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Blue cheese and walnut soufflé
Cheese souffle
Cheese jalapeño soufflé
Goat cheese soufflés in phyllo cups
Ham and spinach souffle
Parmesan polenta soufflé
Soufflé renversé


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Carrot soufflé
Carrot soufflé with parsley sauce
Fiddlehead soufflé
Eggplant soufflé



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Chocolate-mocha Soufflé
Cinnamon Soufflé
Banana Soufflé
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Lemon souffles with macademia nut sauce
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Mango soufflé
Prune soufflés
souffléed crêpes with Cointreau
Raspberry hazelnut praline soufflé glacé
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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

HAM AND SPINACH SOUFFLÉ

serves 6

1 tablespoon butter, soft
1 tablespoon dried bread crumbs
4 tablespoons butter
1/4 cup flour
1 cup milk
1 10-oz package frozen chopped spinach, thawed
1 cup grated cheddar cheese
1/2 cup chopped ham

4 large eggs, separated
1 large egg white
1/2 teaspoon cream of tartar

Butter a 6 cup soufflé dish; dust the bottom and sides with two tablespoons of The bread crumbs. Set aside. In a 4-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.
Whisk in milk; cook stirring with a whisk until mixture boils and thickens. Squeeze spinach dry; stir into sauce with cheese and ham. Cool. Preheat oven to 350 degrees.
Beat the egg whites with the cream of tartar to stiff peaks. Stir yolks into Cheese sauce, then gradually and gently fold in whites just until blended. Pour mixture into prepared soufflé dish. Bake 35 to 40 minutes. Serve immediately.


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