Cook spinach in microwave.
Drain well.
Cream soup, cheese and egg yolks until well blended.
Beat egg whites until stiff. Combine spinach, creamed mixture and fold in egg whites.
Bake at 350\u00b0 for 20 minutes.
Remove and top with French fried onion rings.
Bake additional 20 minutes.
Preheat oven to 400\u00b0.
Butter a 2-quart souffle dish; sprinkle bottom with cheese.
Melt 2 tablespoons butter; add lemon juice and defrosted spinach.
Add salt and pepper.
Separate eggs; beat yolks into spinach sauce, one at a time, with a wire whisk.
Set mixture aside.
Cook spinach with water just until thawed and completely separated.
Drain and discard water.
Add margarine.
Stir until melted, over medium heat.
Mix flour into sour cream.
Add to spinach and stir well, until bubbly.
Simmer 3 to 5 minutes. Season and serve.
Yields 4 servings.
heaping tablespoon of the creamed spinach into each shell. (You'll
rocessor chop up the baby spinach into small leaves (do not
egrees/speed 5.
Add spinach to TM bowl, push down
Prepare Creamed Spinach; set aside.
Heat oil in medium skillet over medium heat; add onion and garlic.
Cook, stirring occasionally, until onion is tender.
Add mushrooms; cook until mushrooms are tender.
Continue cooking until moisture has evaporated.
Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper.
Preheat oven to 375\u00b0.
eep warm.
For the creamed spinach, heat 1 tbsp oil in
ven to 375\u00b0F. Blanch spinach in boiling salted water for
alt (or white salt) until creamed together and smooth.
Stir
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions.)
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
In skillet, cook ground beef.
Stir in jar of spaghetti sauce.
Put stuffed shells in casserole and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions).
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
Put shells in casserole dish and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Preheat oven to 350\u00b0F. Grease 3 mini muffin pans. Prepare creamed spinach according to package directions. Let cool then stir in Parmesan and scallion.
Cut each biscuit in half. Press into muffin wells, leaving an indentation in the center. Fill with spinach mixture then top with shredded cheese and diced tomato. Bake for 16-18 mins, or until light golden brown. Serve warm.
add the frozen creamed spinach (I microwave the spinach first for a couple
inutes). Drain off fat. Add spinach. Continue cooking, stirring occasionally, until
ightly brown.
Cook frozen creamed spinach according to package while the
Heat 1/2 tbsp oil in a large frying pan over medium-high heat. Cook potatoes, stirring, until browned lightly. Add onion and cook, stirring, until soft. Transfer to a large bowl along with spinach and creamed corn.
Preheat oven to 400\u00b0F. Grease 2 baking trays.
Divide filling between pastry triangles. Fold pastry in 1/2 to enclose filling, pressing edges with a fork to seal. Arrange on prepared trays and brush with milk. Bake for 30 mins, or until golden brown.
Combine pasta, creamed spinach, mozzarella cheese, and mushrooms.
Transfer mixture into a greased 2 quart baking dish.
Top with tomato slices and parmesan cheese.
Bake at 350 degrees for 20-25 minutes.
Wash spinach and remove stalks.
Place
nd nutmeg.
Wash the spinach well, drain slightly, place in