VELVEETA SOUFFLé
Novices welcome-because no one told this VELVEETA Soufflé that soufflés are supposed to be hard to make and prone to falling!
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- PREHEAT oven to 300°F. Melt butter in medium saucepan on medium-low heat. Stir in flour and seasonings. Gradually add milk, stirring until well blended. Cook until thickened, stirring constantly. Add cheese; cook until melted, stirring constantly. Remove from heat. Beat egg yolks lightly. Gradually add to cheese mixture, stirring until well blended. Cool slightly.
- BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to cheese mixture; stir gently until well blended. Pour into 2-quart soufflé dish or casserole dish. With tip of spoon, make slight indentation or "track" around top of soufflé 1 inch from edge to form "top hat."
- BAKE 1 hour and 15 min. or until center is set and top is lightly browned. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
BROCCOLI AND VELVEETA CASSEROLE
A friend gave me this recipe when I was looking for a vegetable dish to make with ham. My husband filled his plate three times during dinner and it is very hard for me to get him to eat his veggies! Everyone has loved making this dish because it is so easy and everyone goes back for seconds and thirds!
Provided by dragonpawz
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook broccoli and drain water.
- Add Velvetta and cook until melted.
- In a seperate pan melt butter, then remove from heat.
- Add crumbled Ritz crackers to the butter and stir until mixed well.(You can crumble the crackers by hand or by putting them in a storage bag and crush with a rolling pin).
- Spray a 1 3/4 quart cassarole dish with cooking spray.
- Spoon in half the crackers into the dish.
- Pour broccoli and cheese mixture in and cover with the rest of the crackers.
- Bake for 15-20 minutes uncovered at 350 degrees or until top browns.
BAKED VELVEETA CHEESE GRITS
The complete casserole may be prepared and chilled for up to 8 hours, let stand at room temperature for about 25-30 minutes, then bake as directed.
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart casserole dish.
- Bring water to a boil in a saucepan; add in the grits, cook stirring often for about 5 minutes or until thickened, remove from heat.
- Add in the cubed Velveeta cheese and butter; stir to combine until the cheese and butter has melted.
- Add in eggs; mix until combined.
- Season with salt, pepper and cayenne.
- Sprinkle Parmesan cheese on top (as much as desired).
- Bake for about 40 minutes or until lightly browned.
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{RECIPE} EASY VELVEETA CHEESE SOUFFLé | CATCH MY PARTY
From catchmyparty.com
Servings 8Total Time 42 minsCategory AppetizerCalories 202 per serving
- Grease four 3 1/2 inch ramekins with butter, add the finely grated parmesan cheese, and toss to coat the inside. You can cover with saran wrap to keep from making a mess. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.
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- Heat the 3/4 cup of milk in a separate pan (or microwave), then whisk it into the saucepan. Keep whisking on medium-high heat until it just starts to bubble then take the pan off the heat. You’ve made a white sauce at this point, and we just need to add the egg yolks and cheese.
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