Spinachrockefellerstuffedportabellas Recipes

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.

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.

Steps:

• Bring the water to a boil.
• Take the water off the heat and add the sugar.
• Stir to dissolve completely.
• Let the nectar cool.
• Place in a clean hummingbird feeder and hang outside for the birds.
• Note:.
• Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
• Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
• If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
• Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
• Once clean, rinse thoroughly with fresh water and let dry.
• Fill up with new food and place outside.
• The birds will love you for it!

Steps:

• Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
• Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
• Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.