SPINACH & CHEESE STRATA
Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
Provided by Jennifer Segal, inspired by
Categories Breakfast & Brunch
Time 1h45m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
- Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
- In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
- Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
- Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.
Nutrition Facts : Calories 483, Fat 30g, Carbohydrate 30g, Protein 25g, SaturatedFat 16g, Sugar 4g, Fiber 4g, Sodium 1117mg, Cholesterol 280mg
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.
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 PUDDING
This is a wonderful tasting recipe. I have not made this yet..but had it at my neighbors house at the wake of her husband...another neighbor Jess made it and later I got the recipe from her...you will love this if you like spinach or not...enjoy!
Provided by Pat Duran
Categories Casseroles
Time 1h10m
Number Of Ingredients 10
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...
SAVORY SPINACH AND CHEESE BREAD PUDDING
Steps:
- Preheat an oven to 375 F.
- Cut the bread into 1-inch chunks and spread on a baking sheet.
- Put in the oven for about 10 minutes-you're just drying it out a bit, you don't want to toast it. Let the bread cool.
- If needed, rinse the spinach to remove any dirt or grit. Lift out of the water and drain in a colander or salad spinner.
- Meanwhile, peel and finely chop the garlic or shallot. Melt 2 tablespoons of the butter in a small frying pan over medium heat. Once the butter is melted, add the garlic or shallot and cook, stirring, until softened and gently fragrant, about 3 minutes.
- Add the cleaned spinach and 1/4 teaspoon of the salt. Cook, stirring, until the spinach is wilted , has released its liquid, and that liquid has evaporated, about 10 minutes. Set aside.
- Crack the eggs into a large bowl. Lightly beat or whisk. Add the milk and whisk to combine thoroughly. Stir in the remaining 1/4 teaspoon salt and the pepper. Set aside.
- Grate the cheese and set aside.
- Use the remaining 1 tablespoon butter to coat a large (9 x 13) baking dish. Add the bread cubes to the dish. Arrange the cooked spinach mixture in and on the bread cubes. Sprinkle the cheese all over the bread and spinach.
- Pour in the egg-milk mixture; it should cover everything. If any bread cubes poke out, push them down into the liquid. Let the entire thing sit for at least 30 minutes (make ahead tip: cover and chill up to overnight; let it sit out for about 30 minutes before baking to take off the chill). Letting it all sit allows the bread time to soak up the egg-milk mixture, which will lead to a much better final texture than if you bake it right away.
- Bake until just a tiny bit jiggly in the center, but basically set everywhere else and browned along the edge, about 35 minutes. If it's still jiggly and getting too browned on top, cover with foil to cook a bit more.
- Let sit at least 10 minutes and up to 30 before cutting into pieces to serve.
- Serve hot or warm.
Nutrition Facts : Calories 479 kcal, Carbohydrate 30 g, Cholesterol 288 mg, Fiber 3 g, Protein 32 g, SaturatedFat 13 g, Sodium 791 mg, Fat 25 g, ServingSize 8 servings, UnsaturatedFat 10 g
SPINACH AND ARTICHOKE BREAD PUDDING
Provided by Adapted from Emeril Lagasse, Food Network
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease 2- 9 by 13-inch baking dishwith 1 tablespoon olive oil.
- Place spinach in a large pan with about 1 cup water, boil until wilted. Rinse with cold water, squeeze water out of spinach. Chop. Set aside. Or use frozen chopped spinach, thawed and drained thoroughly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden and tender, about 5 minutes. Add the garlic,Italian seasoning, salt and pepper. Cook, stirring until the garlic is fragrant, about 30 seconds. Add the drained artichokesand cook another 2 minutes. Remove from the heat and set aside.
- Combine the eggs, cream, half and half, milk and lemon juicein a large bowl. Whiskto combine. Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley and stir gently to combine.
- Pour the bread puddingmixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzlewith remaining 2 tablespoons olive oil. Cover with foil and bake for about 30 minutes. Remove foil and continue to bake until firm in the center and golden brown, about 30 more minutes. Serve warm.
SPINACH NOODLE PUDDING
Make and share this Spinach Noodle Pudding recipe from Food.com.
