Spinachmadeline Recipes

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RIVER ROAD SPINACH MADELEINE



River Road Spinach Madeleine image

This is my adaptation of the recipe in the River Road Recipes cookbook from the Junior League of Baton Rouge, La. This has been around at least since the 1960's and is still a favorite. It tastes better the next day after it is made. It freezes beautifully.

Provided by Miss Annie

Categories     Cheese

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 11

2 (10 ounce) packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onions
1/2 cup evaporated milk
1/2 teaspoon garlic salt
1/2 teaspoon celery salt (or you can use 1/4 tsp. garlic powder)
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1/3 lb hot monterey jack pepper cheese, cut into small chunks
breadcrumbs, for topping

Steps:

  • Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
  • Melt butter in saucepan over low heat.
  • Whisk in flour until smooth.
  • Add onion; cook until soft but not brown.
  • Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
  • Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
  • Combine with spinach.
  • Pour into a 1 1/2-quart casserole and top with crumbs.
  • Bake at 350ºF until heated through and bubbly, about 15-20 minutes.

SPINACH MADELEINE TART WITH CHEESY PASTRY



Spinach madeleine tart with cheesy pastry image

Try this tart as a veggie course at Christmas or other celebration. With cheesy pastry and a cheese and spinach filling, it's sure to be a crowdpleaser

Provided by Anna Glover

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 14

320g sheet ready-rolled shortcrust
2 tbsp plain flour , plus extra for dusting
50g grated vegetarian Italian-style hard cheese , plus 2 tbsp
½-1 tsp cayenne pepper
500g frozen spinach , defrosted
50g butter
2 shallots , finely chopped
1 large garlic clove , crushed
2 thyme sprigs, leaves picked, plus extra to serve
125g mascarpone
grating of nutmeg
150g vegetarian mature cheddar , grated
2 medium eggs
1 tbsp breadcrumbs

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on a lightly floured work surface, and sprinkle the 2 tbsp of hard cheese over one half of the pastry along with ½ tsp cayenne and a crack of black pepper. Fold the other half of the pastry over to close it like a book, and roll out, squashing the cheese in the middle, until it fits into a 22cm tart tin with an overhang. Prick the base with a fork, cover with a sheet of parchment and fill with baking beans. Cook for 15 mins, then remove the parchment and beans. Bake for 10-15 mins until lightly golden, then leave to cool in the tin.
  • Line a baking sheet with baking parchment. Spoon small piles of the remaining hard cheese (about 16) in a thin layer onto the sheet, then bake for 5-7 mins until bubbling and melted. As soon as they look lacy, remove from the oven or they will burn quite quickly. Transfer to a wire rack to cool and crisp up. Will keep in an airtight container for two days.
  • Put the spinach in a sieve over a clean bowl, and squeeze well with the back of a spoon. Keep the liquid.
  • Heat the butter in a heavy-based pan and fry the shallots with a pinch of salt for 10 mins. Stir in the garlic, thyme and 2 tbsp flour, then pour in 250ml of the spinach water, boiling for 1-2 mins. Stir in the mascarpone, nutmeg and a pinch of cayenne, and cook for 5 mins.
  • Fold through the cheddar and spinach, tip into a bowl and leave to cool for 5-10 mins. Stir in the eggs. Sprinkle the breadcrumbs over the tart case, then pour in the filling. Bake for 35-40 mins until golden. Leave to cool a little before topping with thyme and the cheesy crisps.

Nutrition Facts : Calories 460 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

SPINACH MADELINE



Spinach Madeline image

Yield 5-6 servings

Number Of Ingredients 14

2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onion
½ cup evaporated milk
½ cup vegetable liquor (water from spinach)
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
¾ teaspoon celery salt
¾ teaspoon garlic salt
Salt to taste
6 ounces Kraft Velveeta cheese, cut into small pieces
2 tablespoons chopped jalapeño peppers
Red pepper to taste

Steps:

  • Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add all liquids slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and pieces of cheese. Add jalapeños. Stir until cheese is melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and it's kept in the refrigerator overnight. This may also be frozen.

SPINACH MADELEINE



Spinach Madeleine image

With just a few ingredients, this spinach is a perfect side dish to your main entree. Just delicious!

Provided by Anita Hoffman

Categories     Side Casseroles

Time 55m

Number Of Ingredients 15

2 pkg (10 ounces) frozen chopped spinach
4 Tbsp butter
2 Tbsp flour
2 Tbsp chopped onion
1 can(s) (5 ounces) evaporated milk
1 pkg (8 ounces) cream cheese, cut into pieces
1 Tbsp fresh minced jalapeno pepper (optional)
1 tsp worcestershire sauce
3/4 tsp celery salt
3/4 tsp garlic salt or 1/2 tsp. garlic powder
1/2 tsp salt
1/2 tsp pepper
cayenne pepper to taste (optional)
3/4 c panko style bread crumbs (optional)
2 Tbsp melted butter (optional)

Steps:

  • 1. Cook spinach, drain and reserve cooking liquid.
  • 2. In a saucepan, melt butter over medium heat. Add flour, stirring until mixture is smooth and blended. Add onion and cook until soft, but not brown.
  • 3. In a measuring cup, combine milk with enough reserved spinach liquor to make 1 cup liquid. Add liquid slowly to onion-flour mixture, stirring constantly to avoid lumps. Add cream cheese, jalapeno pepper, worcestershire sauce, celery salt, garlic salt, salt, pepper, and cayenne pepper. Stir until cheese is melted. Combine with cooked spinach.
  • 4. Place mixture in a greased 2 quart casserole dish. Combine crumbs and melted butter. Scatter over spinach mixture.
  • 5. Bake at 350 degrees for 30 to 35 minutes or until bread crumbs are browned.

