I have frozen Spinach what can i make with it?!
Answers:
2 Spinach Ravioli Recipes
ingredients
* 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
* 6 ounces button mushrooms, sliced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1/4 cup mascarpone
* 1/3 cup grated Parmesan, plus extra for garnishing
* 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
* 2 large eggs, beaten with 1 teaspoon water
* 1/2 cup mushroom (cremini, shiitake, button), finely chopped
* 2 cups tomato sauce, recipe follows
* Salt and freshly ground black pepper
Directions
In a large saute pan heat 1/4 cup of the olive oil!. When almost smoking, add the mushrooms and season with salt and pepper!. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes!. Add spinach and cook for 2 minutes!. Remove from heat and place mixture into the bowl of a food processor!. Pulse until you get a coarse texture!. Place in bowl and stir in mascarpone and Parmesan cheese!. Check for seasoning and set aside!.
Line up 3 wrappers on a cutting board!. Brush with the egg and
water mixture!. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart!. Place another wrapper directly on top, pressing around the filling and sealing the edges!. Using a fluted ravioli cutter, cut out squares of ravioli!. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli!. Place ravioli onto a floured baking sheet and keep covered with a linen towel!.
In a large pot, bring to a boil 4 quarts of salted and oiled water!. Carefully add small batches of ravioli, about 3 to 4 at a time!. This will prevent them from crowding in the pot and sticking together!. Cook for 2 to 3 minutes!. Using a spider strainer, carefully remove the ravioli and place on the plate!. Tent with foil to keep warm and continue cooking remaining ravioli!.
In a saute pan, heat remaining 1/4 cup olive oil!. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes!. Carefully pour in tomato sauce and simmer for 5 minutes!.
Divide ravioli between 2 serving plates!. Top with mushroom tomato sauce and sprinkle with Parmesan!.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat!. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes!. Add celery and carrots and season with salt and pepper!. Saute until all the vegetables are soft, about 5 to 10 minutes!. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick!. Remove bay leaves and check for seasoning!. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors!.
Add 1/2 the tomato sauce into the bowl of a food processor!. Process until smooth!. Continue with remaining tomato sauce!.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags!. This will freeze up to 6 months!.
THIS ONE IS A BIT EASIER!!
* 1? cups flour
* ? egg
* Warm water
* ? cup cracker crumbs
* ? cup grated Parmesan cheese
* ? cup chopped cooked spinach
* 1 egg
* Chicken stock
* Salt
* Pepper
[edit]
Instructions
1!. Sift flour on a board, make depression in centre, drop in one-half egg, and moisten with warm water to a stiff dough!.
2!. Knead until smooth, cover, and let stand ten minutes; then roll as thin as a sheet of paper, using a rolling-pin!.
3!. Cut in strips as long as paste, and two and three-fourth inches wide, using a pastry jagger!.
4!. Mix cracker crumbs, spinach, and egg; moisten with stock and season with salt and pepper!.
5!. Put mixture by three-fourths teaspoon on lower half of strips of paste, two inches apart!.
6!. Fold upper part of paste over lower part!.
7!. Press edges together and between mixture with tips of thumbs, then cut apart, using pastry jagger!.
8!. Cook ten minutes in the liquor in which a fowl has been cooked, take up with skimmer, arrange a layer on hot serving dish, sprinkle generously with grated Parmesan cheese, cover with Tomato Sauce; repeat twice and serve at once!.
9!. Tomato Sauce
10!. 1/3 cup butter
11!. 1 onion, finely chopped
12!. 3/4 teaspoon salt
13!. Few grains pepper
14!. 1 small can condensed tomato
15!. 2/3 Iblean beef
16!. Cook first four ingredients eight minutes!.
17!. Add tomato, 1 pint of water, and beef cut in small pieces, and cook one and one-half hours!.
18!. Remove meat before serving!.
19!. Ravioli is a national Italian dish, and the cheese and condensed tomato may be best bought oWww@FoodAQ@Com
ingredients
* 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
* 6 ounces button mushrooms, sliced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1/4 cup mascarpone
* 1/3 cup grated Parmesan, plus extra for garnishing
* 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
* 2 large eggs, beaten with 1 teaspoon water
* 1/2 cup mushroom (cremini, shiitake, button), finely chopped
* 2 cups tomato sauce, recipe follows
* Salt and freshly ground black pepper
Directions
In a large saute pan heat 1/4 cup of the olive oil!. When almost smoking, add the mushrooms and season with salt and pepper!. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes!. Add spinach and cook for 2 minutes!. Remove from heat and place mixture into the bowl of a food processor!. Pulse until you get a coarse texture!. Place in bowl and stir in mascarpone and Parmesan cheese!. Check for seasoning and set aside!.
