15 ml butter 1 tbsp 150 ml parmesan cheese, grated 2/3 cup 750 ml broccoli florets 3 cup 375 ml milk 1 1/2 cup 50 ml butter 1/4 cup 250 ml scallions, minced 1 cup 1 garlic clove, crushed 1 Read More …
Broccoli Parmesan Souffle
Category: Souffle
Pistachio Tarte Soufflé, Roasted Sweet Cherries, Pistachio Sablé, and Belgian Kriek Sorbet
Pastry Chef Anthony Chavez 2941 2941 Fairview Park Drive Falls Church, VA 22042 Yield: 6 Servings Belgian Kriek Sorbet: 35 grams water 22 grams Sugar 22 grams glucose powder 0.7 grams sorbet stabilizer 69 grams Belgian Kriek beer Pistachio Sablé: Read More …
Frozen Tangerine Souffle
by Pastry Chef John McKee of Masa’s Restaurant – San Francisco, CA Yield: 12 to 15 Servings (when prepared with 3-inch ramekins) Tangerine Soufflé: 2 1/2 cups cream 1/2 cup water 1 cup sugar 1/4 cup corn syrup 8 egg Read More …
Ham and Cheddar Cheese Souffles
1-1/2 cups milk 1/2 cup flour 4 tablespoons butter, room temperature 3/4 cup aged white cheddar cheese, grated 8 tablespoons country ham, finely chopped 4 egg yokes 3 egg whites salt white pepper Preheat Oven to 350 degrees. Using 1 Read More …
Tyrone Pike Bed and Breakfast Oatmeal Souffle
Tyrone Pike Bed & Breakfast Versailles, Kentucky 4 Servings 1 cup milk 2 tablespoons butter 3/4 cup quick-cooking oatmeal 1/3 cup cream cheese(low fat) 1/4 tsp.salt 1/2 cup brown sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 3 eggs, separated 1/2 Read More …
Iced Lemon Souffle
1-6 oz, pkg. lemon Jello or 2-3 0z. pkg. 2 cups boiling water juice and rind of 1 lemon 1 can lemon-lime soda 1 pint heavy cream fresh strawberries or raspberries Stir together Jello mix and boil. water. Add juice Read More …
Yam Souffle
6 cups cooked mashed sweet potatoes (2-1/2 to 3 pounds potatoes) 2 eggs 1/4 cup brown sugar 1/4 cup melted butter 1 teaspoon salt 1 teaspoon cinnamon 1 cup pecan halves 1/2 cup brown sugar 1/4 cup melted butter Beat Read More …
Individual Raspberry Souffles
Chef Jacques Torres (makes six 4-inch souffles) For the souffle base about 2 cups fresh raspberries 1/2 cup + 2 Tbls. granulated sugar 2 Tbls. Sure-Jell For the Italian Meringue 1/4 cup water 1/2 cup + 2 Tbls. granulated sugar Read More …
Lemon Souffle
Yield: 4 servings 3 lemons; grated zest 6 tablespoons lemon juice 100 g caster sugar 4 eggs; separated 1 tablespoon gelatine 300 ml double cream angelica leaves; to decorate Prepare a 900 ml souffle dish with a paper collar. In Read More …
Low Fat Cauliflower Souffle
Makes 8 servings 1 cauliflower, medium, cut in florets 2 tablespoons low-fat margarine 2 tablespoons flour, all purpose 1 cup skim milk salt and pepper ground nutmeg 1 cup liquid egg substitute 1 cup grated low fat cheddar cheese Cook Read More …
Low Fat Cocoa Souffle
3 tablespoons unsweetened cocoa 1/2 cup sugar 1 tablespoon cornstarch 1/2 tablespoon instant coffee granules 1/2 cup skim milk 2 egg whites 1/4 tablespoon cream of tartar 1 teaspoon vanilla Heat oven to 350 . Coat four 6-ounce souffle dishes Read More …
Low Fat Cold Raspberry Apple Souffle
2 envelopes unflavored gelatin 1 cup chunky apple sauce (unsweetened) 1/4 cup sugar 10-oz. pkg. frozen raspberries, thawed 3 tablespoons lemon juice 3 egg whites 1 cup lite whipping cream lite whipped cream Fresh raspberries In small saucepan, sprinkle gelatin Read More …
Low Fat Luscious Cold Chocolate Souffles