Provided by JoAnn
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
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 SPINACH ARTICHOKE BREAD PUDDING
I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.
Provided by CHRISSYG
Categories European
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 3143, Fat 53.9, SaturatedFat 23.9, Cholesterol 214.2, Sodium 5760.7, Carbohydrate 541.9, Fiber 31.5, Sugar 26.6, Protein 127.9
EASY BREAKFAST CHIA PUDDING
Steps:
- In a high speed blender, blend the date, milk, and spinach until very smooth.
- In a medium bowl, add the liquid to the chia seeds.
- Stir well, and continue stirring every few minutes for about 15 minutes.
- Place in the refrigerator at least one hour, or overnight.
- Just before serving, stir again, then top with fruit.
Nutrition Facts : Calories 241 kcal, Carbohydrate 33 g, Protein 6 g, Fat 11 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 13 g, Sugar 15 g, ServingSize 1 serving
PARMESAN SPINACH AND PANCETTA BREAD PUDDING
You can use either a cast-iron, another type of oven-proof skillet or a shallow 1 1/2 quart baking dish for this bread pudding. My skillet shown is 8-inches.
Provided by Jennifer
Categories Breakfast Brunch Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350° F.
- Heat olive oil in a large skillet on the stove-top over medium heat (If using a cast-iron or other oven-proof skillet, just use the one you will eventually bake it in, to avoid dirtying another pan). Add garlic, red pepper flakes and spinach. Stir and cook just until spinach starts to wilt, about 1 minute. Remove mixture to a large bowl.
- In a small bowl, whisk together the eggs, milk, 1/2 cup of Parmesan, salt and pepper. Set aside.
- To the large bowl with the spinach, add the bread cubes and roasted red peppers. Toss to combine. Pour egg/milk mixture into bowl and toss until all the bread cubes are well coated. Pour the mixture into your oven-proof skillet or 1 1/2 quart baking dish and distribute with a spoon until somewhat level. Top with remaining 2 Tbsp. of Parmesan, then the pancetta rounds.
- Bake for 45-55 minutes, or until puffed, set in the middle and golden brown. (If pancetta is not quite crispy enough for your taste, simply pop under the broiler for a few minutes to finish).
Nutrition Facts : Calories 396 kcal, Carbohydrate 5 g, Protein 13 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 211 mg, Sodium 851 mg, Sugar 4 g, ServingSize 1 serving
SPINACH AND FETA PUDDING
Steps:
- Preheat the oven to 375#161#F. Lightly coat a 1-quart ovenproof casserole dish with vegetable oil and set aside. If using fresh spinach, wash thoroughly in cold water. Remove the stems and place the leaves in a large pot. With just the water that is clinging to the leaves, cook the spinach over low heat, covered, until it becomes wilted, about 3 minutes. Drain well and when cool enough to handle, squeeze out as much water as possible, then chop. If using frozen spinach, squeeze out the moisture. Place in a medium bowl. In the same pot, heat the vermouth and oil over low heat. Add the shallots and saute until soft, about 5 minutes. Sprinkle with the flour and blend together well. Cook 1 minute, then add the yogurt. Cook, stirring, until thick and bubbly. Season with salt, pepper, nutmeg and cayenne. Add the spinach and stir until all the ingredients are well combined. Remove from the heat and allow to cool. In a small bowl, whisk together the feta cheese and eggs, then blend into this the spinach mixture. Spoon into the casserole dish, then set this dish in a large pan. Fill the pan with 1/2 inch of boiling water and place in the oven. Bake until the pudding is puffed and golden brown, about 35 minutes. Serve the pudding immediately with a sauceboat of hot Mornay Sauce Earthly Delights. Posted to MC-Recipe Digest V1 #180 Date: 2 Aug 1996 10:07:58 -0400 From: Conni Marais (x3648) on Fri, Aug 2, 1996 9:18 AM
Nutrition Facts : Calories 229 calories, Fat 13.8111124999447 g, Carbohydrate 7.03914199843733 g, Cholesterol 528.75 mg, Fiber 2.58576255952978 g, Protein 18.8035410871104 g, SaturatedFat 4.07213249999047 g, ServingSize 1 1 Serving (438g), Sodium 445.730881250976 mg, Sugar 4.45337943890754 g, TransFat 2.45126249998411 g
ARTICHOKE, GRUYERE AND SPINACH SAVORY BREAD PUDDING
Provided by Sweet Potato Chronicles
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°F).Divide 1 Tbsp. (15 mL) of butter between 4 10-ounces ramekins and place them on a baking sheet.Place in oven on the middle rack allowing butter to melt.Remove baking sheet from oven and swirl the butter around in the ramekins, up the sides and across the bottom. Set aside.In a medium skillet, heat 1 Tbsp. (15 mL) of the butter and add the shallots, salt and pepper.Cook until softened, about 3 minutes.In a large mixing bowl, toss bread, spinach and cheese.Add shallots, artichoke hearts, milk and eggs and mix.Sprinkle in basil.Spoon mixture into ramekins and place baking sheet of ramekins in oven and cook until golden brown, about 25 minutes.Remove baking sheet from and cool 10 to 15 minutes.Serve warm with a side salad.
