Cheddar Sandwich Souffle Food

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CHEDDAR SANDWICH SOUFFLE



Cheddar Sandwich Souffle image

Turns out beautifully and I usually serve this with melon balls or wedges drizzled with honey!

Provided by Kimber

Categories     Appetizers and Snacks     Pastries

Time 20m

Yield 6

Number Of Ingredients 9

3 egg yolks
½ teaspoon salt
½ teaspoon ground dry mustard
freshly ground black pepper to taste
ground cayenne pepper to taste
1 cup shredded Cheddar cheese
1 egg white
6 slices whole wheat bread
2 tablespoons butter, softened

Steps:

  • Preheat broiler. Separate eggs and beat yolks lightly. Add salt, mustard, black pepper, and cayenne pepper, and beat until thick and pale color. Stir in Cheddar cheese. In a separate bowl, beat egg whites until soft peaks form; fold into cheese mixture.
  • Arrange bread slices on baking sheet and toast one side in broiler. Remove from broiler, turn bread slices, and butter untoasted side. Arrange bread slices close together on baking sheet. Spoon the egg-cheese mixture evenly over bread slices.
  • Bake 10 to 12 minutes in 350 degrees, or until puffed and golden. Serve immediately.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 13 g, Cholesterol 132.4 mg, Fat 13.3 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 7.4 g, Sodium 485.7 mg, Sugar 0.2 g

SPINACH AND CHEDDAR SOUFFLE



Spinach and Cheddar Souffle image

Provided by Ina Garten

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

CHICKEN AND CHEDDAR SOUFFLE



Chicken and Cheddar Souffle image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mild Cheddar
1/2 cup grated Parmesan
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

Steps:

  • Special equipment: a 2-quart (8-cups) souffle dish
  • Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
  • In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
  • In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

CHEDDAR SANDWICH SOUFFLE



Cheddar Sandwich Souffle image

Turns out beautifully and I usually serve this with melon balls or wedges drizzled with honey!

Provided by Kimber

Categories     Pastry Appetizers

Time 20m

Yield 6

Number Of Ingredients 9

3 egg yolks
½ teaspoon salt
½ teaspoon ground dry mustard
freshly ground black pepper to taste
ground cayenne pepper to taste
1 cup shredded Cheddar cheese
1 egg white
6 slices whole wheat bread
2 tablespoons butter, softened

Steps:

  • Preheat broiler. Separate eggs and beat yolks lightly. Add salt, mustard, black pepper, and cayenne pepper, and beat until thick and pale color. Stir in Cheddar cheese. In a separate bowl, beat egg whites until soft peaks form; fold into cheese mixture.
  • Arrange bread slices on baking sheet and toast one side in broiler. Remove from broiler, turn bread slices, and butter untoasted side. Arrange bread slices close together on baking sheet. Spoon the egg-cheese mixture evenly over bread slices.
  • Bake 10 to 12 minutes in 350 degrees, or until puffed and golden. Serve immediately.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 13 g, Cholesterol 132.4 mg, Fat 13.3 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 7.4 g, Sodium 485.7 mg, Sugar 0.2 g

DOUBLE-BAKED CHEDDAR SOUFFLéS



Double-baked cheddar soufflés image

You can cook these several hours in advance, then re-bake just before serving

Provided by Lesley Waters

Categories     Dinner, Main course, Starter

Time 1h25m

Number Of Ingredients 10

425ml milk
1 small onion , thickly sliced
pinch nutmeg
2 fresh or dried bay leaves
4 tbsp butter , plus extra for greasing
7 tbsp plain flour
1 heaped tsp English mustard
4 eggs , separated
140g extra mature cheddar , finely grated
142ml pot double cream

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
  • Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
  • Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
  • To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.

Nutrition Facts : Calories 336 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.63 milligram of sodium

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

I first had this at a brunch about 18 years ago. It was so good, I got the recipe and have made it for either brunch or weekend breakfasts since then. It is good with either a fruit salad for breakfast, or a green salad and white wine for brunch or a light dinner. Especially great since it can be made the night before and popped in the oven when you need it! For a change, substitute cheddar cheese for the Swiss cheese.Prep time does not include chill time.

Provided by Leslie in Texas

Categories     Breakfast

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 cups cooked ham, cubed
3 cups swiss cheese, cubed
3 cups French bread, cubed
3 tablespoons flour
1 teaspoon dry mustard
1 dash Tabasco sauce (optional)
3 cups milk
4 eggs, beaten

Steps:

  • Layer ham, cheese, and bread in a buttered 3 quart casserole.
  • Sprinkle with flour and dry mustard mixed together.
  • Sprinkle with Tabasco sauce as desired.
  • Mix milk with beaten eggs and pour over all.
  • Chill at least 2 hours or overnight.
  • Bake at 350° for about 1 hour or until puffy and golden on top.
  • Serve immediately.

