Individual Upside-down Goat Cheese Souffles Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 29, 2010
Having never made a souffle but needing to use up some goat cheese, I stumbled upon this recipe. They are very easy to make, are so fluffy, and melt in your mouth. I did halve the recipe as it was only my husband and me. And I didn't have any walnuts so I used almonds which we prefer anyways. Next time I will add some more herbs/seasonings in as it was a tad on the bland side. But for a beginner this was a great recipe to start on and use as a base to modify to your taste. With the salad it made a wonderfully light dinner.
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Cooking Level: Intermediate

Home Town: Conroe, Texas, USA
Living In: Humble, Texas, USA
Reviewed: Mar. 14, 2011
THIS WAS AMAZING! IT was very good! The only change I have is to have half goat cheese and half provolone. I also had a nice salad underneath with a sweet salad dressing! It was very good :)
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Reviewed: Feb. 2, 2010
I followed the recipe exactly and they came out great: light and fluffy. I will be making these again.
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Reviewed: Oct. 12, 2010
This was very good! My husband and I both loved it. I did half the recipe since it was my husband and I. I will make this again!
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Photo by Barb

Cooking Level: Intermediate

Reviewed: Oct. 27, 2011
Excellent serving suggestion! These rich souffles are just BEGGING to be served with a very acidic vinagrette. Also, I recommend using a very sharp goat cheese. I made mine with 4 egg yolks and 4 egg whites to fill 4 ramekins - so they were probably a bit more dense than the author intended, but I enjoyed them nonetheless. I also used a slightly different procedure. I built the bechamel sauce (butter, flour, milk) over medium high heat, stirred in the cheese on low, removed pan from heat, tempered the yolks with the hot cheese mixture, combined yolks and cheese, then beat my egg whites and folded them in.
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Photo by SOTHEBOMB

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Glendale Heights, Illinois, USA
Reviewed: Oct. 30, 2012
These souffles turned out great. Followed the recipe exactly. Served two for lunch after refrigerating for more than two days and they were even better. They really do puff up again after refrigerating when heated in the 425 degree oven.
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Reviewed: Mar. 5, 2013
My guests loved this but I thought it needed more seasoning. Next time I'll add more garlic, salt and pepper and some fresh herbs. They didn't puff up that well either but still were light, tasty and pretty on the salad bed.
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Photo by MizMagg

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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