Our Recipes
   
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Ham, Cheese and Bacon Soufflé
 
   
 
 
 
 
½ lb FUD Selecto Ham (chopped)
4 oz unsalted butter
4 oz wheat flour
7 eggs
½ lb FUD Natural Fresco Cheese (cut into small cubes)
¼ lb FUD Selecto Bacon (cooked and finely chopped)
2 cups whole milk
1 spinach bunch (steamed or pan seared)
Salt (to taste)
Ground black pepper (to taste)
 
Corn Salsa
1 bottle FUD Mexican Cream
1 can yellow corn
1 yellow onion (cut into 4 equal pieces)
2 tbsp unsalted butter
1 bunch fresh cilantro
2 garlic cloves (cut in half)
4 tbsp olive oil
Salt (to taste)
Ground black pepper (to taste)

 
 

Soufflé
In a saucepan, melt the butter over medium low heat; add the flour and continue to stir the mixture until there are no lumps.

Next, add the milk, then continue cooking until slightly thick, stirring continuously to avoid any burning. Add the chopped FUD Selecto Ham and FUD Natural Fresco Cheese cubes. Add the salt and pepper to taste, then set aside.

Separate the egg yolks and egg whites into two different dishes. Gradually add the yolks to the ham-cheese sauce with a spatula so that the ingredients are well blended. Beat the egg whites until stiff with the help of a blender, then place in a large mixing bowl.

With the help of a flat spoon, incorporate the ham-cheese sauce into the egg whites, folding in all the ingredients. Next, add the spinach and bacon.

Place a large spoonful into each greased muffin mold and bake at 350°F for 40 minutes. Serve hot with the corn salsa.

Corn Salsa
Preheat a frying pan over medium-high heat. Add some olive oil, the onions, butter, salt and pepper; mix thoroughly.

Add the cilantro and garlic, then leave for 3 minutes. Next, add the corn and cook for an additional 3 minutes, gradually reducing the heat to medium. Finally, add the FUD Mexican Cream and mix well; cook all the ingredients for 5 minutes over medium heat until the sauce thickens.

Remove and pour the mixture into a blender, liquefy the mixture for 3 minutes on the highest speed to create a salsa texture. Drain the salsa through a strainer; cook in a pan on high heat for several minutes. Serve the salsa with the soufflé.

 

 
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