You may also like
Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 5 tablespoons cornstarch
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- 2 cups skim milk
- 3 dashes hot red-pepper sauce
- 1 1/4 cups grated part-skim mozzarella (about 5 3/4 ounces)
- 1 pound cooked broccoli florets and stems (see Micro Tip)
Method
- Mix cornstarch, curry powder and salt in a 2 1/2-quart souffle dish.
- Pour in a little of the milk and stir until cornstarch is completely dissolved.
- Stir in remaining milk.
- Cover tightly with lid or microwave plastic wrap.
- Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Scrape corners and bottom of dish with a wooden spoon.
- Whisk well to dissolve any lumps.
- Cover, return to oven and cook for 3 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Whisk in red pepper sauce and 1 cup of the cheese.
- Scrape sauce into a large bowl.
- Stir in broccoli.
- Put mixture in an oval dish, 13 by 9 by 2 inches.
- Cook, covered with plastic, for 5 minutes.
- Prick plastic to release steam.
- Uncover and stir.
- Re-cover and cook for 7 minutes.
- Prick plastic.
- While broccoli is cooking, preheat broiler.
- Remove dish from oven and uncover.
- Sprinkle with remaining cheese.
- Run a small knife around the inside edge of the dish to prevent sticking.
- Put dish under broiler until cheese browns, about 6 minutes.
- Remove from oven and serve warm.
