30 BEST WAYS TO COOK WITH SPAM
Try one of these easy Spam recipes if you need something meaty, quick, versatile, and surprisingly delicious. Trust me; they're spam-tastic!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SPAM WELLINGTON
This recipe was in given to me by a good friend. The recipe originated from "Marshall Field's Oakbrook" according to her cookbook. It isn't something I would usually make, but I wanted to post it, in her honor.
Provided by TigerJo
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Line baking sheet with parchment paper. In a medium skillet, melt butter, and saute garlic, onion, mushrooms, marjoram, and white pepper until translucent. Remove from heat, mix in parmesan cheese, and set aside.
- In a separate small bowl, combine egg and water until well blended; set aside.
- Cut each sheet of puff pastry into six squares (for a total of 12 squares). Place one piece of 'spam' on one square of puff pastry; top with 2T spinach; add another piece of 'spam', top with 1/6th of mushroom mixture, and top with puff pastry. Paint edges of top piece of pastry with egg wash; seal to bottom pastry. Repeat with remaining ingredients five more times; brush entire top of each pastry with egg wash mixture.
- Place on parchment lined baking sheet; and bake 25-30 minutes.
Nutrition Facts : Calories 741.5, Fat 56.1, SaturatedFat 17.7, Cholesterol 91.6, Sodium 1150, Carbohydrate 42.9, Fiber 2.3, Sugar 1.1, Protein 17.1
AIR-FRYER GROUND BEEF WELLINGTON
Trying new recipes-like this air-fryer Wellington-is one of my favorite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness. -Julie Frankamp, Nicollet, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg., Place Wellingtons in a single layer on greased tray in air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Nutrition Facts : Calories 585 calories, Fat 38g fat (14g saturated fat), Cholesterol 208mg cholesterol, Sodium 865mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 29g protein.
EASY VEGAN WELLINGTON
Wow family and friends with this mushroom and sweet potato wellington with cranberries. It makes an impressive centrepiece dish in a vegetarian or vegan Christmas spread.
Provided by Anna Glover
Categories Dinner, Main course
Time 2h
Number Of Ingredients 17
Steps:
- Put the dried mushrooms in a heatproof bowl and pour over 500ml boiling water from the kettle. Stir and press them down so they're well covered, then leave to soak.
- Heat the olive oil in a wide frying pan over a medium heat, and fry the onion and chestnut mushrooms until the veg is very soft and the mushrooms look wilted and reduced, about 20 mins.
- Stir in the garlic and sweet potatoes, then the rehydrated mushrooms and their soaking liquid, leaving the last dregs of the liquid in the bowl (this may contain grit from the mushrooms). Cover and cook for 15 mins until the sweet potatoes are just softened, and most of the liquid has evaporated. Add a splash more water halfway through if the liquid evaporates too quickly.
- Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry - all the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan.
- Once cool, unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside.
- Spoon the cooled filling down the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
- Cut a small steam hole in the top of the middle, then brush the top with the mustard-milk mix. Chill on the sheet or tray for 30 mins. Will keep in the fridge for up to two days.
- Heat the oven to 200C/180C fan/gas 6. Remove the wellington from the fridge and brush with more of the mustard-milk mix. Score a pattern into the top of the pastry with a cutlery knife or fork, if you like, then bake for 35-40 mins until golden, puffed up and crisp - cover with foil if it's browning too quickly. Arrange the whole sage leaves on top of the wellington and stick them down with the mustard-milk mix, then return to the oven for 10 mins more.
- Leave to rest on a board or platter for 10 mins before cutting into chunky slices to serve.
Nutrition Facts : Calories 712 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
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