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    You are in: Home / Cookbooks / Spinach
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    9 recipes in


    Displaying up to 20 pages of results. To see all results, or register.

    The filling can be made up to 2 days ahead of time and refrigerated. Rewarm the filling before stuffing the mushrooms.

    Recipe #333758

    Serve this as a meal or cut it small and make it into appetizers.

    Recipe #36445

    1 Reviews |  By Manami

    This was a Grand Prize Winner from Southern Living, December 1999.

    Recipe #162822

    I got this recipe from a William Sonoma cookbook. My mom use to make this dish when I was a child (Several decades ago). She would get the ring out of the mold onto a serving dish and then drizzle the mold with Bechamel sauce ( recipe #62371 ). (Also she would add blue food coloring to the sauce) I have to admit that every time I get the ring out of the mold I brake it, so the Bechamel sauce on top covers all the imperfections, plus, it is a great combination.

    Recipe #217524

    2 Reviews |  By Bergy

    This is a great Brunch dish. You can "do ahead" and then pop it into the oven 30 minutes before serving. Goes well as a side dish and is good for a pot luck too

    Recipe #11621

    From Cuisine at Home. I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of boursin, compliments of "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity." Update: I discovered recently that there is a posted boursin cheese recipe on this site. I have not tried it.

    Recipe #151227

    1 Reviews |  By MsPia

    If you want to make this ahead of time, keep it wrapped in the refrigerator, and then serve it at room temperature or reheated.

    Recipe #149875

    1 Reviews |  By MsPia

    Spinach and ricotta gnocchi are a first course reserved for my very favorite guests…and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.

    Recipe #150914

    17 Reviews |  By Bev

    Looking for a new way to serve spinach? Try this recipe!

    Recipe #57065

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