How To make Ham Souffle
3 c French bread,cubed
1/2 lb Cheddar cheese,cubed
3 c Ham,cubed
1 cn B & B mushrooms (1 cup)
1 sm Can ripe olives,sliced
3 tb Flour
1 tb Dry mustard
Butter, melted 4 Eggs, beaten
3 c Milk
Salt and pepper to taste
Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans.Mix flour and mustard.Sprinkle over
layer.Repeat until all is used.Pour a little melted butter over top.Beat eggs and milk together. Pour over mixture in pan.Sprinkle with salt and pepper.Refrigerate overnight.Remove 1 hour before baking.Bake 1 hour @ 350 degrees. Serves 6.
How To make Ham Souffle's Videos
Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre
Hello There Friends! Today I'm going to make a Cheese Soufflé, and I will show you a trick that makes the Soufflé stay puffy! It is a trick I learned while working in my restaurant to ensure that my Souffles would not fall before they got to the tables! Let me know what you think of these Cheese Souffles in the comments below!
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Ham and Cheese Souffle Omelette
Ingredients:
3 Egg Yolks
5 Egg Whites
1 Tbsp Butter
Gouda Cheese Slices.
Ham Slices.
Instructions:
Separate the eggs into 3 egg yolks and 5 egg whites.
Whisk the egg whites to a soft peak stage and the egg yolks until they thicken and lighten.
Pour the whisked egg yolks into the egg whites and gently fold them together.
Pour this mix into a medium pan that has been preheated over a low-medium heat.
Cook for 2-3 minutes, or until you can lift an edge and slide under the butter.
Add a lid and cook for 4-5 minutes.
Remove the lid and then add the cheese and ham to half.
Slide the omelette out on the a plate and then fold in half.
Ham Soufflé from the Dairy Diary.
Emily shows hows easy it is to make a delicious Ham Soufflé from the Dairy Diary 2011.
The Dairy Diary is available from
The Dairy Diary is Britain's best-selling home diary and is used by over 500,000 people. With a new improved design and memorable dates stickers it is easier to use and better than ever.
For almost thirty years the Dairy Diary been an indispensable aid in the home and is still loved today for its unique mix of the perfect diary, weekly recipes and essential home and kitchen information.
Looking for quick and easy recipes?
Try the new Dairy Cookbook -- Good Food, Fast. and make cooking enjoyable again even when you are short of time.
Each recipe can be cooked in 30 minutes or less. The time required for each recipe is clearly shown on the page together with all the nutritional information and cooking times.
We have included a thoughtful balance of meat, fish and vegetarian dishes plus irresistible biscuits and cakes too.
All 116 recipes are simple, easy to follow and all ingredients are readily available from supermarkets. Cook's tips ensure success every time you cook.
Good Food, Fast is available from
Ham Soufflé Roll
Prep this Ham Souffle Roll the night before, then bake and serve in the morning for a delicious brunch.
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Jacques Pépin's Maman's Cheese Soufflé | Genius Recipes
This recipe is the easiest soufflé you'll meet. It comes from Jacques Pépin's maman (which just means mom in French) and unlike traditional French soufflés that call for separating the eggs, this recipe has you beat the eggs straight into the sauce. Jacques is here to cook and share the story with Kristen. GET THE RECIPE ►►
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INGREDIENTS
6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
3 tablespoons minced chives
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.