SPINACH MADELINE



Spinach Madeline image

Originated at Green Springs Inn in St. Francisville, LA by Madeline Nevill, this dish has become a favorite nationwide. (From Tony's Seafood in Lousinana website). Need I say more? Yum. ;) Since the garlic cheese roll is hard to find in some areas (mine included) you could substitute Boursin, Alouette or Rondele as they make spreadable flavored fresh cheeses in garlic flavor.

Provided by Mommy Diva

Categories     Spinach

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 (10 ounce) boxes frozen spinach, cooked and drained (reserve 1/2 cup liquid)
2 tablespoons flour
1 onion, chopped (medium size)
1 (6 ounce) garlic cheese rolls, cut into small pieces (this is cheese NOT BREAD)
1/4 cup butter
salt & pepper
1/2 cup evaporated milk
3/4 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 dash hot sauce (Louisiana Fish Fry brand or favorite)
breadcrumbs

Steps:

  • Melt butter, add onions and flour; stir until smooth.
  • Add the milk and mix well.
  • Add the rest of the seasonings and 1/2 of the cheese roll, and stir until cheese melts.
  • Combine all ingredients except bread crumbs and remaining cheese in casserole dish.
  • Top with the crumbs and cheese held aside and bake at 350 for 20-25 minutes.
  • Serve along side fried chicken, salmon, pork chops, you name it and a generous helping of corn bread anything - ENJOY! ;).

Nutrition Facts : Calories 221, Fat 15.1, SaturatedFat 9.2, Cholesterol 39.6, Sodium 273.6, Carbohydrate 16.5, Fiber 5.3, Sugar 3, Protein 9.1

FRESH SPINACH MADELINE



Fresh Spinach Madeline image

Most recipes for spinach Madeline call for frozen spinach and they end up rather soupy. This spinach Madeline turns out creamy with a slight kick.

Provided by thedailygourmet

Categories     Side Dish     Casseroles     Spinach Casserole

Time 40m

Yield 2

Number Of Ingredients 12

1 (8 ounce) package baby spinach, roughly chopped
2 tablespoons water
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 pinch salt
½ cup half-and-half
1 teaspoon granulated onion
½ teaspoon granulated garlic
¼ teaspoon ancho chile powder
1 pinch cayenne pepper
⅔ cup shredded habanero-flavored cheese (such as Cabot®)
2 tablespoons panko bread crumbs

Steps:

  • Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
  • Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
  • Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 15.5 g, Cholesterol 84.8 mg, Fat 27.6 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 17.6 g, Sodium 548.8 mg, Sugar 0.8 g

SPINACH MADELEINE



Spinach madeleine image

The jalapeños in this American-inspired dish from Good Food reader Pippa Greve give the spinach a lovely warmth

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 10

50g butter
2 tbsp flour
1 onion , finely chopped
1 garlic clove , crushed
½ 250g tub mascarpone
500g frozen chopped spinach , thawed and liquid collected
140g grated cheddar
1 tbsp jalapeño pepper from a jar, drained and chopped
½ tsp celery salt
¼ tsp paprika

Steps:

  • Heat oven to 190C/170C fan/gas 5. Melt the butter in a pan, stir in the flour and cook for 2 mins. Add the onion and garlic and cook for 3-5 mins until soft. Add the mascarpone, then slowly add the spinach liquid, stirring until smooth. Cook for 4-5 mins until the sauce thickens.
  • Stir in the cheddar, jalapeños, celery salt, paprika and spinach. Transfer to a baking dish and bake for 40 mins until golden.

Nutrition Facts : Calories 295 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.35 milligram of sodium

SPINACH MADELINE



Spinach Madeline image

This is a quick and easy recipe for a spinach side dish. It is creamy and cheesy and the seasoned bread crumbs give it a little crunch factor.

Provided by Yoly

Categories     Side Dish     Casseroles     Spinach Casserole

Time 35m

Yield 2

Number Of Ingredients 13

2 teaspoons salted butter
¼ cup Italian-seasoned bread crumbs
1 (9 ounce) package frozen chopped spinach
2 tablespoons water
¼ cup evaporated milk, or as needed
2 tablespoons salted butter
1 tablespoon all-purpose flour
2 tablespoons chopped onion
2 cloves garlic, minced
½ cup shredded jalapeno Jack cheese
1 teaspoon Worcestershire sauce
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
  • Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
  • Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 25.6 g, Cholesterol 85.8 mg, Fat 30.2 g, Fiber 4.7 g, Protein 16.8 g, SaturatedFat 17.3 g, Sodium 683.2 mg, Sugar 5.3 g

SPINACH MADELEINE



SPINACH MADELEINE image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Simmer

Yield 5-6 people

Number Of Ingredients 12

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps chopped onions
½ cup evaporated milk
½ cup reserved spinach liquor (reserved liquid)
½ tsp black pepper
¾ tsp celery salt
¾ tsp garlic salt
6 ounces Velveeta Mexican cheese or pepper jack, sliced into ¼-inch cubes
1 tsp Worcestershire sauce
salt and red pepper to taste

Steps:

  • Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight.

SPINACH MADELEINE



Spinach Madeleine image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup spinach liquid
1 (6-ounce) roll jalapeno cheese, cut into small pieces
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
3/4 teaspoon celery salt
3/4 teaspoon garlic salt
Ground red pepper
Salt

Steps:

  • Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

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