BLACKENED SPINACH BREAD PUDDING
Steps:
- Defrost your spinach and then wring as much water as possible out with your hands. If starting from fresh spinach you can blanch in salted water, or wilt in the microwave in a covered dish (this retains nutrients a bit better), then cool and squeeze out any excess water.
- Heat 1/4 cup of olive oil over medium high heat in large skillet and add the spinach in an even layer. Meanwhile to another pan add the mushroom slices, onion, Blue Grass, nutmeg, and about a cup of water‡, heat on high.
- Cook the spinach, stirring often, until it's given up most of its moisture and is dark, adding a bit more olive oil if anything starts to stick. For the mushrooms continue to cook until most of the liquid has evaporated, then add the tablespoon of butter and reduce the heat to medium, stirring often.
- The spinach if done when it's crisp in places and has colored the olive oil green. The mushrooms should be browned in spots and still have a bit of moisture to them.
- Set the mushrooms and spinach aside, and preheat your oven to 350°F.
- Butter a loaf pan or a 9 x 9" baking dish. Mix the spinach, mushrooms, and bread pieces together and add them.
- Thoroughly mix the milk and eggs (a blender works great), and pour this mixture into the pan, poking it in places so it settles evenly.
- Bake until set (about 40-50 minutes). Allow to rest for about 10 minutes, and serve hot. Fantastic with sauce Béarnaise or Hollandaise.
Nutrition Facts : ServingSize 6
More about "spinach pudding food"
BABY SPINACH AND GARLIC BREAD PUDDING RECIPE - FOOD & …
From foodandwine.com
4/5 Servings 4
- Preheat the oven to 325°. Butter a 6-cup soufflé dish or other deep baking dish. In a large skillet, melt 1/2 tablespoon of butter over moderately high heat. Add the spinach, water and garlic, season with salt and pepper and stir a few times. Cover and cook the spinach until it wilts, about 2 minutes.
- Set a colander over a bowl and drain the spinach; press very lightly on the spinach to extract 1/4 cup of liquid. Spread out the spinach on a rimmed baking sheet to cool.
- Heat the remaining 1 1/2 tablespoons of butter in a large skillet. Add the diced bread and cook over moderate heat until browned on the bottom, about 3 minutes. Stir and continue to cook until the croutons are crisp all over, about 2 minutes longer. Transfer the croutons to a plate to cool.
- In a bowl, whisk the eggs with the cream, reserved spinach cooking liquid, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg. Stir in the spinach and pour the mixture into the prepared soufflé dish. Spread the fried croutons evenly over the top.
SAVORY BREAD PUDDING WITH SPINACH, GRUYèRE AND …
From earthboundfarm.com
Estimated Reading Time 2 mins
BEST MUSHROOM AND SPINACH BREAD PUDDING RECIPE - HOW TO ...
From goodhousekeeping.com
Servings 8Total Time 1 hr 5 minsCategory Vegetarian, Brunch, BreakfastCalories 470 per serving
- Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate.
SPINACH-SHIITAKE BREAD PUDDINGS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 25 minsServings 8
- In a medium skillet, melt 2 tablespoons of the butter. Add the shallots and leek and cook over moderate heat, stirring, until softened, about 4 minutes. Add the mushrooms, season with salt and pepper and cook over moderately high heat until lightly browned, about 7 minutes; transfer to a large bowl.
