Spinach Noodle Ring Recipe 45

UNIQUE SPINACH NOODLES

Steps:

• Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
• Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
• Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

SPINACH NOODLE RING RECIPE - (4/5)

Steps:

• Mince onion & sauté in ½ stick butter. Defrost spinach & mix w/cooked noodles. Add other ½ stick of butter & cooked onion. Mix well. Put in bundt pan and bake @350º for 1 hr.

SPINACH NOODLES

Steps:

• In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. , On a floured surface, knead about 20 times. Wrap in plastic and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.

SPINACH RING

Steps:

• Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
• Place spinach in a food processor and puree.
• Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
• Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
• Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
• Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
• Serve hot.
• You can have it with the Bechamel sauce or without.

SPINACH NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain and rinse in cold water. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange half of the noodles in an ungreased 11x7-in. baking dish; layer half of the spinach and half of the Swiss cheese. Spread with half of the white sauce. Repeat layers. Layer with mozzarella and Parmesan cheeses. Sprinkle with paprika if desired., Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer. Let stand for 15 minutes before cutting.

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

HARVEST SPINACH RING

Steps:

• Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on medium speed until thick and lemon colored. Add cheese, flour, butter, onions, lemon juice and seasonings; beat until well blended. Add spinach; mix well. Gently stir in egg whites.
• Grease 6-1/2-cup ring mold; line bottom with strip of foil. Grease foil; spoon spinach mixture into mold. Place mold in large shallow baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1/2 inch up side of mold.
• Bake 30 to 35 min. or until knife inserted near center comes out clean. Loosen side of mold with knife; unmold onto serving plate. Remove foil.

SPINACH NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly grease 8x8x2-inch glass baking dish. Blend spinach, noodles, sour cream, pesto sauce and nutmeg in large bowl. Spoon mixture into prepared dish. Sprinkle cheese over. Bake until set, about 45 minutes. Let stand 10 minutes.

LOLLY'S SPINACH-NOODLE RING

Steps:

• Defrost spinach and drain well.
• Cook noodles in salted water until barely tender and drain.
• Mix noodles and spinach.
• Saute onion in butter until lightly browned. Fold in eggs.
• Add sour cream and blend well.
• Pour mixture into a greased 6 cup ring mold.
• Place mold in pan of hot water and bake in a 350 degree oven for 45 minutes.
• Unmold.
• Serve on a heated platter with steamed mushrooms in the center.