Spinach Pudding Food

SPINACH NOODLE PUDDING

Steps:

• Saute onions until golden in 1/2 stick of butter.
• Toss in garlic and cook for additional 2 minutes.
• Cook noodles according to directions on package.
• Drain noodles and toss with the other 1/2 stick of butter and blend with the spinach, sour cream, sauteed onions and eggs.
• Salt and pepper to your taste.
• Mix well.
• Pour into a buttered casserole dish and sprinkle with bread crumbs.
• Bake at 350 degrees.

SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH, POACHED EGGS, AND PARMESAN-THYME CREAM

Steps:

• For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
• For the savory bread pudding: Preheat the oven to 350 degrees F.
• Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
• In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
• Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
• To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

SAVORY SPINACH ARTICHOKE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
• Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
• Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

HERBED BAKED SPINACH

Steps:

• In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.

HAM, FONTINA, AND SPINACH BREAD PUDDING

Steps:

• Preheat broiler.
• Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side.
• Preheat oven to 350°F.
• Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté, stirring occasionally, until ham is lightly browned.
• Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
• Tuck spinach and ham between slices, reserving a little ham to sprinkle over top. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

SPINACH BREAD

Steps:

• Place all ingredients in bread machine pan in the order recommended by the manufacturer. Select white bread cycle.

SAVORY ARTICHOKE AND SPINACH BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Sauté the onions over med. heat in the oil until soft.
• Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
• Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. Stir in the artichokes.
• Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
• Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes or less.
• Pour into an 11x17-inch sprayed casserole dish.
• Bake 1 hour or until firm in the center.
• This reheats well in the microwave.
• It would be easy to cut this recipe in half!

SPINACH PUDDING

Steps:

• 1. Heat oven to 325 degrees. Spray a 1 quart casserole dish with non stick butter spray; set aside.
• 2. Thaw and cook spinach according to package directions. Drain. Place in large bowl. Heat milk and butter. Pour mixture over drained spinach and combine with remaining ingredients ,EXCEPT nutmeg.
• 3. Pour into the prepared casserole dish. Sprinkle nutmeg on top. Place casserole in pan with sides. Place in oven, then pour hot water in the pan with sides ,so water comes about 1 inch deep. Bake for 50-60 minutes. Test with silver knife like you do for custards...

LEEK OR SPINACH SOUFFLé PUDDING

Steps:

• Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
• Make a béchamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
• Let cook 2 to 3 minutes. Turn off burner.
• In a blender, blend the vegetables and béchamel until totally smooth. Add the Parmesan and then the yolks, one at a time, until it is all incorporated. Pour into a large mixing bowl.
• Preheat oven to 325. Place a medium- to high-sided ovenproof container into which a loaf pan or 1 1/2- or 2-quart soufflé mold can fit on a rack in the middle of the oven. Heat water in a kettle. Fill the container in the oven about halfway, keeping extra water for filling more once you've put the soufflé pudding in.
• Beat the whites to stiff peaks.
• Lightly butter the pan or mold.
• Gently fold a third of the beaten whites into the vegetable, béchamel and yolk mixture to lighten it. Then fold in the rest, and add to the pan or mold. Place this into the water bath in the oven. Water should come 2/3 of the way up its sides. Lightly cover with a loose piece of buttered or oiled aluminum foil.
• Cook for 1 1/2 hours, or a little more, until the soufflé has risen at least an inch above the pan or mold - remove foil when the soufflé begins to push against it - and the top cracks. Let cool for a few minutes before serving.