Best Spinach Rockefeller Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH ROCKEFELLER



Spinach Rockefeller image

Provided by Food Network

Categories     appetizer

Time 38m

Yield 6 servings

Number Of Ingredients 8

1 pound trimmed spinach
1 ounce chopped garlic
2 ounces olive oil
2 ounces anise-flavored liqueur
Salt and freshly ground black pepper
8 ounces heavy cream
4 ounces Parmesan
30 oysters, on the half shell

Steps:

  • Preheat the oven to 400 degrees F.
  • Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

BAKER HOTEL'S SPINACH ROCKEFELLER



Baker Hotel's Spinach Rockefeller image

This was served in the famous Baker Hotel in Mineral Wells, TX. The hotel(the first spa in history) has been closed since 1972. It was the hot spot for the rich and famous. It's guest included: Judy Garland, Clark Gable, Lucille Ball, the Three Stooges, Lyndon Johnson and Lady Bird, Roy Rogers, Lawrence Welk, Will Rogers,...

Provided by Teresa P

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 13

10 oz package frozen chopped spinach
2 Tbsp dry bread crumbs
2 Tbsp minced scallions
1 egg
2 Tbsp melted butter
1/8 tsp season salt (replaces msg) *opt
1/4 tsp minced garlic
1/4 tsp dried thyme
1 pinch freshly ground black pepper
1 pinch cayenne pepper
1/4 tsp salt
4-6 slice tomato 1/4-inch thick
1/8 tsp garlic salt

Steps:

  • 1. Preheat oven to 350 F. Cook spinach according to package directions; drain well.
  • 2. Place spinach, bread crumbs, scallions, egg, melted butter, parmesan cheese, optional MSG, garlic, thyme, black pepper, cayenne and salt in a medium bowl. Mix well.
  • 3. Arrange tomato slices in a glass pie plate or other shallow baking dish; sprinkle with garlic salt. Spoon about 1/4 cup spinach mixture onto each tomato slice and shape into a dome.
  • 4. Bake 15 minutes, or until set and heated through.
  • 5. Alternate method.
  • 6. Bake spinch mixture in a (Pam- sprayed) baking dish for 15min.
  • 7. Place cold firm tomato slices on plate, top with spinch mixture and serve.
  • 8. Fantastic when topped with fresh grated parmesan!

SPINACH ROCKEFELLER ROULADES



Spinach Rockefeller Roulades image

This recipe comes from a local chef, John Folse. You may make the spinach mixture in advance and refrigerate allowing the flavors to develop.

Provided by Luby Luby Luby

Categories     Spinach

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (10 ounce) package cooked frozen spinach, thawed and squeezed dry
1 (17 1/3 ounce) box frozen puff pastry
1/2 cup melted butter
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1 tablespoon minced garlic
1 tablespoon finely diced jalapeno pepper
1/4 cup diced tasso (If Tasso is not available in your area use any type of heavily smoked ham.)
2 tablespoons flour
1/4 cup heavy whipping cream
1/4 cup grated monterey jack cheese
salt and pepper
hot sauce
1 egg yolk, whipped

Steps:

  • Preheat oven to 375 degrees.
  • In 5 quart heavy dutch oven heat butter over medium heat.
  • Add onions, celery, bell peppers, jalapenos and tasso.
  • Saute for 5 minutes or until vegetables are soft.
  • Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
  • Add flour, stirring well.
  • Add heavy whipping cream and cheese.
  • Season to taste with salt, pepper, and hot sauce.
  • When cheese has melted remove from heat and allow to cool.
  • Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
  • Cut pastry sheets into 6 pieces, four inches square each.
  • Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
  • Roll, jelly roll style, making sure that the seam end is well sealed.
  • Please seam side down on large baking sheet and continue with remaining sheets.
  • Brush top lightly with egg.
  • Bake until golden brown approximately 15-20 minutes.
  • Slice in 1/2 inch slices for an hors d'ouvres.

