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 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.
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
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
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.
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
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-MUSHROOM SOUFFLE ROLL
Why not serve something really great looking next time you have dinner guests! This can be a light meal served with fresh fruit and salad
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
- Grease and lightly flour; set aside Melt the butter.
- Stir in the 1/2 cup flour, salt, and pepper.
- Add milk all at once.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Remove from heat Beat the egg yolks till thick and lemon colored.
- Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
- Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
- Fold a small amount of the beaten egg whites into egg yolk mix.
- Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
- Bake in a 375°F oven about 20 minutes.
- While that's cooking cook the frozen chopped spinach and squeeze it dry.
- Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
- Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
- Heat through, stirring occasional.
- Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
- Spread spinach mushroom filling over souffle to within 1/2" of the edge.
- Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
- Slice; serve immediately.
Nutrition Facts : Calories 488.9, Fat 34.9, SaturatedFat 19.4, Cholesterol 333.1, Sodium 830.3, Carbohydrate 23.8, Fiber 2.8, Sugar 2.1, Protein 21.5
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