tag:blogger.com,1999:blog-7179138569444008963.post562306541882902341..comments2024-03-26T10:48:08.658-07:00Comments on A Messy Kitchen: Spinach Artichoke Baked Egg Souffléhobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7179138569444008963.post-14333506712085231772020-10-22T14:09:34.036-07:002020-10-22T14:09:34.036-07:00Let's see, I would have used the plain, white ...Let's see, I would have used the plain, white Monterey Jack cheese. I haven't had one of these in a while, I really need to make some again!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-37102699302324411002020-10-15T12:25:09.298-07:002020-10-15T12:25:09.298-07:00What kind of Jack Cheese did you use in the recipe...What kind of Jack Cheese did you use in the recipe? There are a lot of different types. Pepper, Monterey, Colby. I want to know which kind so I can get the recipe just right.KallieNielsen2012https://www.blogger.com/profile/02984704195396766904noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-25090047259188915632020-10-15T12:24:17.792-07:002020-10-15T12:24:17.792-07:00What kind of Jack Cheese?What kind of Jack Cheese?KallieNielsen2012https://www.blogger.com/profile/02984704195396766904noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-83888310497226233122012-02-26T18:31:51.602-08:002012-02-26T18:31:51.602-08:00I've never actually had their spinach souffle,...I've never actually had their spinach souffle, but looking at the ingredients I can take a jab. I'd say you could back off on the eggs by one or two just based on ratios of similar recipes I've seen. And to make up for the lack of industrial flavoring additives, I would add in a little minced onion sauteed in a bit of butter and maybe some parm or gruyere. I'd start with ¼ cup each. Other than that, looks tasty! ☺ Good luck, I hope you are able to get close enough to satisfy!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-66112120803968193792012-02-26T17:25:30.744-08:002012-02-26T17:25:30.744-08:00Can you please help me recreate the Stouffer's...Can you please help me recreate the Stouffer's Spinach Souffle? This is where I am at with my experimenting so far. I'm getting close: <br />SPINACH SOUFFLÉ<br /><br />Serves 6<br /><br />3 Tbsp. melted margarine/butter<br />3 Tbsp. flour<br />2 tsp. of potato starch<br />1 1/2 C. skim milk<br />1 tsp. salt<br />dash pepper<br />6 egg yolks<br />1 1/2 tsp. of sugar<br />1 (10 oz.) package chopped frozen spinach, cooked <br />6 egg whites<br />oil for casserole dish<br /><br />----------<br /><br />1. Melt butter; blend in flour and potato starch. Gradually blend in milk; add salt and pepper. Slowly stir in beaten egg yolks. Stir in sugar. Put spinach in a blender. Add milk/flour/egg mixture and puree/mix.<br />2. Beat egg whites, then fold spinach mixture into egg whites.<br />3. Pour into greased 1 1/2 quart casserole.<br />4. Place casserole in oven in pan of hot water. Bake 350 degrees for 50 minutes (If not in pan of water, cook for less time.)shepherds7https://www.blogger.com/profile/13092080139396016100noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-33292783057903587502012-02-08T10:12:02.069-08:002012-02-08T10:12:02.069-08:00Kitchen's always open... and usually eyeball d...Kitchen's always open... and usually eyeball depth in clutter. ;)hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-27424947251719873802012-02-08T06:24:40.897-08:002012-02-08T06:24:40.897-08:00I'm ready for breakfast with my coffee this wo...I'm ready for breakfast with my coffee this would be perfect ... but dinner would be fine too. What time should I be there?MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.com