| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce06 |
12 |
Servings |
INGREDIENTS
|
|
=== CRUST === |
| 1 |
c |
Grated Parmesan cheese |
| 1 |
c |
Breadcrumbs |
| 1/2 |
c |
Unsalted butter, melted |
|
|
=== FILLING === |
| 1 |
T |
Olive oil |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Finely-chopped carrot |
| 1/2 |
c |
Chopped red bell pepper |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1 3/4 |
lb |
Cream cheese, room |
|
|
temperature |
| 4 |
|
Eggs |
| 1/2 |
c |
Heavy cream |
| 1 |
c |
Grated smoked Gouda cheese |
| 1 |
lb |
Cooked, 16 to 20 count |
|
|
shrimp peeled deveined |
|
|
And roughly chopped -, abt |
|
|
2 cups |
| 1 |
|
Recipe Creole Mustard Sauce |
|
|
see * Note |
INSTRUCTIONS
Note: See the "Creole Mustard Sauce" recipe which is included in this
collection. Preheat oven to 350 degrees. Make the crust: Combine the
Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and
press the mixture into a 9-inch springform pan. Make the filling: Heat
the oil in a saute pan over high heat. Add the onions, carrots and red
pepper, and saute for 3 minutes. Season with salt and pepper. Using an
electric mixer, beat the cream cheese with the eggs until thick and
creamy, about 4 minutes. Beat the cream, Gouda, cooked vegetables, and
cooked shrimp. Season with salt and pepper. Pour the filling over the
crust in the springform pan, bake until firm, about 1 hour and 15
minutes. Serve with Creole Mustard Sauce. This recipe yields 12 to 16
servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) Downloaded
from their Web-Site - http://www.foodtv.com Formatted for MasterCook
by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 03-19-1998 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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