Serving Size : 6 1 envelope unflavored gelatin(envelope) 1/4 cup cold water 2 tablespoons reduced-calorie tub margarine 1-1/2 cups cold nonfat milk, divided 1/2 cup sugar 1/3 cup Hershey’s cocoa, or Dutch processed cocoa 2-1/2 teaspoons vanilla extract, divided 1 Read More …
New Mexico Souffle
Serves 8 8 eggs 1/2 cup flour 1 teaspoon baking powder 3 teaspoon dry mustard 2 cups cottage cheese 2 cups shredded Jack cheese 2 cups shredded cheddar cheese 2 cups frozen petite white corn 3 – 6 chopped, peeled Read More …
O’Malleys on the Green Frozen Raspberry and Macaroon Souffle
Source: Michael A. Even of O’Malley’s on the Green, Anchorage, Alaska Serving size: 12 1 pound white chocolate 8 ounces butter 8 ounces egg yolks 10 ounces confectioners’ sugar 4 ounces raspberry liqueur 12 ounces egg whites 2 pounds cream, Read More …
Pear Souffle with Raspberry Coulis
2 teaspoon (10 ml) softened butter or margarine 1/3 cup (80 ml) plus 3 tablespoon (45 ml) sugar 2 cans (15 oz., 425 g each) pear halves in heavy syrup, drained 1 tablespoon (15 ml) lemon juice 2 teaspoon (10 Read More …
Petite Lemon Souffles with Lemon Curd
Serving Size : 8 1/4 cup flour 1-1/4 cups sugar 1/4 teaspoon salt 3 large eggs, separated 1 cup half and half grated rind of 1 lemon 1/3 cup lemon juice, freshly squeezed Preheat oven to 375 degrees F F. Read More …
Piccadilly Cafeteria’s Carrot Souffle
1-1/2 lbs. peeled carrots (about 9 medium) 1-1/2 cups sugar 1-1/2 teaspoons baking powder 1-1/2 teaspoons vanilla 1/3 cup high-gluten or bread flour 4 eggs 1/2 cup melted butter or margarine 1 tablespoon confectioners’ sugar You can substitute all-purpose flour; Read More …
Salzburger Nockerl (the classic Austrian dessert souffle)
Serves 8 8 teaspoons currant or other jelly 8 tablespoons whipping cream 4 tablespoons (half a stick) unsalted butter, cut into 8 pieces 18 large egg whites 1 cup sugar 1 teaspoon vanilla Juice of one large lemon 8 egg Read More …
Spinach Souffle
1 box frozen, chopped spinach, thawed 8 ounce small curd cottage cheese 2 ounce grated Parmesan cheese 1 large egg (or 2 small eggs) Mix ingredients thoroughly. Place in greased baking dish. Bake at 350 degrees for 30 minutes; serve. Read More …
Sweet Potato Souffle
2 cans sweet potatoes, drained, (1 lb.-13 ounce each) 1-1/4 cups sugar 1/2 cup milk 6 tablespoons butter 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 2 eggs TOPPING: 1 cup chopped pecans 1-1/2 cups crushed corn flakes 1/2 cup brown sugar Read More …
Carrot Souffle
2 lb. fresh carrots 1/2 stick butter 1 cup sugar 1/2 teaspoon cinnamon 1/2 cup milk 3 eggs, beaten 1 tablespoon flour 1 teaspoon baking powder 1 teaspoon salt Slice carrots and boil them until done. Add butter and stir; Read More …
Carrot Souffle
2 cup cooked carrots 2/3 cup sugar 1/2 stick butter 1 cup milk 3 eggs, beaten 2-1/2 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup chopped pecans TOPPING: 1 cup brown sugar 1/2 cup Read More …
Carrot Souffle
3 eggs, beat lightly 3 tablespoon flour 1 teaspoon vanilla dash of cinnamon 1 lb. cooked and grated carrots (don’t overcook) 1/2 cup (scant) sugar 1 teaspoon baking powder 1 stick melted margarine TOPPING: 1/4 cup cornflake crumbs 3 tablespoon Read More …
Carrot Souffle
3 pounds carrots, sliced 1-1/2 cups butter or margarine 6 large eggs 1/2 cup flour 1 teaspoon baking powder 3 cups sugar 1/4 teaspoon ground cinnamon Cook carrots in boiling water to cover 15 minutes or until tender; drain. Position Read More …
