Cheese Souffle With Scallions And Chives Recipes

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NEVER-FAIL CHEESE SOUFFLE



Never-Fail Cheese Souffle image

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

8 tablespoons (1 stick) unsalted butter, softened
Eight 1/4-inch-thick slices bakery white Pullman bread
6 large eggs
2 cups whole milk
1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

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.

CHEESE SOUFFLE WITH SCALLIONS AND CHIVES



Cheese Souffle With Scallions and Chives image

I used Recipe #216628 as a base for this recipe using cheddar, scallions and chives. It is filling! Serve with a salad of baby green.

Provided by Rita1652

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1 pinch chili pepper flakes
8 ounces sharp cheddar cheese, grated
4 large egg yolks
4 large egg whites, stiffly beaten
1/4 cup scallion, sliced
1 -2 tablespoon chives, minced

Steps:

  • Melt butter: blend in flour and seasonings.
  • Add milk all at once, and cook over medium heat, stirring till mixture thickens and bubbles. Remove from heat; add cheese; stirring till cheese is melted.
  • Beat egg yolks till very thick and lemon colored. Slowly add cheese mixture, scallions and chives stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
  • Pour into a GREASED 1 1/2 quart souffle dish or casserole.
  • Bake in slow oven, 300° for 1 hour and 15 minutes, or till a knife comes out clean. Serve IMMEDIATELY.

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