SPINACH BISQUE
When my grandchildren were only 3 years old, they tried this "yummy" soup at a local restaurant and fell in love with it, so I immediately asked for the recipe. They still call it "Yummy Soup".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot.
Nutrition Facts :
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH AND CHEESE SLAB BISCUITS
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Provided by Tara O'Brady
Categories Biscuit Butter Cheese Parmesan Spinach Buttermilk Sour Cream Bake Breakfast Christmas
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes.
- Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture.
- Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix).
- Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over.
- Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.
SPINACH AND HAM QUICHE
Easy breakfast quiche. It is light, but filling and healthy too.
Provided by Elizabeth Savino
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
- Press spinach in an even, compact layer into the bottom of the prepared pie plate.
- Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
- Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 15.7 g, Cholesterol 128.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 16.9 g, SaturatedFat 7.4 g, Sodium 682.4 mg, Sugar 4.3 g
" IMPOSSIBLE" BISQUICK SPINACH FETA PIE
I had a recipe for a similar pie once from a Bisquick cookbook but I lost it. I made this one up based on a few other impossible pie recipes that I had and I actually liked my version better than the original one that I had so I thought I would post it. (Also this way I won't lose it again).
Provided by PistonsFan
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine spinach, onion, red peppers, olives and seasonings in a greased 9 inches pie plate.
- Top with feta.
- Mix Bisquick, milk and egg with whisk until smooth, then pour over other ingredients.
- Bake at 400°F for 30-35 minutes until knife in center comes out clean.
Nutrition Facts : Calories 280, Fat 14.9, SaturatedFat 6.6, Cholesterol 184.3, Sodium 829.9, Carbohydrate 23.5, Fiber 3.5, Sugar 4.8, Protein 14.5
SPINACH AND OYSTER BISQUE
Categories Soup/Stew Milk/Cream Blender Dairy Quick & Easy Oyster Spinach Gourmet
Yield Makes about 6 1/2 cups, serving 4 to 6
Number Of Ingredients 11
Steps:
- Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.
SPINACH BISQUE
I haven't tried this, just posting for safe keeping. It does sound delicious though. Found it in the Sunday paper.
Provided by pinkie
Categories Spinach
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 quart saucepan, saute onion in butter until tender.
- Stir in the flour, salt, and nutmeg until smooth.
- Gradually whisk in milk and water.
- Add cheese; cook and stir over medium heat until melted.
- Add spinach; cover and simmer for 4-5 minutes or until heated through.
- Serve with oyster crackers in desired.
Nutrition Facts : Calories 284.1, Fat 17.9, SaturatedFat 11, Cholesterol 51.1, Sodium 1153.6, Carbohydrate 18.4, Fiber 2.2, Sugar 3.6, Protein 13.8
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SPINACH & GOAT CHEESE BISQUE - EATINGWELL
From eatingwell.com
3.8/5 (5)Total Time 50 minsServings 8Calories 141 per serving
- Heat oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
- Meanwhile, combine the remaining 2 cups water and 1/4 teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.
- When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.
- Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired.
SPINACH BISQUE | NATURALLY ELLA
From naturallyella.com
4.3/5 (3)Total Time 35 minsEstimated Reading Time 3 minsCalories 369 per serving
- Heat a medium pot over medium-low heat. Add the olive oil and butter, letting the butter melt. Stir in the shallot; cook until translucent, 5 to 6 minutes. Add garlic and cook another minute more.
- Measure in the flour; stir, and cook for 1 minute. Whisk in the broth, 1 1/2 cups milk, cream cheese, salt and pepper; cook, continuing to whisk, until it begins to thicken but does not boil. Remove from heat, then add cheddar. Whisk until soup is smooth. If the base seems too thick, add a splash or two more milk.
- Add the spinach, then let sit for 5 minutes before serving, just until the spinach has wilted. Serve soup topped with croutons or a few extra sprinkles of cheese, if desired.
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