Herbed Parmesan Cheese Soufflé Recipes

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PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

3 cups freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 cups low-fat sour cream
1/2 cup all-purpose flour
5 large egg yolks
7 large egg whites
1 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
  • Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
  • Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
  • Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE



Cheese, Leek, and Herb Souffle Casserole image

A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon plus 1 stick unsalted butter, plus more for dish
1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed well
Kosher salt and freshly ground pepper
2 ounces Parmesan cheese, finely grated
1/2 cup unbleached all-purpose flour
2 1/2 cups whole milk
6 large eggs, separated
5 1/2 ounces Gruyere cheese, grated (1 1/2 cups)
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
  • Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
  • Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
  • Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
  • Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.

TWICE BAKED RICOTTA AND HERB SOUFFLé'S



Twice baked ricotta and herb soufflé's image

I wanted to make ricotta the star, and the star it is in these super easy, but impressive looking twice baked ricotta and herb soufflé's.

Provided by Delicious Everyday

Categories     Appetizer     Main Course     Side Dish

Time 1h

Number Of Ingredients 8

1 cup firm ricotta
1/2 cup grated parmesan cheese
1 tbs olive oil
2 tbs finely chopped parsley (basil, thyme and rosemary or herbs of your choice)
1 clove of garlic (minced (optional))
salt and pepper to taste
1 egg (beaten)
1/4 cup grated parmesan (extra)

Steps:

  • Preheat the oven to 180 celsius (350 Fahrenheit) and grease 2 dariole moulds. You could also use ramekins or a muffin tray.
  • Place the ricotta, parmesan, olive oil, herbs and seasonings in a bowl and mix until smooth. Taste and adjust the seasonings as necessary before adding the egg and mixing well.
  • Spoon the mixture into the buttered moulds and bake for 25 to 30 minutes. Let them sit in the mould for 15 minutes (or cool to room temperature and refrigerate if not eating right away) and turn the souffle's out into a baking dish lined with baking paper. Top with the extra parmesan and bake for a further 15 minutes, or until the cheese on top is golden.

Nutrition Facts : Calories 472 kcal, Carbohydrate 6 g, Protein 31 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 177 mg, Sodium 710 mg, ServingSize 1 serving

HERB AND PARMESAN SOUFFLE



Herb and Parmesan Souffle image

Provided by recipes.com.au

Yield 6 servings

Number Of Ingredients 7

2 tbsp margarine or butter
2 tbsp flour
1 can NESTLÉ CARNATION Lite Cooking Cream 300ml
2 eggs, separated
0.5 tsp French mustard
0.25 cup grated parmesan cheese
0.75 cup chopped fresh herbs

Steps:

  • preheat oven to 200ºc/180°c fan forced. grease six, 1/2 cup (125ml) capacity souffle dishes.
  • melt margarine in a medium saucepan, add flour, cook 1 minute stirring continuously. gradually stir in NESTLÉ CARNATION Lite Cooking Cream, bring to the boil stirring, reduce heat, simmer 1 minute or until thick and creamy.
  • stir in egg yolks, mustard, parmesan cheese and herbs.
  • beat egg whites until firm peaks form, fold into souffle mixture. divide amongst prepared dishes. bake 15 minutes or until golden. serve immediately.

Nutrition Facts : ServingSize 6 calories, Calories 163 calories, Fat 9.2 g, SaturatedFat 4.2 g, Carbohydrate 10.7 g, Sugar 8 g, Sodium 219 mg, Protein 9.1 g

CHEESE AND HERB SOUFFLE



Cheese and Herb Souffle image

Provided by Food Network

Time 1h15m

Yield 4 as a main course

Number Of Ingredients 12

1 cup/250 g milk
1 bay leaf
1/2 small onion, peeled
Pinch paprika
Grated Parmesan cheese, for dusting the dish
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3 eggs, separated plus 1 egg white
3 ounces/100 g cheese, grated or mashed
1 generous tablespoon chopped fresh herbs
Salt and freshly ground black pepper
Branch fresh rosemary, cut in 3

Steps:

  • Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.
  • Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.
  • In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.
  • Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.

SPINACH HERB SOUFFLE



Spinach Herb Souffle image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

5 tablespoons unsalted butter, softened
1/3 cup plus 1 tablespoon freshly grated Parmesan cheese
2 green onions, green parts only, minced
1 cup cooked spinach, drained, or 1 (10-ounce) package frozen spinach, thawed
1 tablespoon finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1 cup whole milk
3 tablespoons unbleached all-purpose flour
Dash of hot sauce
4 large egg yolks
5 large egg whites, cold

Steps:

  • Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish or 6 (1-cup) ramekins and sprinkle with 1 tablespoon of the Parmesan cheese. Set aside.
  • In a medium skillet, melt 1 tablespoon of the butter over medium heat. Add the green onions and saute until wilted. Add the spinach, herbs, and a pinch each of salt and pepper. Cook, stirring frequently, until the moisture evaporates. Remove from the heat and reserve.
  • In a small saucepan heat the milk over medium heat until small bubbles form around the edges.
  • In a medium saucepan, melt the remaining 3 tablespoons of butter over medium-high heat. Stir in the flour and whisk until a smooth paste forms, about 2 minutes. Do not allow the flour to brown. Whisk in the hot milk, a pinch of salt, and a dash of hot sauce. Cook, stirring, until the mixture boils and thickens, about 2 minutes. Remove from the heat and beat in the egg yolks one at a time. Fold in the spinach mixture and stir in all but 1 tablespoon of the remaining Parmesan cheese.
  • Put egg whites and a pinch of salt in the bowl of an electric mixer. Beat until stiff peaks form. Stir a large spoonful of the egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites just until combined. Spoon the mixture into the prepared souffle mold or ramekins. Sprinkle the top with the remaining cheese. Bake until puffed and golden, about 30 to 35 minutes for the large souffle or 15 to 20 minutes for the small ones. Serve immediately.

