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Post by :Edsyd
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :913
Click below to download : Vegetables - Spinach Boston Market Creamed Spinach Clone (Format : PDF)
Vegetables - Spinach Boston Market Creamed Spinach Clone
1 tbsp. butter2 tbsp olive oil
1 clove garlic, pressed
2 tbsp. onion, chopped
1 (10 3/4 oz) can cream of celery soup
2 tbsp. flour
1 tsp. black pepper
20 oz cooked chopped spinach
3 tbsp. grated Parmesan cheese
In a saucepan over low heat combine butter, oil, garlic, onion, and saute.Remove from heat.
Add the soup, flour and pepper.Return to heat until very hot, being careful not to burn.
Stir in the spinach and Parmesan.
Heat and serve.
NEXT BOOKS
1 1/2 lbs. spinach1 tbsp. butter4 tbsp creamSalt and pepperGround nutmeg for seasoningWash and clean spinach.Fill a large pot with water, then bring to a boil. Add salt or chicken bouillon cube to give liquid a light flavor.Add spinach and boil for 5 minutes. Remove spinach and drain.Heat butter in a frying pan, then add spinach and saute.Add half of cream and mix well.The liquid from boiled spinach will come out, let spinach simmer in liquid for about 8-12 minutes.Remove from heat, then add remaining cream to spinach.Season with salt, pepper, and a dash of ground nutmeg
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PREVIOUS BOOKS
By Judy Chatham 1 (20 oz.) Package Chopped Spinach Frozen 1 Cup White Sauce (Thick) 1/2 Cup Sour Cream 1 tsp. Salt 2 Tbsp. Butter 2 Tbsp. Finely Chopped Onion 1/4 Cup Water White Sauce: 3 Tbsp. Butter 4 Tbsp. Flour 1/4 tsp. Salt 1 Cup Whole Milk On a medium low setting melt butter in a sauce pan add flour and salt until creamed together. Add milk a little at a time on medium heat. Constantley stir with a wisk until mixture becomes thick and smooth. Place butter in a 2 quart
Vegetables - Boston Market Creamed Spinach
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