SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
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
Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.
Provided by Food Network
Time 1h10m
Yield 10 servings
Number Of Ingredients 12
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.
MINI SPINACH SOUFFLE' CUPS (STOUFFERS)
This recipe is from the back of a Stouffers box of spinach souffle and sounds yummy! To locate Stouffer's spinach souffle near you, click here: http://www.stouffers.com/Products/ProductDetails.aspx?ProductId=98&ServingSizeId=0&ProductGroupId=0&SearchText=spinach%20souffle&ServingSize=&ProductGroup=&cP=1&isPOn=True
Provided by 2Bleu
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets.
- Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
- Remove plastic cover from spinach soufflé and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper.
- Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 5 minutes.
FROZEN SPINACH SOUFFLE
For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.
Provided by Mary Leverington
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
- Thaw spinach.
- Drain and squeeze out excess moisture.
- Melt butter in a medium size frying pan.
- Sprinkle flour on butter and blend in with a slotted spoon.
- Cook until it bubbles and begins to brown just a little.
- Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
- Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
- Beat egg yolks well with a whisk.
- Add about 1/4 cup of the sauce into the eggs and stir.
- Add another 1/4 cup and stir again.
- Remove pan from heat and slowly stir in the rest of the eggs.
- Place well-drained spinach into a blender or food processor and pour sauce over it.
- Blend until smooth, about 5-10 seconds.
- Pour into a bowl.
- Beat egg whites until fairly stiff, but not dry.
- Fold them gently into spinach mixture until all white streaks are gone.
- Pour into souffle dish and sprinkle cheese on top.
- Bake 45 minutes to one hour until set.
- (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.
SPINACH SOUFFLé (STOUFFER'S COPYCAT) RECIPE
Put together a light and easy side with this Stouffer's-inspired spinach soufflé. This simple dish is baked with Parmesan, cream, and a blend of spices.
Provided by Kenzi Hawkins
Categories Vegetables
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and spray an 8x8-inch baking dish with vegetable oil spray.
- With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs for 2 to 3 minutes until foamy.
- Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper and whisk until well combined.
- Add the mixture to the baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.
Nutrition Facts : Carbohydrate 5.42g, Cholesterol 116.83mg, Fat 15.52g, Fiber 1.65g, Protein 8.53g, SaturatedFat 9.03g, ServingSize 8.00, Sodium 304.15mg, Sugar 0.00, UnsaturatedFat 4.58g
HOT SPINACH DIP WITH CHEESY CHIPS
I just received this recipe on the internet from "meals.com". I am thrilled to see that Stouffer's frozen Spinach Souffle is back on the market as it had disappeared for quite a while and you do need it for this recipe You will love this dip.
Provided by Bergy
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350F.
- Combine the prepared Spinach Souffle, cream cheese, 1/2 cup of Parmesan, Mayo and the green onions- Mix together and transfer to a small oven proof dish.
- Sprinkle with 1 tbsp Parmesan.
- Place in 350 Oven for 20 minutes.
- Warm the tortilla chips for 7 minutes, place them around the dip dish on a platter, sprinkle chips with the tomatoes, green onions& Montery Jack.
- Serve.
COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé
This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!
Provided by Jonathan Melendez
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
- Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
- Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
- Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.
CORN SOUFFLE (STOUFFER'S COPYCAT)
Make and share this Corn Souffle (Stouffer's Copycat) recipe from Food.com.
Provided by princess buttercup
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- With electric mixer beat eggs until foamy.
- Beat in remaining ingredients.
- Pour into greased 8" square baking dish.
- Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 235.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 122.7, Sodium 517.4, Carbohydrate 32.3, Fiber 1.4, Sugar 10, Protein 6.9
STOUFFER'S SPINACH SOUFFLé RECIPE - (2.8/5)
Provided by á-174942
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Put eggs, soup, onion, garlic powder and salt into a blender and blend for 30 seconds. Add spinach and nutmeg, and blend for 30 seconds. Pour into an ungreased soufflé dish or casserole and bake for 50 to 60 minutes. This recipe yields ?? servings.
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