CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
CORN SOUFFLE FROM SCRATCH
I make this every year for our Thanksgiving dinner, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make.
Provided by MPORIS
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a souffle dish.
- Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 51.7 g, Cholesterol 93.6 mg, Fat 4.2 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 1.1 g, Sodium 699.7 mg, Sugar 13.9 g
STUFFED LOBSTER FOR TWO
Steps:
- Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
- Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
- Bake in the preheated oven until the stuffing is browned, about 20 minutes.
Nutrition Facts : Calories 817.6 calories, Carbohydrate 13.9 g, Cholesterol 445.5 mg, Fat 54.5 g, Fiber 0.7 g, Protein 66.5 g, SaturatedFat 30.6 g, Sodium 2651.5 mg, Sugar 1 g
STUFFED PEPPERS FOR TWO
My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. -Elaine Carpenter, Horseshoe Bay, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 405 calories, Fat 20g fat (9g saturated fat), Cholesterol 193mg cholesterol, Sodium 1277mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
EASY TRIFLE FOR TWO
SINCE there are just the two of us in the household now, I need to "keep it small" in my cooking. This dessert helps me do just that. Using the vanilla wafers was my idea...they work perfectly in smaller portions. -Betty Kibbe Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread the flat side of 12 wafers with 1/2 teaspoon raspberry preserves each. Crumble remaining wafers and set aside. , Place five wafers each around the edges of two individual 4- to 6-oz. dishes, preserves side facing in. Place one wafer in the bottom of each dish, preserves side up. Spoon vanilla pudding in the center; sprinkle with wafer crumbs and half of the coconut. Top with tapioca pudding and remaining coconut. Cover and refrigerate for at least 3 hours.
Nutrition Facts :
STUFFED SHELLS FOR TWO
Make and share this STUFFED SHELLS FOR TWO recipe from Food.com.
Provided by Rainy R.
Categories Lunch/Snacks
Time 35m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F Have a small casserole dish ready.
- Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
- In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.
- Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.
Nutrition Facts : Calories 569.6, Fat 39.3, SaturatedFat 22.8, Cholesterol 223.3, Sodium 1322, Carbohydrate 14.8, Fiber 1.7, Sugar 6.9, Protein 38.5
STUFFED STEAK FOR TWO
Try a whole new take on flank steak with our Stuffed Steak for Two. Stuffed Steak for Two is the perfect way to show someone special you really care.
Provided by My Food and Family
Categories Home
Time 1h
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Melt 1 tsp. butter in medium ovenproof skillet on medium-high heat. Add celery and onions; cook and stir until 2 to 3 min. or until crisp-tender. Stir in 1/4 cup water; bring to boil. Add stuffing mix, parsley and 6 Tbsp. cheese; mix lightly. Remove from heat.
- Butterfly steak by cutting it horizontally in half, cutting into thickest long side of steak and being careful to not cut all of the way through to opposite side of steak. Open steak like a book; spread bottom 3/4 of steak with stuffing mixture. Roll up, starting at bottom end; tie securely with string.
- Melt remaining butter in same skillet on medium heat. Add steak; cook 5 min. or until evenly browned on all sides, turning occasionally. Mix pasta sauce and remaining water until blended; pour over steak. Place in oven.
- Bake 30 to 35 min. or until steak is done. Remove from oven; cover loosely with foil. Let stand 5 min. Transfer steak to cutting board. Remove and discard string. Slice steak. Serve topped with pasta sauce and remaining cheese.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 7 g, Protein 32 g
HERBY BREAD-AND-BUTTER STUFFING FOR TWO
This fairly classic stuffing recipe has been scaled down to feed two (generously). Filled with buttery sautéed shallots and plenty of herbs, it's rich and soft in the center, and golden and crunchy on top. A small shallow gratin dish, about 6 inches in diameter, is your best option for baking, but any dish, loaf pan, or skillet with a 3- to 4-cup capacity will work.
Provided by Melissa Clark
Categories stuffing and dressing, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
- In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
- In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
- Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.
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