German Broccoli Souffle Recipes

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

PENNSYLVANIA GERMAN -STYLE BROCCOLI

Steps:

• In a medium skillet,cook the bacon over medium heat until crisp,about 10 minutes.Drain the bacon on paper towels,crumble and set aside.Pour off all but 3 tablespoons of bacon fat from the pan,set the pan aside.
• Meanwhile,cut the broccoli into bite-size pieces.steam the broccoli pieces until tey are crisp tender,about 8 minutes.
• Meanwhile,coarsely chop the scallions and bell pepper and place them in a serving bowl
• Add the cooked broccoli to the serving bowl.
• Warm the bacon fatin the skillet over medium heat.Add the vinegar,mustard,sugar,salt and black pepper.Cook,stirring constantly to scrape up the pan drippings.Remove from the heat and stir in the oil.Pour the hot dressing over the vegetables and toss to combine.
• Sprinkle the crumbled bacon over the broccoli and serve

DECADENT BROCCOLI SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

BROCCOLI SOUFFLE

Steps:

• In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted. , In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture. , Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

BROCCOLI SOUFFLE WITH MAYONNAISE

Steps:

• Beat Cheddar cheese, mayonnaise, and eggs together in a bowl. Add soup and mix. Stir in broccoli. Pour into a baking dish and let stand 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 30 minutes. Add onions and almonds to the top of the souffle and return it to the oven. Continue baking until golden on top, about 15 minutes more.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
• Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

GERMAN BROCCOLI SOUFFLE

Steps:

• Defrost the broccoli if frozen.
• Saute the onions in the hot butter till soft.
• Add the broth.
• Heat up the broccoli for 5 minutes.
• Preheat oven to 180°C.
• Get the souffle baking pan and butter it.
• Put in the potatoe slices.
• Add salt and pepper and half the cheese.
• Add the broccoli.
• Pour in the broth.
• Season the milk and egg mixture with salt, pepper, and nutmeg and pour over the broccoli.
• Pour the second half of the cheese on top and almond slices.
• Bake for 30-40 minutes.

PASSOVER BROCCOLI SOUFFLE

Steps:

• Cook broccoli and drain.
• Put in blender with egg yolks, onion, 2 tablespoons vegetable soup mix and mayonnaise.
• Add grated zucchini and matzo meal.
• Beat egg whites separately.
• Fold into vegetable mixture.
• Grease a 9X13 inch pan.
• Bake at 350 degrees till browned for 1 hour.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• Slice broccoli stalks into 3 or 4 pieces, lengthwise, to speed cooking. Boil in lightly salted water until soft. Drain well.
• Place broccoli in food processor or blender with ricotta. Puree briefly. Add nutmeg, salt, black pepper and cayenne pepper. Puree thoroughly. You should have about 3 cups. Transfer to bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.