Line up 3 wrappers on a cutting board!. Brush with the egg and
water mixture!. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart!. Place another wrapper directly on top, pressing around the filling and sealing the edges!. Using a fluted ravioli cutter, cut out squares of ravioli!. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli!. Place ravioli onto a floured baking sheet and keep covered with a linen towel!.
In a large pot, bring to a boil 4 quarts of salted and oiled water!. Carefully add small batches of ravioli, about 3 to 4 at a time!. This will prevent them from crowding in the pot and sticking together!. Cook for 2 to 3 minutes!. Using a spider strainer, carefully remove the ravioli and place on the plate!. Tent with foil to keep warm and continue cooking remaining ravioli!.
In a saute pan, heat remaining 1/4 cup olive oil!. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes!. Carefully pour in tomato sauce and simmer for 5 minutes!.
Divide ravioli between 2 serving plates!. Top with mushroom tomato sauce and sprinkle with Parmesan!.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat!. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes!. Add celery and carrots and season with salt and pepper!. Saute until all the vegetables are soft, about 5 to 10 minutes!. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick!. Remove bay leaves and check for seasoning!. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors!.
Add 1/2 the tomato sauce into the bowl of a food processor!. Process until smooth!. Continue with remaining tomato sauce!.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags!. This will freeze up to 6 months!.
THIS ONE IS A BIT EASIER!!
* 1? cups flour
* ? egg
* Warm water
* ? cup cracker crumbs
* ? cup grated Parmesan cheese
* ? cup chopped cooked spinach
* 1 egg
* Chicken stock
* Salt
* Pepper
[edit]
Instructions
1!. Sift flour on a board, make depression in centre, drop in one-half egg, and moisten with warm water to a stiff dough!.
2!. Knead until smooth, cover, and let stand ten minutes; then roll as thin as a sheet of paper, using a rolling-pin!.
3!. Cut in strips as long as paste, and two and three-fourth inches wide, using a pastry jagger!.
4!. Mix cracker crumbs, spinach, and egg; moisten with stock and season with salt and pepper!.
5!. Put mixture by three-fourths teaspoon on lower half of strips of paste, two inches apart!.
6!. Fold upper part of paste over lower part!.
7!. Press edges together and between mixture with tips of thumbs, then cut apart, using pastry jagger!.
8!. Cook ten minutes in the liquor in which a fowl has been cooked, take up with skimmer, arrange a layer on hot serving dish, sprinkle generously with grated Parmesan cheese, cover with Tomato Sauce; repeat twice and serve at once!.
9!. Tomato Sauce
10!. 1/3 cup butter
11!. 1 onion, finely chopped
12!. 3/4 teaspoon salt
13!. Few grains pepper
14!. 1 small can condensed tomato
15!. 2/3 Iblean beef
16!. Cook first four ingredients eight minutes!.
17!. Add tomato, 1 pint of water, and beef cut in small pieces, and cook one and one-half hours!.
18!. Remove meat before serving!.
19!. Ravioli is a national Italian dish, and the cheese and condensed tomato may be best bought oWww@FoodAQ@Com
This is a spinach dip that is AWESOME!!!!
1 package frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1 cup Hellman's mayonnaise
1 package Knorr vegetable soup mix
1 onion, diced
1 can water chestnuts, chopped
Combine all ingredients!. Serve with an assortment of crackers!. Refrigerate!.
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1 package frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1 cup Hellman's mayonnaise
1 package Knorr vegetable soup mix
1 onion, diced
1 can water chestnuts, chopped
Combine all ingredients!. Serve with an assortment of crackers!. Refrigerate!.
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You can make your kitchen smell like a lawn mower!.
Seriously, frozen spinach tastes and smells horrible!.Www@FoodAQ@Com
Seriously, frozen spinach tastes and smells horrible!.Www@FoodAQ@Com
Spinach omelet!.Www@FoodAQ@Com
spinach and ricotta canneloniWww@FoodAQ@Com
CREAMED SPINACH!!!!!!!!!!!!!!!!!!! yumm!Www@FoodAQ@Com