- Melt the remaining 1 tablespoon of butter in the skillet. Add the spinach and cook, tossing, until wilted, about 1 minute. Add the spinach to the mushrooms with the bread, Swiss cheese and 1/2 cup of the Parmesan and toss.
- Beat the eggs in a small bowl. In a saucepan, bring the milk and cream to a boil, then gradually whisk into the eggs. Stir the custard into the bread and let stand, stirring occasionally, until absorbed, about 15 minutes.
- Preheat the oven to 400°. Butter eight 3/4-cup ramekins and set them on a baking sheet. Spoon the pudding into the ramekins and bake for 20 minutes, or until browned. Let cool for 15 minutes.
SPINACH BREAD PUDDING WITH LEMON AND FETA RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 4 hrs
- Preheat the oven to 350°. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.
- In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.
- Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.
SAVORY BREAD PUDDING WITH SPINACH & MUSHROOMS RECIPE ...
From eatingwell.com
4.9/5 (7)Total Time 2 hrsCategory Healthy Bread Pudding RecipesCalories 282 per serving
- Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350F. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
- Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
- Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
SPINACH & CORN PUDDING - DELICIOUS LIVING
From deliciousliving.com
Estimated Reading Time 1 min
SPINACH PUDDING RECIPE | SPARKRECIPES - HEALTHY RECIPES
From recipes.sparkpeople.com
4.3/5 (4)Calories 221 per servingServings 6
SPINACH CHIA PUDDING - A&D KITCHEN
From adkitchenideas.com
Estimated Reading Time 2 mins
SPINACH AND GORGONZOLA BREAD PUDDING | ANOTHER YEAR IN RECIPES
From dianescookbooks.wordpress.com
Estimated Reading Time 3 mins
GREEN CHIA PUDDING RECIPE | GOOP
From goop.com
Servings 4Category Detox & Cleanse Recipes
SPINACH AND RICOTTA NOODLE PUDDING – THE LITTLE GOURMET
From littlegourmetblog.wordpress.com
Estimated Reading Time 5 mins
510 SPINACH PUDDING PHOTOS - FREE & ROYALTY-FREE STOCK ...
From dreamstime.com
SPINACH AND ARTICHOKE BREAD PUDDING RECIPE
From crecipe.com
SPINACH ARTICHOKE BREAD PUDDING - JUST A LITTLE BIT OF ...
From pinterest.ca
SPINACH PUDDING - RECIPE | COOKS.COM
From cooks.com
SAVORY BREAD PUDDING WITH BACON AND SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH MUSHROOM AND FETA BREAD PUDDING RECIPES
From tfrecipes.com
SPINACH NOODLE PUDDING RECIPES
From tfrecipes.com
STRAWBERRY MOUSSE PUDDING - SPINACH RECIPES
From spinach-recipes.com
SPINACH PUDDING - RECIPES | COOKS.COM
From cooks.com
SPINACH ARTICHOKE BREAD PUDDING - CRAMPTON'S MARKET
From cramptonsmarket.com
SPINACH & SAUSAGE BREAD PUDDING | OUR STATE
From ourstate.com
SPINACH PUDDING – ST. LOUIS JEWISH LIGHT
From stljewishlight.org
SPINACH CASSEROLE - ALLRECIPES
From allrecipes.com
SAVORY BREAD PUDDING WITH BACON AND SPINACH | RECIPE ...
From pinterest.ca
DELICIOUS SPINACH PUDDING - YOUTUBE
From youtube.com
SPINACH PEANUT PUDDING – NINOSTUDIO
From nino.studio
P.A.N. CORN MEAL RECIPE
From pancorn.com
SPINACH BREAD PUDDING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SPINACH AND RICOTTA NOODLE PUDDING - BIGOVEN.COM
From bigoven.com
SPINACH PUDDING - ST. LOUIS JEWISH LIGHT
From stljewishlight.org
SPINACH PUDDING – RECIPES EASY
From recetasdecocinafaciles.net
SPINACH COCONUT MILK PUDDING/DINNER RECIPES/COCONUT MILK ...
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love