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Sauté onions in butter until onions are clear

  • 2 Boxes of Frozen Spinach - Cooked according to instructions.
  • 1 Stick of Butter
  • 1 Medium Onion Chopped
  • 2 Tblsp of Flour
  • 1 Roll of Jalapeño pepper cheese
  • 1/2 Can evaporated milk
  • dash of Worcestershire sauce, salt and pepper to taste.
3.5/5 (8 Votes)

By

Bring medium pot of salted water to boil

  • 1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
  • 3 tablespoons olive oil
  • 2 large carrots, chopped
  • 4 ribs celery, chopped
  • 4-6 large shallots, chopped
  • 4 garlic cloves, finely chopped
  • 2 cup dry white wine
  • 2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
  • 3 cups (or more to taste) vegetable broth
  • 1 can diced tomatoes
  • Salt and freshly ground black pepper
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • Toasted bread slices
0/5 (0 Votes)

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In a large skillet, cook beef and onion over medium heat until the meat is no longer pink

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2.2/5 (9 Votes)

By

Creamed Spinach may very well be the most popular vegetable side dish served at Galatoire's

  • 2 pounds fresh spinach
  • 1 tablespoon unsalted butter
  • 1/2 finely chopped onion
  • 1 cup Bechamel Sauce
  • 14 cup heavy cream
  • Salt and Freshly ground pepper to taste.
0/5 (0 Votes)

By

Melt butter in a small saucepan over medium heat

  • 3 tablespoons salted butter
  • 1-2 tablespoons fresh garlic
  • 1 tablespoon flour
  • 3/4 cup half and half
  • 2 (10 oz) boxes frozen chopped spinach, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
3.7/5 (6 Votes)

By

These can be refrigerated or frozen until they are baked in the oven

  • 2 pkgs. (10 oz. each) chopped frozen spinach
  • 2 cups Pepperidge Farm herb stuffing
  • 1 large onion (diced)
  • 1/2 cup Parmesan cheese
  • 1 1/2 tsp thyme
  • Dash of salt
  • 4 eggs
  • 3/4 cup butter (melted)
  • 1 garlic clove (minced)
3/5 (3 Votes)

By

This bruschetta is vegan, with a base of creamy vegan mascarpone cheese, mixed with arugula and fresh tomatoes

  • TOPPING:
  • 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved
  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 package drained and pressed tofu, diced
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup veggie stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup vegan mascarpone cheese
0/5 (0 Votes)

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Shrimp sauteed with roasted bell peppers and red pepper, tossed with toasted pine nuts, eggs and feta, and topped w...

  • Salad:
  • 1/2 lb shrimp
  • 1/4 cup olive oil
  • 2 Tsp red pepper flakes (more for additional heat)
  • pinch of salt
  • 1/4 cup roasted red bell peppers
  • 1/4 cup pine nuts
  • 1/2 cup feta
  • 4 cups spinach
  • 2 eggs
  • Honey Vinaigrette:
  • 2 Tbs honey
  • 1/4 cup mirin (rice wine)
  • 1/4 cup olive oil
0/5 (0 Votes)

By

In a large bowl, combine all ingredient; mix well

  • 1 lb. cottage cheese
  • 6 eggs
  • 1/4 lb. butter
  • 1/2 lb. yellow Cheddar
  • 6 Tbs. flour
  • 1 pkg. fresh spinach, cooked & drained
1/5 (3 Votes)

By

Humble ingredients create a deliciously rich and satisfying entrée

  • Ingredients:
  • 1 portion Homemade Pizza Dough
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup New York–Style Pizza Sauce
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 1/2 cups loosely packed baby spinach leaves
  • 1 teaspoon minced garlic
  • 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup part-skim ricotta cheese
  • 2 plum tomatoes, cored and thinly sliced
0/5 (0 Votes)

By

There's nothing more comforting than a juicy meatloaf for dinner

  • 2 pounds lean ground meat
  • 3/4 cup finely crushed cornflakes or breadcrumbs
  • 1/2 cup milk
  • 1 egg
  • 2 carrots, finely grated
  • 1 onion, finely grated
  • 1 tsp salt, plus freshly ground pepper to taste
  • 1 tsp crumbled dried herb (oregano, marjoram, etc) or more
  • 1 pound fresh spinach, or 10 oz frozen
  • 1 cup feta cheese
2/5 (1 Votes)

By

HEAT oven to 400°F. Mix stuffing mix and water; set aside

  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1-1/2 cups hot water
  • 40 fresh mushrooms (about 2 lb.)
  • 2 Tbsp. butter
  • 2 cloves garlic, minced
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1 cup KRAFT Grated Parmesan Cheese
3.2/5 (6 Votes)

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Spinach-Stuffed Mushrooms Spinach Madeline