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Reviewed: May 7, 2008

This was really good. My family really liked it and it didn't just taste like spinach, there are lots of yummy REAL flavors in it. It took a couple mixing bowls to get it done, but well worth it.

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mrs.chlarson

	Cooking Level: Intermediate Home Town: Olympia, Washington, USA Living In: Rochester, Washington, USA
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Reviewed: May 4, 2008

This was my first souffle, and it turned out a little bit flat, but tasted pretty good! I used 2 fresh green onions, and also added ~1 tsp. of Frank's Red Hot sauce to the white sauce stage of the recipe. Still, my boyfriend and I felt that it needed more oomph. Next time I'll add 1 tbsp hot sauce, some chili pepper flakes, and some garlic.

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amber_ertw

	Cooking Level: Intermediate
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Reviewed: Feb. 26, 2008

MY HUSBAND AND I WENT OUT FOR DINNER FOR OUR 14TH ANNIVERSARY. I ORDERED THE SPINACH CASSEROLE. HE ATE MOST OF IT. BECAUSE HE LIKED IT SO MUCH I WANTED TO FIND THE RECIPE. YOURS WAS EXACTLY LIKE THE ONE WE HAD. IT WAS WONDERFUL. ONLY I DON'T KNOW WHEN TO ADD THE CREAM OF TARTAR.

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ascutt


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Reviewed: Jan. 28, 2008

Really Good! I just made this for dinner- light, fluffy, creamy - really delicious. I didn't have fresh spinach, so I used a box of frozen leaf spinach, which worked fine. I added a bit of grated parmesan to the white sauce and on top of the whole thing before I put it in the oven. Put the cream of tartar in with the egg whites before you beat them. Then beat beat beat the eggs. Once they are stiff, you can quickly go right to the yolks. I mixed everything but the whites together first. Then I folded in the whites just enough to blend everything evenly. Puts the Stouffer's souffle to shame.

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frankita

	Cooking Level: Expert Home Town: Silver Spring, Maryland, USA Living In: New York, New York, USA
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Reviewed: Jan. 18, 2008

mix up this traditonal dish by adding 1 tsp favorite hot sauce and 1/4 cup parm cheese to roux, 1 roma tomato and 1/2 cup shredded mozzarella to spinach. Call it "Pizza Pie!" Our kids Love it.

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Fire It Up!

	Cooking Level: Professional Living In: Cape May, New Jersey, USA
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Reviewed: Aug. 17, 2007

This turned out very well. My husband thought it was wonderful. About the cream of tarter, that's usually added when wipping egg whites as a stabilizer. I didn't use the cream of tarter and the recipe turned out fine. I think I'll try adding a little grated Parmesan cheese next time. Delicious! I'll definitely make this one again.

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the cookie babe

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Mar. 26, 2007

This was my first souffle and the end result was wonderful in the S. Cal. desert. I added the cream of tartar after I had whipped the whites & it was still nice & puffy. I would suggest reversing the order of egg treatment. Beat yolks 1st then whites. Next time I am going to see what a sprinkle of shredded cheese on top might do. By the way-much better than Stouffers!

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cooky m


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Reviewed: Dec. 13, 2006

This recipe would be better with more salt, some garlic, and make sure the egg whites are room temperature so they get enough volume.

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Reviewer:

Leah S.


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Reviewed: Dec. 8, 2006

Good recipe that worked despite me forgetting to use a water bath. The top was a lovely brown and the flavor was reminiscent, though not quite identical, to my childhood favorite Stouffer's spinach souffle.

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MAMABEAR2TWOCUBS

	Cooking Level: Intermediate Home Town: Kokomo, Indiana, USA Living In: Poway, California, USA
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Reviewed: Nov. 1, 2006

This was a fantastic way to add spice to your vegetables. I did it for a party and the guests raved. Only one thing it never tells you when to add the cream of tarter. But it couldn't be easier or tastier.

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Reviewer:

Stephanie Waterman


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