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Jul 27th, 2026
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#13945
04/01/2011 03:02 PM
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Joined: Mar 2009
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Is it okay (taste-wise) to use frozen spinach in a creamed spinach recipe (have some I need to use up), and does anyone have a tried & true recipe? Thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />
"The towels were so thick there I could hardly close my suitcase." - Yogi Berra
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Joined: Feb 2004
Posts: 19,406
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That's what I always use (frozen, chopped)...
I make a basic bechemel sauce, add the spinach (drained well)...
and I also add some sauted mushrooms and onions...
and top it all off with either crumbled Frenchs Fried Onions & chopped bacon or chopped toasted Pine Nuts...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
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Joined: Jun 2009
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http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.htmli have made ina's spinach gratin a handful of times and it's always a hit. a fresh spinach salad is one thing, but imo, when spinach is disguised in cooking especially with cream, etc there is no signifacant difference between fresh vs frozen. this recipe is a winner.
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Joined: Jun 2008
Posts: 2,710 Likes: 2
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Yes, her recipe is fantastic! You can easily cut the recipe in half. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
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Anonymous
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Anonymous
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2 packages cooked and drained chopped spinach
Juice of one lemon
8 oz cream cheese
Cook over low heat stirring constantly.
Delicious and quick!
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