Baker Hotels Spinach Rockefeller Recipes

OYSTERS ROCKEFELLER

Steps:

• In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

SPINACH ROCKEFELLER

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

BAKED OYSTERS AND SPINACH

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

SPINACH ROCKEFELLER

Steps:

• Cook spinach and drain thoroughly.
• In a bowl, place spinach, bread crumbs, green onion, eggs, melted butter, Parmesan, garlic, thyme, pepper, and salt.
• Mix well to blend thoroughly.
• Arrange tomato slices on a baking sheet and sprinkle lightly with garlic salt.
• Spoon 1/4 cup spinach mixture on each, shaping into a dome.
• Bake at 350° for 15 to 20 minutes, until set and heated through.
• Can be assembled ahead and refrigerated.
• If cold, bake 25 to 30 minutes.
• As an alternate, you can also pile the spinach mixture on cooked artichoke bottoms.

SPINACH ROCKEFELLER

Steps:

• Preheat oven to 375 degrees F.
• Cook the spinach using package direction; drain.
• In a large saucepan over low heat, combine the spinach, stuffing mix, butter, onions, 1/4 cup Parmesan cheese, eggs, garlic powder, thyme, and Tabasco sauce.
• Cook for approximately 25 minutes, stirring frequently.
• Remove from heat and cover to keep warm.
• Sprinkle both sides of the tomato slices with pepper and salt.
• Arrange in a single layer in a large baking dish.
• Bake 10 minutes; remove from oven.
• Transfer tomato slices to individual serving plates.
• Using an ice cream scoop, mound some of the spinach mixture on top of each tomato slice.
• Sprinkle additional Parmesan cheese over the top.
• Serve immediately.

SPINACH ROCKEFELLER ROULADES

Steps:

• Preheat oven to 375 degrees.
• In 5 quart heavy dutch oven heat butter over medium heat.
• Add onions, celery, bell peppers, jalapenos and tasso.
• Saute for 5 minutes or until vegetables are soft.
• Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
• Add flour, stirring well.
• Add heavy whipping cream and cheese.
• Season to taste with salt, pepper, and hot sauce.
• When cheese has melted remove from heat and allow to cool.
• Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
• Cut pastry sheets into 6 pieces, four inches square each.
• Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
• Roll, jelly roll style, making sure that the seam end is well sealed.
• Please seam side down on large baking sheet and continue with remaining sheets.
• Brush top lightly with egg.
• Bake until golden brown approximately 15-20 minutes.
• Slice in 1/2 inch slices for an hors d'ouvres.

BAKER HOTEL'S SPINACH ROCKEFELLER

Steps:

• Preheat oven to 350 F. Cook spinach according to package directions; drain well.
• Place spinach, bread crumbs, scallions, egg, melted butter, parmesan cheese, optional MSG, garlic, thyme, black pepper, cayenne and salt in a medium bowl. Mix well.
• Arrange tomato slices in a glass pie plate or other shallow baking dish; sprinkle with garlic salt. Spoon about 1/4 cup spinach mixture onto each tomato slice and shape into a dome.
• Bake 15 minutes, or until set and heated through.
• Alternate method.
• Bake spinch mixture in a (Pam- sprayed) baking dish for 15min.
• Place cold firm tomato slices on plate, top with spinch mixture and serve.
• Fantastic when topped with fresh grated parmesan!