Quick Broccoli Bake Soufflé Like Food

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• Slice broccoli stalks into 3 or 4 pieces, lengthwise, to speed cooking. Boil in lightly salted water until soft. Drain well.
• Place broccoli in food processor or blender with ricotta. Puree briefly. Add nutmeg, salt, black pepper and cayenne pepper. Puree thoroughly. You should have about 3 cups. Transfer to bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
• Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

BROCCOLI CHEESE SOUFFLE

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.

BROCCOLI SOUFFLE

Steps:

• Cut broccoli into very small florets, leaving very little stem, and place florets and water in a microwavable bowl.
• Microwave on high for 3 minutes.
• Remove from microwave, add margarine, sprinkle flour over broccoli and toss.
• In a large bowl, with beaten eggs, add cottage cheese, cream, 1/2 cup of the cheese, onion, salt, seasoned salt, and white pepper and mix well together.
• Combine broccoli and egg mixture and pour into a buttered 7x11 baking dish.
• Sprinkle other 1/2 cup of cheese over top.
• Bake uncovered at 350 degrees for 30-35 minutes or till center is set.

BROCCOLI SOUFFLé

Steps:

• Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald. Melt butter and blend in flour. Gradually add to cream mixture. Stir over medium heat until thick. Remove from heat and beat in egg yolks, parsley, onion, salt, and pepper. Stir in broccoli and cheese. When ready to serve, add stiffly beaten egg whites and pour into a buttered casserole dish. Bake for 25 to 30 minutes.

DECADENT BROCCOLI SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

THE LOFTIEST SOUFFLé

Steps:

• Preheat oven to 400°F. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 tablespoons Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.
• Melt 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 tablespoons Parmesan and 1/2 cup Gruyère; stir until melted. Add nutmeg and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.
• Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.
• Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.
• Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centers are set, and cheese is golden brown, 18-22 minutes. Serve immediately.