CHEESY CREAMED SPINACH
This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!
Provided by BREN3205
Categories Side Dish Vegetables Greens
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
- Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 5.3 g, Cholesterol 68.2 mg, Fat 21.6 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 321.9 mg, Sugar 0.7 g
CREAMED SPINACH WITH CRISPY CHEESE
Steps:
- Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
- Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
- Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.
THREE-CHEESE CREAMED SPINACH
Cream cheese, Parmesan and mozzarella make this dish wonderfully cheesy. Sprinkle it with french-fried onions for a crisp boost of flavor. -Kathy Vazquez, Amarillo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.
Nutrition Facts : Calories 415 calories, Fat 35g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 685mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
RIVER ROAD SPINACH MADELEINE
This is my adaptation of the recipe in the River Road Recipes cookbook from the Junior League of Baton Rouge, La. This has been around at least since the 1960's and is still a favorite. It tastes better the next day after it is made. It freezes beautifully.
Provided by Miss Annie
Categories Cheese
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
- Melt butter in saucepan over low heat.
- Whisk in flour until smooth.
- Add onion; cook until soft but not brown.
- Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
- Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
- Combine with spinach.
- Pour into a 1 1/2-quart casserole and top with crumbs.
- Bake at 350ºF until heated through and bubbly, about 15-20 minutes.
SPINACH MADELEINE TART WITH CHEESY PASTRY
Try this tart as a veggie course at Christmas or other celebration. With cheesy pastry and a cheese and spinach filling, it's sure to be a crowdpleaser
Provided by Anna Glover
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on a lightly floured work surface, and sprinkle the 2 tbsp of hard cheese over one half of the pastry along with ½ tsp cayenne and a crack of black pepper. Fold the other half of the pastry over to close it like a book, and roll out, squashing the cheese in the middle, until it fits into a 22cm tart tin with an overhang. Prick the base with a fork, cover with a sheet of parchment and fill with baking beans. Cook for 15 mins, then remove the parchment and beans. Bake for 10-15 mins until lightly golden, then leave to cool in the tin.
- Line a baking sheet with baking parchment. Spoon small piles of the remaining hard cheese (about 16) in a thin layer onto the sheet, then bake for 5-7 mins until bubbling and melted. As soon as they look lacy, remove from the oven or they will burn quite quickly. Transfer to a wire rack to cool and crisp up. Will keep in an airtight container for two days.
- Put the spinach in a sieve over a clean bowl, and squeeze well with the back of a spoon. Keep the liquid.
- Heat the butter in a heavy-based pan and fry the shallots with a pinch of salt for 10 mins. Stir in the garlic, thyme and 2 tbsp flour, then pour in 250ml of the spinach water, boiling for 1-2 mins. Stir in the mascarpone, nutmeg and a pinch of cayenne, and cook for 5 mins.
- Fold through the cheddar and spinach, tip into a bowl and leave to cool for 5-10 mins. Stir in the eggs. Sprinkle the breadcrumbs over the tart case, then pour in the filling. Bake for 35-40 mins until golden. Leave to cool a little before topping with thyme and the cheesy crisps.
Nutrition Facts : Calories 460 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
SPINACH MADELEINE
Steps:
- Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.
CHEESY CREAMED SPINACH MADELEINE
This is my Mom's recipe and is a staple at every holiday gathering. She calls it Spinach Madeleine -- we just call it great. You can "heat" it up by using jalepeno cheese or adding jalepeno peppers, which is how my mom usually makes it. Great any time -- not just holidays.
Provided by CarolAnn
Categories Spinach
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook spinach according to package directions, drain and reserve liquid.
- In large saucepan, melt butter over low heat.
- Add onion, cover and cook slowly until softened.
- Add flour, blending until smooth, and cook about 1 minute.
- Slowly add evaporated milk and reserved liquid from spinach, stirring constantly.
- Cook until thickened and smooth.
- Add seasonings and cheese, stir.
- Add spinach and mix well.
- Place in buttered casserole dish and bake for approximately 30 minutes until hot and bubbly.
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