Spinach Sole Roll Ups Food

SOLE ROLLS WITH SPINACH AND LEMON SLICES

Steps:

• Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
• Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
• Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

SPINACH SOLE ROLL-UPS

Steps:

• In a small bowl, combine the spinach, onions and sour cream. Spread into an ungreased 13-in. x 9-in. baking dish. , Cut sole fillets into 6-in. x 2-in. strips; carefully roll up and secure with toothpicks. Place over spinach mixture. Sprinkle with lemon-pepper. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork., In a saucepan, combine cornstarch and water until smooth. Gradually add tomatoes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard toothpicks from roll-ups. Spoon tomato sauce over roll-ups and spinach mixture.

SURF & TURF SPINACH ROLL UPS

Steps:

• In a large bowl, combine mayonnaise and spices.
• Mix well.
• Stir in spinach until well blended.
• Add dried beef and crab meat.
• Divide evenly and spread over the 12 tortillas.
• Roll each tortilla up jelly-roll style.
• Wrap tighly with plastic wrap.
• Refrigerate overnight to allow the flavors to meld.
• To serve, slice each tortilla into 6 slices and arrange on a platter.

SPINACH ROLL UPS

Steps:

• In medium mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.
• Spread the mixture onto each tortilla and roll it up.
• Refrigerate the rolled tortillas till ready to serve.
• Slice each roll into 1-inch servings, no more than 3 hours before serving.

SPINACH ROLL-UPS

Steps:

• In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
• Slice each roll-up into 1 inch servings no more than 3 hours before serving.

SPINACH ROLL-UPS

Steps:

• In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375 Farenheit.
• Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish.
• Meanwhile, heat oil in a large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
• In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
• Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan.
• Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.

SPINACH PHYLLO ROLL UPS

Steps:

• Preheat to 375F degrees.
• Combine all ingredients except dough until well blended.
• Work with one sheet of phyllo at a time and keep the waiting sheets covered with a damp paper towel or plastic wrap, etc -- to keep from drying out.
• Brush one sheet of phyllo dough with melted butter or spray with cooking spray- butter flavored is best.
• Repeat process stacking the newly buttered/sprayed sheets on top of the other until you have three sheets buttered/sprayed stacked together.
• Spread one third of spinach mixture along one short side of the dough.
• Fold the sides in about 1 or 2 inches to keep filling inside and roll up to make a log shape.
• Repeat method using the remaining dough and filling to make two more logs.
• Spray or butter tops of logs and score diagonally at 1 nch intervals to keep dough from cracking.
• Place logs on baking sheet and bake for 25 minutes or until golden brown.
• Place on cutting board and cut each log into 10 slices with a serrated knife.
• Note: You can freeze uncooked logs for later use. When ready to serve, remove 10 minutes before baking and then follow baking directions.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS

Steps:

• Mix first 5 ingredients until blended.
• Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
• Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

SPINACH AND RICE FISH ROLL-UPS

Steps:

• Set oven to 400 degrees.
• Grease a 11 x 7-inch baking pan.
• In a small saute pan, saute the onion and garlic in oil until soft (about 5-7 minutes).
• In a medium bowl, combine onion mixture, Mozzarella cheese, cooked rice, spinach, Parmesan cheese, egg white, salt and pepper; mix well to combine.
• Pour the lemon juice in the bottom of the prepared baking pan; set aside.
• Cut each fish fillet lengthwise into 2 strips (or leave whole, whatever you desire).
• Spoon about 1/4 cup (about 1/3 cup for whole fillets) spinach/cheese mixture onto each fillet strip.
• Roll up to enclose the filling; secure with a toothpick.
• Sprinkle fillets with salt and pepper (sprinkle with a lttle more fresh lemon juice if desired).
• Place (cut-side down) over the lemon juice in the baking dish; cover with foil.
• Bake for 30-35 minutes, or until fish flakes easily with a fork.