Elegant Spinach Timbales Food

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SPINACH TIMBALES



Spinach Timbales image

Make and share this Spinach Timbales recipe from Food.com.

Provided by Mimi Bobeck

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups of cooked spinach
4 eggs
4 tablespoons melted butter
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 cup milk

Steps:

  • White Sauce: Melt butter in a saucepan; add flour and salt, stirring constantly until smooth.
  • Add the milk, stirring constantly and cook for 5 minutes.
  • Put the spinach through a course sieve.
  • Then beat your eggs just slightly; add the melted butter, seasonings, and milk to the eggs.
  • Add the spinach.
  • Pour the mixture into greased baking dish, ramekins, or pyrex glass custard cups, and place in a pan of hot water.
  • Bake at 325°F until firm.
  • Serve with a white sauce if desired.

Nutrition Facts : Calories 182.3, Fat 16, SaturatedFat 9, Cholesterol 175.8, Sodium 635.9, Carbohydrate 4.1, Fiber 0.3, Sugar 0.3, Protein 5.9

SPINACH TIMBALE



Spinach Timbale image

Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.

Provided by kiwidutch

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

25 g butter (1 oz)
1 onion, finely chopped
900 g spinach, washed and roughly chopped (2 lb)
150 ml milk (1/4 pint)
150 ml cream (1/4 pint)
4 eggs
50 g gruyere cheese, grated (2 oz)
50 g fresh breadcrumbs (2 oz)
1 pinch nutmeg
salt
pepper
tomatoes (to garnish)

Steps:

  • Pre heat oven to 180 C (350 F).
  • Melt the butter in a pan, saute the onion and cook until soft but not brown.
  • Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
  • Add the milk and cream and heat gently without boiling.
  • Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
  • Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
  • Place the ring mould in a roasting dish that is half filled with hot water.
  • Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
  • Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.

GARLIC PARMESAN EGGPLANT SLICES



Garlic Parmesan Eggplant Slices image

These crispy eggplant slices are pan-fried and topped with garden fresh tomato. From Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Brunch

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium eggplant, sliced
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup breadcrumbs, seasoned
1/4 cup parmesan cheese, freshly grated
1 tablespoon basil leaves
1/3 cup olive oil
1/2 teaspoon black pepper
1 teaspoon fresh garlic, minced
2 eggs, beaten
1 cup fresh tomato, chopped

Steps:

  • Place eggeplant slices on a 15x10x1 " jelly roll pan, sprinkle with salt.
  • in a 9' pie pan, stir together flour, breadcrumbs, parmesan cheese and basil.
  • in 10' skittle cook olive oil, pepper and garlic over med heat until sizzling.
  • meanwhile, dip eggplant slices in egg, coat with flour mixture. fry 1/2 of eggeplant slice in olive oil until golden brown 2-3 minutes on each side. remove to serving platter, keep warm.
  • repeat with remaining eggplant slices.
  • remover to serving platter. sprinkle with tomato. cover with aluminum foil. let stand 2 minutes or until tomato is heated through.

Nutrition Facts : Calories 376, Fat 23.5, SaturatedFat 4.6, Cholesterol 111.2, Sodium 816.7, Carbohydrate 32.1, Fiber 6.4, Sugar 5.5, Protein 10.8

CARROT-THYME TIMBALES



Carrot-Thyme Timbales image

These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms.

Provided by Chef Kate

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter, plus extra
unsalted butter, for greasing baking dishes
1 tablespoon peanut oil
1 lb carrot, peeled and thinly sliced (about 7 medium)
1 large garlic clove, thinly sliced
1 tablespoon fresh thyme, chopped fresh
1/2 teaspoon sea salt
1/2 cup heavy cream
fresh ground black pepper
1 egg
1 egg yolk

Steps:

  • Heat the oven to 325 degrees.
  • Butter 4 (6-ounce) custard cups or ramekins.
  • Heat 1 tablespoon butter and the oil in a medium saucepan.
  • Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
  • Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
  • Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
  • Combine the remaining carrots in a blender with the cream and purée until completely smooth.
  • Season with pepper to taste.
  • Add the egg and egg yolk and process until smooth. Divide among the cups.
  • Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
  • Bake 1 hour.
  • Remove from the oven and let stand 5 minutes.
  • Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.

