CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
- In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
- Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
- Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.
CLASSIC CHEESE SOUFFLé
Impress your friends! Wow them by bringing this golden, puffy cheese soufflé with its heavenly aroma hot out of the oven and straight to the table. Once it's cut, it loses its puffiness, but it still tastes incredibly delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch-wide band of triple-thickness foil 2 inches longer than circumference of dish. Butter one side of foil. Secure foil band, buttered side in, around top edge of dish.
- In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff but not dry; set aside. In small bowl, beat egg yolks on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about one-fourth of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band. Serve immediately by quickly dividing soufflé into sections with 2 forks.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 1 g
SWISS CHEESE SOUFFLé BREAD
Homemade yeast bread boasts the aroma and flavors of garlic and Swiss cheese.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 24
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
- Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
- Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
- Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 80 mg, Sugar 0 g, TransFat 0 g
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
EASY CHEESE SOUFFLES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
DO AHEAD SWISS CHEESE SOUFFLES
This is a great recipe from the freezer to the oven to the table! May be kept in the freezer for several weeks. Great for that special brunch where you have a hundred things to do at once.
Provided by Bergy
Categories Breakfast
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and blend in flour, salt, & pepper.
- Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens.
- Remove from heat and stir in the cheese until melted.
- In a bowl beat egg whites until stiff peaks form.
- In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes).
- Stir cheese mixture slowly into the egg yolks.
- Gradually pour yolk mixture over the stiff egg whites and gently fold together.
- Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil.
- If using individual cups place all of them in one or two baking pans and place in your freezer.
- Freeze souffles until 1 1/4 hours before serving time.
- Before removing souffles from freezer preheat oven to 300 degrees F.
- Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep.
- Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean.
- Remove and serve immediately.
Nutrition Facts : Calories 408.6, Fat 29.7, SaturatedFat 17.1, Cholesterol 297.6, Sodium 634.1, Carbohydrate 12.5, Fiber 0.2, Sugar 0.8, Protein 22.5
SWISS CHEESE SOUFFLE
Steps:
- Butter the bottom and sides of a 1-cup round baking dish with 1/2 teaspoon butter. Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to a bowl; set aside. In a bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375° for 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 439 calories, Fat 33g fat (19g saturated fat), Cholesterol 297mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 24g protein.
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.
HAM AND CHEESE SOUFFLE
I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. -Airy Murray, Williamsport, Maryland
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 533 calories, Fat 26g fat (16g saturated fat), Cholesterol 193mg cholesterol, Sodium 1171mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein.
SWISS CHEESE SOUFFLE BREAD
This is an easy yeast bread recipe from the Betty Crocker web site that enjoys the nutty richness of Swiss cheese. The cracked pepper on top makes for an enjoyable accent.
Provided by Debbwl
Categories Yeast Breads
Time 2h25m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
- Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
- Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.).
- Heat oven to 375°F Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.
Nutrition Facts : Calories 1767, Fat 102.1, SaturatedFat 62.3, Cholesterol 461.6, Sodium 2030.8, Carbohydrate 153, Fiber 6.5, Sugar 14.8, Protein 59.8
CHEESE SOUFFLé
Steps:
- Smear the soft butter around the inside of your mold, and sprinkle the Parmesan around the sides and bottom. Preheat the oven to 425°. Melt the 2 teaspoons butter in a small pot, and stir in the flour. Let cook over low heat for a minute, then remove from the heat for a moment's rest. Now pour in the milk, whisking vigorously, and return to low heat to simmer for 1 minute, stirring constantly as the sauce thickens. Season with the salt and paprika. Again remove from the heat, and whisk in the egg yolk. Put the egg whites in a clean bowl, and beat until they form soft peaks. Add a dollop of the egg whites to the sauce, and mix in along with about half the cheese. Now fold in the rest of the egg whites and the cheese, and transfer everything to the prepared mold. Set in the middle of the oven, and turn the heat down to 375°. Bake for 18 minutes, until the top is lightly browned and the soufflé has risen.
- Variations
- You can make this single soufflé using about 3 tablespoons of a finely chopped cooked green vegetable or a couple of tablespoons of mushroom duxelles (page 138), or some minced ham, in which case you would want to use only a tablespoon of a milder cheese, such as Swiss.
ASPARAGUS AND SWISS CHEESE SOUFFLES
Categories Milk/Cream Cheese Egg Bake Asparagus Spring Pastry Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
- Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
- Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.
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