Nutrition Facts : Calories 531.5, Fat 27.6, SaturatedFat 13.7, Cholesterol 203.4, Sodium 480.4, Carbohydrate 33.9, Fiber 1.6, Sugar 0.9, Protein 35.3

CHEESE SANDWICH SOUFFLE



Cheese Sandwich Souffle image

Good brunch or lunch dish...or for dinner with soup and a salad. Prep time includes refrigerator time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 6

8 slices homemade-style white bread, 3 to 4 inches square,crusts removed
1/4 lb thinly sliced cheese (Muenster, provolone, fontina or Gruyere)
2 ounces prosciutto or 2 ounces boiled ham, thinly sliced (optional)
3 large eggs
2 cups whole milk
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 350°.
  • Lightly butter an 8-inch square baking dish and arrange 4 slices of bread flat on the bottom.
  • Cover each with equal amounts of cheese and ham, if using.
  • Top with remaining bread.
  • Beat eggs lightly in a small bowl and pour in milk.
  • Season with salt and blend well.
  • Pour over sandwiches, cover and refrigerae for 1 hour.
  • Bake sandwiches, uncovered, until lightly browned around the edges and set in the center, 40-45 minutes.
  • Serve hot.

Nutrition Facts : Calories 355.2, Fat 16.3, SaturatedFat 8.2, Cholesterol 189, Sodium 933.7, Carbohydrate 33.5, Fiber 1.2, Sugar 8.9, Protein 18

HAMBURGER SOUFFLE SANDWICH



Hamburger Souffle Sandwich image

These sandwiches came about quite by accident- and turned out quite nice. I had some ground beef in the refrigerator I couldn't decide what to make with it so this sandwich was born! Tasty little bugger too!

Provided by Pat Duran

Categories     Burgers

Time 1h

Number Of Ingredients 9

8 slice homemade white bread or other bread
2 Tbsp butter or margarine
1/2 lb ground beef
1/4 c chopped onion
2 Tbsp chopped celery
1 Tbsp prepared mustard- i used yellow mustard
1 c shredded cheddar cheese
2 large eggs
1 c milk

Steps:

  • 1. preheat oven to 350^. Spray bottom of a baking pan that will hold 4 of the bread slices. Set aside. Toast 4 slices of the bread, then butter the slices and place butter side up in the prepared baking pan.
  • 2. Brown the meat with the onion and celery , salt and pepper,and mix in the mustard. Stir to blend. Drain any grease. Spread the meat mixture over the toasted slices of bread in the baking dish. Sprinkle cheese on top equally.
  • 3. Place remaining 4 slices of untoasted bread on top and brush light with mustard , if desired. --- Combine eggs and milk and beat until well blended and pour over top of bread equally. Sprinkle tops with paprika, if desired. Bake about 40-45 minutes, until top bread is golden brown.
  • 4. NOTE: I did add a can of store brand mixed vegetables, drained to the ground beef mixture.... you can add any thing you like to the meat mixture.

TUNA SANDWICH SOUFFLE FOR 2



Tuna Sandwich Souffle for 2 image

Make and share this Tuna Sandwich Souffle for 2 recipe from Food.com.

Provided by jrthrmn

Categories     Lunch/Snacks

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

4 slices bread
1 (3 1/4 ounce) can tuna, drained
1/2 cup shredded cheddar cheese
1/3 cup finely chopped onion
2 tablespoons finely chopped celery
1 tablespoon pickle relish
1 tablespoon mayonnaise
2 eggs, slightly beaten
1/4 cup milk
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees.
  • Remove crust form bread slices; place 2 slices in greased loaf pan, 9x5x3 inches.
  • Mix tuna, cheese, onion, celery, pickle relish and mayonnaise.
  • Spread on bread in pan and top with remaining bread slices.
  • Mix eggs, milk and salt; pour on sandwich. Sprinkle paprika on top.
  • Bake uncovered until sandwich is golden brown and custard is set, about 45 minutes.

Nutrition Facts : Calories 456.8, Fat 21.9, SaturatedFat 9.5, Cholesterol 264.8, Sodium 1320.1, Carbohydrate 34.8, Fiber 1.8, Sugar 5.6, Protein 29.3

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CHEDDAR CHEESE IN ENGLISH, CHEDDAR CHEESE RECIPES
Baked Fish with White Sauce. Tender fish fillets smeared in a simple marinade of lime juice and salt, seared golden and bathed in a creamy sauce. Baked this lovely to a lip-smacking perfection. Recipe Ingredients: Fish fillet, Lemon Juice, Salt, Onion, Tomato, Milk, All Purpose Flour, Butter, Black Pepper, cheddar Cheese.
From food.ndtv.com


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