Baker Hotels Spinach Rockefeller Food

OYSTERS ROCKEFELLER

Steps:

• Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy.
• Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster.
• Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot.

SPINACH ROCKEFELLER

Steps:

• Cook spinach and drain thoroughly.
• In a bowl, place spinach, bread crumbs, green onion, eggs, melted butter, Parmesan, garlic, thyme, pepper, and salt.
• Mix well to blend thoroughly.
• Arrange tomato slices on a baking sheet and sprinkle lightly with garlic salt.
• Spoon 1/4 cup spinach mixture on each, shaping into a dome.
• Bake at 350° for 15 to 20 minutes, until set and heated through.
• Can be assembled ahead and refrigerated.
• If cold, bake 25 to 30 minutes.
• As an alternate, you can also pile the spinach mixture on cooked artichoke bottoms.

SPINACH ROCKEFELLER

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

SPINACH ROCKEFELLER

Steps:

• Preheat oven to 375 degrees F.
• Cook the spinach using package direction; drain.
• In a large saucepan over low heat, combine the spinach, stuffing mix, butter, onions, 1/4 cup Parmesan cheese, eggs, garlic powder, thyme, and Tabasco sauce.
• Cook for approximately 25 minutes, stirring frequently.
• Remove from heat and cover to keep warm.
• Sprinkle both sides of the tomato slices with pepper and salt.
• Arrange in a single layer in a large baking dish.
• Bake 10 minutes; remove from oven.
• Transfer tomato slices to individual serving plates.
• Using an ice cream scoop, mound some of the spinach mixture on top of each tomato slice.
• Sprinkle additional Parmesan cheese over the top.
• Serve immediately.

SPINACH ROCKEFELLER ROULADES

Steps:

• Preheat oven to 375 degrees.
• In 5 quart heavy dutch oven heat butter over medium heat.
• Add onions, celery, bell peppers, jalapenos and tasso.
• Saute for 5 minutes or until vegetables are soft.
• Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
• Add flour, stirring well.
• Add heavy whipping cream and cheese.
• Season to taste with salt, pepper, and hot sauce.
• When cheese has melted remove from heat and allow to cool.
• Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
• Cut pastry sheets into 6 pieces, four inches square each.
• Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
• Roll, jelly roll style, making sure that the seam end is well sealed.
• Please seam side down on large baking sheet and continue with remaining sheets.
• Brush top lightly with egg.
• Bake until golden brown approximately 15-20 minutes.
• Slice in 1/2 inch slices for an hors d'ouvres.

JUNIOR LEAGUE - SPINACH ROCKEFELLER

Steps:

• Cook spinach according to package, drain. Combine spinach, stuffing, butter, onion, cheese, eggs, garlic, thyme, and Tabasco in a saucepan and mix well. Cook over low for 25 minutes, stirring. Remove form heat. Cover and keep warm.
• Sprinkle both sides of the tomatoes with pepper, and salt. Lay in a single layer in baking dish. Make at 375 for 10 minutes. Put a pile of spinach mixture over each tomato. May sprinkle additional parmesan cheese over the top. Serve immediately.