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Reply
| | From:  Genie· (Original Message) | Sent: 10/14/2007 11:30 AM |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:21 AM |
Mushroom Omelette Soufflé 6 to 8 extra large eggs, beaten
1/3 cup milk
salt
pepper
1/2 cup shredded cheese (Cheddar Monterey Jack)
3/4 cup sliced mushrooms
Combine ingredients. Bake in a buttered casserole dish at 350° for 30 minutes or until a knife inserted in the center comes clean.
Serves 4. | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:22 AM |
Breakfast Soufflé 6 eggs
2 cups milk
1 tsp Dijon mustard
Dash of hot sauce
2 cups assorted grated cheeses
2-1/2 whole english muffins cup up into half-inch cubes
14 thin sliced canadian bacon cut up into half inch squares
7-8 6 oz greased custard cups
Beat eggs and milk together until fully incorporated. Add hot sauce and Dijon. Beat again mixing thoroughly. Add the rest of the ingredients and mix well. Ladle the mixture into the custard cups and place on a baking sheet. Bake at 400 degrees for 28 minutes. Serve immediately. | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:22 AM |
Sour Cream Soufflé
6 large egg yolks
1/2 cup sour cream mixed with 1/4 cup grated Parmesan cheese
1/4 tsp salt
6 stiff-beaten egg whites
3 tablespoons butter
1/2 cup sour cream sweetened with 1 tsp sugar or to taste
Fresh berries of your choice
Beat egg yolks till thick and lemon-colored, about 5 minutes; beat in 1/2 cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites. Melt butter in a 10" heavy, oven-going skillet; pour in egg mixture, leveling gently. Cook over very low heat 10 minutes. Carefully move to 325 degree oven and bake for 15 minutes until golden and puffed. Cut into 4 wedges and serve with a dollop of the sweetened sour cream and top with berries. Serves 4.
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:24 AM |
Cheese Souffle Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup
couffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons
dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour
together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded
milk into roux, stirring with wire whisk; cook until thick. Add 1/2
teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce.
Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of
tartar, continue beating until soft peaks form. Put big dolop of egg
white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup
chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in
pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in
warm oven for 1/2 hr. if necessary. Serves 6 to 8 | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:25 AM |
CHEESE SOUFFLÉ' Bake 325° 20 min.
2 tblspn of melted butter
3 tblspn flour
Mix the above two together with a whisk Gradually add
!/2 cup of scalded milk
!/2 tsp. salt
dash of cayenne pepper
1/4 to 1/2 cup of grated old cheddar cheese.
Whisk above together till smooth and creamy. set to cool. I do the above in the microwave in a glass measuring cup. 3 eggs separated
Whisk the yolks till lemon coloured.
Add yolks to the above cooled mixture and blend in smoothly. Beat the whites until stiff and dry
Fold in egg whites. "Pam spray" soufflé' dish Bake
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:25 AM |
Cheese Soufflé with Tomato-Basil Sauce
For the tomato-basil sauce:
2 ripe tomatoes, about 1/2 lb. total
1/4 tsp. salt, plus more, to taste
2 garlic cloves
2 cups tightly packed fresh basil leaves
2 Tbs. extra-virgin olive oil
Freshly ground pepper, to taste
1 cup milk
2 Tbs. unsalted butter
2 Tbs. all-purpose flour
4 egg yolks, at room temperature
1/2 cup shredded Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano
cheese
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
1 Tbs. Madeira wine
5 egg whites, at room temperature
Pinch of cream of tartar
To make the tomato-basil sauce, core, peel and seed the tomatoes. Cut into small pieces; set aside. In a food processor fitted with the metal blade or in a blender, combine the 1/4 tsp. salt and the garlic cloves. Process until coarsely chopped. Add the basil leaves and continue to process to form a coarse puree, scraping down the sides of the bowl. Add the tomatoes and process until a smooth puree forms. Add the olive oil and pepper and continue to process until well blended and smooth. Taste and adjust the seasonings with salt and pepper. Set aside.
Preheat an oven to 350°F.
In a small saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan. In another saucepan over medium heat, melt the butter. When foaming, add the flour and whisk until blended. Cook, whisking, for 1 minute; do not allow the mixture to brown. Gradually add the milk, whisking constantly. Continue whisking, regularly scraping the bottom and sides of the pan, until the mixture thickens and comes to a boil, 2 to 3 minutes. Cook for a few seconds more until thickened and smooth, then remove from the heat. Let cool a little.
In a bowl, whisk the egg yolks until pale yellow, 1 to 2 minutes. Gradually whisk the hot sauce into the yolks, then add the cheeses, salt, pepper, a sprinkling of cayenne and the Madeira. Stir to mix well. Set aside.
Place the egg whites in a large, clean, dry bowl. Add the cream of tartar and, using a clean whisk or beaters, beat until soft peaks form and hold their shape. Spoon about one-fourth of the egg whites into the cheese sauce and, using a rubber spatula, stir gently to blend. Then gently fold the remaining egg whites into the sauce just until incorporated. Spoon the mixture into an ungreased 1 1/2-quart soufflé dish and bake until puffed and lightly browned, 35 to 40 minutes.
Warm the tomato-basil sauce gently over medium-low heat.
Remove the soufflé from the oven and carry it immediately to the table before it begins to fall. Spoon onto warmed plates and top each serving with a spoonful of the sauce. Pass the remaining sauce alongside. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:26 AM |
Cheese Souffle
Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup souffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of tartar, continue beating until soft peaks form. Put big dolop of egg white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6 to 8 | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:26 AM |
| Colby Cheese Souffle
Delicious for breakfast, lunch or dinner, and easy too.
