CREAMED SPINACH
The perfect side dish for steak!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 7
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)
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
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.
SPINACH AND CHEESE STUFFED SHELLS
This recipe is adapted from one I found online posted by Sisters Cafe which said the original recipe was by Paula Deen. I changed up the recipe to make it vegetarian and it received rave reviews from everyone.
Provided by lovestocook 4
Categories Cheese
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cook Shells according to package directions. Be careful not to overcook them or they will tear easily. Drain and set shells out so they don't stick together.
- Preheat Oven to 350 degrees.
- Lightly grease 9 x 13 baking dish (2 if you are doubling the recipe).
- In large bowl, combine all ingredients except spaghetti sauce and 1 cup of mozzarella cheese. Spoon into shells.
- Spread a small layer of spaghetti sauce in bottom of casserole dish. Arrange filled shells over sauce and top with remaining sauce. Cover tightly with aluminum foil. (If you are making one to freeze - freeze after this step.).
- Bake covered for 40 minutes. Uncover, sprinkle with remaining mozzarella cheese and bake uncovered for 5 to 10 more minutes.
Nutrition Facts : Calories 468.7, Fat 25.4, SaturatedFat 14.4, Cholesterol 99.3, Sodium 794.4, Carbohydrate 35.9, Fiber 2.5, Sugar 6.1, Protein 23.9
SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS
So easy, fast and delicious. What a crowd Pleaser. I only wished I had doubled the recipe! Courtesy of Paula Deen.
Provided by PeytonandKaylansMama
Categories Vegetable
Time 40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Wipe mushrooms clean with a damp towel.
- Thaw Spinach and squeeze out as much moisture as possible.
- In mixing bowl combine all ingredients except mushrooms and Parmesan.
- Mix well (do not use electric mixer).
- Fill mushroom caps with mixture and place on cookie sheet.
- Sprinkle Parmesan cheese on top.
- Bake 15-20 minutes.
- Serve warm.
Nutrition Facts : Calories 47.7, Fat 3.2, SaturatedFat 2, Cholesterol 10.7, Sodium 136.6, Carbohydrate 1.7, Fiber 0.6, Sugar 0.7, Protein 3.5
PAULA DEEN'S BACON & SPINACH STUFFED MUSHROOMS
Make and share this Paula Deen's Bacon & Spinach Stuffed Mushrooms recipe from Food.com.
Provided by PACE6634
Categories < 30 Mins
Time 30m
Yield 20 Caps
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Put a little water on a paper towel and wipe the mushroom caps clean.
- Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don't want that extra spinach juice making your mushroom caps soggy.
- In a large bowl, mix together the spinach, bacon, cream cheese, scallions, salt and black pepper.
- Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan cheese on top.
- Bake until the topping is golden brown, about 15 minutes.
- Let the mushrooms cool a bit on the baking sheet. While they are still warm, arrange on a platter and serve.
SPINACH STUFFED SQUASH
Make and share this Spinach Stuffed Squash recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
- Place squash, cut side down, on a rimmed baking sheet.
- Bake 15 minutes or until tender.
- Scoop out pulp, keeping shells intact; reserve pulp.
- Reduce heat to 350 degrees.
- In a large skillet, melt butter over med heat.
- Add onion; cook 5 minutes or until tender.
- Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
- Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
- Spoon mixture evenly into squash shells.
- Place on the baking sheet, bake 15 to 20 minutes or until heated through.
- Serve immediately.
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