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Full Online Book HomeLearning KitchenVegetables - Spinach - Florentine Crescents
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Vegetables - Spinach -  Florentine Crescents Post by :docrocky Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1149

Click below to download : Vegetables - Spinach - Florentine Crescents (Format : PDF)

Vegetables - Spinach - Florentine Crescents

1 (10 oz.) pkg. chopped spinach, thawed, well drained, squeezed dry
1 1/2 cups (6 oz) Sharp Cheddar Cheese
2 T. bread crumbs
3 crisply cooked bacon slices, crumbled
salt and pepper to taste
2 (8 oz). cans crescent rolls

Preheat oven to 375.

Mix together spinach, cheese, crumbs, and bacon in saucepan; stir over low heat until cheese is melted.
Unroll dough; separate into sixteen triangles. Cut each in half lengthwise, forming thirty-two triangles.

Spread each triangle with rounded teaspoonful spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg, if desired.

Bake 11-13 minutes or until golden brown.

Makes 32 appetizers.
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Vegetables - Florentine Pasta Salad Vegetables - Florentine Pasta Salad

Vegetables - Florentine Pasta Salad
1 cup chopped sun dried tomatoes, not oil-packed1 cup water1 pound bow tie pasta8 cups chopped fresh spinach1 can (1-pound) cannelini or kidney beans, drained and rinsed2/3 cup Italian dressing3, 4 cloves garlic crushed Place sun dried tomatoes in 1 cup water in glass bowl and microwave uncovered at hi power for 2 minutes. Set aside for about 20 minutes or until they have absorbed water and cooled.Cook pasta al dente, drain and rinse with cold water and drain again. Place pasta in large bowl, add remaining ingredients including cooled tomatoes and mix well.Cover salad and chill for at least

Vegetables - Spinach -  Florentine Crepes Cordon Bleu Vegetables - Spinach - Florentine Crepes Cordon Bleu

Vegetables - Spinach -  Florentine Crepes Cordon Bleu
Crepes: 12 prepared plain crepes 12 think slices sandwich-style ham 12 thin deli-style Swiss cheese slices Dijon mustard 1 package Stouffer's frozen spinach souffle (or your own recipe), cooked per directions Sauce: 3 Tablespoons butter 3 Tablespoons flour 1/2 teaspoon crushed tarragon 1 teaspoon seasoned salt 1/4 teaspoon pepper 1-1/2 cups half & half 1/2 cup grated Parmesan cheese 1 teaspoon snipped fresh parsley 1 small can mushrooms, chopped Preheat oven to 375 degrees. Place ham slice on each crepe. Brush ham with Dijon mustard. Place cheese slice (same size as ham) over mustard. Place 1 Tablespoon of cooked spinach souffle