Spinach Ring Recipes

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HARVEST SPINACH RING



Harvest Spinach Ring image

Baked in a ring mold, this elegant spinach and Cheddar side dish has a souffle-like texture. It's ideal for entertaining.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield Makes 12 servings.

Number Of Ingredients 9

4 eggs, separated
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
2 Tbsp. grated onion
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
4 pkg. (10 oz. each) frozen chopped spinach, cooked, well drained

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.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

FLORENTINE CHICKEN RING



Florentine Chicken Ring image

Wonderful for brunch or even as a light dinner. We have this every Christmas morning!

Provided by Lemon Pepper

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 40m

Yield 8

Number Of Ingredients 9

1 (10 ounce) can chunk white chicken, drained and flaked
½ cup chopped red bell pepper
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded Cheddar cheese
⅓ cup mayonnaise
1 teaspoon lemon zest
½ teaspoon salt
⅛ teaspoon ground nutmeg
2 (8 ounce) packages refrigerated crescent rolls

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.

Nutrition Facts : Calories 414 calories, Carbohydrate 24.6 g, Cholesterol 40 mg, Fat 27 g, Fiber 1.3 g, Protein 16.6 g, SaturatedFat 7.9 g, Sodium 927.8 mg, Sugar 4.8 g

SPINACH RING



Spinach Ring image

I got this recipe from a William Sonoma cookbook. My mom use to make this dish when I was a child (Several decades ago). She would get the ring out of the mold onto a serving dish and then drizzle the mold with Bechamel sauce ( recipe #62371 ). (Also she would add blue food coloring to the sauce) I have to admit that every time I get the ring out of the mold I brake it, so the Bechamel sauce on top covers all the imperfections, plus, it is a great combination.

Provided by MsPia

Categories     Spinach

Time 50m

Yield 1 mold, 4 serving(s)

Number Of Ingredients 9

2 cups frozen chopped spinach, well drained
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk, heated
1/2 teaspoon paprika
3/4 cup parmesan cheese
3 eggs, well beaten

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.

Nutrition Facts : Calories 242.2, Fat 16.6, SaturatedFat 9, Cholesterol 194.7, Sodium 743.7, Carbohydrate 8.3, Fiber 2.7, Sugar 1.2, Protein 16.4

DILLY CHEESE RING WITH SPINACH DIP



Dilly Cheese Ring with Spinach Dip image

This is my daughter's favorite appetizer. Instead of serving spinach dip with ordinary bread cubes, you bake refrigerated biscuits into a delicious bread ring.-Sandra Conti, Agawam, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 12-16 servings (3 cups dip).

Number Of Ingredients 11

1-1/2 cups sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup chopped green onions
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup mayonnaise
1 package vegetable soup mix
1/4 cup grated Parmesan cheese
1/4 cup butter, melted
1 teaspoon dill weed
1/4 teaspoon garlic powder
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

Steps:

  • For dip, in a large bowl, combine the first six ingredients. Cover and refrigerate until serving., In a small bowl, combine the cheese, butter, dill and garlic powder. Cut each biscuit in half; arrange half of the pieces in an ungreased 10-in. fluted tube pan. Sprinkle with half of the cheese mixture. Repeat layers. , Bake at 400° for 20-30 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm with spinach dip.

Nutrition Facts : Calories 179 calories, Fat 13g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 411mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SPINACH RING



Spinach Ring image

This mold makes an emerald container for mashed potatoes or creamed mushrooms. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Greens

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

3 1/2 cups spinach, cooked and well drained
3 eggs
1/2 cup milk
1/4 cup butter (no substitutions)
1 1/2 cups breadcrumbs
1/4 teaspoon pepper
1 teaspoon salt
2 eggs, hard cooked and sliced

Steps:

  • Preheat oven to 375F and butter a metal ring mold.
  • Whirl cooked spinach in a food processor or force through a food chopper.
  • Combine all the ingredients and place in prepared ring mold; set mold in a pan of hot water and bake for 30 minutes or until firm.
  • Unmold and garnish with slices of hard boiled eggs.

Nutrition Facts : Calories 189.7, Fat 10.5, SaturatedFat 5.2, Cholesterol 149.6, Sodium 541.4, Carbohydrate 16.1, Fiber 1.2, Sugar 1.6, Protein 7.6

CHEESY SPINACH AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY



Cheesy Spinach And Artichoke Bread Ring Dip Recipe by Tasty image

Here's what you need: frozen dinner rolls, cream cheese, grated parmesan cheese, grated romano, shredded mozzarella cheese, sour cream, artichoke heart, frozen chopped spinach, garlic, dried basil, crushed red pepper, olive oil

Provided by Tasty

Categories     Snacks

Yield 6 servings

Number Of Ingredients 12

12 balls frozen dinner rolls
8 oz cream cheese, softened
½ cup grated parmesan cheese
½ cup grated romano
½ cup shredded mozzarella cheese
¼ cup sour cream
14 oz artichoke heart, drained and chopped
¾ cup frozen chopped spinach, thawed and drained of excess water
2 cloves garlic, chopped
1 teaspoon dried basil
½ teaspoon crushed red pepper
olive oil

Steps:

  • Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
  • In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
  • Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
  • Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
  • Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
  • (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 51 grams, Fat 38 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams

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