Microwave Spinach Cheddar Souffle Recipes

SPINACH AND CHEDDAR SOUFFLE

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.

EASY SPINACH SOUFFLE

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!

MICROWAVE CREAMED SPINACH

Steps:

• Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)
• Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each.
• Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.

SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA

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.

MICROWAVE SPINACH CHEDDAR SOUFFLE

Steps:

• In a large microwave-safe bowl, mix spinach, soup, mayo and eggs, and one cup of the cheese,cover loosely with wax paper and microwave on high power for 7 minutes (more if your oven is lower wattage). Remove from the oven and stir, mixing cooked edges into the center of the bowl. Smooth the top and scatter the second cup of cheese on top, cover looseley with wax paper and microwave an additional 7 minutes or until eggs are set and the mixture is cooked through. Let cool slightly and serve hot. Reheats well in the microwave in individual portions dished onto microwave-safe plates.