- AMERICAN
- Chicken Casserole
- Chicken Salad Sandwiches new
- Chili
- Macaroni and Cheese
- Scalloped Potatoes and Ham
- Seasoned Hamburgers
- Stuffed Cabbage
- See also:
- Chicken Noodle Soup
- Mrs. Fields Chocolate Chip Cookies
- Rainbow Finger Jello
- Scalloped Corn
- Steak with Wine Sauce
- APPETIZERS
- Crab Dip
- Potato Corn Cakes
- Potato Spring Rolls
- Spinach Dip
- See also:
- Guacamole
- Pico de Gallo (Salsa)
- Taco Dip
- Tomato Salsa new
- Tsukune (Teriyaki Meatballs) new
- ASIAN
- BREAD
- Cinnamon Rolls
- Cranberry Bread
- French Bread
- Hazelnut Wheat Bread
- Hisako's Killer Rolls new
- Multi-Grain Bread
- Raisin Bread
- Panettone
- Pesto Cheese Rolls
- Pumpkin Nut Bread
- Pumpkin Bread with Cranberries
- Sourdough Bread
- See also:
- Artichoke Pizza
- Banana Bread
- Chinese Steamed Buns
- Garden Pesto Pizza
- Mexican Cornbread
- Orange Nut Muffins
- Sweet Cornbread
- Zucchini Bread (No Oil)
- DESSERT
- ITALIAN
- Bell Pepper Pasta Salad
- Eggplant Parmesan
- Pesto Sauce
- Pizza (Artichoke)
- Pizza (Garden Pesto)
- Pizza (Sun-Dried Tomatoes)
- Portobello Mushroom Pasta
- Red Bell Pepper and Mozzarella Salad
- Salmon Pasta
- Seafood Spaghetti
- Spinach Lasagna new
- Sun-Dried Tomatoes
- Toasted Eggplant Parmesan
- Tomato Sauce
- Tortellini and Smoked Salmon Salad
- Tortellini with Basil Sauce
- Zucchini with Sun-Dried Tomatoes
- See also:
- Amaretti
- Minestrone
- Tiramisu
- MEAT & POULTRY
- Chicken Kebab
- Cilantro Parsley Chicken
- Honey Mustard Chicken
- Yogurt Salmon
- Roast Chicken
- Salmon Teriyaki new
- Steak with Wine Sauce
- See also:
- Beef Omelette new
- Beef Stew new
- Char Siu (Barbecue Pork)
- Chicken with Cantonese Marinade
- Korean Barbecue
- Lemon Chicken
- Seasoned Hamburgers
- Tandoori Chicken
- Tsukune (Teriyaki Meatballs)
- MEXICAN
- SALAD
- Almond Tomato Salad
- Broccoli Salad
- Chinese Chicken Salad
- Coleslaw with Peanuts and Cilantro
- Creamy Italian Dressing
- Cucumber and Zucchini Salad
- Falafel Salad
- Fruit Salad Dressing
- Peanut Dressing
- Pineapple and Cheese Salad Mold
- Sesame Shoyu Dressing new
- Spinach Salad
- Three Bean Salad
- Tofu and Yogurt Dressing
- See also:
- Bean Sprouts
- Bell Pepper Pasta Salad
- Chicken Salad Sandwiches new
- Red Bell Pepper and Mozzarella Salad
- Taco Salad new
- Tortellini and Smoked Salmon Salad
- SOUP
- VEGETABLE
- Asparagus with Pine Nuts
- Baked Summer Vegetables new
- Crispy Potato Slices new
- Cucumber with Wakame
- Eggplant with Curry Dressing
- Green Beans with Hoisin Sauce
- Potato Corn Cakes
- Red Bell Pepper Paste
- Scalloped Corn
- See also:
- Bean Sprouts
- Green Beans with Sesame
- Pea Shoots with Garlic
- Potato Spring Rolls
- Red Bell Pepper and Mozzarella Salad
- Spinach with Sesame Dressing
- Toasted Eggplant Parmesan
- Zucchini with Sun-Dried Tomatoes
- INDEX
- Bars & Squares
- Bread & Muffins
- Cake
- Candy
- Cookies
- Drinks
- Ice Cream & Sorbets
- Jams & Fillings
- Japanese Desserts
- Pancakes & Crepes
- Pies & Pastries
- Pudding & Gelatin
Soufflés with Rum Sauce
Making souffles is not as hard as it looks but serving beautifully puffed souffles can definitely impress your guests.
8 3-inch diameter 2-inch high souffles
or one 9-inch soufflePreparation
(1) Grease the bottom and sides well with butter or oil and coat the oiled surface with plenty of sugar.
(2) Prepare hot water.Making Rum Sauce
Make one day ahead since the caramel takes time to dissolve with rum.
(1) In a very small sauce pan, heat and mix until butter blends with sugar.6 tablespoons sugar
1 tablespoon butter
(2)When the sugar starts melting, stir very slowly until it turns brown. Before it starts smoking, remove from heat. Not immediately but before the caramel solidifies, add rum and stir. Set it aside for one full day until the caramel dissolves completely.
Making Souffles
(1)Sift together:
1/2 cup all-purpose flour
1/4 teaspoon salt(2)Stir in until smooth: 1/2 cup cold milk
(3)Heat in a sauce pan but do not boil: 1 cup milk
1 cup plain yogurt
(4)Add (2) and stir with a wire vigorously until the sauce boils and thickens: 
(5)Remove from heat. Add butter and whisk until it blends well.
2 tablespoon butter
(6)Add and beat: 4 egg yolks
2 teaspoons vanilla extract
1 teaspoon Grand Marnier or other orange liqueur
(7)Preheat oven to 350°F(175°C).(Preheat oven to 300°F(150°C if you are using a 9-inch round cake pan.) Make sure you have hot water ready. Whip egg whites until fluffy. Add sugar and whip until stiff but not dry: 4 egg whites
1/4 cup sugar
(8)Add 1/4 of egg whites to (6) yolk mixture and mix with a spatula until the color becomes even. 
(9)Add the rest of egg whites and carefully fold it in until it is evenly blended. Scoop the batter from the bottom and bring it to the top. 
(10)Pour the batter into the souffle dish or a souffle pan almost up to the rim. 
(11)Pour hot water into a pan which holds all the souffle dishes. Cover half way up the dishes. Bake at 350°F(175°C) for 25 minutes. Bake at 300°F(150°C) if you are using a 9-inch round cake pan for 1 hour and 30 minutes. After 30 minutes into baking, open the oven door to release some hot air to avoid "Cracking" on the top of the cake. Serve hot or cold with rum sauce. Souffles will deflate as it cools. If 
Chilled souffle with rum sauce:
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