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups colby cheese, shredded
6 eggs, separated
1/4 cup ham, chopped
2 tablespoons parsley, chopped
1/4 teaspoon thyme
6 servings
1 hour 10 minutes 10 mins prep
In a 2 quart saucepan, melt butter and stir in flour.
Gradually add milk; stirring until smooth.
Continue stirring constantly, until sauce has thickened.
Add salt, cayenne and cheese, stirring over heat just until cheese
melts; then remove sauce from heat.
In small bowl, beat egg yolks slightly.
Add a little bit of sauce to egg yolks; beat.
Slowly pour egg mixture back into sauce, stirring rapidly to prevent
lumping.
Stir in ham, parsley and thyme; set aside.
Beat egg whites until stiff peaks form.
Gently fold cheese mixture into egg whites.
Pour into 2 qt soufflé dish or straight sided casserole dish.
With tip of spoon, make slight indentation or 'track' around top of
soufflé 1" from edge of dish to make the crown which rises on the
soufflé.
Bake at 325°F for 45-60 minutes (until deep golden brown and center
is set); serve immediately.
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:27 AM |
Cheddar Egg Souffle 6 eggs, slightly beaten
1 cup shredded cheddar cheese (4 ounces)
1/2 cup milk
2 tablespoons soft butter or margarine
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 325 degrees. Mix all ingredients. Pour into ungreased baking pan 8" x 8" x 2", or into individual souffle cups. Bake 25-30 minutes, or until eggs are set. Serve with crispy bacon and slices of fresh fruit. | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:28 AM |
Swiss Cheese Soufflé Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup soufflé dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour
together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of tartar, continue beating until soft peaks form. Put big dollop of egg white into sauce. Add 1 cup grated Broad Run Swiss cheese or 1 cup chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6 to 8 | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:28 AM |
Goat Cheese Souffles recipe
1 1/2 tablespoons butter (more for buttering ramekins)
1 1/2 tablespoons flour
1 cup milk
Sea salt
Freshly-ground black pepper
5 eggs, separated
8 ounces goat cheese
Preheat oven to 400 degrees F. Place baking sheet on bottom rack of oven. Generously butter four 1 1/2 cup ramekins; place in freezer.
In a small pan over medium heat, melt butter. When foam subsides, add flour and whisk to combine. Cook, whisking constantly, until mixture begins to darken (this is a roux!). Slowly add milk, whisking so lumps do not form, and simmer until mixture thickens. Remove from heat. Season generously with salt and pepper. Whisk in egg yolks. Set aside.
Place egg whites and a large pinch of salt in the bowl of a mixer. Mix until whites form fairly stiff peaks. Using a rubber spatula, add a third of the egg whites to sauce and fold until combined. Add sauce to remaining egg whites and fold until well mixed. Crumble cheese over mixture. Fold mixture once or twice to disperse cheese, but do not break it up. Remove ramekins from freezer. Spoon mixture into them, being careful not to smear sides and leaving 1/2 inch on top.
Place ramekins on baking sheet and bake 16 to 18 minutes, until soufflés have risen and are still a little wobbly. Remove from oven and serve immediately.
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:29 AM |
Easy Souffle recipe
1 (10 3/4 ounce) can Campbell's Condensed Cream of Celery Soup
1 cup shredded sharp process cheese
6 eggs, separated
In saucepan, combine soup and cheese. Heat slowly until cheese melts. Stir occasionally. Remove from heat. Beat egg yolks until thick and lemon-colored; gradually stir in soup mixture.
In large bowl, using clean beater, beat egg whites until stiff peaks form; fold in soup mixture. Pour into ungreased 2-quart casserole. Bake at 300 degrees F for 1 hour to 1 hour 15 minutes or until soufflé is brown.
Serve immediately.
Makes 4 to 6 servings.
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:30 AM |
| French Toast Soufflé with Maple Cream Topping
Preheat the oven to 375°F.
Coat a 7" soufflé dish with cooking spray; set aside.
In a large bowl, beat
2/3 c whole milk,
1 large egg yolk,
2 t vanilla,
1 1/4 t cinnamon with a fork until blended.
Add 3 slices of stone-ground whole wheat bread in cubes and stir,
pressing with the fork. Set aside for about 5 minutes, pressing
occasionally, to break up some of the cubes.
In a small bowl, beat the egg whites and a pinch of salt with an
electric mixer on medium speed for 1 minute, or
until foamy. Increase the speed to high, gradually adding 2 t (of 3 t)
confectioners' sugar. Beat for 1 minute, or until the peaks hold their
shape.
Fold into the bread mixture. Spoon into the prepared soufflé
dish. Bake for 15 minutes, or until puffed and golden. (The center
will still be soft; for a firmer soufflé, bake an additional 2 to 3
minutes.)
Meanwhile, in a small bowl, whisk 2 T reduced-fat cream
cheese, 1 T whole milk, 1/2 t maple extract, and the remaining 1 t
confectioners' sugar until smooth. Drizzle the maple cream on each
serving. Serves 4
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:31 AM |
| Egg and Sausage Souffle 1 cup Cheddar Cheese Grated
6 slices White Bread Cubed
1 teaspoon Dry Mustard
1 teaspoon Salt
2 cups Milk
6 large Eggs
1 pound Mild Bulk Sausage
Instructions : Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage, mix well. This must be refrigerated overnight. Next morning place in a 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.
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