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
JANET'S SPINACH & CHEESE SOUFFLE
Easy, easy, easy and very yummy! I through this together and have made it like this ever since. It's not the actual way of making souffle, but I like to call it that. It's my version of it and I can't tell you how delicious it is! "Enjoy"
Provided by Janet Scott
Categories Vegetable Appetizers
Time 45m
Number Of Ingredients 6
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!
SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA
This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites.
Provided by Manami
Categories Spinach
Time 1h5m
Yield 1 9
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF
- Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
- If using foil, treat as the pan sides. souffle will double in volume!
- In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
- With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
- OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
- Cook over low heat, whisking constantly, for one minute, until smooth and thick.
- OFF the heat, but while still hot, mix in the egg yolks.
- Stir in the Cheddar, the 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 attachement.
- Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
- Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
- Pour into the prepared souffle dish, then smooth the top.
- Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
- Turn the temperature down to 375ºF.
- Bake for 30 to 35 minutes (don't peek) until puffed and brown.
- Serve immediately.
Nutrition Facts : Calories 1334.2, Fat 90.4, SaturatedFat 51.2, Cholesterol 1046.2, Sodium 1958.7, Carbohydrate 60, Fiber 10.9, Sugar 7.8, Protein 75.9
MY GRAM'S " MC CALL'S SPINACH CHEESE SOUFFLE ROLL " RECIPE
My Gram has made this very special recipe for as long as I can remember. A few years ago, I was lucky enough to make a copy of her original "McCalls Cooking School" recipe page for my collection. Recently I was able to give her back a copy when she could not find her own. I hope you make and share this recipe with those you love. Enjoy!
Provided by Ms Delicious Dish
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place whites and yolks in separate bowls. Let whites warm to room temperature for 1 hour.
- Grease bottom of a 15 x 10-1/2 x 1-inch jelly-roll pan; line bottom with waxed paper; then grease with butter. Heat oven to 350 degrees.
- Melt 1/3 cup butter in saucepan. Remove from heat. With wire whisk, stir in flour, cayenne, 1/2 teaspoon salt until smooth. Gradually stir in milk. Return to heat, bring to a boil, stirring. Reduce heat; simmer, stirring, until thick and leaves bottom of pan. Beat in 1/2 cup Parmesan and 1/2 cup Cheddar.
- With whisk, beat yolks; beat in cheese mixture. With mixer at high speed, beat whites with 1/4 teaspoon cream of tartar until stiff peaks form when beater is slowly raised. With under-and-over motion, fold 1/3 whites into the cheese mixture. Carefully fold in remaining whites to combine. Turn into prepared pan.
- Bake 15 minutes, or until surface is puffed and firm when pressed with fingertip.
- Meanwhile, make filling - Cook spinach as package label directs. Turn into sieve; press to remove water.
- In hot butter in medium skillet, sauté onion until golden. Add spinach, salt, 1/4 cup Cheddar and the sour cream; mix well.
- With metal spatula, loosen edges of soufflé. Invert on waxed paper sprinkled lightly with Parmesan. Peel off waxed paper. Spread surface evenly with filling. From long side, roll up; place, seam side down, on greased cookie sheet. Arrange cheese slices over top. Broil, about 4-inches from heat, just until cheese melts. Use large spatula to remove to serving dish or board.
SPINACH SOUFFLé
A good way to get kids to eat vegetables. My kids always loved a soufflé. This one is easier than my Cheese Soufflé. I don't make them often because I don't like beating egg whites.
Provided by Susan Feliciano
Categories Casseroles
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Lightly steam spinach, separate and squeeze dry. Let cool to room temperature. Preheat oven to 300 degrees.
- 2. Beat egg whites until thick and foamy, but not as stiff as meringue. Beat egg yolks in food processor; add in cream, nutmeg, salt, and cheese and process until smooth. Process spinach into egg mixture. Using the food processor for this really purees the spinach and makes the soufflé lighter. Fold the whipped egg whites into the spinach-egg mixture until well combined. Pour mixture into a greased round 1 1/2-qt casserole; top with crumbs.
- 3. Bake for 45 minutes or until knife inserted in center comes out clean. Serve immediately.
CHEESE SPINACH SOUFFLE
Make and share this Cheese Spinach Souffle recipe from Food.com.
Provided by Phil Franco
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 339.9, Fat 25.4, SaturatedFat 14.4, Cholesterol 273.1, Sodium 535.8, Carbohydrate 9.6, Fiber 0.4, Sugar 1.1, Protein 18.3
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 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.
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.
More about "janets spinach cheese souffle recipes"
CHEESE & SPINACH SOUFFLéS - EATINGWELL
From eatingwell.com
- Position rack in bottom third of oven; preheat to 400°F. Coat six 8-ounce ramekins with 1/2 tablespoon softened butter. Sprinkle with breadcrumbs, tilting and rotating to distribute evenly. Shake out excess. Place the ramekins on a baking sheet and refrigerate.
- Heat milk in a microwave-safe measuring cup in the microwave until hot, about 1 1/2 minutes. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, until a nutty aroma develops, about 2 minutes. Slowly whisk in the hot milk. Bring to a simmer and cook, stirring, until bubbling and thickened, about 2 minutes. Remove from heat. Whisk in nutmeg, salt and pepper.
- Place egg yolks in a medium bowl. Gradually whisk in 2 tablespoons of the warm sauce. Slowly whisk in another 2 tablespoons sauce, then whisk in the remaining sauce. Whisk in spinach, Gruyère and Parmesan.
- Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. With a flexible spatula, fold one-third of the whites into the soufflé base to lighten it. Carefully fold in the remaining whites in 3 batches until mostly combined (it’s OK if a few white streaks remain). Divide the mixture among the chilled ramekins.
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