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| 1 | package | brussel sprouts | frozen, 10 ounces |
| 3 | tablespoons | butter | |
| 1/4 | cup | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | black pepper | freshly ground |
| 1 | cup | milk | |
| 1 | teaspoon | onions | grated |
| 4 | large | eggs | separated |
| 1 | cup | mozzarella cheese | grated |
Cook sprouts, drain, and chop.
Melt butter and add flour, salt, and pepper.
Add milk and onion and stir until thickened.
Beat egg yolks and add to warm sauce.
Add cheese and cook for one minute, stirring constantly.
Add sprouts and remove from heat.
Beat egg whites until stiff and fold into hot mixture.
Turn into ungreased 2-quart souffle dish.
Bake at 300 degrees F for 1 1/2 hours and serve immediately.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 6.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 329mg | 14% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 9% | Vitamin C | 0% | |
| Calcium | 10% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How to properly measure flour. When baking your measurements need to be accurate find out how to measure flour correctly....
Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
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