Betty's Parmesan Creamed Spinach
Betty demonstrates how to make Parmesan Creamed Spinach. This is a lovely way to serve spinach as a side dish on your dinner table.
Parmesan Creamed Spinach
½ cup butter
2 cups whipping cream (I used 1 cup whipping cream and 1 cup of skim milk.)
2/3 cup shaved (or shredded) Parmesan cheese
½ teaspoon salt (I found this amount of salt to be more than I liked. You may decrease the salt to ¼ teaspoon or leave it out entirely.)
½ teaspoon ground nutmeg
½ teaspoon freshly-ground black peppercorns
18 ounces fresh spinach, coarsely chopped
½ cup additional shaved Parmesan cheese
½ cup toasted pine nuts
Place ½ cup butter and 2 cups whipping cream (or substitute) in a very large saucepan or Dutch oven. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until somewhat thickened. This will take about 15 minutes. Stir in 2/3 cup shaved Parmesan cheese, ½ teaspoon salt (or less), ½ teaspoon ground nutmeg, and ½ teaspoon freshly ground black pepper. Add 18 ounces fresh spinach and cook over low heat, stirring often, 3 minutes or until spinach has wilted. Ladle into a nice bowl or soup tureen. Place ½ cup additional shaved Parmesan cheese in the center of the hot Creamed Spinach and sprinkle ½ cup toasted pine nuts on top. Serve immediately. Scrumptious! I hope you enjoy this recipe for Parmesan Creamed Spinach! --Betty :)
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Spinach & Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. Follow this recipe to learn how to make stuffed pasta shells.
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Ingredients:
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Directions:
1. Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
2. Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more. Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes. Drain the liquids and let cool. Chop the spinach mixture and transfer to a large bowl.
3. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer to a piping bag.
4. When the water is boiling add the pasta and cook according to package directions. Drain and place in a bowl with cold water.
5. Preheat oven to 360F (180C).
6. Pour 1/2 cup of the tomato sauce into the bottom of baking dish. Stuff each pasta shell with the spinach and ricotta mixture. In a large baking dish, arrange the shells in a single layer, with the open side facing upwards. Add to each stuffed shell one baby mozzarella ball. Pour the remaining tomato sauce on top. Sprinkle with cheese. Cover with foil.
7. Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
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Recipe : Potato spinach and parmesan cream meatballs
Hello everyone, today recettescooking.com presents the following Recipe : Potato spinach and parmesan cream meatballs
Here is the recipe in detail:
For 12 people
TOTAL TIME: 35 mins
Preparation: 20 mins
Cooking: 15 mins
Ingredients :
5 Firm-fleshed potatoes
50 g Spinach leaves
20 g Elle & Vire sweet Condé-sur-Vire butter
1 small onion, chopped
3 tbsp. tablespoon Elle & Vire Whole Thick Cream
4 tbsp. tbsp Grated Parmesan
2 eggs
Breading
Oil for frying
1 pinch Espelette pepper
Salt
Pepper
Step 1: The meatballs:
Cook the potatoes with the skin in salted water. Peel them then mash them with a fork.
Step 2: Wash, dry and chop the spinach leaves.
In a skillet, heat the Elle & Vire mild Condé-sur-Vire butter and brown the sliced onion. Add the spinach and cook for 1 minute, stirring.
Step 3: Salt and pepper. Add the Elle & Vire Heavy Full Cream and the parmesan. Continue cooking until the parmesan is melted.
Leave to cool and refrigerate for 30 minutes.
Step 4: Form balls with the crushed potatoes, enclosing in the center 1 c. c. of creamed spinach.
Whisk the eggs in a deep plate and pour the breading into another plate.
Step 5: In a saucepan, heat the frying oil until it simmers.
Place the meatballs in the egg then roll them in the breadcrumbs.
Step 6: Fry the meatballs, stop cooking as soon as they are golden brown.
Just before serving, sprinkle with Espelette pepper.
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Slow Cooker Spinach and Parmesan Meatballs
Recipe:
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Parmesan Spinach Balls
Full recipe available at
*Ingredients*
baby spinach, breadcrumbs, butter, eggs, parmesan, pepper, salt
*Recipe*
Preheat the oven to 360°F/180°C.
First chop the spinach and add it in a large bowl.
Add breadcrumbs, parmesan, butter, and the whisked egg. Season with salt, pepper, and mix everything until smooth.
Use your hands to make rounds shapes out of the mixture.
Line a baking tray with parchment paper and add in the parmesan and spinach balls.
Bake them for 20 minutes.
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How to Make Spinach Parmesan Balls | MyRecipes
Here's an easy recipe for oven-baked spinach balls that even a kid would love. Great as an appetizer.
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