Spinach And Cheddar Souffle Food

EASY SPINACH SOUFFLE

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!

SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA

Steps:

• Preheat oven to 400ºF
• Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
• If using foil, treat as the pan sides. souffle will double in volume!
• In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
• With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
• OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
• Cook over low heat, whisking constantly, for one minute, until smooth and thick.
• OFF the heat, but while still hot, mix in the egg yolks.
• Stir in the Cheddar, the 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 attachement.
• Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
• Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
• Pour into the prepared souffle dish, then smooth the top.
• Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
• Turn the temperature down to 375ºF.
• Bake for 30 to 35 minutes (don't peek) until puffed and brown.
• Serve immediately.

SPINACH SOUFFLE

Steps:

• In a large mixing bowl, combine the spinach and flour.
• Add in the eggs, salt, cottage cheese, cheddar cheese, and butter.
• Transfer mixture to a greased 13x9 inch baking dish.
• Bake, covered, in a 375 degree oven for 45 minutes.
• Uncover and bake an additional 15 minutes.

SPINACH SOUFFLE CASSEROLE

Steps:

• In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12x7-1/2x2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes.

SPINACH-AND-CHEESE SOUFFLE

Steps:

• Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
• Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes. Drain well, pressing out excess liquid.
• Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest. Scrape into a bowl and stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.

SOUFFLE OF SPINACH AND GOAT CHEESE

Steps:

• Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
• Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
• Crumble cheese or cut into pieces and set aside.
• In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
• Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
• Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
• Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.