Carrot Souffle
2 lb. carrots 1 cup sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup light cream Cook peeled carrots until soft. Place in food processor; add remaining ingredients and process until smooth. Read More …
Carrot Souffle From Chasens
Source: A waiter at Chasen’s Restaurant. Serving Size : 6 1 pound carrots, cooked, peeled 3 eggs 1/3 cup granulated sugar 3 tablespoons flour 1 teaspoon vanilla extract 1/2 cup butter, melted Dash nutmeg 1/4 to 1/2 cup crushed corn Read More …
Cheese Souffle
3 tablespoons butter 4 tablespoons flour 1 cup milk 5 egg, separated 1 cup cheddar cheese, grated Serving Size : 4 Melt butter and stir in flour til smooth. Gradually add milk and stir til blended. Cook and stir til Read More …
Cheese Souffle (Souffle au Fromage)
3 tablespoons butter 4 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 pinch cayenne pepper (optional) 1 pinch grated nutmeg (optional) 4 large egg yolks 5 egg whites 1/4 teaspoon cream of tartar a big pinch Read More …
Chocolate Souffle
3/4 cup sugar 1 tablespoon cocoa 3 eggs, separated 1 level tablespoon gelatine 3 cups milk vanilla Beat egg yolks, add sugar, cocoa, gelatine and milk. Stir over low heat until thickened BUT DO NOT BOIL. When cold stir in Read More …
Country Club Carrot Souffle
3 lb carrots 1 pt of mayonnaise 3 egg yolks dash of dry mustard dash of Worcestershire sauce salt/pepper to taste Pare, cook carrots until tender. Put them into the blender with 1 inch of water at the base. Blend Read More …
Easy Student Egg Souffle
One of the nicest vegetarian dishes that I know and one that is really easy to make, is the egg souffle. This is kind of like a savoury bread and butter pudding only much better!!!! 1 Slightly stale French baguette Read More …
Ecstacy Carrot Souffle
1/2 cup graham cracker crumbs 2 cans small whole carrots (drain and reserve 1/4 cup juice) 3 eggs 1/2 cup (scant) brown sugar 1/2 teaspoon baking soda 1/4 lb. margarine or 6 Tbsp. Mazola oil Melt margarine or oil in Read More …
Amy Ruths Home Style Southern Cuisine Restaurant Potato Souffle
Source: Amy Ruth’s Home-Style Southern Cuisine, New York, NY 4 cups mashed sweet potatoes 4 tablespoons butter (1/2 stick) 2 eggs, lightly beaten 1/2 cup brown sugar 1/4 teaspoon nutmeg 1/2 teaspoon salt 3/4 cup milk Topping 1/3 stick margarine Read More …
Feta Zucchini Souffle
4 eggs at room temperature, separated 1/4 cup flour 1/2 cup feta cheese 2 cups zucchini 3 Tablespoons butter 1/4 teaspoon dry mustard 1 Tablespoon Parmesan 1 cup milk Preheat oven to 375 degrees. Shred zucchini before measuring. Sprinkle with Read More …
Bread Pudding Souffle
1/2 cup milk 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur or amaretto 1/4 cup sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 1-1/2 cups dry bread cubes 3 tblsp butter 1/4 cup all-purpose flour dash salt Read More …
Fresh Asparagus and Parmesan Cheese Souffles
6 large eggs 1/2 lb. fresh asparagus, trimmed, chopped, and blanched 1/4 cup fresh squeezed lemon juice 1/2 teaspoon lemon zest 1/4 cup milk or half and half 1-1/4 cups packed freshly grated Parmesan cheese (I use Reggiano) Kosher salt Read More …
Breakfast Souffle
