A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
|
|
|
|
Directions: Wash the spinach in lots of cold water to remove any grit. Remove thick
stems and coarsely chop large leaves. Shake off any excess water and set
aside in a colander to drain further.
Carefully remove the stems front he mushrooms. Finely chop the stems and
set aside. place the caps, stem side up, on a baking sheet and set aside.
In a large nonstick frying pan on medium heat, saute the onions, garlic,
and chopped mushroom stems in the stock for 5 minutes. Reduce the heat to
low and add the spinach. Cover and cook for 2 minutes, or until spinach is
wilted.
Place the mixture in a large strainer and press with the back of a spoon
to remove excess liquid. Transfer to a medium bowl and set aside to cool.
Stir in the feta cheese.
Wipe out the frying pan with paper towels. Add the bread crumbs and oil.
Saute over medium heat for about 8 minutes, or until lightly browned.
While the bread crumbs are browning, bake the mushroom caps at 400F
degrees for 10 minutes, or until softened. Divide the spinach filling
among the caps. Sprinkle with the bread crumbs. Bake for 8 minutes.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Skinny spinach and bow ties Bring 2-1/2 quarts of unsalted water to a boil in a covered 4-1/2-quart (or larger) Dutch oven or soup pot. When the water reaches a rapid boil, add the noodles and cook until firm-tender, about 9 minutes. Meanwhile, place the block of frozen spinach in a
Lemon rice stuffed sole In medium skillet cook celery and onion in 2 tablespoons butter until
tender. Stir in rice, seasonings, and lemon juice. Place fillets in
buttered shallow baking dish. Spoon rice mixture on lower portion of each
fillet. Fold over to enclose
Spinach salad with wonton "croutons" and shredded carrots "Croutons" are wontons that have been cut into 4 squares.
Spray sheet pan with PAM lay wontons on the sheet pan. Spray wontons with
PAM and season with salt and any other seasoning.
Bake in 350F oven for 10 minutes or golden brown. Cool befor
Spinach pie In a skillet, cook onion until almost tender; add spinach and continue to cook until spinach moisture has evaporated and mixture is slightly dry.
Add salt, pepper, nutmeg, cheese and beaten eggs.
Pour into a well greased pie pan.
Bake at 325° for 25 minut
Spinach and strawberry salad #1. In a large bowl, toss together the spinach and strawberries.
#2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat
Low-calorie turkey-spinach lasagna Thaw the spinach and squeeze out any liquid. Put about 1/3 of the spinach
in the bottom of a lightly oiled casserole. Spread half of the ricotta
over the spinach. Sprinkle on half of the turkey. spoon on half of the
spaghetti sauce. Top with half
Spam stuffed potatoes florentine Heat oven to 350'F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray. In a large nonstick skillet, saute SPAM in butter 3 minutes. Add onion, spinach, and thyme; cook and stir 2 minutes. Set aside. Cut a thin slice off the
Stuffed pork chops c/p Prepare herb-seasoned stuffing according to package directions. Stuff pockets in chops w
ith stuffing mixture; fasten pockets with toothpicks. Sprinkle chops with onion salt. Combine water and bouillon cubes in removable liner. Place trivet in crock and a
Stuffed onions Boil whole onions with skins on for 20 minutes. Peel outer peeling off
carefully. Cut off the top of the onions and using a spoon carefully
remove the heart from each onion. Put ground beef into a bowl. Chop 2
tablespoons of the onion hearts and a
Crabby stuffed jalapenos Preheat oven to 375F.
Cut the peppers in half, remove seeds and stems. Blanch the peppers in salt water, rinse and drain well.
Blend crab meat and cream cheese into a paste. Spoon into the peppers. Place filled peppers on a baking sheet and stick in th
Rice with spinach, herbs and cheese PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still
undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse
with cold water, drain again and set aside. Wash spinach and remove stems.
Cook spinach in the wa
Spinach coconut soup Cook leeks and garlic in oil.
Add spices and cook a little longer while stiring.
Add potatoes and rice and cook a little longer.
Add vegetable broth and boil for 15 minutes until rice is soft.
