egrees/speed 5.
Add spinach to TM bowl, push down
br>In a saucepan, combine spinach with heavy cream and season
In a large saucepan, heat oil on medium. Saute bacon, onion, and garlic 2-3 minutes, until bacon is crisp.
Stir in wine and cook 1-2 minutes, until reduced slightly. Add pasta, stirring to coat.
Mix in milk, soup and water. Bring to simmer and season to taste. Reduce heat to low. Simmer, covered, 8-10 minutes, stirring often.
Remove from heat. Set aside, covered, 5 minutes. Stir in spinach and top with Parmesan to serve.
1. Bring large sauce pan of salted water to boil. Add spinach and blanch till bright green, 30 seconds. Transfer spinach to bowl of ice water. Drain squeezing out extra water
2. In a medium saucepan bring heavy cream to a simmer. Add spinach, bring to a simmer, stir in butter and season with salt and pepper
Preheat oven to 350\u00b0F.
Soften cream cheese.
Chop spinach and artichokes if not already chopped.
In a baking dish, mix cream cheese, sour cream, mayonnaise, spinach, artichokes, and 1/4 cup of the mozzarella.
Season with garlic powder, seasoned salt, and chili powder to taste - the amounts above are estimates.
Sprinkle the remaining mozzarella on top.
Bake until heated through, about 30 minutes.
Broil for a minute or so to brown the cheese.
Serve with raw veggies, crackers, tortilla chips, etc.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
tock to a simmer, add spinach and cover. Cook for 5
Heat oil in large nonstick skillet over medium heat.
Add raisins and bell pepper;
saute 1 minute.
Add spinach, salt and pepper; toss until spinach is just wilted.
Add shrimp; saute 30 seconds.
Add hot rice and feta cheese.
Toss all ingredients until heated through and cheese is soft and creamy.
Top with toasted nuts, if desired.
Bring the stock to a boil, add the spinach and cook for about 3 mins or until wilted. Cook the pasta according to the package instructions.
Heat the oil in a pan and saute the mushrooms, onions and garlic for 7-8 mins, stirring regularly. Stir in the flour, then add the stock and spinach and the cream and bring to a boil, stirring. Season with salt and pepper. Drain the pasta and mix with the sauce. Serve immediately.
o a boil then add spinach. Cover and simmer for 5
aute onion and garlic. Add spinach and vegetable stock and bring
our cream.
Squeeze the spinach dry in a towel, and
z.) packet Knorr Cream of Spinach Recipe Mix that I used. NOT
In small saucepan, cover and cook Spinach until tender on medium to low heat.
Add next 4 ingredients and stir until bubbly.
By adding a bit more cream or milk, this turns into a wonderful creamy soup!
Enjoy!
In a small bowl, blend sour cream, dressing, salt and pepper.
In a large bowl combine spinach, orange slices, cucumber and cheese.
Pour sour cream mixture over greens and toss.
br>Add sauce, eggs and spinach to pasta and toss to
Heat 1 tbsp oil in a saucepan, saute the onion and garlic. Add the spinach and cook for 1 min then pour in the cream. Bring to a boil, add the crushed bouillon cube and season. Simmer for 12 mins over low heat.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Heat 1 tbsp oil in a nonstick pan and sear the chicken for 5-6 mins on each side. Season. Drain the noodles and mix with the sauce. Add the mozzarella and stir. Cut the chicken into slices and serve everything together.
Heat oil in a large saucepan on high heat. Add bacon, onion and garlic and saute until onion is tender and bacon is browned.
Add potatoes and cook, stirring, for 2 mins. Stir in spinach and stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins, until potatoes are tender and liquid has thickened.
Puree soup using an immersion blender or in a blender. Season to taste. Serve topped with cream and bacon or prosciutto.
Heat oil in a saucepan over medium heat. Saute leek and garlic for 3-4 mins, until tender. Add spinach, potatoes, stock and 1 cup water. Season. Cook for 15-20 mins, until very tender. Puree until smooth then mix in milk.
Ladle into serving bowls and sprinkle with crumbled feta and chopped dill.
Preheat broiler. Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, in a food processor, process tofu, spinach, garlic and olive oil until fairly smooth. Season. Toss with pasta and cook over low heat for 2-3 mins, until heated through. Transfer to a large baking dish. Sprinkle cheese over top. Broil for 5 mins, until cheese is melted and golden. Serve with salad.