Paula Deen Creamed Spinach Recipes

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CREAMED SPINACH CASSEROLE

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Creamed Spinach Casserole image

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
  • Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

3 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
1 1/4 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 ounces cream cheese
2 tablespoons panko breadcrumbs

CREAMED SPINACH

If you love fresh spinach, you will love this recipe that I found on Paula Deen's website. I had to double this recipe for Easter Dinner and should have tripled it because it disappeared too quickly. I think I was surprised a little that it did disappear so fast but maybe because it was made fresh it went over so well. I look...

Provided by Kimberly Biegacki

Categories     Vegetables

Time 15m

Number Of Ingredients 8



Creamed Spinach image

Steps:

  • 1. IN a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic. Cook for 2 minutes until soft. Add the steamed/chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.
  • 2. (I didn't mince my onions but they are chopped instead (as you can see in the pic above) and I didn't let it cook down to half because I wanted a little more sauce too.)

2 Tbsp butter
1 Tbsp olive oil
1 medium vidalia onion, minced
1 clove garlic, minced
2 bunch spinach, fresh, steamed and chopped
1/4 tsp freshly ground nutmeg
1/4 c heavy cream
salt and freshly ground black pepper to taste

CREAMED SPINACH (PAULA DEEN)

Make and share this Creamed Spinach (Paula Deen) recipe from Food.com.

Provided by MinnasMom

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Creamed Spinach (Paula Deen) image

Steps:

  • In a medium saute pan over medium-high heat, melt butter and then add the olive oil.
  • Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through.
  • Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

2 tablespoons butter
1 tablespoon olive oil
1 vidalia onion, minced
1 garlic clove, minced
2 bunches spinach, stemmed and chopped
salt & freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup heavy cream

SPINACH GRATIN

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11



Spinach Gratin image

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
  • Note: This recipe has been updated and may differ from what was originally broadcast or published.

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

CREAMED SPINACH

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8



Creamed Spinach image

Steps:

  • Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
  • Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

VEAL AND CREAMED SPINACH (COURTESY PAULA DEEN)

Was watching this being made on TV and I had to have the recipe and post it, too. It looked absolutely fantastic! I was drooling as I was watching Paula prepare this mouth watering dish! From Paula's Home Cooking, Episode: Winter Warmers. Wouldn't it be wonderful with a little minced garlic and a pinch of crushed red pepper flakes? Yes it was, we made this for lunch today and it was awesome!

Provided by Manami

Categories     Veal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15



Veal and Creamed Spinach (Courtesy Paula Deen) image

Steps:

  • PREPARE HOUSE SEASONING:.
  • Mix ingredients together and keep in an airtight container. Can keep up to 6 months.
  • PREPARE VEAL & SPINACH:.
  • Between a couple sheets of waxed paper, pound veal into 1/4-inch thick slices.
  • Beat egg with House Seasoning and pinch of red pepper flakes, if using.
  • Dip veal in egg, then dip into Ritz cracker crumbs.
  • Saute the veal in heated oil for about 2 minutes on each side over medium heat.
  • Pour wine into pan & deglaze; cooking for another minute or two.
  • Remove veal, set aside, keeping warm.
  • Add chopped onion, fresh spinach, and minced garlic to pan and saute until spinach is done, 2 to 3 minutes (DON'T OVERCOOK)
  • Add cream, if using, and continue to saute for 1 more minute or until hot.
  • Season with salt and pepper.
  • Pour creamed spinach onto platter & place veal on bed of spinach.
  • Serve with orzo and a salad of sliced tomatoes.
  • Enjoy!

Nutrition Facts : Calories 311.9, Fat 17.1, SaturatedFat 2.7, Cholesterol 52.9, Sodium 28555.1, Carbohydrate 30.1, Fiber 5.2, Sugar 4.8, Protein 8

4 -6 pieces veal scallopini
1 egg, beaten
20 butter flavored crackers, crushed (Ritz crackers recommended)
3 tablespoons olive oil
1/2 cup white wine
1 large onion, chopped into chunks
1 -2 garlic clove, minced (optional)
1 pinch crushed red pepper flakes (optional)
1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly
1/4 cup heavy cream (optional) or 1/4 cup half-and-half (optional)
salt and pepper, to taste
2 green onions, chopped (garnish) (optional)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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