Twice Baked Spinach Souffles Recipes

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!

Steps:

• Stem the spinach, rinse in cold water and lift straight into a large pan.
• Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
• Drain in a colander, pressing well.
• When spinach has cooled, squeeze firmly to extract excess water and chop finely.
• Heat oven to 350*F.
• Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
• Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
• Slowly add the milk, beating to make a smooth sauce.
• Bring to a simmer and cook for 2 to 3 minutes.
• Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
• Separate the egs, reserving the whites and beating the yolks into the sauce.
• Stir in the spinach, mix well then transfer to a large mixing bowl.
• Beat the egg whites to stiff peaks and fold into the spinach mixture.
• Spoon into the ramekins, filling them level.
• Set the dishes in a large roasting tin.
• Add boiling water from the kettle to a depth of about 1 inch.
• Bake for 20 minutes or until the souffles are well risen.
• Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
• The souffles can be set aside overnight.
• If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
• Heat the oven to 400*F.
• Pour the cream over the souffles, coating each one.
• Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.

Steps:

• Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done.
• Cut each potato in half, lengthwise, and scoop out into large bowl.
• Place the potato shells on a baking sheet.
• Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
• Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
• Fold in the spinach and 1/2 the cheddar cheese.
• Fill potato shells with this mixture.
• Top with remaining cheddar cheese.
• These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
• Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.