HERBED PARMESAN CHEESE SOUFFLé



Herbed Parmesan Cheese Soufflé image

Categories     Herb     Side     Bake     Parmesan     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a side dish, 2 as a main course

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
1/8 teaspoon ground nutmeg
2/3 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
3 large egg yolks
4 large egg whites, room temperature

Steps:

  • Preheat oven to 350°F. Generously butter and flour 7- to 8-cup soufflé dish. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in milk, then nutmeg. Bring to simmer, whisking constantly. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes. Remove from heat. Mix in cheese and herbs. Season with salt and pepper. Cool 1 minute. (Soufflé base can be made 2 hours ahead. Cover and let stand at room temperature. Before continuing, stir soufflé base over low heat until warm.)
  • Whisk yolks in medium bowl to blend. Gradually whisk in soufflé base. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Transfer batter to prepared dish.
  • Bake soufflé until top is puffed and golden brown and center is just set, about 35 minutes. Serve immediately.

GOAT CHEESE AND HERB SOUFFLES



Goat Cheese and Herb Souffles image

Categories     Appetizer     Bake     Goat Cheese     Rosemary     Thyme     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

7 tablespoons grated Parmesan cheese
3/4 cup whole milk
3 large egg yolks
2 tablespoons (1/4 stick) butter
1/2 cup chopped red onion
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons all purpose flour
1 cup crumbled soft fresh goat cheese (such as Montrachet)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Large pinch of cayenne pepper
4 large egg whites

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
  • Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
  • Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

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GOAT CHEESE AND HERB SOUFFLES RECIPE | BON APPéTIT
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2001-05-01 Goat Cheese and Herb Souffles Recipe. Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; …
From bonappetit.com
Servings 6
  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
  • Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
  • Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.


BASIC CHEESE SOUFFLE RECIPE | CDKITCHEN.COM
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Add the milk and cook until smooth and bubbly. Add the cheese, stir and remove from the heat. In a large clean bowl, beat the egg whites with the cream of tartar …
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CHEESE & HERB SOUFFLE - FOXFIELD INN BED & BREAKFAST
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Spray 6 x 3.5 inch souffle dishes with cooking spray. Set dishes in a 9x13 inch baking pan. Melt the butter in a large pot over low heat. Add the flour and whisk for 30 seconds. Whisk in the milk until mixture thickens. Cook for an additional 30 …
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GOAT CHEESE AND FRESH HERB SOUFFLé RECIPE - MARCIA KIESEL ...
2013-12-07 Instructions Checklist. Step 1. Preheat the oven to 375°. Butter a 2-quart soufflé dish. Add the Parmesan and turn to evenly coat the bottom and side of the dish. Tap out any …
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Total Time 1 hr 30 mins
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  • Preheat the oven to 375°. Butter a 2-quart soufflé dish. Add the Parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.
  • In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking frequently, until very thick, about 10 minutes. Scrape into a large bowl. Stir in the goat cheese and season with salt and pepper, then whisk in the egg yolks. Cover and let cool, then stir in the herbs.
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GOAT CHEESE AND FRESH HERB SOUFFLE RECIPE - RECIPES.NET
2021-04-08 Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to low …
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Total Time 1 hr


PARMESAN SOUFFLé WITH FRESH FINES HERBES RECIPE | MYRECIPES
2007-06-18 This souffle was a perfect summer meal, light with delicate herb and subtle cheese flavors. I did not have shallots or chives so I substituted 1/4 cup green onions. I also used …
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  • Lightly coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish. Set aside.
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CHEESE AND HERB SOUFFLE : RECIPES : COOKING CHANNEL RECIPE ...
2011-03-23 Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese. In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese …
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HERBED POTATO SOUFFLé RECIPE - MIKE DAVIS | FOOD & WINE
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HERBED PARMESAN SOUFFLé RECIPE
Herbed parmesan soufflé recipe. Learn how to cook great Herbed parmesan soufflé . Crecipe.com deliver fine selection of quality Herbed parmesan soufflé recipes equipped with ratings, reviews and mixing tips. Get one of our Herbed parmesan soufflé recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
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Herbed Parmesan Cheese Soufflé. Offer this as a side dish with grilled lamb or as a light supper for two wi ... View Recipe . Login to Save. Parmesan Cheese Souffle. One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe ... View Recipe. Login to Save. Parmesan Cheese Souffle. Food Network invites you to try this Parmesan Cheese Souffle recipe from …
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FRESH HERB SOUFFLE RECIPES
Fresh Herb Souffle Recipes CHEESE AND HERB SOUFFLE. Provided by Food Network. Time 1h15m. Yield 4 as a main course. Number Of Ingredients 12. Ingredients; 1 cup/250 g milk: 1 bay leaf: 1/2 small onion, peeled: Pinch paprika: Grated Parmesan cheese, for dusting the dish : 1 1/2 tablespoons butter: 1 1/2 tablespoons flour: 3 eggs, separated plus 1 egg white: 3 …
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CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE RECIPE - FOOD NEWS
Position a rack in the upper third of an oven and preheat to 400°F. Coat a 14-inch oval gratin dish or large soufflé dish with the 2 Tbs. butter and sprinkle the bottom and sides with 1/2 cup of the cheese. In a large fry pan over medium heat, warm the olive oil. Add the leeks and thyme and cook until the leeks are tender, about 12 minutes.
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