Does anyone have a good recipe for a souffle?

Look up chow tips on the net has great recipes and wonderful tips on cooking has demonstrations on simple things that are so useful I have it in my bookmarks. I learn so much and I have done Collage in cooking yet didn't learn as much as they teach on simple cooking tips. follow the recipes but remember not to open your oven to soon other wise it just drops. even opening the front door when cooking can with some kitchens course the souffle just to drop, If the time is complete and you open door of oven and the tops are not golden, close the oven door gently, so that a draft of cool air doesn't make the souffle's drop and then bake for another minute or so.

Another idea don't just make one large individual use a straight sided dishes known as ramekins which help them rise evenly. The ramekins can be small for individual servings or large to serve many people. I love the small. A great investment if you plan on making souffle#s regular. I also use them for the British side dish like souffle Yorkshire pudding which you serve as a savory with beef. can be adapted as a sweet or as a full meal with good sausages into the batter.

So will give you that British easy type souffle.

Can be made with wholemeal flour or plain white.Recipe is enough for 9-10 small light puddings.

50g/2oz plain wholemeal flour.

pinch of salt.

1 egg. 150ml/.25 pint of milk (Quarter)

2 tablespoons water

British recipe asks for dripping but can use oil or fat

1 mix flour and salt. 2 make a well in the center. drop in eggs and mix to start drawing in the flour. 3 add milk and water gradually, beating all the time to avoid lumps in the flour. 4 Put a knife - end of dripping in each ramekin or even a individual tart dish will do.

put in a really hot oven gas7 425°f 220°C for 5 minutes to heat the dishes or container for cooking.

5 give pudding mixture a final hard whisk with egg beater or electric whisk and pour into container for cooking.

6 put in oven for 20-30 minutes till golden and puffy.

Cook in moderately hot oven Gas 5, 375°F, 190°C will take around 30 Min's again do not open the oven for the first 10 Min's until firm

You can have fun with this by adding jam or other filling in the top of the baked puddings but don't use as much salt in the recipe if planing for sweet and sprinkle power sugar on at the end.

Please give the points to the one who did the good Souffle recipe. I only do this for fun!

choc...

* 1/3 cup sugar plus additional for sprinkling

* 5 oz bittersweet chocolate (not unsweetened), chopped

* 3 large egg yolks at room temperature

* 6 large egg whites

* Accompaniment: lightly sweetened whipped cream

* Special equipment: a 5 1/2- to 6-cup glass or ceramic souffle dish

Preheat oven to 375°F. Generously butter souffle dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into souffle dish and run the end of your thumb around inside edge of souffle dish (this will help souffle rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in centre, 24 to 26 minutes. Serve immediately.

this is my grans best recipe...use it well

STRAWBERRY RICOTTA SOUFFLE

softened butter, for the soufflé dish

granulated sugar, for the soufflé dish

1 (15 or 16 oz.) container part skim ricotta cheese

1/3 cup granulated sugar

4 eggs, divided

3 tbsp. unseasoned dry bread crumbs

2 tbsp. flour

1/2 tsp. almond extract

1/4 cup toasted almonds, chopped

powdered sugar, for garnish

Generously butter an 8-inch souffle dish; coat with sugar, shaking out excess. Set aside. Heat oven to 375 degrees F.

In a mixer bowl, beat ricotta cheese, 1/3 cup sugar, 3 of the eggs and 1 egg yolk, the crumbs, flour and extract to blend thoroughly. With clean beaters, in a small bowl, beat the remaining egg white until stiff, but not dry, then gently fold into the cheese mixture. Pour into prepared dish.

Bake in the center of the oven 40 to 45 minutes until lightly browned and edges begin to pull away from the side of the dish. Cool on a rack about 3 minutes until soufflé begins to fall. Loosen edges with knife and invert onto serving plate with wide rim. Sprinkle with almonds and dust with powdered sugar. Serve warm with strawberries. Cut into wedges, if desired.

OR

SPINACH SOUFFLE

2 pkgs. chopped spinach

3 eggs, separated

1 can cheddar cheese soup

1/2 tsp. onion powder

1/4 tsp black pepper

1/4 to 1/2 tsp curry powder

3/4 cup Saltine cracker crumbs

Cook spinach in microwave and drain well, add cracker crumbs, 3 egg yolks, cheddar cheese soup, onion powder, pepper and curry powder.

Beat 3 egg whites until stiff and fold into spinach mixture.

Put all ingredients into a 1 1/2 to 2 qt. baking dish that has been buttered or sprayed with Pam.

Top with more cracker crumbs and dot (optional) with butter.

Bake at 350 degrees for about 45 min.

OR

YAM SOUFFLE

3 cups mashed cooked yams

1/4 cup sherry or orange juice

1 1/2 cups milk

1/2 cup butter, softene

2 teaspoons orange rind, freshly grated

pinch of black pepper

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon salt

2 1/2 tablespoons dark brown sugar

4 eggs, separated

Combine all ingredients except eggs. Mix well.

Beat eggs until light and lemon colored. In a separate clean mixing bowl, beat egg whites to stiff peaks.

Add egg yolks, mixing well; gently fold in egg whites.

Butter a 2 1/2 quart ovenproof casserole dish. Spread mixture evenly in casserole.

Bake at 375°F for 45 minutes.