Add coconut milk, lemon juice, and spinach. Cook until wilted
Peppers stuffed with tofu and rice If making your own mixed veg I suggest carrot, potato, corn, and peas. Cut the carrot and potato small, to about the size of the peas and corn. Microwave until tender. Sautй onion, celery and mushrooms in lots of vegetable stock until soft. Mix equ
Greek stuffed footballs Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside. Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat
Savory spinach and artichoke stuffing Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as m
Asparagus with mushrooms & fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut
asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying
pan. Add mushrooms and
Korean beef and mushrooms Cut steak into thin slices. Pound until thin.
Mix together the sesame seends, garlc, ginger, soy sauce and cayenne pepper.
Stir into the beef with wooden spoon pressing well with the back of the spoon.
Heat the oil and stir fry meat for one minte.
Add
Creamy spinach salad Mix mayonnaise, sugar, and vinegar and let stand at least 1 hour. Clean
and dry spinach leaves. Tear into bite-size pieces and place in salad
bowl. Spread onion rings over top of spinach. Crumble bacon and put over
top. Toss with mayonnaise dressi
Kasha stuffed tomatoes TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each
tomato. Carefully scoop out the insides, leaving a 1/2" shell.
Separate the seeds from the pulp with a sharp utensil & discard them.
Coarsely chop the pulp &
Seafood stuffed porkchops Preparation:
Lay a chop on the counter and cut a 3 inch slit on the fat-less side of the chops. The tough white skin on the opposite side lets you cut in adjacent to it without going right through. Cut deep into the side of the chop, almost bisecting it
Spicy chick peas & spinach Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large
pot and simmer until the vegetables are softened, about 20 minutes. Add the
chick peas, cilantro and spinach and simmer until the spinach is wilted.
Serve over brown ri
Four cheese spinach pizza In a large nonstick skillet coated with nonstick cooking spray, saute spinach for 2-3 minutes or until limp; remove from the skillet. Cool slightly; chop. In a bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spi
Chicken, potato and spinach salad TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing
bowl, mix well and set aside. Place the cream and dried tarragon leaves in
a small saucepan and bring to a boil over medium heat on the stove. Remove
from heat and whisk hot
Roasted bell pepper halves stuffed with bulgur and spinach Preheat oven to 425F. Cut large red and yellow bell peppers in half
through stem end. Remove seeds and cut out ribs, leaving stems intact.
Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over
rimmed baking sheet. Place pepper halves,
Lentil and spinach soup Combine lentils, bay leaves, celery, ginger and stock in large pan,
simmer, uncovered, about 30 mins or until lentils are just soft.
Heat oil in the pan, add onion and garlic, cook, stirring, until
onion is soft. Add tomatoes, cook, stirring,
Braised artichokes with ricotta and spinach stuffing Wash artichokes under cold water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals that are small and tough.
Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve
Asparagus and mushrooms with black bean sauce Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the r
Spinach grapefruit salad Stem and rinse the spinach. Spin or gently pat it dry. Tear the large leaves into smaller
pieces but keep the small leaves whole. In a large bowl, mix together the oil and garlic,
add the spinach and toss well. Set aside.
Peel, seed, and section t
Inside out stuffed peppers In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add
the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is
tender. Uncover and sprinkle with the cheese; return to the oven until
cheese melts, about 5 mi
"philly" stuffed mushrooms Remove mushroom stems and chop of them to measure « cup... Cook half
of the mushroom CAPS in 3 Tb of margarine over medium heat for 5
min., and then drain... Repeate with remaining mushrooms &
margarine...
Combine cream cheese, blue cheese,
Stuffed peppers -- thai style Cut the tops off the peppers, seed them & set aside. Mix together the
filling ingredients thoroughly & stuff into the peppers. Place them
in a shallow baking dish & bake them in a preheated oven at 350F for
30 minutes. Or steam o
Brie-stuffed chicken breasts Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove f
Avocado stuffed with smoked fish (west africa) The yolks rubbed through a sieve and the whites finely chopped.
Each cut on pimento about 1/4 inch wide and 2 inches long.
