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.
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
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 SOUFFLE-PHYLLO CUPS
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 souffle 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 6 minutes. Serve hot.
LITE SPINACH SOUFFLE
Make and share this Lite Spinach Souffle recipe from Food.com.
Provided by Bergy
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F grease the inside of a 6 cup souffle dish.
- Coat the interior of the dish with the crumbs shake out excess crumbs.
- Melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes Whisk in the milk, pepper& cheese, bring to a boil, whisking all the while, until thick Stir in the well drained spinach and set aside.
- Beat egg whites until they form stiff peaks.
- Gently fold the spinach mixture into the egg whites.
- Scrape the souffle into the breaded souffle dish.
- Place in center of the oven and immediately reduce the heat to 375°F.
- Bake for 35-45 minutes until the souffle has puffed and the top is brown.
- Serve immediately.
Nutrition Facts : Calories 119.6, Fat 5.4, SaturatedFat 3.1, Cholesterol 12.8, Sodium 214.8, Carbohydrate 10, Fiber 1.9, Sugar 1.1, Protein 8.5
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
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!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
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.
SPINACH SOUFFLE CHICKEN DISH
Make and share this Spinach Souffle Chicken Dish recipe from Food.com.
Provided by SuzieQue
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute chicken breasts in oil until golden brown. It will finish cooking in the oven.
- Combine souffle, rice, milk, 1/2 Celsius swiss cheese, onion, mustard and salt in a large bowl and stir well. Spread in bottom of 9 x13 baking dish. Place browned chicken on top of spinach mixture.
- Combine breadcrumbs, butter and remaining swiss cheese in small bowl. Sprinkle evenly over casserole. Cover with aluminum foil.
- Bake in preheated 375 over for 25 minutes, remove cover and continue baking for 35 - 40 minutes.
Nutrition Facts : Calories 859.3, Fat 38.5, SaturatedFat 16.5, Cholesterol 248.6, Sodium 1148.9, Carbohydrate 73.6, Fiber 3.5, Sugar 3.8, Protein 51.1
SPINACH SOUFFLE SIDE DISH
You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.
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