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The most delicious spinach recipes - 436 recipes

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Preparation Prep Time: 30 min

  • Ingredients
  • 1 packet/1 oz.
  • Hidden Valley® The Original Ranch® Dips Mix
  • 1 container/16 oz.
  • Sour cream
  • 1 box/10 ounces
  • Frozen chopped spinach, thawed and well-drained
  • 1 can/8 oz.
  • Water chestnuts, rinsed, drained and chopped
  • 1 round loaf
  • French Bread
  • Fresh vegetable sticks
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1. In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes

  • 1 (6.25 oz) Jar Marinated Artichokes (drained)
  • 1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
  • 1/2 tsp. Minced Garlic
  • 1/3 C. Freshly Grated Romano Cheese
  • 1/4 C. Freshly Grated Parmesan Cheese
  • 1 C. Shredded Mozzarella Cheese
  • 1/3 C. Cream or Half and Half
  • 1/2 C. Sour Cream
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heat oil in medium skillet over medium heat until hot

  • 3 tbl olive oil
  • 1 small onion, chopped
  • 1/4 lb fresh mushrooms, sliced
  • 1/4 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 1/2 lb bob evans original recipe roll sausage, cooked and drained
  • 1/2 lb fresh spinach, washed, chopped and drained
  • 1/4 cup shredded swiss cheese
  • 4 sheets of phyllo dough-thawed per pkg directions
  • 1/4 cup butter or margarine, melted
  • 3 tbl dry bread crumbs
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For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the cele...

  • LOBSTER BROTH:
  • 2 tablespoons minced shallot
  • 2 tablespoons butter
  • 2 cups vermouth or chicken stock
  • 6 tablespoons flour
  • 3 cups lobster broth (see below)
  • or use 3 cups of clam juice
  • 1/4 teaspoon dry mustard
  • 3 cups half-and-half
  • 1 cup cooked pureed spinach
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • Lobster shells and unusable legs
  • 1 celery stalk
  • 1 small onion
  • 1 bay leaf
  • GARNISH:
  • Cooked lobster or crab meat or shrimp
  • Grated Parmesan cheese (optional)
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Beat eggs. Add all ingredients and mix together

  • 1 package frozen chopped spinach thawed
  • 2 pounds small curd cottage cheese
  • 3 tablespoons soy flour
  • 6 eggs
  • 5 tablespoons butter diced
  • 1/2 pound sharp cheddar cheese
  • 12 ounces crabmeat
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Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat

  • 1/4 cup olive oil
  • 1 cup pecans coarsely chopped
  • 3/4 cup finely-chopped shallots
  • 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
  • 1 1/2 pounds baby spinach rinsed, dried
  • 1 sheet matzo
  • 1 tablespoon salt plus
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
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Heat the oven to 350 degrees

  • 2 packages fresh spinach - (10 oz ea)
  • 2 zucchini shredded, drained
  • 1 carrot shredded
  • 3 green onions diced
  • 4 eggs
  • 2 tablespoons oil
  • 1/3 cup matzo meal
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons minced parsley
  • 1 small garlic clove minced (or 1/2 tspn garlic powder)
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Cook the spinach according to package directions

  • 1 package frozen chopped spinach - (10 oz)
  • 2 bacon slices finely chopped
  • 1 cup finely-chopped green onions
  • 2 tablespoons flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 garlic clove minced
  • 3/4 cup half-and-half
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Preheat oven to 375 degrees

  • 1 tablespoon olive oil
  • 1 pound fresh white mushrooms cleaned, trimmed, and thinly sliced - (abt 5 cups)
  • 8 tablespoons freshly-grated Parmesan cheese divided
  • 1 package frozen chopped spinach - (10 oz) thawed, squeezed dry
  • 1/4 cup prepared pesto sauce
  • 1 cup instant polenta or cornmeal
  • 2 cups prepared tomato sauce heated
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Cook the spinach in a covered 12-inch sauté pan over high heat for 5 minutes

  • 1 1/2 pounds spinach leaves washed thoroughly
  • 6 tablespoons unsalted butter
  • 2/3 cup freshly-grated Parmigiano-Reggiano
  • 2 extra-large eggs
  • 2 pounds boneless veal loin butterflied, and pounded thin with a mallet
  • 1/4 pound thinly-sliced Pancetta
  • 1/4 cup extra-virgin olive oil
  • 1 cup dry white wine
  • 2 cups chicken broth plus
  • extra if needed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
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Saute onion in skillet over medium heat until softened

  • 1 medium onion chopped small
  • 2 cans spinach drained
  • 1 small can plum tomatoes chopped
  • 1 can green chiles - (4 oz) chopped, drained
  • 1 package cream cheese - (8 oz) room temperature
  • 1 cup half-and-half
  • 10 ounces grated Monterey jack cheese
  • 1 tablespoon red wine vinegar
  • 2 tablespoons sour cream
  • Salt to taste
  • Freshly-ground black pepper to taste
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Blend vinegar, salt, sugar, mustard, pickle relish and capers

  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon chopped capers
  • 1 1/2 cup vegetable oil
  • 1 1/2 teaspoon olive Oil
  • 3 hard cooked eggs
  • 3 bunches spinach
  • 1/4 pound bacon minced
  • 1/2 small onion minced
  • 1/2 pound mushrooms sliced
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Chart House's Spinach Salad Original Ranch Spinach Dip