BASIC SOUFFLé
Crispy on the outside and soft and fluffy on the inside, a soufflé can be filled with many of your favourite ingredients. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Try adding cheese, crab, vegetables and more for a decadent dinner.
Categories Baked Dishes
Time 30m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375° F (190° C).
- Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
- Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
- Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
- Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
- Carefully pour into 4-cup (1 L) soufflé or casserole dish.
- Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.
Nutrition Facts :
SUNNY'S NUTTY SWEET POTATO SOUFFLE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare the pan and coating. Preheat the oven to 375 degrees F. Butter generously the bottom and sides of a circular 1.75-quart or an 8-by-8-inch baking dish. In a food processor, add the pecans, brown sugar, sage, cinnamon and a pinch of salt. Pulse until crumbly like crushed cookies. Pour into the dish. Over a large bowl, tilt and tap the dish to coat all sides with the mixture. Add a bit more to the bottom of the dish to create a layer about 1/8-inch thin. Reserve the remaining mixture for the top. Refrigerate the coated dish and remaining topping until ready to fill.
- Prepare the potatoes. Microwave the potatoes as instructed on the bag (usually 8 minutes). Once cooled to room temperature, break in half and place in a food processor with the butter, sugar, cream, flour, cinnamon and yolks. Pulse, and then blend until smooth. Taste and season with a pinch of salt if needed. Remove to a large bowl and fold in the egg whites. Pour into the prepared dish, smoothing out the top. Sprinkle the rest of the reserved topping evenly over the potatoes and gently press down to flatten.
- Top and bake. Bake until the edges and top are golden, about 30 minutes. Raise the heat of the oven to 400 degrees F. Pour the marshmallows over the top and pat gently to an even layer. Bake while watching until the top is golden brown, 4 to 6 minutes. Serve immediately.
SUNSHINE SOUP
Got a huge yellow squash from a friend.This was the result of some of it. Also had some left to freeze. Soup also freezes well. Serve hot or cold.
Provided by Katha
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot melt margerine.
- Add squash, onion, celery, garlic.
- Saute until onion is golden.
- Allow to cool slightly.
- Add broth,rosemary& black pepper.
- Cook until all veggies are tender.
- Cool.
- Place soup in blender& puree till smooth.
- Pour soup back in pot& heat till warmed (or serve cold or at room temp).
- Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
- Add hot sauce if desired.
Nutrition Facts : Calories 109.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 109.5, Carbohydrate 15.6, Fiber 2.5, Sugar 10.2, Protein 5.4
SUNSHINE CASSEROLE
I have used this recipe for years, mostly for big dinners or potlucks. I often get requests for the recipe; it's easy to make as well as delicious. Even people who don't like vegetables discover that this dish is pretty tasty! I love finding new recipes to try in cookbooks - this one's a real winner.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a 2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until set.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 610mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.
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.
SOUTHERN SUNRISE
I made this for New Year's Eve and it was so good. I couldn't even taste the alcohol in it.
Provided by Nicole Jones
Categories Drinks Recipes Cocktail Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Combine orange juice, lemon juice, and sugar in a pitcher; stir until the sugar is dissolved. Cover pitcher with plastic wrap. Chill in refrigerator 15 minutes. Add the lemon-lime soda and the bourbon liqueur. Serve over ice.
- Refrigerate until chilled, about 15 minutes. Gently stir lemon-lime soda and bourbon liqueur into the orange juice mixture. Pour into cups filled with ice to serve.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 14.5 mg, Sugar 11.8 g
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10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
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Author Cathy JacobsEstimated Reading Time 5 mins
- Alpine Cheese Soufflé. Transforming a few inexpensive ingredients into a soufflé adds a touch of luxury to everyday meals. Impress your family and friends with a chef-like cheese soufflé that is surprisingly easy to bake up in your kitchen.
- Lemon Soufflé. When you treat your family or friends to a bistro-style French dinner, complete the meal with a classic lemon soufflé. It sings with bright and sweet lemon flavor and has a beautifully crispy outer crust that you can enhance with a dusting of confectioner's sugar.
- Macaroni and Cheese Soufflé. Meet a magical soufflé that will make you think about the traditional French dish in a whole new way. Good old American ingenuity meets traditional French cuisine in this genius mash-up of macaroni and cheese casserole and the cheese soufflé.
- Salmon Soufflé With Herbs. Salmon soufflé makes a fun and tasty alternative to the usual salmon quiche at a weekend brunch or a sophisticated dinner offering.
- Carrot Soufflé. Carrot cake lovers will especially love this uniquely delicious dessert soufflé. It is loaded with sweet cooked carrots that are mashed and flavored with cinnamon for a nice and puffy, sweet-meets-savory souffle.
- White Chocolate Soufflé. The sweet taste of white chocolate infuses this light and airy dessert soufflé. Serve it for a special Christmas dessert, enhancing its snowy mountain effect with a generous dusting of icing sugar, and plating the soufflé with red berries.
- Oatmeal Soufflé. If you think of oatmeal as dense or stodgy, this light and airy oatmeal soufflé will change all that. It starts off on the stovetop, cooking simple rolled oats in butter and milk.
- Savory Sweet Potato Soufflé. Think beyond baked and mashed potatoes with this savory sweet potato soufflé. It is an unexpected twist on traditional sweet potato recipes and can stand as a light dinner on its own, with a green side salad.
- Cheese and Leek Soufflé. Bake up this retro cheese and leek soufflé when you want to enjoy a nostalgic, French-inspired dinner in one dish. It is a stylish way to eat eggs for dinner, and the mild, spring-like flavor of leeks adds lovely balance to nutty Gruyère or Emmenthal cheese.
- Austrian Baked Vanilla Soufflé. Also called Salzburger nockerl, this baked vanilla soufflé originated in 17th century Austria, where it was first baked by the mistress of the archbishop of Salzburg.
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