Full Online Books
BOOK CATEGORIES
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
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Spinach Boston Market Creamed Spinach Clone
Famous Authors (View All Authors)
Vegetables - Spinach Boston Market Creamed Spinach Clone Post by :Edsyd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :844

Click below to download : Vegetables - Spinach Boston Market Creamed Spinach Clone (Format : PDF)

Vegetables - Spinach Boston Market Creamed Spinach Clone

1 tbsp. butter
2 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.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Braised Spinach With Cream Vegetables - Braised Spinach With Cream

Vegetables - Braised Spinach With Cream
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
PREVIOUS BOOKS

Vegetables - Boston Market Creamed Spinach Vegetables - Boston Market Creamed Spinach

Vegetables - Boston Market Creamed Spinach
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT