GRANDMA IRENE'S CORN SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.
SMOKED SALMON SOUFFLéS
These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 1h
Number Of Ingredients 11
Steps:
- Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
- Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
- To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
- When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.
Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 1.17 milligram of sodium
GRANDMA'S SPINACH SOUFFLE BAKE
This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!
Provided by FRKLS4D
Categories Side Dish Casseroles Spinach Casserole
Time 1h10m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 4.3 g, Cholesterol 67 mg, Fat 8 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 406.5 mg, Sugar 0.7 g
GRANDMA'S SALMON LOAF
This is the closest I could come to the salmon loaf my Grandma used to serve, always with a baked potato, often with a side of broccoli. It works great with reduced fat Ritz crackers (I have tried it out), skim milk, egg substitute and olive oil instead of butter, which brings the saturated fat content WAY down while keeping the flavor and texture.
Provided by Roqxie
Categories < 4 Hours
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain canned salmon liquid into measuring cup. Add milk to total 1 cup.
- Flake salmon and add to milk/salmon liquid.
- Combine with all remaining ingredients and mix lightly.
- Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray.
- Bake at 375 degrees for 45 minutes to one hour.
- Serve with lemon wedges.
GRAND MARNIER SOUFFLé
Soufflés have a reputation for being hard to make, but they're actually quite simple: just create the base, fold in the egg whites, and watch it rise. If you have guests over, slide it into the oven during the salad course; when your meal is over, wow your guests when you bring this glorious finale to the table.
Provided by Canal House
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
- In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
- Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
- In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
- Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
- Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.
GRANDMA'S SALMON SOUFFLé
Make and share this Grandma's Salmon Soufflé recipe from Food.com.
Provided by Sunny Yukon
Categories No Shell Fish
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Grease a casserole dish.
- In one bowl, beat together salmon, egg yolks, soup, salt and pepper.
- In another bowl, beat egg whites with an electric mixer until stiff.
- Fold the two mixtures together with a spatula, then pour into casserole dish.
- Bake for 1 hour.
Nutrition Facts : Calories 95.1, Fat 6, SaturatedFat 1.8, Cholesterol 186, Sodium 358.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.3, Protein 6.8
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