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Simple soufflé recipe scaled for a 5-6 cup soufflé dish. Comes out nice & tall. You can easily modify this soufflé.===Adjust seasonings. Try adding an Italian blend, Worcestershire, chili powder...whatever you like.===Add cooked ground meat, poultry or fish, chopped veg, up to 3/4 cup. Reduce the cheese to 1/3 cup.===Coat the dish with finely grated Parmesan or Romano cheese, (plain or seasoned) bread crumbs, or panko.===Try different cheeses: Swiss, Gruyere, Comte, Asiago, Parmesan...you may want to use less cheese if you choose a really strong or salty cheese.===Corn Soufflé: Omit cheese. Fold 1-2 cups of corn kernels (cooked, canned, or thawed frozen, drain really well) into the béchamel.===Spinach Soufflé: Replace the cheddar with 3/4 cup well-drained, finely chopped cooked spinach and 1/3 cup grated Swiss cheese. ===Herb Soufflé: Omit cheese and add 2 Tbsp minced onion or shallot, 1 tsp dried basil, 1 tsp dried tarragon, and 1 Tbsp minced fresh parsley to the béchamel.
Units: US | Metric
Serving Size: 1 (160 g)
Servings Per Recipe: 2