CANDIED YAM SOUFFLE
Steps:
- Preheat oven to 325 degrees F.
- Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.
YAM SOUFFLE'
Looks elegant and NO marshmallows! Flavor full and lower in fat. Try this one on your Thanksgiving table.
Provided by LAURIE
Categories Yam/Sweet Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
- Drain and peel the potatoes and place in a large mixing bowl.
- Mash well.
- Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt.
- Beat well with a mixer.
- Spoon mixture into a buttered, ovenproof gratin dish.
- Bake until the potatoes are hot, about 25 minutes.
- While the soufflé is cooking, make the meringue.
- In a clean bowl, whip egg whites until almost stiff.
- Gradually add the sugar and continue to beat until soft peaks form.
- During the last five minutes of cooking the soufflé, top with the meringue mixture making fancy peaks.
- Return to oven and remove when the meringue is lightly browned.
- Garnish with the sliced oranges.
Nutrition Facts : Calories 235.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.5, Sodium 114.3, Carbohydrate 35, Fiber 2.5, Sugar 23.7, Protein 3.5
HAM AND CHEESE PAN SOUFFLE
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
- Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
- Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
- Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.
Nutrition Facts : Calories 641, Fat 44 grams, SaturatedFat 19 grams, Cholesterol 373 milligrams, Sodium 1215 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 32 grams
CHEESE SOUFFLE
Seriously, whip up one of these bad boys the next time you have friends over and prepare thyself for some serious oohs and ahhs. You can play around with different types of cheeses, like Jarlsberg, Swiss and Cheddar.
Provided by Katie Workman
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven, making sure the rack above it is high enough to allow the souffle to rise a few inches above the top of a 1 1/2-quart souffle dish; preheat the oven to 375 degrees F. Using 1 tablespoon of the butter, grease the souffle dish. Place 2 tablespoons of the Parmesan in the dish and shake the dish so that the cheese coats the bottom and sides.
- In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking continuously, until the mixtures gets a bit foamy, about 2 minutes. Whisk in the cayenne, remove the pan from the heat, whisk in the hot milk, then return the pan to the heat and simmer, whisking all the while. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
- Remove the pan from the heat and whisk in the mustard, salt and pepper. Whisk in the egg yolks 1 at a time, whisking quickly until they are completely incorporated.
- In a large metal bowl, use a large whisk or an electric mixer to beat the egg whites until they start to become foamy, then add the cream of tartar and continue beating until the whites form stiff peaks with a little droop at the very tip. Transfer about one-quarter of the egg whites to the yolk mixture, stir until just blended, then dump half of the rest of the whites into the yolk mixture and use a flexible spatula to gently fold them in. Repeat with the rest of the whites, folding just until barely blended with a few streaks of white remaining.
- Turn the mixture into the prepared souffle dish, smooth the top and run your thumb around the inside rim to remove any bits of Parmesan and also to allow the souffle to rise to its fullest height. Bake until the top has risen about 2 inches above the rim and barely jiggles a bit when you lightly shake the dish, 25 to 30 minutes.
- Serve immediately. Use a large spoon and make sure every serving includes some of the crusty outside and top and the creamier interior.
POTATO SOUFFLE
Steps:
- Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
- Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
- Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
- Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
- Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.
THREE CHEESE SOUFFLé OMELETTE
Steps:
- Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
- Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
- Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
- Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.
SWEET POTATO SOUFFLE
This is one of my go-tos for Thanksgiving...the Gruyere cheese makes a wonderful nutty flavored crust and cuts down on the sweetness of most sweet potato casseroles. It can also be made a day ahead and then baked right before serving. Featured in the Dec 2006 Edition of Food and Wine magazine. Delish!
Provided by tmlangley
Categories Yam/Sweet Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425°F.
- Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
- Transfer the sweet potato puree to a buttered 8 by 10 inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.
- TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.