Nutrition Facts : Calories 683.3, Fat 52.7, SaturatedFat 21.1, Cholesterol 86.1, Sodium 412.3, Carbohydrate 44.2, Fiber 3.3, Sugar 2, Protein 10.4

GRILLED OYSTERS ROCKEFELLER WITH BABY SPINACH BACON FONDUE



Grilled Oysters Rockefeller with Baby Spinach Bacon Fondue image

Provided by Guy Fieri

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) unsalted butter
4 minced shallots
4 cloves minced garlic
1 cup diced applewood bacon, sliced into lardons
1 teaspoon kosher salt
2 tablespoons all-purpose flour
1/4 cup anise-flavored liqueur, such as sambuca or Pernod
1/2 cup heavy cream
2 cups baby spinach
1/2 teaspoon freshly ground nutmeg
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes, optional
3/4 cup seasoned breadcrumbs
18 large oysters, shells scrubbed and rinsed
2 cups rock salt, for serving only
1/2 cup grated Parmesan
1/2 cup grated Gruyere

Steps:

  • Combine 4 tablespoons of the butter, the shallots, garlic, bacon and salt in a large saute pan over medium-high heat. Saute until the shallots are translucent and the bacon is crispy, 6 to 8 minutes. Add the flour and mix well to make a roux. Cook, stirring frequently, until the roux smells nutty, 4 to 5 minutes. Off the heat, deglaze the roux with the liqueur; carefully return the pan to the burner and let the liqueur flame. Add the cream and stir to incorporate. Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 7 minutes. Stir in the baby spinach, nutmeg, black pepper, and red pepper flakes if using; bring back to a boil and once again immediately reduce to a simmer. Cook until the spinach has softened and released its liquid, 4 to 6 minutes. Over medium heat, cook the mixture down to a fondue-like thickness, 6 to 8 minutes. Remove from the heat and reserve to the side.
  • Melt the remaining 4 tablespoons butter in a small saute pan. When melted, remove from the heat and incorporate the breadcrumbs. Reserve to the side.
  • Heat a grill to high heat. Preheat a broiler.
  • Place the oysters on the grill and cook until the shells pop open, about 3 minutes. Remove the oysters to a cutting board and use an oyster knife to pry out the top shells, scraping the knife around the inside of each top shell to loosen the oyster. Once the top shell has been removed, discard it; then use the knife to scrape under the bottom of the oyster to separate it from the bottom shell, leaving the oyster "on the half shell."
  • Spread the rock salt evenly on a baking sheet. Set the oysters, shell down, on the rock salt, pressing the shells into the salt. Spoon some of the baby spinach bacon fondue on top of each oyster; then sprinkle with the Parmesan, Gruyere and, lastly, the buttered breadcrumbs. Broil until the oysters are bubbly and the breadcrumbs toasted, 4 to 5 minutes. Serve immediately.

SPINACH ROCKEFELLER



Spinach Rockefeller image

This is a wonderful holiday or party side dish with red and green Christmas colors. Great make ahead too.

Provided by Marie

Categories     Vegetable

Time 50m

Yield 9 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen chopped spinach
1/4 cup breadcrumbs
2 eggs, beaten
1/4 cup minced green onion
4 tablespoons butter, melted
1/4 cup grated parmesan cheese
1/2 teaspoon minced garlic
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon salt
9 -10 slices tomatoes, 1/2-inch thick
1/2 teaspoon garlic salt

Steps:

  • Cook spinach and drain thoroughly.
  • In a bowl, place spinach, bread crumbs, green onion, eggs, melted butter, Parmesan, garlic, thyme, pepper, and salt.
  • Mix well to blend thoroughly.
  • Arrange tomato slices on a baking sheet and sprinkle lightly with garlic salt.
  • Spoon 1/4 cup spinach mixture on each, shaping into a dome.
  • Bake at 350° for 15 to 20 minutes, until set and heated through.
  • Can be assembled ahead and refrigerated.
  • If cold, bake 25 to 30 minutes.
  • As an alternate, you can also pile the spinach mixture on cooked artichoke bottoms.

Nutrition Facts : Calories 109.8, Fat 7.7, SaturatedFat 4.3, Cholesterol 63, Sodium 229.1, Carbohydrate 6.2, Fiber 2.4, Sugar 1.4, Protein 5.7

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #vegetables     #dinner-party     #holiday-event     #dietary     #low-calorie     #low-carb     #low-in-something

Related Topics