [2] carrot [19] [20] and herbs, and may sometimes incorporate poultry, bacon, ham, or seafood for a more substantial dish. Sweet soufflés may be based on a chocolate or fruit sauce (lemon or raspberry, for example) and are often served with a dusting of powdered sugar. [ 21 ]