Spinach Ring Food

HARVEST SPINACH RING

Steps:

• Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on medium speed until thick and lemon colored. Add cheese, flour, butter, onions, lemon juice and seasonings; beat until well blended. Add spinach; mix well. Gently stir in egg whites.
• Grease 6-1/2-cup ring mold; line bottom with strip of foil. Grease foil; spoon spinach mixture into mold. Place mold in large shallow baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1/2 inch up side of mold.
• Bake 30 to 35 min. or until knife inserted near center comes out clean. Loosen side of mold with knife; unmold onto serving plate. Remove foil.

STEAK AND EGG SANDWICH WITH CREAMED SPINACH AND ONION RINGS

Steps:

• For the creamed spinach: Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the spinach, cook it for 2 minutes, and then transfer it to the ice water to stop the cooking. Drain the spinach in a colander, and then squeeze it with your hands until all the excess liquid has been removed.
• In a medium saucepan, melt the butter over medium-low heat. Add the onion, garlic and 1/4 teaspoon salt and sweat the vegetables, stirring frequently, until they are soft but have taken on no color, about 6 minutes. Add the flour and stir to create a roux. Cook, stirring continuously to make sure it doesn't burn, for 3 minutes. Whisk in the milk and cook until the flour is completely dissolved and there are no lumps. Turn down the heat to maintain a low simmer and cook for 3 minutes. Whisk in the cream, return the mixture to a simmer, and fold in the spinach. Stir in the nutmeg, cayenne and 2 teaspoons salt. Cook for 2 more minutes and season with additional salt. Keep warm.
• For the onion rings: Heat about 3 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Whisk the flour, Old Bay and baking powder in a medium bowl. Slowly stir in the club soda until smooth. Working in batches, dip each onion ring in batter to evenly coat. Fry the onion rings until golden brown and crispy, about 2 minutes. Drain the rings on paper towels and immediately season with salt.
• For the steak: Put a large pan over high heat. Allow the pan to get very hot, almost smoking. Pat the steak dry with paper towels. Sprinkle the meat on both sides with the salt and pepper. Add some oil to the hot pan and carefully add the steak. To ensure a good sear, do not move steak in the pan. Cook for 4 minutes, flip, and cook for another 4 minutes for medium-rare. Let the steak rest for 3 minutes before slicing.
• For the sandwiches: Add 1/4 cup of warm creamed spinach to the bottom halves of the Kaiser rolls. Slice each portion of steak in half, or desired-size pieces, and put them on top of the creamed spinach. Add a fried egg to each sandwich and top with Kaiser roll tops. Serve with onion rings.

FLORENTINE CHICKEN RING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.

SPINACH SOUFFLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
• Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
• Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
• Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
• Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.

MUSHROOM SPINACH RICOTTA CRESCENT RING

Steps:

• Preheat oven to 375 F degrees.
• Heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add chopped garlic and onion. Saute for 2 minutes.
• Add chopped mushrooms and mix. Then add some salt, black pepper, 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper and mix.
• Cook for 3-4 minutes till the moisture from mushrooms dries out and they turn brownish.
• Add chopped spinach [I used frozen thawed cut spinach] and mix.
• Cook for 2-3 minutes till everything is mixed and mixture dries out.
• Transfer mixture to a bowl and then add ricotta cheese, shredded parmesan-romano cheese, Italian seasoning, remaining 1/4 teaspoon cayenne pepper & 1/4 teaspoon smoked paprika. Adjust seasoning at this point.
• Also add the chopped cilantro and mix everything till well combined.
• Open Pillsbury Crescent Rolls, separate into 16 triangles. Arrange triangles overlapping on the edges to form a circle on a baking sheet lined with parchment paper.
• Spoon mushroom-spinach-ricotta mixture on half of each triangle closest to center of ring.
• Bring each triangle up over the filling and tuck under the bottom layer of dough to seal it.
• Bake the crescent ring at 375 F degrees for 20-25 minutes until the dough turns golden brown.
• Let the crescent ring cool for 10 minutes before cutting into slices!

SPINACH RING

Steps:

• Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
• Place spinach in a food processor and puree.
• Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
• Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
• Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
• Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
• Serve hot.
• You can have it with the Bechamel sauce or without.

FLORENTINE CHICKEN RING

Steps:

• Preheat oven to 375°F. In Classic Batter Bowl, flake chicken with Pastry Blender. Using Food Chopper, chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles, Arrange triangles in circle on Medium Round Stone with Handles with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch-diameter opening in center of Stone.) Using Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown. To serve, cut with Slice 'N Serve®.

NOODLE & SPINACH RING

Steps:

• Cook noodles in salted water.
• Drain.
• Cook spinach in 1/2 cup salted water only until thawed.
• Drain.
• Alternate layers of noodles, spinach, crumbs and cheese in a buttered 2 quart ring mold.
• Combine other ingredients; pour over casserole.
• Bake, set in a pan of hot water, in a 350 oven for about 45 minutes.