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Full Online Book HomeLearning KitchenVegetables - Spinach - Feta Spinach Croissants
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Vegetables - Spinach -  Feta Spinach Croissants Post by :crashnburnuk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1152

Click below to download : Vegetables - Spinach - Feta Spinach Croissants (Format : PDF)

Vegetables - Spinach - Feta Spinach Croissants

1 (10 oz.) package of frozen chopped spinach, thawed
4 oz. crumbled feta cheese (you can use low-fat feta if desired)
5 croissants (whole wheat or white)
4 slices Swiss cheese

Drain the spinach in a colander. Then press out any excess moisture from the spinach.

In a medium bowl, stir together the spinach and feta cheese.

Slice the croissants into top and bottom halves. Lay the bottom halves on a cookie sheet. Place the spinach-feta mixture on the croissants. Place a slice of Swiss cheese on top.

Bake at 425 degrees for about 10 minutes, or until the Swiss cheese is melted and bubbly. Replace the top half of the croissant.
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Vegetables - Florentine Crepe Cups Vegetables - Florentine Crepe Cups

Vegetables - Florentine Crepe Cups
Crepes: 2/3 cup flour 1/2 tsp. salt 1 cup milk 3 eggs, beaten Combine ingredients and whisk until smooth. Let rest for 1/2 hour. Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and when melted, pour in 2 Tbsp of crepe batter. Cook on one side only. This should make 12 crepes. Stack crepes between pieces of waxed paper and store, covered, in fridge. Filling: 1 1/2 cups (6 oz) shredded cheddar cheese 3 Tbsp. flour 3 eggs, lightly beaten 2/3 cup mayonnaise (not low fat) 10 oz. package frozen spinach, defrosted and squeezed dry

Vegetables - Spinach -  Double Spinach Bake Vegetables - Spinach - Double Spinach Bake

Vegetables - Spinach -  Double Spinach Bake
8 oz. uncooked spinach fettuccine noodles 1 cup Fresh mushroom slices 1 green onion with top finely chopped 1 clove minced garlic 4 to 5 cups fresh Spinach chopped or 1 (10 oz.) pkg. frozen, thawed and drained. 1 tbs. water 1 (15 oz.) cont. nonfat ricotta cheese 1/4 cup skim milk 1 egg 1/2 tsp. ground nutmeg 1/2 tsp. ground black pepper 1/4 cup shredded reduced Fat Swiss cheese Preheat oven to 350 F. Cook pasta according to package directions, omitting salt. Drain and set aside. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic. Cook