Creamed Spinach From Lawrys Prime Rib House Of Prime Rib Recipes

LAWRY'S FAMOUS CREAMED SPINACH

Steps:

• Blanch spinach in batches by cooking it in salted, boiling water for a few seconds, then plunging it in ice water to stop the cooking. (To save time, use frozen, chopped spinach!)
• Squeeze out excess liquid and chop.
• In a medium-sized skillet over medium heat, saute bacon 2 or 3 minutes. Add diced onion and continue to cook until onion is translucent another 3 or 4 minutes. Add garlic, spinach and seasonings and cook another minute.
• In a medium saucepan, heat butter until melted. Add flour, stirring with a spoon until flour is incorporated and begins to turn slightly golden, about 2 minutes. Whisk in milk and bring to a boil. Reduce heat and cook until sauce begins to thicken about 3 minutes.
• Add cream sauce to the spinach mixture.
• In a food processor pulse spinach 3 or 4 times. It should retain its texture. Taste and adjust seasonings if necessary.
• Can be made a day ahead of time.

LAWRYS CREAMED SPINACH

Steps:

• In a medium skillet, cook bacon until almost crisp.
• Add onion to bacon and cook until onion is tender about 10 minutes.
• Remove from heat.
• Add flour and seasonings; blend well.
• Gradually stir in milk; cook and stir over low heat until thickened.
• Add spinach and mix well.
• If too thick add more milk.

CREAMED SPINACH FROM LAWRY'S PRIME RIB (HOUSE OF PRIME RIB

Steps:

• Boil spinach (not too well done). Remove from heat, wash spinach in cold water, squeeze dry. Put through food grinder and set aside. Grind bacon and saute in a skillet. Grind onion and add to bacon with garlic, salt and pepper. Saute until all moisture is gone.
• Make a medium cream sauce with butter, flour and milk (see note above). Add ground spinach, onion, and bacon mixture to the cream sauce and bring to a slow boil. Remove from heat and serve. ***The instrructions say to make a medium cream sauce with butter, flour and milk. This is a béchamel (bay-shah-MEL) sauce, which is a French white sauce that can be made thin (1 tbsp each butter and flour to 1 cup milk), medium (2 tbsp each butter and flour to 1 cup milk), or thick (3 tbsp each butter and flour to 1 cup milk). You make the sauce by stiring the milk into a roux, which is made by slowly mixing the flour into the softened butter over very low heat.

HOUSE OF PRIME RIB'S CREAMED SPINACH RECIPE

Steps:

• Firstly, cook the spinach in salted, boiling water for 30 seconds
• Next, transfer it into ice water so that the spinach cools down (Alternatively, you can buy frozen spinach)
• Blanch the spinach, squeeze, and chop
• In a large skillet, saute the sliced bacon for about 3 minutes
• Keep the flame on medium hot
• Add sliced onion and cook until it turns translucent
• After 3-4 minutes, add spinach, garlic, salt, nutmeg powder and pepper
• Next, melt the butter in a saucepan
• Add flour and keep stirring with a wooden spoon for about 3 minutes
• Cook until the mixture turns into a light brown color
• Now, add the milk and whisk until the mixture starts boiling
• Reduce the flame and cook for another one minute until the mixture thickens
• Your cream sauce is ready!

LAWRY'S PRIME RIB ROAST

Steps:

• Sprinkle fatty cap of roast with seasoned salt to your taste.
• In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt.
• Place the roast on rack, fatty side up. Make sure no salt actually touches the beef.
• Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.
• Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium or approximately 20 to 25 minutes per pound.
• Remove from oven and let stand 20 minutes before carving.
• Using a sharp carving knife, slice meat across the grain for serving.
• Discard rock salt.
• Serve with Lawry's Whipped Cream Horseradish.

CREAMED SPINACH FROM LAWRY'S PRIME RIB RECIPE

Steps:

• Boil spinach (not too well done.) Remove from heat, wash in cold water, squeeze dry. Put through food grinder and set aside. Grind bacon and saute' in skillet. Grind onion and add to bacon w/ garlic salt and pepper. Saute' until all moisture is gone. Make a medium cream sauce with butter, flour and milk. Melt butter over low heat and slowly mix in flour to start a roux. Stir the milk into the roux and cook until thickened. Add spinach, onion and bacon mixture to the cream sauce and bring to a slow boil. Remove from heat and serve.