http://www.tayloreason.com/corkscrew/tasty-food/how-to-make-restaurant-quality-creamed-spinach-low-fat-recipe/ Fighting wine and food snobbery since 1997 Fri, 10 Feb 2012 09:24:00 +0000 hourly 1 http://wordpress.org/?v=3.3 http://www.tayloreason.com/corkscrew/tasty-food/how-to-make-restaurant-quality-creamed-spinach-low-fat-recipe/comment-page-1/#comment-136015 Karmen Wed, 12 Oct 2011 06:53:12 +0000 http://www.tayloreason.com/corkscrew/?p=3392#comment-136015 Just love the very last sentence of your recipe... lol! Just love the very last sentence of your recipe… lol!

]]> http://www.tayloreason.com/corkscrew/tasty-food/how-to-make-restaurant-quality-creamed-spinach-low-fat-recipe/comment-page-1/#comment-349 Debby Flemings Thu, 04 Mar 2010 15:28:40 +0000 http://www.tayloreason.com/corkscrew/?p=3392#comment-349 I want to thank Jane Levin for passing along a great way to cook fresh spinach. I followed her directions along with the published recipe for creamed spinach and scored! Thank you both. I want to thank Jane Levin for passing along a great way to cook fresh spinach. I followed her directions along with the published recipe for creamed spinach and scored! Thank you both.

]]> http://www.tayloreason.com/corkscrew/tasty-food/how-to-make-restaurant-quality-creamed-spinach-low-fat-recipe/comment-page-1/#comment-335 Deborah Eason Tue, 16 Feb 2010 17:22:18 +0000 http://www.tayloreason.com/corkscrew/?p=3392#comment-335 Thanks for the recipe!!! Thanks for the recipe!!!

]]> http://www.tayloreason.com/corkscrew/tasty-food/how-to-make-restaurant-quality-creamed-spinach-low-fat-recipe/comment-page-1/#comment-334 Jane Levin Tue, 16 Feb 2010 17:17:36 +0000 http://www.tayloreason.com/corkscrew/?p=3392#comment-334 Great Newsletter Taylor. I can't wait to try the creamed spinach. I'll make it with fresh spinach, which I will cook the lazy way, by rinsing and putting in a glass bowl, covering with plastic wrap and nuking on high for about 3 minutes, then chopping. It tastes much better and with the packages of baby spinach prewashed at Publix it is just as easy as frozen. I look forward to you making restaurant recommendations for little hole in the wall local restaurants and don't forget in our commercial Real Estate practice we work assisting many restaurants in finding locations,leasing, selling and relocating. Thank you for keeping up the good Gourmet endeavors. We certainly need some dedicated foodies and wine mavins in this town. Thanks, Jane Levin Great Newsletter Taylor. I can’t wait to try the creamed spinach. I’ll make it with fresh spinach, which I will cook the lazy way, by rinsing and putting in a glass bowl, covering with plastic wrap and nuking on high for about 3 minutes, then chopping. It tastes much better and with the packages of baby spinach prewashed at Publix it is just as easy as frozen.
I look forward to you making restaurant recommendations for little hole in the wall local restaurants and don’t forget in our commercial Real Estate practice we work assisting many restaurants in finding locations,leasing, selling and relocating.
Thank you for keeping up the good Gourmet endeavors. We certainly need some dedicated foodies and wine mavins in this town.
Thanks,
Jane Levin

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