Nutrition Facts : Calories 237.2, Fat 19.8, SaturatedFat 10, Cholesterol 148.5, Sodium 400.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.3, Protein 4

COUNTRY CHICKEN PICCATA



Country Chicken Piccata image

Lemons and green onions give a delicate taste to this elegant chicken dish. Can be served with rice or boiled potatoes. From Land-o-Lakes Cookbook.

Provided by daisygrl64

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup milk
1 egg, slightly beaten
1/3 cup all-purpose flour
1/3 cup crushed corn flakes
1/4 teaspoon salt
1 pinch black pepper
2 whole boneless chicken breasts, skinned and halved
6 tablespoons butter
1 teaspoon fresh garlic, minced
2 tablespoons fresh lemon juice
1 cup green onion, sliced 1in pieces
1 cup fresh mushrooms, halved
lemon slice
fresh parsley, chopped

Steps:

  • in a small bowl combine milk and egg.
  • in another bowl combine, flour, crushed corn flakes, salt and black pepper.
  • flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper.
  • dip chicken into milk and egg mixture, then into flour mixture, turning to coat.
  • in a 10" skillet melt 4 tablespoons of butter, add garlic and chicken, cook over medium heat, turning occasionally until golden brown (about 5 to 6 min).
  • place chicken on serving platter and keep warm.
  • add remaining 2 tablespoons butter to drippings in pan, stir until butter melts.
  • stir in lemon juice, add green onions and mushrooms, continue cooking stirring occasionally until heated through (about 2 to 4 min).
  • spoon sauce over chicken.
  • garnish with lemon slices and parsley.

VEGETABLE TIMBALES



Vegetable Timbales image

A colorful dish that is best served with a salad and a sliced baguette. This looks labor intensive, but is really quite easy.

Provided by Outta Here

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

9 ounces red bell peppers
1 3/4 cups carrots, chopped (no need to peel)
9 cups watercress, trimmed
3/4 cup heavy cream, divided
7 egg yolks
salt and pepper
3 pinches nutmeg
butter, for greasing timbales

Steps:

  • Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
  • Steam the carrots until they are soft. Drain.
  • Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
  • Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
  • Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
  • Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
  • Butter 4 timbale molds. Preheat oven to 325°F
  • Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
  • Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
  • Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
  • Bake 1 to 1 1/4 hours.
  • Remove molds from pan and cool slightly on wire rack.
  • To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
  • Serve warm with salad and baguette.

Nutrition Facts : Calories 291.8, Fat 24.1, SaturatedFat 12.9, Cholesterol 351.6, Sodium 102.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.7, Protein 8.1

VALENTINE SPINACH TIMBALES



Valentine Spinach Timbales image

How to say "I Love You" without even a card. Combine this with their favorite dinner and you have a winner. They look wonderful with the red heart smiling up at them

Provided by Bergy

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 (1 inch) pieces sweet red peppers, cut into heart shaped (use hot red pepper if yopu want to dump him/her)
1 3/4 ounces spinach, steamed,drain,squeeze dry and chop
1 tablespoon butter or 1 tablespoon margarine
1/4 cup onion, chopped
1/2 cup swiss cheese
1/3 cup fresh breadcrumb
1/4 teaspoon nutmeg
1 dash cayenne
3 eggs, beaten until blended
1/4 cup milk
1/4 cup cream (whipping or coffee cream)

Steps:

  • Heat oven to 350f with rack in lower 1/3 of the oven.
  • Lightly oil six Timbale molds or custard cups that will hold 1/2 cup.
  • Place pimiento heart in the bottom of each, shiny side down.
  • Melt butter in a skillet, medium heat, add onions cook about 5 minor until tender.
  • Transfer onions to a bowl and stir in the cheese,breadcrumbs, nutmeg and cayenne.
  • Add eggs, mix well.
  • Warm the milk& cream in a small saucepan over low heat (have it just warm).
  • Slowly beat milk into the egg mixture.
  • Stir in the spinach.
  • Season to Taste.
  • Spoon into the prepared molds.
  • Place molds in an ovenproof dish and add water to come 1/2 way up ther sides of the molds.
  • Bake about 35-40 minutes or until a knife comes out clean when inserted in the middle.
  • Remove from water bath and let stand 5 minutes.
  • Invert onto each plate being care ful when removing the timbale not to break it.
  • Serve immediately with your favorite Valentines dinner.

Nutrition Facts : Calories 152.5, Fat 10.8, SaturatedFat 5.8, Cholesterol 131.6, Sodium 124.9, Carbohydrate 6.8, Fiber 0.6, Sugar 1.1, Protein 7.2

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