Cheesycreamedspinachmadeleine Recipes

CHEESY CREAMED SPINACH

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.

FAST AND EASY CREAMED SPINACH

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

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.

SUPER CREAMY AND CHEESY MAC AND CHEESE

Steps:

• Cook the macaroni and set aside.
• In a pot, melt the butter and mix in salt and pepper.
• Slowly add in the flour, stirring continuously.
• Gradually add the milk and stir the mixture until smooth.
• Add the cheese on a low heat and melt into the mixture.
• Once the mixture is at your desired consistency, mix in the drained macaroni.

SPINACH MADELEINE TART WITH CHEESY PASTRY

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.

THREE-CHEESE CREAMED SPINACH

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

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

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.

SPINACH MADELEINE

Steps:

• Heat oven to 190C/170C fan/gas 5. Melt the butter in a pan, stir in the flour and cook for 2 mins. Add the onion and garlic and cook for 3-5 mins until soft. Add the mascarpone, then slowly add the spinach liquid, stirring until smooth. Cook for 4-5 mins until the sauce thickens.
• Stir in the cheddar, jalapeños, celery salt, paprika and spinach. Transfer to a baking dish and bake for 40 mins until golden.