CHICKEN SOUFFLE RECIPE RECIPES

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RUSTIC IRISH CHICKEN AND CABBAGE STEW RECIPE - RECIP…



Rustic Irish Chicken and Cabbage Stew Recipe - Recip… image

Enjoy this classic Irish chicken cabbage stew recipe made extra aromatic with the addition of stout beer in its broth.

Provided by Rommel

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Cook Time 7 hours 30 minutes

Yield 6

Number Of Ingredients 16

28 oz (1 whole head), roughly diced cabbage
8 oz cut into small dice yellow onion
8 oz roughly diced potatoes
4 oz roughly diced carrots
1¾ lb bone-in chicken thighs
8 oz cooked and roughly chopped bacon rashers
8 oz canned, drained button mushrooms
14 oz of your choice, preferably Guinness stout beer
3 cups divided chicken broth
2 cloves finely chopped garlic
1½ tsp dried thyme
2 bay leaves
¼ cup all-purpose flour
to taste salt and ground black pepper
or baked potatoes mashed potatoes
crusty bread

Steps:

  • Combine the beer, 2½ cups of broth, garlic, bay leaves, and thyme. Set aside.
  • Place the onions at the bottom of the crockpot.
  • On the bed of onions, layer the chicken pieces on top.
  • Distribute the bacon and mushrooms evenly on top of the chicken.
  • Pour the beer mixture over the chicken. Cover and cook over High for 3 to 4 hours, or on Low for 6 to 7 hours
  • Roughly 2 hours before the stew is ready, add the potatoes and carrots.
  • Add your cabbage roughly 1 hour before the stew is ready. Continue cooking.
  • Roughly 15 minutes before it is ready to be served, dissolve the flour in the remaining broth.
  • Temporary remove chicken from the mix and set aside. Add your slurry into the crockpot while stirring.
  • Once the starch has been combined, return the chicken, season to taste with salt and pepper and allow to finish cooking
  • Serve together with potatoes of your choice, or crusty bread.

Nutrition Facts : Calories 591.00kcal, CarbohydrateContent 28.00g, CholesterolContent 155.00mg, FatContent 38.00g, FiberContent 6.00g, ProteinContent 32.00g, SaturatedFatContent 11.00g, ServingSize 6.00 , SodiumContent 825.00mg, SugarContent 8.00g, TransFatContent 1.00g

SPINACH AND CHEDDAR SOUFFLE RECIPE | INA GARTEN | FOOD NET…



Spinach and Cheddar Souffle Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Total Time 40 minutes

Cook Time 40 minutes

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

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