OR

CHICKEN HAWAII AND BROCCOLI SOUFFLE

8 oz. pineapple chunks

2 lbs. chicken

2 tbsp. veg. oil

1 can chicken broth

1/4 c. vinegar

2 tbsp. brown sugar

2 tsp. soy sauce

1 lg. garlic clove

1 green pepper

3 tbsp. cornstarch

1/4 c. water

Drain chunks, save syrup. Brown chicken in oil, drain off fat. Add syrup, broth, vinegar, sugar, soy, garlic. Cover and simmer 40 minutes. Add pepper and pineapple. Cook until tender. Combine water and cornstarch. Combine with above after removing chicken. Serve over rice or pasta with souffle.

BROCCOLI SOUFFLE:

1/2 c. mayonnaise

1/4 c. flour

1/2 c. milk

1 tsp. salt

3 oz. Parmesan

10 oz. frozen broccoli

4 eggs, separated

Mix mayonnaise and flour; add milk and simmer over low heat until thick; add salt and cheese, cook until cheese melts. Cool, stir in broccoli and slightly beaten egg yolks. Stiffen egg whites. Place broccoli mixture into 1 1/2 quart casserole. Fold egg whites in. Slit around neck. Bake 1 1/4 hours at 300 degrees.

OR

GRAND MARNIER SOUFFLE

2 eggs

2 Tbsps. sugar

2 Tbsps. Grand Marnier

Orange zest marinated in Grand Marnier overnight; optional

Utensils:

1 souffle bowl

1 small stainless steel bowl

1 large stainless steel bowl for egg whites

1 French whip

1 wooden spatula

Coat the souffle bowl with 1 ounce of butter and 1 ounce of sugar. Remove the excess and reserve. Separate egg yolk from whites. Place each one in a different stainless steel bowl. Add the sugar to the yolks. Mix the Grand Marnier with the orange zest. Whip the egg whites until firm. Fold egg whites into Grand Marnier mixture. Gently pour into the souffle bowl. Bake for 15-20 minutes at 350 degrees or until you have a nice uniform blonde color on the top.

Option: for sauce and flambe:

SAUCE:

1 egg yolk

1/4 cup whipping cream

1/8 cup heavy cream

1 Tbsp. Grand Marnier

Mix gently.

FLAMBE:

Leave souffle on a large warm plate. Pour 1/4 cup Grand Marnier around the plate, then flame it. Serve immediately

JM

Chocolate Soufflé

Butter or margarine

2 tablespoons of butter or margarine

One 1 ounce square of unsweetened chocolate

2 tablespoons of all purpose flour

1/2 cup of milk

A dash of salt

2 large eggs, separated

1/4 cup of sugar

1/2 teaspoon of vanilla extract

Mocha Cream

Coat the bottom and sides of a 2 cup soufflé dish or two 10 ounce custard cups with butter. Set aside. Melt 2 tablespoons of butter and chocolate in a saucepan over medium heat. Add the flour, stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Stir in the salt, remove from heat. Beat the egg yolks and sugar at medium speed with an electric mixer until thick and pale. Stir in the vanilla. Gradually stir about 1/4 of hot chocolate mixture into yolk mixture, beat at medium speed with an electric mixer until blended. Gradually add remaining hot chocolate mixture, mixing constantly. Beat the egg whites until soft peaks form. Gently fold about one fourth of egg whites into chocolate mixture, fold remaining egg whites into chocolate mixer. Carefully spoon mixture into prepared soufflé dish or custard cups. Bake in a preheated 325ºF. oven for 35 minutes or until puffed and set. Serve the soufflé immediately with Mocha Cream. Makes 2 servings

Mocha Cream

4 heaping teaspoons of instant coffee

1/2 cup of boiling water

1 1/4 cup of sugar

1 package of Knox gelatin

1/2 cup of cold water

1 pint of whipping cream

1 teaspoon of vanilla

Toasted almonds

Crème de Cacao

Dissolve coffee in boiling water; add sugar. Dissolve gelatin in cold water; melt over hot water and combine with coffee mixture. Chill until slightly gelatinous, but not stiff. Beat with electric mixer until thick, foamy, creamy and light in color. Whip cream and vanilla and fold into mocha mixture. Chill at least 4 hours. To serve, pour about 1 tablespoon Crème de Cacao over each helping and top with toasted almonds.

Chocolate Soufflé 2

2 tablespoons of margarine

3 tablespoons of all purpose flour

3/4 cup of milk

1/2 cup of semisweet chocolate pieces

4 egg yolks, beaten

4 egg whites

1/2 teaspoon of vanilla

1/4 cup of sugar

Butter the sides of a 2 quart soufflé dish. Sprinkle the sides with a little sugar. Set aside. In a small saucepan melt the margarine. Stir in the flour. Add the milk. Cook and stir until is has thickened and becomes bubbly. Add the chocolate, stir until melted. Remove from the heat. Gradually stir the chocolate mixture into the beaten egg yolks. Set aside. Beat the egg whites and vanilla until soft peaks form. Gradually add 1/4 cup of sugar, beating until stiff peaks form. Fold about 1 cup of beaten whites into chocolate mixture. Then fold the chocolate mixture into the remaining beaten whites. Transfer to prepared dish. Bake in a 350ºF. oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serve at once with whipped cream, if desired.