SPINACH SOUFFLE
This stuff is good! It is easy because you use a crockpot. We use it to dip nachos in and it is awesome! I can eat all of it! It is also a side dish too. It is great! The onion may be omitted if you do not like it.
Provided by Jamie Lynne
Categories Spinach
Time 2h5m
Yield 1 spinach souffle
Number Of Ingredients 8
Steps:
- Mix thawed and drained spinach together with onion.
- Beat remaining ingredients and blend in spinach mixture.
- Spoon mixture into a lightly buttered 3 1/2 quart crockpot and cook on high for 2-3 hours.
- Enjoy!
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
SPINACH HERB SOUFFLE
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.
SPINACH SOUFFLE-PHYLLO CUPS
Steps:
- Preheat oven to 350 degrees F.
- Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
- Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.
SPINACH SOUFFLE
Not a souffle in the truest sense of the word, but I don't quibble over semantics. This is an easy side dish. From Gooseberry Patch Country Quick and Easy.
Provided by ratherbeswimmin
Categories Spinach
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the spinach and flour.
- Add in the eggs, salt, cottage cheese, cheddar cheese, and butter.
- Transfer mixture to a greased 13x9 inch baking dish.
- Bake, covered, in a 375 degree oven for 45 minutes.
- Uncover and bake an additional 15 minutes.
SPINACH SOUFFLE
Make and share this Spinach Souffle recipe from Food.com.
Provided by Bev I Am
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Beat egg yolks until thick and lemon-colored.
- Stir into hot white sauce along with spinach and cheese.
- Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
- Set in pan of hot water and bake about 50 minutes.
- White Sauce: Melt butter, stir in flour and heat until bubbly.
- Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
- Season with salt and pepper.
- Makes about 1 cup.
- Serve immediately.
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
This is a wonderful side dish that many of my customers eat as a dip! It's creamy and cheesy and you'll never even know you're eating spinach! This is a great Low-Carb and OAMC recipe.
Provided by PattyYC
Categories Spinach
Time 1h5m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all Ingredients together.
- Pour into pan.
- Cooking: Bake at 350 for 45 min to 1 hour.
Nutrition Facts : Calories 459.6, Fat 40.3, SaturatedFat 24.9, Cholesterol 185.7, Sodium 796.5, Carbohydrate 8.8, Fiber 1.7, Sugar 2.4, Protein 17.5
SPINACH SOUFFLE
Start your day off right with this Spinach Soufflé recipe. The spinach, parmesan and Swiss add color and flavor to this impressive egg dish.
Provided by My Food and Family
Categories Meal Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease 2-qt. souffle dish. Add Parmesan cheese; gently shake dish until side and bottom of dish are evenly coated with the cheese. Set aside. Bring milk just to boil in large saucepan on medium heat. Gradually add cereal, stirring constantly with wire whisk after each addition until well blended. Cook 1 min., stirring constantly. Remove from heat; cover. Let stand 4 min. Stir in spinach and Swiss cheese.
- Beat eggs in medium bowl with electric mixer on high speed 5 min. or until foamy. Add to spinach mixture; stir gently until well blended. Pour into prepared souffle dish.
- Bake 30 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
SPINACH SOUFFLE
Steps:
- Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.
Nutrition Facts : Calories 160 calories, Fat 12g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 559mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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.
GRANDMA'S SPINACH SOUFFLE BAKE
This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!
Provided by FRKLS4D
Categories Side Dish Casseroles Spinach Casserole
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
- In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
- Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 4.3 g, Cholesterol 67 mg, Fat 8 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 406.5 mg, Sugar 0.7 g
FROZEN SPINACH SOUFFLE
For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.
Provided by Mary Leverington
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
- Thaw spinach.
- Drain and squeeze out excess moisture.
- Melt butter in a medium size frying pan.
- Sprinkle flour on butter and blend in with a slotted spoon.
- Cook until it bubbles and begins to brown just a little.
- Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
- Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
- Beat egg yolks well with a whisk.
- Add about 1/4 cup of the sauce into the eggs and stir.
- Add another 1/4 cup and stir again.
- Remove pan from heat and slowly stir in the rest of the eggs.
- Place well-drained spinach into a blender or food processor and pour sauce over it.
- Blend until smooth, about 5-10 seconds.
- Pour into a bowl.
- Beat egg whites until fairly stiff, but not dry.
- Fold them gently into spinach mixture until all white streaks are gone.
- Pour into souffle dish and sprinkle cheese on top.
- Bake 45 minutes to one hour until set.
- (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.
SPINACH SOUFFLE
Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with breadcrumbs. Tap out excess; set aside.
- Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
- Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
- In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
- Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
- Using a rubber spatula, transfer 1/3 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
- Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.
SPINACH AND GRUYERE SOUFFLE
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
- In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
- In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
- In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 120 g, Fat 8 g, Protein 7 g
SPINACH SOUFFLE CASSEROLE
I've taken this dish to many church and school potlucks, and every time I serve it, it seems that several people ask for the recipe. At home, I usually serve it with homemade muffins and some fruit.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12x7-1/2x2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes.
Nutrition Facts :
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.
SPINACH SOUFFLE
Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.
Provided by Food Network
Time 1h10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
- Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
- Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
- Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
- Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.
SPINACH SOUFFLé
Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.
Yield serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
- Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
- In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
- Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.
- Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.
- Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.
- (Per serving)
- Calories: 149
- Fat: 7g
- Cholesterol: 85mg
- Carbohydrate: 11g
- Sodium: 488mg
- Protein: 11g
- Fiber: 2g
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- Preheat the oven to 400°. Butter six 10-ounce ramekins and coat with bread crumbs, shaking out the excess. Arrange the ramekins on a large rimmed baking sheet.
- In a medium saucepan, melt the 6 tablespoons of butter. Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add the dill and oregano and cook, stirring, until fragrant, about 1 minute. Add the flour and cook, whisking constantly, until bubbling and lightly golden, 2 to 3 minutes. Gradually whisk in the milk until smooth and bring to a boil. Simmer over moderately low heat, stirring, until the mixture has thickened and no floury taste remains, 7 to 10 minutes. Stir in the nutmeg and season the béchamel with salt and pepper.
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