BEEF FLORENTINE
This is a recipe my Mother made often. The teenagers around my house inhale it. I usually saute the onion in a little butter before adding it to the dish and I microwave the spinach.
Provided by Sarah Boothe
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
- In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
- Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 574 calories, Carbohydrate 17.2 g, Cholesterol 136.9 mg, Fat 39.4 g, Fiber 3.1 g, Protein 37.7 g, SaturatedFat 17.6 g, Sodium 1110 mg, Sugar 4.4 g
STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
FIORENTINA BAKED PASTA
A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
- Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.
Nutrition Facts : Calories 566 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.98 milligram of sodium
GROUND BEEF FLORENTINE
Make and share this Ground Beef Florentine recipe from Food.com.
Provided by Alan Leonetti
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
- In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
- Combine the cream cheese mixture and the meat mixture in the large bowl.
- Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
- Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.
Nutrition Facts : Calories 985.3, Fat 71.8, SaturatedFat 39.7, Cholesterol 297.7, Sodium 1150.4, Carbohydrate 14.6, Fiber 3.8, Sugar 2.1, Protein 70.9
BEEF AND PASTA FLORENTINE
Give your family and friends all four food groups in one dish, so good nutrition just takes care of itself. Lean ground beef delivers big flavour as well as 14 essential nutrients including all five B-complex vitamins. It also tastes simply delicious!!
Provided by Chef mariajane
Categories One Dish Meal
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven over medium-high heat, cook beef, breaking up with a wooden spoon until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking it up with a spoon.
- Stir in crushed tomatoed, oregano, basil, salt, and 2 cups water; bring to a boil.
- Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.
- Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve immediately, spooning into individual bowls, topping each with mozzarella.
- To bake: Transfer mixture to 9x13 casserole, top with cheese and bake in a 350F oven until bubbly, 10-15 minutes.
Nutrition Facts : Calories 247.6, Fat 7.9, SaturatedFat 3.6, Cholesterol 38.7, Sodium 512.4, Carbohydrate 26.1, Fiber 2.6, Sugar 3.1, Protein 18.1
PASTA FLORENTINE
Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.
Provided by wildheart
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain pasta.
- While pasta is cooking, melt margarine or butter in large pan.
- Toss in garlic.
- Squeeze spinach dry, and toss in pan with garlic.
- Heat.
- Add mushrooms and sauce.
- Heat over very low while pasta cooks.
- Mix drained pasta in with sauce and spinach.
- When heated through, sprinkle with cheese and heat until cheese melts.
- Delicious with garlic bread.
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BEEF AND PASTA FLORENTINE BAKE - ONTARIO BEEF
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Estimated Reading Time 1 min
- Cook beef in Dutch oven over medium-high heat, breaking up with wooden spoon, until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking up with spoon. Stir in crushed tomatoes, oregano, basil, salt and 2 cups (500 mL) water; bring to boil.
- Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.
- Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve right away, spooning into individual bowls, topping each with some mozzarella.
- Transfer mixture to 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 10 to 15 minutes
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