dium heat, saute garlic and onion in butter/olive oil
br>Make sure the vegetables and herbs are dry before chopping
Cook spinach and artichoke hearts as directed on packages. Drain well.
Chop artichoke hearts.
Set aside.
Cook pasta shells as directed.
Drain and set aside.
Preheat oven to 350 F degrees.
Drain Artichoke Bottoms on paper towels.
Mix 1/2 C Panko crumbs with 1 tablespoons Parsley and set aside.
Mix the remaining ingredients.
Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
Sprinkle tops with bread crumb mixture.
Bake for 8-10 minutes.
Serve warm as an appetizer or side dish.
Preheat oven to 350\u00b0.
Place the first 5 ingredients in a microwave and ovenproof dish with lid.
Heat in microwave for 1 minute or until all ingredients are easily incorporated. Mix the garlic, spinach, and artichoke heart pieces into the cheese mixture. Bake for 50 minutes, covered, then 10 minutes uncovered. As a final touch, squirt the lemon juice on top. Enjoy!
n low.
Clean mushrooms and scoop out gills, hollowing out
edium heat.
Add peppers, and saute until tender, about 6
Boil penne pasta according to package directions. Drain and set aside.
Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
Add pressed garlic and saute for 1-3 minutes until golden brown.
Add diced tomatoes and artichoke hearts. Allow to heat through.
Stir in parmesan cheese, stirring constantly until melted.
Add in spinach and stir until all leaves are wilted.
Add in pasta and mix it all through.
Enjoy!
Cook and drain spinach.
Add soup, bread and egg.
Season with salt, pepper and garlic to taste.
Grease large casserole dish and line bottom with artichoke hearts.
Place layer of spinach mixture on top, then sprinkle with a thick layer of Parmesan cheese. Continue to alternate spinach and cheese layers.
Sprinkle top with cheese and dot with butter.
Bake at 350\u00b0 for 30 to 45 minutes.
Preheat oven to 375F and lightly spritz a shallow baking
375 degrees.
*Thaw and drain spinach. I find it easiest
place sliced mushrooms and butter-flavor oil and season with salt,
Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapenos, and green
o a boil. Add the spinach and cook until just wilted, about
out 5 minutes. Add artichokes and cook until lightly browned, about
Spread chopped artichoke hearts in the bottom of a 2-quart casserole.
Squeeze excess water from uncooked spinach and spread over artichokes.
egrees.
Defrost the frozen spinach in the microwave for about
Puree spinach and artichokes (drained) in blender, melt
If frozen artichokes are used, cook according to directions. Do not overcook.
Drain the artichokes and place them on bottom of a 3-quart casserole dish.
Squeeze as much moisture as possible from the spinach and layer on top of the artichokes in an electric mixer the cream cheese, mayonnaise and butter or oil until light and fluffy.
Gradually beat in the milk and spread this mixture over the top of the spinach.
Sprinkle with pepper and the cheese. Bake, uncovered, at 375\u00b0 for 40 minutes or until the top is lightly browned.
Coat a skillet with nonstick cooking spray.
Cook and stir onion over medium heat until transparent, approximately 5 minutes. Add spinach; cook until thoroughly heated, 1 to 2 minutes.
Reduce heat; add cream cheese.
Stir until melted smooth.
Stir in sour cream, Parmesan cheese and artichoke hearts.
Remove from heat. Season with peppers and salt.
Transfer to 1 1/2-quart microwave-safe bowl.
Top with Jack cheese and heat in microwave until cheese melts.