STOUFFER'S SPINACH SOUFFLé
This Stouffer's Spinach Soufflé copycat is the perfect side dish for the holidays or a weeknight meal made with frozen spinach, cream and Parmesan!
Provided by Sabrina Snyder
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and spray an 8x8 baking dish with vegetable oil spray.
- With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs 2 to 3 minutes until foamy.
- Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt and pepper and whisk until well combined.
- Add the mixture to your baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.
Nutrition Facts : Calories 186 kcal, Carbohydrate 6 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 314 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPINACH SOUFFLE
Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.
Provided by Food Network
Time 1h10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
- Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
- Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
- Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
- Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
SPINACH SOUFFLE-PHYLLO CUPS
Steps:
- Preheat oven to 350 degrees F.
- Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
- Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
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.
SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON
Categories Food Processor Egg Pepper Shellfish Bake Parmesan Crab Shrimp Bell Pepper Tarragon Ramekin Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
- Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
- Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
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
CRAB-SPINACH SOUFFLE RECIPE
Provided by á-174942
Number Of Ingredients 7
Steps:
- Beat eggs. Add all ingredients and mix together. Bake in a greased 9- by 13-inch pan at 350 degrees for 1 hour. This recipe yields 4 servings; 4 carb grams per serving.
SPINACH SOUFFLE
Make and share this Spinach Souffle recipe from Food.com.
Provided by Bev I Am
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Beat egg yolks until thick and lemon-colored.
- Stir into hot white sauce along with spinach and cheese.
- Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
- Set in pan of hot water and bake about 50 minutes.
- White Sauce: Melt butter, stir in flour and heat until bubbly.
- Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
- Season with salt and pepper.
- Makes about 1 cup.
- Serve immediately.
More about "crab spinach souffle food"
DOUBLE-BAKED CRAB SOUFFLé RECIPE BY MONTRACHET
From gourmettraveller.com.au
Cuisine Modern AustralianCategory MainServings 6Total Time 3 hrs
- Melt butter in a small saucepan over low heat, add flour and stir continuously until pale and combined (1-2 minutes). Add 80ml milk, stirring continuously until thick and smooth (30 seconds to 1 minute), then add remaining milk in 3 batches, stirring well between additions until smooth. Remove from heat, stir in cheese, then yolks and crab meat, and season to taste. Whisk eggwhites in an electric mixer to stiff peaks (3-5 minutes), fold into crab mixture in 3 batches, then divide among ramekins and place in a deep roasting pan lined with paper towels. Fill pan with hot water to halfway up sides of ramekins and bake until light golden and an inserted skewer withdraws clean (35-45 minutes). Remove ramekins from water bath and set aside to cool (1-1½ hours), then turn soufflés out onto a tray lined with baking paper, cover and, if time allows, refrigerate to chill (this makes them less likely to crack).
- For bisque, crack crab legs and combine with prawn shells and fish bones. Heat 1 tbsp oil in a large saucepan over medium heat, then sauté a third each of onion and garlic until translucent (3-5 minutes). Add crab legs, shells and bones, stir until shells turn deep red (3-4 minutes), then add 750ml water and simmer until well flavoured (25-30 minutes). Cover and set aside. Meanwhile, stir remaining oil, onion and garlic in a separate saucepan over medium heat until translucent (3-5 minutes). Increase heat to medium-high, then add pastis and saffron and reduce by a third (2-3 minutes). Add seafood, tomatoes and 750ml water, and simmer until well flavoured (30 minutes). Strain shell stock into seafood pan and simmer until infused (30 minutes). Blend with a hand-held blender, then pass through a fine sieve, pushing to extract all the liquid. Return to pan, bring to the boil and cook until reduced by half (20-25 minutes). Mix butter and flour in a bowl until smooth to form a beurre manié,
- Preheat oven to 220C or 200C fan-forced. Place soufflés in ovenproof bowls or gratin dishes and bake until puffed and light golden (8-10 minutes). Pour 80ml bisque around each soufflé and return to oven until soufflés are golden brown and bisque is hot (4-5 minutes). Scatter with chives and serve.
CRAB SPINACH SOUFFLE RECIPE BY AMERICAN.KITCHEN
From ifood.tv
SOUFFLé RECIPES - BBC FOOD
From bbc.co.uk
CRAB SPINACH SOUFFLE RECIPE - COOKEATSHARE
From cookeatshare.com
SPINACH SOUFFLé RECIPE (EASY, CLASSIC RECIPE) | KITCHN
From thekitchn.com
SOUFFLé RECIPES | BBC GOOD FOOD
BEST CHEESE SOUFFLé RECIPE - FOOD & WINE
From foodandwine.com
CRAB SPINACH SOUFFLE - RECIPE - COOKS.COM
From cooks.com
SOUFFLES RECIPES | DELIA ONLINE
From deliaonline.com
KETO CAJUN CRAB CASSEROLE - RECIPE - DIET DOCTOR
From dietdoctor.com
CRAB SOUFFLE RECIPE | MYRECIPES
From myrecipes.com
CHEESY SPINACH SOUFFLE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
8 CELEBRITIES SPOTTED AT DALLAS-AREA RESTAURANTS RECENTLY
From dallasnews.com
CLASSIC FRENCH SPINACH SOUFFLé RECIPE - THE SPRUCE EATS
From thespruceeats.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