Spinachcabrini Recipes

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SPINACH CABRINI



Spinach Cabrini image

Make and share this Spinach Cabrini recipe from Food.com.

Provided by LiisaN

Categories     Spaghetti

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

9 ounces spaghetti, cooked and drained
1/2 cup butter, melted
2 (10 ounce) packages frozen spinach, cooked and drained
4 cups shredded monterey jack cheese
1/4 lb sliced mushrooms
2 cups sour cream
1/4 cup diced onion
1 dash oregano (approx. 1/8 tsp)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix together all ingredients.
  • Spread in greased 9x13 pan.
  • Bake at 350 for 45 minutes.

SPINACH ARANCINI



Spinach Arancini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 5h30m

Yield 7 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 onion, finely minced
3 cloves garlic, finely minced
1 1/2 cups arborio rice
1 cup white wine
Grey salt
Freshly ground black pepper
4 cups chicken or vegetable broth, heated
2 cups chopped spinach
2 tablespoons butter
1 1/2 cups grated Parmigiano-Reggiano
1 cup small mozzarella cubes
2 cups all-purpose flour
2 eggs, lightly beaten
2 cups seasoned bread crumbs
Vegetable oil, for frying

Steps:

  • In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
  • When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
  • Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
  • In a heavy large pan, heat vegetable oil to 350 degrees F.
  • Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

SPINACH CABRINI



SPINACH CABRINI image

Categories     Pasta     Dinner

Number Of Ingredients 10

9 oz. spaghetti, broken into pieces, cooked al dente and drained
1/2 cup butter, melted
20 oz. frozen spinach, cooked and drained (2 boxes cut-leaf spinach)
4 cup shredded monterey jack cheese
1/4 lb. mushrooms, sliced
2 cup sour cream
1/4 cup diced onion
1 dash dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper

Steps:

  • In a large bowl, stir together all ingredients. place in a 9x13" casserole dish. bake uncovered at 350 f for 45 minutes. makes 8-10 servings. llw notes: i halved the recipe and baked in a 8x8" square pan. i sprinkled top with about 1 tsp. garlic/herb seasoning and 1/4 cup seasoned bread crumbs. very good!

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