Ruths Corn Souffle Food

GINA'S CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Coat the bottom and sides of a round 2 quart souffle dish with butter.
• Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
• Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

RUTH'S CORN SOUFFLE

Steps:

• Combine all ingredients in a bowl.
• Pour into a 9x13 baking dish.
• Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.

CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Melt the 1/2 cup of butter in a large casserole dish in the microwave.
• Mix the remaining ingredients in a large bowl until moistened.
• Pour into the casserole dish.
• Bake for 45 minutes to an hour or until it is golden brown on top.
• Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.

GRANDMA IRENE'S CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.

CORN SOUFFLE

Steps:

• Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
• Sauté chopped green peppers and onions in butter until tender.
• Pour entire contents of pan (butter and all) on top of corn mixture.
• Do not stir into the corn mixture.
• Let it set on top of it.
• Gently spread it over casserole.
• Stir sour cream until it is somewhat spreadable.
• Gently spread over the butter, onion, green pepper mixture.
• If it mixes a little it is okay, just don't stir it together.
• Top with shredded cheese.
• Cover and bake at 400° for 30 minutes.
• Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
• Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!

RUTH'S COFFEE (RUTH'S CHRIS STEAK HOUSE RECIPE)

Steps:

• Pour alcohol into a coffee mug, fill to the brim with coffee and top off with some whipped cream.

RUTH'S CHRIS STEAAKHOUSE CREAMED CORN

Steps:

• Over medium heat melt the butter with the bacon fat. Add the onion, fennel and jalapeño and cook about 5 minutes until translucent. Add the corn and spices and cook for 5 minutes. Add cream cheese and heavy cream and simmer until a heavy consistency is achieved (approx 10 minutes). Stir frequently. Once finished place in a serving dish and garnish with sliced green onions.
• Note:I posted the recipe exactly as Ruth's Chris listed it but I often add a touch more cream cheese and on occasion have left out the jalapeno if I didnt have it on hand but no matter what do not omit the fennel bulb. It really makes this recipe and will not disappoint! Again -- this is amazing with fresh corn cut off the cob. Hint: since you use so little of the fennel bulb I have chopped up the rest and frozen it for future use and it works out perfectly.