Spinach And Cheese Souffle Food

SPINACH SOUFFLE

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.

SPINACH SOUFFLE

Steps:

• Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with breadcrumbs. Tap out excess; set aside.
• Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
• Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
• In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
• Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
• Using a rubber spatula, transfer 1/3 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
• Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.

SPINACH AND CHEDDAR SOUFFLE

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.

SPINACH SOUFFLE SIDE DISH

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

SPINACH SOUFFLE

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.

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!

JANET'S SPINACH & CHEESE SOUFFLE

Steps:

• 1. preheat oven at 350 degrees squeeze out water from spinach, set aside Spray 8x8x2 or 10x6x2 pyrex dish
• 2. separate eggs With your hand mixer on high, whip up egg whites until fluffy. add yolks and mix for a few minutes
• 3. Pour into your dish. add your spinach evenly on top
• 4. Add your cheese and onion on top of that then sprinkle the garlic salt and pepper.
• 5. gently stir up. Bake at 350 for 30 minutes
• 6. sprinkle more cheese on top
• 7. cut into bite size squares. Great as a side or a appetizer! SOOOOOO yummy! You can also add cooked up and crumbled bacon or cooked crumbled sausage...or both!

CLASSIC FRENCH SPINACH SOUFFLé

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter , or grease six (5 to 6-ounce) individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling.
• Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Let cool, then squeeze out excess liquid. Set aside.
• In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook for 30 seconds, mixing constantly, to cook down the flour.
• Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens.
• Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper, nutmeg, and more salt if needed.
• Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.
• Add the egg yolk mixture to the pan, stirring to completely incorporate; remove from the heat. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it.
• In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form.
• Gently stir 1/3 of the egg whites into the spinach mixture.
• Then fold the remaining egg whites into the mixture.
• Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.
• Serve immediately and enjoy.

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.

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.

SPINACH EGG SOUFFLE

Steps:

• Preheat over to 350.
• If you don't have cooked spinach, you can quickly zap one of Green Giants "no sauce" frozen spinach packages while you begin your preparations.
• Grease 8"x8" glass dish (or souffle dish if you have one) - I use softened butter for this.
• Separate your eggs putting your white in a bowl to be blended and the yolks set aside for later.
• I typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
• Grate your onion (you want to grate versus chop for 2 reasons: one is texture and the other is that grated onion infuses the flavor better than chopped).
• Melt your butter over medium/medium-low heat in a 10" non-stick skillet.
• Once melted, add the flour stirring constantly until you have a thick even consistency.
• Add the milk and seasonings stirring constantly until thickened and even - if you've preheated the milk this part will go fairly quickly, if not - it will take a few minutes.
• Stir in the onion and spinach until evenly distributed and smooth.
• Remove pan from heat and quickly stir in the yokes.
• Once completely mixed, pour contents of pan into large glass bowl and set aside.
• Mix egg whites until they form stiff peaks.
• Add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
• Fold in remaining whites and gentle pour or spoon mixture into greased pan.
• Cook until browned on top (about 30 minutes) - eat immediately (It will fall the longer it sits - it still tastes as good but won't look as pretty).
• ***To make a Cheese Souffle instead, swap the onion and spinach out for 1 cup of shredded cheese. I've used baby swiss, a colby/jack mix -- anything will work - it's a taste preference.

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.

SPINACH SOUFFLE RECIPE

Steps:

• Preheat oven to 350º. Grease 9 x 13 or comparable casserole dish.
• Combine all ingredients and pour into prepared dish. Bake 30-45 minutes or till middle is set.

SPINACH AND GRUYERE SOUFFLE

Steps:

• Preheat oven to 375°F Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside.
• In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
• In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2-3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
• In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base.
• In a large bowl, using an electric mixer, beat 4 egg whites and a pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base.
• Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during the first 25 minutes of baking.) Serve immediately.

SPINACH GOAT CHEESE SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
• When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
• Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and 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.

CHEESE SPINACH SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
• Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
• Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
• Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese.
• Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
• Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
• Makes about 6 -1 cup servings.
• Serve immediately.

SPINACH AND GREEN GARLIC SOUFFLé

Steps:

• 1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
• 2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
• 3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
• 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
• 5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

SPINACH SOUFFLé WITH SHALLOTS AND SMOKED GOUDA CHEESE

Steps:

• Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish. Bring milk to boil in medium saucepan. Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium; whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk in yolks. Cool slightly.
• Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, 1 1/3 cups cheese, salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing.)
• Using electric mixer, beat egg whites in large bowl until stiff but not dry. fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set about 45 minutes