Creamed Spinach Recipe Paula Deen Recipe For Lasagna Recipe For Meatloaf

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CREAMED SPINACH



Creamed Spinach image

The perfect side dish for steak!

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
1 minced Vidalia onion
1 clove minced garlic
2 bunches stemmed and chopped spinach
1/4 teaspoon freshly ground nutmeg
1/4 cup heavy cream

Steps:

  • In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

CREAMED SPINACH (PAULA DEEN)



Creamed Spinach (Paula Deen) image

Make and share this Creamed Spinach (Paula Deen) recipe from Food.com.

Provided by MinnasMom

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon olive oil
1 vidalia onion, minced
1 garlic clove, minced
2 bunches spinach, stemmed and chopped
salt & freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup heavy cream

Steps:

  • In a medium saute pan over medium-high heat, melt butter and then add the olive oil.
  • Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through.
  • Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

THE LADY AND SONS LASAGNA



The Lady and Sons Lasagna image

This cheesy Lady & Sons meat lasagna recipe from Paula Deen is a comfort food meal perfect for entertaining. Ingredients include ground beef, Gruyere and Parmesan cheese. Prep time is about 20 minutes and cooking time is 20 minutes at 350 °F.

Provided by Paula Deen

Time 20m

Yield 20

Number Of Ingredients 22

1 cup grated Gruyere cheese
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
6 to 9 long strips lasagna noodles
1 1/2 lbs ground beef
2 bay leaves
1 1/2 teaspoons sugar
1 1/2 teaspoons Paula Deen's Seasoned Salt
1 1/2 teaspoons Paula Deen's House Seasoning
1 1/2 teaspoons Paula Deen's Sweet Italian Herb Blend
1/4 cup chopped fresh parsley
1/2 cup diced green bell peppers
2 cloves diced garlic
1/2 cup diced onions
1 cup water
2 cups tomato sauce
2 cups diced tomatoes
1 cup grated Swiss cheese
2 cups grated cheddar cheese
1 (8 oz) package cream cheese
1 cup grated mozzarella
1 tablespoon optional corn starch
1/4 cup optional cold water

Steps:

  • To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
  • Preheat oven to 350 °F.
  • To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.

BOBBY'S CREAMED SPINACH



Bobby's Creamed Spinach image

Provided by Deen Brothers

Categories     cheesy     winter

Time 5m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup low-fat 1-percent milk
1/4 teaspoon freshly ground nutmeg
2 teaspoons olive oil
1 clove garlic
1/2 Vidalia onion
2 bunches spinach
3 tablespoons freshly grated Pecorino Romano cheese

Steps:

  • Melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until smooth, about 30 seconds. Add the milk and nutmeg and whisk constantly until the mixture thickens, about 1 minute.
  • Heat the oil in a medium saute pan over medium-high heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the chopped spinach and cook until warmed through. Stir the spinach into the milk mixture. Top with the cheese and serve.

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