Spinachandparmesansouffles Recipes

Steps:

• Place a baking sheet in the oven and preheat to 425 degrees.
• Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
• Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
• Add spinach, cook 2 minutes or until wilts, tossing constantly.
• Place spinach in collander, and let stand 5 minutes.
• Squeeze excess liquid from spinach, and coursely chop.
• Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
• Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
• Spoon mixture in a large bowl, and let stand 10 minutes.
• Stir in spinach, cheese, and egg yolks.
• Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
• Beat with a mixer at high speed until medium peaks form(do not overbeat).
• Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
• Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
• Place dishes on prepared baking sheet, and return to a 425 degree oven.
• Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
• Serve immediately.

Steps:

• Drain spinach, reserving 1 cup liquid. In a large skillet, saute onion in butter until tender. , In a large bowl, combine the spinach, eggs, bread crumbs, 1 cup Parmesan cheese, Worcestershire sauce, salt, pepper, onion mixture and reserved liquid. , Spread in two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

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.

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

Steps:

• Thoroughly wash and dry spinach and remove stems.
• (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
• Saute garlic about one minute.
• Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
• Add salt, pepper, and tomatoes.
• Cook an additional minute.
• Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
• Serve immediately.
• If spinach releases too much water, you can drain mixture in a colander before serving.
• Taste and adjust seasonings again after draining.

Steps:

• Preheat oven to 350 degrees.
• Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
• Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
• Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
• Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

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.

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.

Steps:

• Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
• Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
• Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
• Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes. Drain well, pressing out excess liquid.
• Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest. Scrape into a bowl and stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
• Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.