BACON AND CHEESE SOUFFLES
Make and share this Bacon and Cheese Souffles recipe from Food.com.
Provided by CoffeeB
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan on medium heat.
- Stir in flour.
- Cook 1 minute.
- Gradually add milk, stirring until well blended.
- Cook and stir until mixture comes to a boil.
- Remove from heat.
- Add cheese, stiring until melted.
- Stir in mustard and bacon.
- Cool slightly.
- Stir in egg yolks, 1 at a time.
- Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
- Gently fold into yolk mixture.
- Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 minutes or until puffed and set.
CHEESE SOUFFLES WITH BACON ARUGULA SALAD
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
- Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
- Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.
CHEESE SOUFFLE WITH BACON ARUGULA SALAD RECIPE - (4.6/5)
Provided by Marinel
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees. Butter two 2 - cup ramekins, coat with Parmesan and refrigerate. Melt butter in a saucepan over medium heat. Add flour, stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in egg yolks. 2. Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees, bake until puffed, about 15 minutes. 3. Whisk together oil and vinegar, drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with the soufflé.
ARUGULA SALAD WITH BACON AND PECANS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust the seasonings with salt and black pepper, to taste. Cover with plastic wrap and keep refrigerated until ready to use. Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container.
- Salad: Add all the ingredients to a large salad bowl. Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary.
SPINACH, ARUGULA, AND FRISEE SALAD WITH BLEU CHEESE DRESSING, FRESH TOMATOES, AND CRISPY BACON
Provided by Brad Sorenson
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a small saute pan, over medium heat, heat the oil and cook the onion until lightly browned. Lower the heat and cook until caramelized, about 10 more minutes, stirring occasionally. Remove from the heat and set aside to cool.
- In a large bowl, combine the sour cream, mayonnaise, blue cheese, and sage. If the dressing is too thick, loosen the dressing by pouring in a little more of the buttermilk. You want the dressing to be pourable. Season the dressing with salt, and pepper, to taste.
- Combine the spinach, arugula, frisee, tomato, and bacon in a large bowl and dress gently with a few spoonfuls of blue cheese dressing. Add more dressing to taste, but don't overdress the greens. Season the salad with salt, and pepper, to taste.
WARM EDAM CHEESE SOUFFLE WITH CRISPY BACON
Steps:
- Instructions:
- Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
- Preheat oven to 350F.
- Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
- In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
- Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
- Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
- Place Ramekin on plate with a quenelle of onion sorbet.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CHEDDAR, BACON, AND SCALLION SOUFFLé
Categories Mixer Egg Side Bake Kid-Friendly Cheddar Bacon Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.
CHEESEBOARD SOUFFLé & SEASONAL SALAD
This luxuriously light soufflé is a good way to use up a selection of leftover cheeses
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
- In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.
- While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.
Nutrition Facts : Calories 840 calories, Fat 71 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
NO FAIL BACON & CHEESE SOUFFLéS
Just a hunch, but we think a lot more people would make cheese soufflés if the recipes were as easy as this no-fail, bacon-studded version!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended. Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time.
- Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 min. or until puffed and set.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
More about "cheese souffle with bacon arugula salad recipe 465 food"
BEST CHEESE SOUFFLé RECIPE - FOOD & WINE
From foodandwine.com
Category Dinner, Lunch
- Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
- In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano.
- Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
- Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.
BACON AND CHEESE SOUFFLé | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 309 CaloriesCarbohydrate 6 gCategory Brunch & Breakfast, Dinner, Lunch
CHEESE SOUFFLé WITH BACON ARUGULA SALAD RECIPE - FOOD …
From foodrepublic.com
Servings 2Estimated Reading Time 2 mins
BACON AND ARUGULA SALAD | AVA JANE'S KITCHEN
From avajaneskitchen.com
ARUGULA SALAD WITH BACON VINAIGRETTE - MAKE AND TAKES
From makeandtakes.com
CHEESE SOUFFLES WITH BACON ARUGULA SALAD RECIPE - PINTEREST
From pinterest.ca
CANADIAN-BACON-AND-CHEESE QUESADILLAS WITH ARUGULA SALAD
From food.com
CHEESE SOUFFLES WITH BACON ARUGULA SALAD | KEEPRECIPES: YOUR …
From keeprecipes.com
CHEESE SOUFFLé WITH BACON ARUGULA SALAD RECIPE - FOOD REPUBLIC
From pinterest.it
BEST CHEESE SOUFFLES WITH BACON ARUGULA SALAD RECIPES
From alicerecipes.com
CHEESE SOUFFLES WITH BACON ARUGULA SALAD | RECIPE | CHEESE SOUFFLE ...
From pinterest.com
CHEESE SOUFFLé WITH BACON ARUGULA SALAD RECIPE - FOOD REPUBLIC
CHEESE SOUFFLES WITH BACON ARUGULA SALAD | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love