Cottage Cheese Souffle Recipes

COTTAGE CHEESE SOUFFLE WITH RAISINS

Steps:

• Add the egg whites to a mixer bowl and start whisking. Add the sugar in the process. Mix until firm. Set aside.
• Add the cottage cheese and yolks to a bowl. Mix until even using a spatula. Add the sour cream and mix it in. Add the sweetened whisked eggs and mix in.
• Coat a 6 x 2 inches (15 x 5 cm) round baking dish with about 1 tablespoon of butter. Transfer the mixture in it.
• Top with raisins and bake for 30 minutes at 340⁰F/170⁰C.

COTTAGE CHEESE SOUFFLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
• In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
• Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.

COTTAGE CHEESE SOUFFLE (W/ EGGLAND'S BEST EGGS)

Steps:

• Blend cottage cheese & eggs in blender. Add 1/2 of the cheese and blend quickly. Hand mix the remaining cheese and any 'add ins' (turkey bacon, onion, spinach, etc.) Pour into 4 custard cups and bake at 350 till puffy and beginning to brown on top about 45 minutes

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

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.

WORKING WOMAN'S "CHEESE SOUFFLE'"

Steps:

• Beat eggs.
• Add flour, milk and baking powder.
• Fold in butter and cheeses.
• Pour into greased 13x9 pan.
• Bake at 450 for 30 minutes.

GERMAN COTTAGE CHEESE SOUFFLE (QUARKENFLAUF) RECIPE - (4.7/5)

Steps:

• Combine the cottage cheese, sugar, flour, and egg yolks in an electric blender or food processor and process until smooth. Stir in the raisins, lemon zest, and salt. Fold in the beaten egg whites and pour into a souffle dish that has been buttered and coated with sugar on the inside. Bake in a preheated 450F (220C) oven until the souffle has risen and the top is golden brown, 35 to 45 minutes. Serve immediately. Serves 4 to 6.

SPINACH SOUFFLE CASSEROLE

Steps:

• In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12x7-1/2x2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes.

COTTAGE CHEESE CLAFOUTI

Steps:

• Position rack in center of oven and preheat to 425 degrees.
• Spread butter over the bottom and sides of a 2 quart souffle dish and dust with 1 tablespoon sugar.
• Combine all remaining ingredients except cottage cheese and 1 tablespoon sugar in blender and blend until smooth.
• Add cheese and blend at low speed just until mixed, about 5 seconds.
• Pour custard into prepared dish.
• and bake for 30 minutes.
• Lower oven temperature to 350 and bake 10 minutes longer.
• Sprinkle custard with 1 tablespoon sugar.
• Bake for 5 more minutes.
• Remove from oven and let stand 10 minutes before serving.

GRANDMA'S SPINACH SOUFFLE BAKE

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.