Spinach Madeline Recipe 385

Steps:

• Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
• Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
• Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
• Stir in cooked spinach and serve immediately.

Steps:

• Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
• Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
• Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

Steps:

• Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

Steps:

• make roux with butter and flour
• add spice.
• add stock and milk.
• whisk until smooth
• add cheese.
• whisk
• add worcestershire
• whisk.
• add jalapeno
• whisk
• add spinach
• stir.
• can cool down at this point.
• to bake turn into a greased casserole
• top with crackers
• pour butter over top.
• bake 350 for30 minutes until browned and bubbly.

Steps:

• Heat oven to 190C/170C fan/gas 5. Melt the butter in a pan, stir in the flour and cook for 2 mins. Add the onion and garlic and cook for 3-5 mins until soft. Add the mascarpone, then slowly add the spinach liquid, stirring until smooth. Cook for 4-5 mins until the sauce thickens.
• Stir in the cheddar, jalapeños, celery salt, paprika and spinach. Transfer to a baking dish and bake for 40 mins until golden.

Steps:

• Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
• Melt butter in saucepan over low heat.
• Whisk in flour until smooth.
• Add onion; cook until soft but not brown.
• Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
• Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
• Combine with spinach.
• Pour into a 1 1/2-quart casserole and top with crumbs.
• Bake at 350ºF until heated through and bubbly, about 15-20 minutes.