Does anyone have a recipe for Panera breads artichoke and spinach souffles? Or any of thier souffles?

Answer 1

here are a few....enjoy...smile....

Artichoke Souffle

5 Tablespoons mild salsa
1/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
1/2 can artichoke hearts (3 to 4 hearts)
1/2 small can mushrooms
6 eggs
3/4 cup sour cream
Seasoning salt and pepper to taste
1/2 cup evaporated milk
Spray 9-inch pie plate with non-stick cooking spray. Spread salsa on bottom of plate. Chop artichoke hearts and mushrooms in food processor; add to pie plate. Whisk remaining ingredients together and pour over mixture. Top with parsley and more cheese if desired. Bake at 350 degrees for 30 to 40 minutes or until set.

Serves: 6.




Banana Soufflés

ACTIVE TIME: 15 MIN
TOTAL TIME: 30 MIN
SERVES: 4
These simple, airy soufflés are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto Rico, Ripert pulled a couple of bananas off a tree to make this dessert.
ingredients
1 tablespoon unsalted butter, melted
5 tablespoons sugar
2 firm, ripe bananas, mashed (1 1/4 cups)
1 tablespoon fresh lime juice
1 large egg yolk
3 large egg whites
Salt


directions
Preheat the oven to 400°. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to 1 of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
In a food processor, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth. Scrape the banana mixture into a large bowl.
In a medium stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites. Spoon the soufflé mixture into the prepared ramekins and tap them lightly on a countertop. Transfer the soufflés to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen. Serve at once.

Canadian Souffles Recipe Return to Recipes!!!

Servings: 6 servings


Ingredients


1 T Butter 1/2 c Sour cream
3 T Parmesan cheese, grated 3 T Chopped pimento
6 Eggs, separated 1 T Chopped chives
8 oz Cream cheese (soft) 3/4 t Dry mustard
1 c Grated cheddar cheese 3/4 lb Canadian bacon, diced


Instructions


Butter bottom and sides of individual souffle dishes and sprinkle with
Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5
minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives
and mustard. Using clean, dry beaters, beat egg whites until stiff.
Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into
souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a
knife inserted in center comes out clean.

Mini souffles

Ingredients
4 eggs
1/2 cup half & half
1/2 cup heavy cream
Dash of nutmeg
1/2 cup grated cheese
1/2 cup diced ham
2 Tablespoons minced leek
Preheat oven to 350 degrees. Butter four ramekins and place them on a cookie sheet. Sprinkle grated cheese to cover bottoms of ramekins, then add the ham and leek. Make the egg mixture by blending all ingredients well in an electric mixer. Pour this mixture equally into the ramekins and bake for about 30 minutes or until souffles are puffed and golden. The souffles will hold in a warm oven for about 20 minutes before they begin to deflate.

Corn & Spinach Souffle

Yield: 8 Servings

1 3/4 c Fresh corn; cooked
1 1/4 c Chopped cooked spinach;
.. well drained
1/4 c Butter
2 tb Flour
1 1/2 ts Salt
3/4 c Canned milk
3 Eggs; lightly beaten
1 tb Chopped pimentos
2 ts Dried minced onion

Grease a loaf pan.

Combine corn and spinach; set aside. Make a white
sauce by melting butter, stirring in flour until
smooth, mixing in milk and cooking, stirring
constantly, until thickened. Cool. Combine eggs,
pimento and onion; fold into cooled sauce. Fold in
corn and spinach. Pour into pan; bake at 350° 45
to 50 minutes or until done. Serve sliced.

MMMMM


Artichoke (and ham) Soufflé

INGREDIENTS:
16 oz. artichoke hearts (if canned, rinse them in boiling water, then drain well)
2 Tablespoons unsalted butter
4 oz. Black Forest ham or Canadian bacon, chopped
.
For the base:
4 Tablespoons butter
4 Tablespoons flour
4 egg yolks
5 egg whites
1-1/4 cups milk, scalded
4 oz. grated Gruyère
salt, freshly ground pepper, freshly ground nutmeg
PREPARATION:
Preheat oven to 350°F.
1. Butter a 6-cup soufflé dish with 1 tablespoon of the butter.

2. Cut the artichokes in half and fry them in 2 tablespoons of the butter until golden brown.


3. Place them on the bottom of the soufflé mold and sprinkle the ham over them.

4. Melt the butter and stir in the flour, cook about 2 minutes to remove the raw flour taste.

5. Add the 2-3 tablespoons of the milk and whisk to combine. Then slowly add the rest of the milk.

6. Remove from heat, allow to cool slightly then add the egg yolks one at a time, beating well after each addition.

7. Stir in the grated Gruyère.

8. Beat the egg whites until they are smooth and shiny, but not stiff.

9. Fold the beaten whites under very gently.

10. Pour into prepared dish, smooth top and make a crosshatch on top of the soufflé. Run your thumb around the edge to make a shallow indentation around the rim.

11. Put in oven and bake for 45 minutes

Answer 2

1

Answer 3

I wouldn't give a souffle recipe online. Google it and read all the tips. I recommend a cheese souffle recipe. In restaurants, they use little oven proof dishes called ramikins. Have a good mixer with beaters when you try it. Don't overcook the flour, use a low heat until it forms a ball.
Heavily oil your cassarol or ramekin, attache a paper collar to your baking dish. Their are so many tips I can think of but I would always start with a perfected recipe.
If it sounds difficult, try an artichoke and spinach cheese dip(warm), served with fresh bread.

Answer 4

Ooohh, me too, please. I will be watching this one! Love all of their souffle flavors.

It occurs to me that they are essentially mini-quiches, though, and I do know how to make quiche. Aren't they fairly similar?