In a deep bowl, mash the egg yolks and milk together with a spoon or
table fork until they form a smooth paste. Add 1 table
Cream of spinach soup Cook spinach and onion in chicken broth for 10 to 15 minutes in a covered
saucepan. In a soup pot, melt butter and stir in flour. Gradually stir in
milk, cream and sour cream. Stir over low heat until mixture bubbles and
thickens slightly. Add spi
Creamed spinach Clean, trim and chop spinach, and cook in a dry, covered saucepan over a
medium heat until the spinach is wilted. If you are using frozen spinach,
cook to thaw and evaporate all water, then proceed. Stir in sour cream and
horseradish. Serve h
Spinach pumpernickle Cut out inside of pumpernickle and fill with dip mixture.
From: Evelyn Studer
Zucchini stuffed with bulgur and ground turkey Place zucchini in a large deep skillet and add enough boiling water to
cover.
Cook for 10 to 12 minutes, then chill quickly under cold water. Cut off
stem
end of each zucchini and split lengthwise. Starting from wide end of
vegetable, scoop out pulp wit
Pan-baked lemon sole with spinach, olives, and tomatoes Make sauce:
Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over
moderate heat (on stovetop), stirring until softened (but with no change in
color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3
minutes. Add tomatoe
Broiled portobello mushrooms with scrambled eggs Remove and discard stems from mushrooms and rinse and pat dry. Brush
mushrooms with oil on all sides, and then salt and pepper generously.
Arrange mushrooms, stems sides up, on aluminum foil-lined baking sheet.
Broil 1 to 2 minutes on rack 4 to 5
Bruschetta 'n cheese stuffed chicken breasts PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer weight resealable plastic bag. Pound chicken with the side of a heavy c
Chestnut-stuffed mushrooms If you're making the coutes, it's a good idea to get them done in
advance and out of the way. You can fry them, but I think they're
much nicer baked to a crisp golden crunchiness in a slow oven. Set
the oven to 150 C (300 F, Ga
Stuffed tomatoes Fat grams per serving: Approx. Cook Time: :30
Scoop out tomatoes carefully. Toast bread and cut into 1" cubes. Pour
2 tsp anchovy oil (from can) onto bread, mash anchovies and mix with
bread cubes and inside of tomatoe
Stuffed bell peppers Heat the oven to 350 degrees F.
Cut each bell pepper lengthwise in half. Wash the insides and outsides of the peppers after removing the seeds and membranes. Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and sti
Snappy stuffed tomatillos Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. Cut
thin slice from stem ends of tomatillos. Remove pulp and seeds with melon
baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1
teaspoon ground red chilies. F
Twice-baked stuffed baked potatoes If you can, use Idaho or russet potatoes for baking. Dont wrap potatoes for baking in foil.
Preheat the oven to 450 degrees F. Scrub potatoes with a brush and water to remove all dirt. Place them slightly apart from each other on the oven rack and bake fo
Asian spinach salad Toss all ingredents together. Serve immediately.
Contributor: ksl.com recipes
Stuffed mushrooms italiano Remove and finely chop stems. Drain caps. In 1 quart bowl, combine butter, onion, stems, pepperoni, green pepper and garlic. Cover and microwave on high for 2 - 3 minutes, until tender.
Stir in the Ritz, parsley, Parmesan cheese, seasoned salt, oregano
Spinach suffed mushrooms In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach and salt. Cover, and cook according to package diretions. Wash the mushrooms. Remove the stems, trim off the ends, then chop the stems. Heat the olive oil in a large skillet. Add t
Cappelini with herb spinach Bring a large kettle of water to a boil and cook pasta until al
dente, 3 minutes. Drain in a colander; set aside. Meanwhile place
frozen spinch in a steamer rack over boiling water until slightly
wilted. In a non-stick skillet, heat oil and sau
Crunchy spinach salad Combine all ingredients except dressing in a large bowl. Toss and serve
with dressing.
Dressing: Combine all ingredients in a jar. Cover tightly, and shake
vigorously. Chill several hours. Shake dressing again before serving over
salad. Yi
|
Loading...
|
::
