Creamed Spinach With Parmesan And Prosciutto Recipes

Steps:

• In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes to make a roux. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle).

Steps:

• Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms and onion in butter and oil until tender. Add the garlic, salt and pepper; cook 1 minute longer., Add spinach and cream cheese; cook and stir until cream cheese is smooth and spinach is wilted. Sprinkle with cheese.

Steps:

• In four batches, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted. Transfer to a large bowl; keep warm., In a large skillet, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Drain spinach; add sauce and toss to coat.

Steps:

• Melt the butter in a large pan over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes, until fragrant. Season with salt.
• Add the spinach, season with salt, and sauté until wilted, 3 minutes. Transfer to a strainer to drain any excess water.
• Return the spinach to the pan and sprinkle with the flour. Cook for 1 minute, until the flour is lightly browned.
• . Add the heavy cream, cream cheese, and Parmesan cheese. Cook until fully incorporated and thickened, stirring often, 3 to 5 minutes. Season with salt to taste.
• Transfer to a serving bowl and top with more Parmesan cheese. Serve warm.
• Enjoy!

Steps:

• Preheat the oven to 400°F Bring a large pan of water to the boil. Add the spinach and blanch for 1-2 minutes, drain, plunge into cold water and squeeze dry.
• Heat the milk in a saucepan. Meanwhile, melt the butter in a heavy-based saucepan. Mix in the flour and gradually stir in the hot milk, stirring until the mixture thickens into a white sauce.
• Stir in the spinach and season with freshly grated nutmeg, salt and freshly ground pepper, mixing well.
• Place the spinach mixture into a rounded ovenproof dish and top with a layer of stale ciabatta breadcrumbs and then a layer of Parmesan cheese.
• Sprinkle over the lemon zest, then top with the breadcrumbs and Parmesan cheese.
• Bake for 15 minutes and serve warm from the oven.

Steps:

• In a saucepan over medium-low heat melt 4 tablespoons butter.
• Stir in flour, seasoned salt and black pepper; whisk for 1 minute.
• Slowly add in table cream and whipping cream then stir in cream cheese, increase the heat to medium, stirring/whisking constantly until the mixture is smooth and thick; set aside.
• In another saucepan over medium heat saute the onions and garlic in about 3 tablespoon butter until transparent (about 1-1/2 minutes).
• Add in spinach and broth or water to the pan; reduce the heat to low; cover and cook stirring occasionally for 8 minutes.
• Stir in the prepared white sauce with the Parmesan cheese; toss well to combine with the spinach.