Decadent Broccoli Souffle Recipes

Steps:

• In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted. , In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture. , Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

Steps:

• Let egg whites stand at room temperature 30 minutes. Grease a 1-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Microwave broccoli and water, covered, on high until broccoli is tender, 2-3 minutes. Let stand for 5 minutes; drain. Pulse broccoli in a food processor until blended., In a small saucepan, melt butter over medium heat. Stir in flour and cayenne pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Transfer to a large bowl; stir in cheese, mustard, salt, pepper and broccoli. Whisk a small amount of hot mixture into egg yolk; return all to bowl, whisking constantly. Cool slightly., In another bowl, beat egg whites with cream of tartar until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites. Transfer to prepared dish. Bake until top is puffed and center appears set, 30-35 minutes. Serve immediately.

Steps:

• Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
• Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.