Regas' Creamed Spinach - cooking recipe

Ingredients

4 (10 ounce) boxes frozen spinach
1 quart heavy whipping cream
4 tablespoons butter (melted)
1/2 cup onion (minced)
1 1/8 teaspoons garlic-flavored oil
1/2 cup hot water
1/8 cup instant chicken bouillon granules
1 1/8 teaspoons Tabasco sauce
1 1/2 teaspoons salt
1/2 cup sour cream
1/3 cup cornstarch
1/2 cup cold water
1 1/2 cups parmesan cheese

Preparation

Thaw and drain spinach using paper towels to absorb any remaining liquid.
Place dry spinach in large casserole dish and set aside.
Heat (do not boil) cream in saucepan over low-medium heat; set aside.
Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
Add parmesan cheese and whisk to remove lumps.
Add hot sauce to spinach and stir to blend. Serve.