SOUFFLE CONTINU RECIPES

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SIMPLE SOUFFLE RECIPE: HOW TO MAKE IT



Simple Souffle Recipe: How to Make It image

My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.—Rosemary McCormack, Pagosa Springs, Colorado

Provided by Taste of Home

Categories     Breakfast    Brunch    Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded reduced-fat cheddar cheese
3 large eggs, separated
3 large egg whites
1 tablespoon fine dry bread crumbs

Steps:

  • In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHEESE SOUFFLE RECIPE | REAL SIMPLE



Cheese Souffle Recipe | Real Simple image

Provided by Jane Kirby

Total Time 45 minutes

Yield Serves 2

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons grated Parmesan
2 teaspoons flour
½ cup milk
½ cup grated Gruyere or Cheddar
pinch cayenne pepper
pinch nutmeg
2 egg yolks
2 egg whites
pinch salt

Steps:

  • Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
  • In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  • In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.

Nutrition Facts : Calories 404 calories, CarbohydrateContent 6 g, CholesterolContent 297 mg, FatContent 34 g, ProteinContent 19 mg, SaturatedFatContent 19 g, SodiumContent 334 mg

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SIMPLE SOUFFLE RECIPE: HOW TO MAKE IT
My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.—Rosemary McCormack, Pagosa Springs, Colorado
From tasteofhome.com
Total Time 55 minutes
Category Breakfast, Brunch, Side Dishes
Calories per serving
  • In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.
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