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April 2019

Soup Recipes

Fruits Recipes

Dried Pear Chips

Dried Pear Chips Recipe
2 pears 1 cup simple syrup 1 to 1 Wash fruit and slice very thin on an electric meat slicker. D...

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Baked Eggs Florentine Recipe

Baked Eggs Florentine recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Eggs Florentine recipe  PDF


10 3/4 oz Can condensed Crm of Celery
1/2 c Chopped Water Chestnuts
2 ts Grated Parmesan Cheese
20 oz Pkg frz chopped Spinach
1/2 c Shredded carrot
1/4 c Plain lo fat yogurt
1/8 ts Pepper
4 Eggs
thawed, and well drained In a med mi ing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach. Divide spinach mi ture among 4 individ casseroles. Use a spoon to make an indentation in the center of the spinach mi ture. (or, spread the spinach mi ture in a 10 6 2 baking dish. Make 4 indentations in the mi ture.) Break 1 egg into each indentation. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired. Per serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg cholesterol, 798 mg sodium, 853 mg potassium.

Baked Eggs Florentine recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
556 people have voted
Last Reviewed on 2019-04-26



Friday, Apr 26 2019 Download & Print Baked Eggs Florentine recipe  PDF   Soup recipes RSS   Thumsb up

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Helen Kenyon's Chocolate Sauce
Helen Kenyon's Chocolate Sauce Recipe


4 oz Unsweetened chocolate chopped 1 tb Butter, melted 1 1/2 c Sugar (pref superfine) 1 c Heavy cream 1 pn Salt 1/4 c Dry sherry 1 ts Vanilla e tract In a double boiler, melt the chocolate with the butter. Transfer to a heavy saucepan and combine with the sugar, cream and salt. Over medium low heat, stirring constantly, bring the mi ture to a boil. Allow it to boil slowly, without stirring, for 7 minutes. Remove the sauce from the heat and stir in the sherry and vanilla. Serve warm. Store in the refrigerator. Beat This by Ann Hodgman ISBN 1 881527 21 2 pg 82 /...

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