Best Spinach Rockefeller Recipes

SPINACH ROCKEFELLER

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

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

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.

GRILLED OYSTERS ROCKEFELLER WITH BABY SPINACH BACON FONDUE

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

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.