Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Spinach Parmesan Pie
Famous Authors (View All Authors)
Vegetables - Spinach Parmesan Pie Post by :bmhayes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2638

Click below to download : Vegetables - Spinach Parmesan Pie (Format : PDF)

Vegetables - Spinach Parmesan Pie

1 Tbl. margarine or butter
4 medium green onions sliced (1/2 cup)
2 cloves garlic, finely chopped
1 pkg. (10 oz.) chopped spinach, thawed, drained and squeezed dry
1/2 cup small curd cottage cheese
1/2 cup Bisquick Orginal® baking mix
1 cup milk
1 tsp. lemon juice
1/4 tsp. pepper
3 eggs
3 Tbl. grated Parmesan cheese
1/4 tsp. ground nutmeg

Heat oven to 350 and grease pie plate.

Melt margarine in skillet over med. heat until hot and cook onions and garlic until tender; stir in spinach. Layer spinach mixture and cottage cheese in pie plate.

Stir together baking mix, milk, lemon juice, pepper and eggs until well blended. Pour over top of spinach. Sprinkle with Parmesan cheese and nutmeg.

Bake uncovered for 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
If you like this book please share to your friends :

Vegetables - Spinach -  Spinach Pasta Bake Vegetables - Spinach - Spinach Pasta Bake

Vegetables - Spinach -  Spinach Pasta Bake
Vegetable cooking spray 2 cups mushrooms, sliced 1 medium onion, chopped 1 jalapeño chili pepper, minced 1 cup reduced fat ricotta cheese 1/3 cup fat-free Parmesan cheese 1/4 cup skim milk 1-1/4 lbs. frozen chopped spinach, thawed, well drained 3/4 tsp. ground nutmeg salt and pepper, to taste 1 egg 2 cups elbow macaroni, or other shaped pasta, cooked 1/2 cup fat-free Monterey Jack cheese Preheat oven to 350 degrees F. Spray large skillet with cooking spray; heat over medium heat until hot. Sauté mushrooms, onions, and jalapeño chili until mushrooms are lightly browned, 3-5 minutes. Combine ricotta and Parmesan

Vegetables - Spinach Noodle Casserole Vegetables - Spinach Noodle Casserole

Vegetables - Spinach Noodle Casserole
10 ounces noodles 2 (10 ounce) packages frozen chopped spinach, divided 2 (1 3/4 ounce) envelopes hollandaise sauce mix 1 teaspoon dry mustard 1 1/2 cups water 2 cups dairy sour cream 1/2 cup grated Parmesan Cheese 1 teaspoon salt 1/4 cup Italian seasoned bread crumbs 2 tablespoons grated Parmesan Cheese 1 tablespoon butter or margarine melted Preheat oven to 350 degrees F. Cook noodles and spinach separately according to package directions; drain.Combine sauce mix and mustard in saucepan; stir in water.Cook and stir till bubbly, remove from heat and stir in sour cream. Set aside 1/4 cup spinach.