iddle to prevent splitting when baked.
Salt inside each tomatoe
Cook spinach in a large pan, with
8.5 oz ramekins. Combine spinach and 1 tbsp water in
ith a small handful of spinach leaves and drizzle with oil
Preheat oven to 350\u00b0F. Lightly grease 4 - 10 oz ramekins.
Whisk together heavy cream and eggs. Season. Distribute between ramekins then top with spinach, tomatoes and cheese. Bake for 30-35 mins, until puffed and golden. Serve with toast.
0 minutes.
Steam the spinach for 7 minutes. Drain well
Cut bacon into 2-inch pieces and fry until crisp.
Drain on paper towels.
Wash fresh spinach, removing any tough stems and drain good.
If using frozen spinach, thaw.
Grease a shallow baking dish and arrange spinach over the bottom.
Sprinkle salt and pepper over it.
Alternate tomato and cheese slices over the spinach to cover it.
Sprinkle bacon on top.
Bake, uncovered, at 375\u00b0 for 20 minutes or until the cheese is melted and the spinach tender.
Serves 6.
75\u00b0.
Sprinkle cooked spinach with lemon juice and stir
Coarsely chop the spinach.
Melt the butter over medium heat & when bubbly add onion& garlic.
Saute for 2 minutes.
Add spinach, salt & pepper.
Cover & reduce heat to low steam for 3-4 minutes.
Put half of the cheese into an 8\" greased casserole dish.
Add spinach, & nutmeg.
Cover with remaining cheese.
Bake in 350F for apprx 20 minutes or until cheese is browned.
Stem the spinach, rinse in cold water and
queeze moisture from spinach.
In blender, puree spinach, eggs, whipping cream
ince garlic.
Saute fresh spinach in olive oil. Not neccesary
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Preheat oven to 350\u00b0. Cook spinach by package instructions. Drain and press to remove water. Place back into pan and add light cream cheese. Stir over low heat until melted. Beat spinach mixture together with eggs, egg whites, milk, nutmeg, salt and pepper. Lightly spray a 9 x 9-inch baking pan with cooking spray. Spoon 1/2 of spinach mixture into pan. Then top with 3/4 of the cracker crumbs. Place remainder of spinach mixture on top of crumbs, then top with cheese and remaining crumbs. Bake for 30 minutes, until puffed and golden brown.
edium heat; cook and stir spinach until wilted. Remove from heat
Preheat oven to 350 degrees. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl. Heat oil in large pot over medium-high heat. Add spinach; saut until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. Preheat broil. Broil spinach and cheese until cheese is golden on top, watching closely, about 2 minutes.
Cut spinach into strips.
In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes.
Add spinach.
Sprinkle with salt.
Cover and steam for 5 minutes.
Remove from heat.
Grease an ovenproof casserole.
Sprinkle half the cheese over the bottom of the casserole.
Add the spinach.
Sprinkle with paprika, nutmeg, and pepper.
Top with remaining cheese.
Bake at 360 degrees F about 20 minutes or until cheese bubbles.
Cook spinach according to directions on package and drain. Blend soup mix, sour cream and salt. Add to drained spinach. Place entire mixture into a 2-quart casserole.
Bake at 325\u00b0 for 20 minutes.
Cook spinach per package directions.
Drain.
Combine with drained artichoke hearts.
Saute chopped onion in chopped oleo. Add sour cream, artichoke hearts and spinach.
Season with celery seed.
Put in casserole; cover with grated Parmesan cheese. Sprinkle with paprika.
Heat in 325\u00b0 oven for about 20 minutes.
(I sometimes make in advance and refrigerate until ready to heat 25 or 30 minutes.)
Cook spinach.
Drain well and squeeze out excess liquid.
Saute onions in butter.
Mix spinach, onion, Parmesan and sour cream. Pour into casserole dish and top with buttered cracker crumbs. Bake at 350\u00b0 for 20 to 25 minutes.