Cheddar Sandwich Souffle Food

CHICKEN AND CHEDDAR SOUFFLE

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.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

CHEESY SOUFFLES

Steps:

• In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.

DOUBLE-BAKED CHEDDAR SOUFFLéS

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.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

CHEESE SANDWICH SOUFFLE

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.

CHEDDAR SANDWICH SOUFFLE

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.

CHEDDAR SANDWICH SOUFFLE

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.

TOMATO AND CHEDDAR SOUFFLES

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano. Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan.
• Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour. Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne. Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes. Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks.
• Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks. Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar.
• Bake soufflés until puffed and golden, 17 to 20 minutes. Serve (in cups) immediately.

CHEATER'S CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F and place a rack in the center of the oven.
• Stir the cheese soup over low heat, adding the mustard, and stirring in the egg yolks one by one.
• Beat the whites and fold them in gently.
• Spoon into a buttered souffle dish, set in the oven, reduce the heat to 375 degrees F, and bake for 30 minutes.
• several recipes have told me not to butter the dish as it wont climb properly and thus wont rise, will have to try it with and without buttering. let me know which works better if you try it. i don't keep dry mustard in the house generally so i might try using other spices like dill, garlic, and onion salt. bit of chipotle or other spice would be nice and i'm picturing this with a sprinkling of paprika for garnish. wonder if you could do this with other soups? mushroom or cream of broccoli maybe, hmmmm. adding spinach or mushrooms to the soup part would be nice too.