QUICK AND EASY SPINACH BREAD
If you like garlic and spinach, this one's for you! You can use it as an appetizer (sliced) or just cut in half and serve with pasta sauce for dipping. It makes a meal for two!
Provided by ANCH
Categories Bread Quick Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
- Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
- On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
- Bake in preheated oven for 20 to 25 minutes, until golden brown.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 14.8 g, Cholesterol 9 mg, Fat 4.8 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 428.4 mg, Sugar 1.7 g
SPOON BREAD
This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.
Nutrition Facts :
OLDE TAVERN SPOON BREAD
Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness.
Provided by Stephanie Holt
Categories Bread Quick Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
- Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 14.5 g, Cholesterol 56.5 mg, Fat 4.6 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 3.2 g
CREAMED SPINACH AND EGG BREAD BOWL RECIPE BY TASTY
Here's what you need: spinach, butter, onion, flour, heavy cream, whole milk, salt, nutmeg, black pepper, egg, sourdough bread bowl, mozzarella cheese
Provided by Tasty
Categories Breakfast
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a large pan, sauté spinach until cooked then place in a strainer to drain excess water.
- Melt butter and cook onion until soft. Whisk in flour. Make sure there are no lumps. Add cream and milk, then stir until thickened.
- Return spinach to mixture. Add salt, nutmeg and pepper, then stir until fully incorporated.
- Hollow out a sourdough bowl, line the hole with mozzarella cheese, then spoon creamed spinach in. Spoon a dip in the middle, then crack an egg in the dip so it doesn't fall out of the bowl.
- Bake at 350˚F (175˚C) for 25 minutes, until the egg is set and the white has solidified.
- Season with salt and pepper.
- Nutrition Calories: 3030 Fat: 214 grams Carbs: 243 grams Fiber: 24 grams Sugars: 44 grams Protein: 82 grams
- Enjoy!
QUICK AND EASY SPINACH BREAD
This is a wonderful, easy bread. Great for a cookbout. It is good with an Italian meal or if you use the Feta Cheese with a Greek Meal
Provided by mandabears
Categories Quick Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray a baking sheet with non-stick cooking spray.
- In a large skillet heat olive oil over medium heat.
- Cook garlic until soft, do not brown.
- Add spinach and cook for 1 minute.
- Stir in salt, pepper, and Parmesean.
- Remove from heat and cool.
- On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle.
- Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture.
- Roll up the crust to make one large loaf.
- Pinch seam to seal Place loaf on baking sheet.
- Bake for 20-25 minutes until golden brown.
SPINACH SPOONBREAD
Adapted from King Arthur Flour's "Miraculous Spinach Quiche" recipe. Cook time includes cooling time.
Provided by FLKeysJen
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
- Preheat the oven to 375°F.
- Sauté the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
- In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
- When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
- Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
- Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
- Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.
Nutrition Facts : Calories 390.1, Fat 21.4, SaturatedFat 13.1, Cholesterol 66.8, Sodium 927.4, Carbohydrate 27.1, Fiber 3.9, Sugar 3.9, Protein 24.7
SPINACH SPOON BREAD
Steps:
- Preheat oven to 350°F. Cook creamed onions and spinach as directed. Drain spinach well. Mix all remaining ingredients together (except cheese).
- Place in greased soufflé pan.
- Bake for 35 minutes, or until knife comes out clean. After removing from oven, sprinkle with handful of shredded cheese. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPINACH BREAD
Steps:
- Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
- Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
SPINACH SPOON BREAD - CROCK POT
Make and share this Spinach Spoon Bread - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Spinach
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in large bowl, mix well.
- Pour batter into oiled, preheated slow cooker.
- Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean.
- Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
- Cut into wedges to serve.
Nutrition Facts : Calories 263.3, Fat 17.7, SaturatedFat 9.2, Cholesterol 128.4, Sodium 420.5, Carbohydrate 17.9, Fiber 2.9, Sugar 5.9, Protein 9.2
SPOONBREAD
Steps:
- In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
- Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.
VEGETABLE SPOON BREAD
Spinach, corn bread mix and cream corn come together to make a beautiful casserole that has been loved by my family for years, thanks to my mom Alice!
Provided by suzanne
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
- Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 24.8 g, Cholesterol 52.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 605.3 mg, Sugar 4 g
SPINACH BREAD
This is so yummy, I can make a meal off of it alone. Great to take to parties and covered dish functions.
Provided by -Mary-
Categories Breads
Time 45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook spinach as directed on package. Drain very well.
- Saute onions in butter in skillet.
- Mix in spinach, mushrooms, cheeses (except parmesan), and all other ingredients. Spread on bread.
- Sprinkle parmesan on top.
- Bake at 350 for 10 to 15 minutes.
Nutrition Facts : Calories 590.4, Fat 22, SaturatedFat 12.8, Cholesterol 56.6, Sodium 962.7, Carbohydrate 76, Fiber 4.5, Sugar 4.6, Protein 23.7
SPINACH SPOON BREAD
Make and share this Spinach Spoon Bread recipe from Food.com.
Provided by Mercy
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
- When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
- Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
- In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
- Fold egg whites into cornmeal mixture. Add spinach and stir. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
- Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
- ROASTED GARLIC: Preheat oven to 300°F; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.
Nutrition Facts : Calories 175.8, Fat 7.7, SaturatedFat 3.9, Cholesterol 94.4, Sodium 679, Carbohydrate 19.9, Fiber 1.9, Sugar 4.8, Protein 8
TRADITIONAL APPALACHIAN SPOON BREAD
Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!
Provided by GagesMom2
Categories Bread Quick Bread Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
- Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
- Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
- Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
- Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 220 calories, Carbohydrate 23.4 g, Cholesterol 143.1 mg, Fat 10.1 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5 g, Sodium 514.6 mg, Sugar 7.7 g
More about "spinach spoon bread recipes"
SPINACH SPOON BREAD RECIPE - TANYA HOLLAND | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 12
- Preheat the oven to 350° and butter a 9-by-13-inch baking dish or very large enameled cast-iron skillet. In a saucepan of boiling water, cook the spinach just until wilted, about 30 seconds. Drain and cool under running water, then squeeze out as much water as possible. Finely chop the spinach.
- In a large bowl, whisk the buttermilk with the egg yolks, cornmeal, flour, sugar, baking soda, salt, nutmeg, white pepper and the 3 tablespoons of melted butter. Fold in the chopped spinach.
- In a clean bowl, using a handheld electric mixer, beat the egg whites until soft peaks form. Fold the whites into the batter and scrape it into the prepared baking dish.
- Bake the spoon bread in the center of the oven for about 45 minutes, until golden. Let cool slightly, then serve.
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