Nutrition Facts : Calories 228.4, Fat 12.2, SaturatedFat 7.2, Cholesterol 86.7, Sodium 100.5, Carbohydrate 25.5, Fiber 3.4, Sugar 7.1, Protein 5
SWEET POTATO SOUFFLE
Make and share this Sweet Potato Souffle recipe from Food.com.
Provided by Northern Polar Bear
Categories Yam/Sweet Potato
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
- Peel then mash with egg beater.
- Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
- Separate the egg whites and yolks; throw away the yolks.
- In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
- Pour the egg whites into the heavier base custard.
- Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
- Pour into 15x10-inch Pyrex pan or two 9x13-inch.
- Mix topping ingredients together and sprinkle over sweet potatoes.
- Bake at 325°F for 25 minutes.
- This will puff up so don't have the pans too full.
- This freezes very well. If you use yams it is much dryer than using sweet potatoes.
- Full recipe serves 15.
Nutrition Facts : Calories 375.1, Fat 21.4, SaturatedFat 10.5, Cholesterol 87, Sodium 437.3, Carbohydrate 43.1, Fiber 2.4, Sugar 31, Protein 4.9
RICE SOUFFLE'
I love rice! Sticky rice, wild rice, long grain, it is all good! This is a simple way to make your rice dish a little more "elegant" without a lot of extra work. (quick cook rice is fine for this recipe) Also great with fresh mushrooms.
Provided by kittycatmom
Categories Rice
Time 35m
Yield 1 1 1/2 quart dish, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray.
- In a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
- In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
- Bake 20 to 25 minutes, or until light golden and heated through.
Nutrition Facts : Calories 367, Fat 18.2, SaturatedFat 10.7, Cholesterol 154.4, Sodium 740.5, Carbohydrate 35.1, Fiber 0.9, Sugar 2.2, Protein 15.1
CORN SOUFFLé
Serve the perfect side dish for any special dinner with our tasty Corn Soufflé! Reminiscent of home-style cornbread, this Corn Soufflé is delicious and fluffy. Watch this video to learn how to make Corn Souffle perfectly each time.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar.
- Bake 50 to 55 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8527 g, Sugar 0 g, Protein 5 g
SOUFFLé PANCAKES
Try these soufflé-style pancakes for the lightest, fluffiest, dreamiest pancakes. Serve with butter, a dusting of icing sugar and a little maple syrup
Provided by Anna Glover
Categories Breakfast, Brunch, Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.
- Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy, and a ribbon trail is left on the surface when the beaters are removed. Gently fold in the milk and flour until just incorporated.
- Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula to keep all the air in the mixture.
- Working fairly quickly, heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan, then wipe it with a piece of kitchen paper - you only want a small film on the base of the pan. Make three tall pancakes by piling three spoonfuls of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high, don't tip the pan or spread them out like you would normal pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set. Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 4-6 mins until the top feels slightly set.
- Very gently, and carefully, turn the pancakes over in the pan with a fish slice or spatula. The bases should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown and they have a slight wobble, but are not collapsing or sticky. Serve with a pat of butter, a dusting of icing sugar and a little maple syrup.
Nutrition Facts : Calories 528 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
MR. MUDD'S SWEET POTATO SOUFFLE
Mr. Mudd, a great Atlanta hairdresser, gave us this recipe. We now serve it every Thanksgiving as "Mr. Mudd's sweet potatoes". It's Southern...so it's gonna be a bit sweet, but delicious! A huge hit with all of our guests and family.
Provided by Joyd9060
Categories Yam/Sweet Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mash potatoes.
- Mix all ingredients for casserole.
- Put into buttered 13x9 casserole dish.
- For topping:.
- Mix brown sugar and flour.
- Cut in butter and pecans.
- Put on top of potatoes.
- Bake at 350 degrees for at least 20 minutes or until bubbly and hot all the way through.
Nutrition Facts : Calories 561.4, Fat 28.2, SaturatedFat 13.1, Cholesterol 93.7, Sodium 198.6, Carbohydrate 75.2, Fiber 4.5, Sugar 53.4, Protein 5.5
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