1-1/2 pounds sausage or ham 9 eggs, slightly beaten 3 cups milk 1-1/2 teaspoons dry mustard 1 teaspoon salt 1-1/2 cups grated cheese 2 pounds hash browns 3 tablespoons flour 1/2 cup diced green pepper Put hash browns (slightly thawed), Read More …
Garlic Chile Souffle
bread crumbs 5 tablespoons butter, softened 3 tablespoons flour 1 cup milk, hot 1/4 teaspoon salt 1/8 teaspoon white pepper 4 egg yolk, beaten 1 16 ounce can Ortega chilis, whole, julienned 8 cloves garlic, minced 5 egg white 1/2 Read More …
Carrot Souffle
1 lb. carrots, cooked until tender 3 eggs 1/3 cup sugar 3 tablespoon all-purpose flour 1 teaspoon vanilla 1/2 cup (1 stick) butter, melted Pinch of salt, (optional)ash of nutmeg TOPPING: 1/2 cup crushed corn flake or walnuts 3 tablespoon Read More …
Grand Marnier Souffle
Yields 4 servings 3 tablespoon butter 1 teaspoon vanilla 2 tablespoon flour 1/2 cup Grand Marnier 2/3 cup milk 5 eggs, separated 1/2 cup sugar 6 to 8 lady fingers 1/4 teaspoon salt Melt butter, blend with flour. Gradually add Read More …
Piccadilly Cafeteria’s Carrot Souffle
Serving Size : 6 1-3/4 pounds peeled carrots, chopped up 1 cup sugar 1-1/2 teaspoons baking powder 1-1/2 teaspoons vanilla 2 tablespoons flour 3 egg whites well-beaten with electric mixer 1/2 cup applesauce Powdered sugar Steam or boil carrots. Drain Read More …
Turkey Souffle
Yummy way to use up leftover turkey. You can also used cooked chicken or pork for variety. 2 cups milk 2 Tbs butter 2 Tbs Flour 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup Bread crumbs 2 cups Turkey; cooked Read More …
Spinach and Cheese Souffle
1 container Nonstick Cooking Spray; Enough to line pan 1/4 cup Parmesan cheese; grated 4 tablespoon Butter (or Margarine); melted 1 small Onion; diced 4 tablespoon Flour 1 package Frozen chopped Spinach; thawed 1 cup milk 1/2 cup Cheddar cheese; Read More …
Chavrie Fresh Goat Cheese Souffle
This recipe is an elegant and classic dish to serve for any occasion. Perfect for brunch or an evening with friends! 1 Tbsp. Butter to coat the ramekin (soufflé dish) 1 Tbsp. All purpose flour to coat ramekin (soufflé dish) Read More …
Creamed Corn Souffle
This creamed corn casserole is light and airy like a soufflé. A welcome side dish to family holidays. 1 slice white bread 1/4 cup water 1 (15-ounce) can cream-style corn 1/2 cup whole milk or half-and-half 3 large eggs, separated Read More …
Never Fail Cheese Souffle
10 slices of white bread 6 cups (1 1/2 pounds) shredded cheddar cheese 8 large eggs 4 cups milk 2 teaspoons dry mustard 1/8 teaspoon orange juice 1/4 teaspoon salt 1/8 teaspoon pepper Remove the crusts from the slices of Read More …
Super Simple Spinach Souffle
1/2 cup chopped onion 1 (10-ounce) package frozen chopped spinach 4 large eggs, separated 1 (10-3/4 ounce) can cream of mushroom soup 1/2 cup sour cream 1/2 teaspoon seasoned pepper Dash ground nutmeg 2 cups cooked rice Cook onion with Read More …
Ham Souffle
4 tablespoons butter, softened 4 tablespoons all-purpose flour 6 large eggs, separated 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon onion salt 1 cup chopped ham 1 cup milk Combine softened butter, flour, egg yolks, salt, dry mustard, onion Read More …
Little Egg Souffles
2 large eggs 1 tablespoon sour cream 1 teaspoon water 1/2 teaspoon baking powder 1/8 teaspoon Italian seasoning 1/8 teaspoon liquid hot pepper sauce 1/2 cup shredded cheddar cheese In a bowl with an electric mixer on medium speed, combine Read More …