NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
SOUFFLE - GRANDMA'S CHEESE PUDDING
From The Dairy Book of Family Cookery. This is an English recipe, and is best with English Cheddar (but you can use another Cheddar cheese!).
Provided by Mme M
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
- In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
- Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
- Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.
Nutrition Facts : Calories 439.4, Fat 29, SaturatedFat 16.5, Cholesterol 288.1, Sodium 591.9, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 26.4
EASY OLD FASHIONED CHEESE SOUFFLE
This is a simple souffle aka savory bread pudding I remember my grandmother making for us kids. It can be prepared in no time & enjoyed for breakfast, lunch, or dinner. Really any time you feel like having a cheesy meal.
Provided by Maria *
Categories Savory Pies
Time 45m
Number Of Ingredients 10
Steps:
- 1. Lightly grease 9x13 inch casserole dish. Place 6 slices into the prepared baking dish. Sprinkle the diced ham and cheese over the bread. Top with the remaining 6 slices of bread.
- 2. In a separate bowl, beat the eggs, milk, garlic salt, thyme, chili flakes & mustard. Pour mixture over the whole dish, pushing the bread down into the milk.
- 3. Cover the dish with foil & refrigerate overnight.
- 4. Next day, preheat oven to 375 F. Remove the casserole from the refrigerator and set aside for 10 minutes, so the baking dish won't be cold when placing in the oven.
- 5. Bake casserole for 30 - 40 minutes or until knife inserted into the center comes out clean.
- 6. Remove casserole from the oven & let it cool for 10 minutes before serving. ENJOY!
CLASSIC CHEESE SOUFFLè
Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
- Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
- Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg
CHEESE PUDDING SOUFFLéS
Provided by Julia Reed
Categories project, sauces and gravies, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
- Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
- Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
- Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
- Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
- When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams
MAMAN'S CHEESE SOUFFLE
When my mother got married, she was 17 and my father was 22. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless. My father liked cheese souffle, so my mother graciously obliged. She had never made a souffle before, but a friend told her that it consisted of a white sauce (bechamel), grated cheese and eggs - a cinch! To the bechamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven. Viola! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture. Ignorance is bliss, and in this case it was indeed: The souffle rose to a golden height and become a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard souffle, it is delicious.
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
- Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
- Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
GRANDMA'S SPINACH SOUFFLE BAKE
This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!
Provided by FRKLS4D
Categories Side Dish Casseroles Spinach Casserole
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
- In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
- Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 4.3 g, Cholesterol 67 mg, Fat 8 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 406.5 mg, Sugar 0.7 g
LOW CARB CHEDDAR CHEESE SOUFFLE
This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.
Provided by Sweet Baboo
Categories Lunch/Snacks
Time 50m
Yield 1 souffle, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
- 6 small souffle dishes.
- 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
- pepper. Blend until mixed well and smooth.
- 3. With the blender running, add the cheddar through the hole in the.
- lid, one chunk at a time until all are chopped up and the mixture is.
- thick. Add the cream cheese in the same manner. (Note - the mixture.
- will be very thick at this time; it may be necessary to stop the.
- blender and stir the mixture around with a spatula to fully.
- incorporate the cheeses.).
- 4. Once all of the cheddar and cream cheese is fully incorporated, run.
- the blender for 5 more seconds, just to get a little air in the.
- mixture.
- 5. Pour the mixture into the buttered souffle dish(es).
- 6. Bake the souffle for 40-50 minutes depending upon your preference.
- The original recipe says that either you can bake the souffle for 40.
- minutes and use the "liquid center as a sauce to spoon over the rest.
- of the souffle", or you can just do what I do and bake it for 50.
- minutes to get a nice firm souffle all the way through.
- The souffle will have a lovely brown top:.
Nutrition Facts : Calories 477.2, Fat 42.9, SaturatedFat 24.6, Cholesterol 282.9, Sodium 634.3, Carbohydrate 3.7, Sugar 2.1, Protein 19.8
CLASSIC CHEESE SOUFFLE
Follow Gordon Ramsay's simple tips and you'll make perfectly risen soufflés every time.
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 15
Steps:
- Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
- Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
- Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead - bring to room temperature before continuing.
- Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
- Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
- Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately - the centre will be soft, but will thicken slightly when served.
Nutrition Facts : Calories 686 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.6 grams fiber, Protein 38 grams protein, Sodium 2.15 milligram of sodium
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
CHEESE SOUFFLé
I swoon at a well-made cheese soufflé, a dish that nobody seems to make anymore. When I was learning to cook, that soufflé seemed like the ultimate challenge, and never was I more proud than when I made my first successful one, puffed high and golden brown, its center still a molten sauce. They are actually quite easy. But they do require the best eggs and cheese (and I wouldn't scoff at a truffle), and attention when you beat the egg whites, because if you overbeat them they'll break apart when you fold them into the béchamel with the cheese. Instead of Gruyère alone you can also use a mix of nutty-tasting Gruyère style cheeses; for example, use a mix of Comté (French Gruyère), Beaufort or Fribourg and Gruyère, or substitute Comté for all of the Gruyère.
Provided by Martha Rose Shulman
Categories main course
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
- Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
- Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
- In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
- Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
- Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams
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SAVOURY CHEESE PUDDING RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Category Macaroni Cheese RecipesCuisine British RecipesCalories 366 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 1.2 litre soufflé dish or other deep, round baking dish with a little of the butter, then dust with 1 tbsp breadcrumbs.
- Warm the milk, mustard and the rest of the butter in a pan over a low heat, but don’t let it get too hot.
- Lightly beat the yolks, then stir in the warm milky mixture, the rest of the breadcrumbs and 100g of the grated cheese. Set aside for 5 minutes to allow the breadcrumbs to swell a little. Season to taste with plenty of salt and black pepper.
BEST CHEESE SOUFFLé RECIPE - FOOD & WINE
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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.
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