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.
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
COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé
This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!
Provided by Jonathan Melendez
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
- Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
- Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
- Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.
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.
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.
MOCK CHEESE SOUFFLé
Provided by Julia Reed
Categories dinner, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Butter an 8-cup soufflé dish.
- Butter each slice of bread on one side and cut into four squares. Layer half the bread, buttered side up, in the bottom of the dish. Cover with half the grated cheese. Repeat. Place the remaining ingredients in a bowl and mix well. Pour over the bread and cheese. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees. Uncover the soufflé and bake on the center rack until the top is browned and the soufflé is bubbling around the edges, about 45 minutes.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 19 grams, Sodium 785 milligrams, Sugar 7 grams, TransFat 1 gram
MOCK SPINACH SOUFFLE
Not really a souffle since the eggs are not separated, but it is not as tricky either. You can use fresh spinach by steaming two 1-pound bags.
Provided by Criscoh
Categories Spinach Casserole
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
- Mix spinach, cottage cheese, eggs, nutmeg and cayenne pepper in a large bowl. Stir flour into Cheddar cheese and Swiss cheese in another bowl until cheeses are coated; add cheese mixture to spinach mixture. Pour mixture into prepared baking dish.
- Bake in the preheated oven until the center of the spinach mixture does not wiggle, 25 to 30 minutes.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 13.8 g, Cholesterol 202.5 mg, Fat 28.8 g, Fiber 3.9 g, Protein 33.6 g, SaturatedFat 16.8 g, Sodium 600.6 mg, Sugar 2 g
SPINACH-AND-CHEESE SOUFFLE
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.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 729 milligrams, Sugar 2 grams, TransFat 0 grams
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.
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