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Spinach Madeleine Recipe

Spinach Madeleine

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Show: FoodNation With Bobby FlayEpisode: Plantation Country, Lousiana

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on November 19, 2011

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    This dish is a family tradition at my house every Thanksgiving and again at Christmas. My brother and Sister both cook it at their homes as well on these special occasions. I always use Pepper Jack cheese instead of the Jalapeno cheese log. And a dash of Texas Pete.

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  • on February 17, 2011

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    Every time I fix this recipe for dinner guests they just love it. I do substitute pepper jack cheese and it works out great.

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  • on December 19, 2010

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    Delicious. Made this for the first time the other day for a dinner party. Super-easy and a total hit! I used Velveta in place of the jalapeno roll and it was perfect. I also planned to used green Tabasco but forgot to add it and it was still delicious. Topped with italian style breadcrumbs that I had mixed with melted butter... perfect!

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  • on May 22, 2010

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    Does anyone think you could use pepper jack cheese?

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  • on May 01, 2010

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    I grew up on this dish. In fact, Madeline Wright, the 1957 creator of this classic is one of my mother's best friends.Madeline said that since Kraft no longer makes the 6 oz. jalapeno cheese role, she suggested using 6 oz. of Velveeta combined with 2 tablespoons Tabasco green sauce in order to get the same flavor. Just a thought.

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  • on February 12, 2010

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    My Mother makes this for a take-along dish every time her church holds a social event. I have loved this since I was little. I live in Florida now, and don't have that volume of The River Road Cookbook, though I highly recommend this recipe (and the cookbook to anyone with tastebuds. It is the first foray into "Cajun" and "Creole" cuisine, because the recipes are traditional family recipes handed down from families from north of the Acadianas to Head of Passes.

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  • on December 20, 2009

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    I have a friend from Baton Rouge that makes this dish for every holiday. She uses Mexican Velveeta and it tastes great. Next time I make it, per other reviews, I am going to try cheddar and monteray jack with diced pickled jalapenos. Also, when I've made it I've used heavy cream instead of evaporated milk, but that's just a personal preference. This dish will definitely be on my Christmas table!

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  • on December 17, 2009

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    I have to say this is one of the best spinach dishes I havae ever made. I used velveeta mild mexican style and a little cayenne pepper and it is just the right amoutn of spice. Will be making again.

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  • on October 18, 2009

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    I served this at a dinner party last night and got the biggest compliment of all-"Can I have the recipe, please?!..." I didn't have the jalapeno cheese roll, so I used a 6 oz. jar of Kraft cheese and bacon spreqad and a 4 (or 5? oz. can of jalapeno pepper slices that I then chopped. I used 2 boxes and 1/2 bag (approx. one more cup of spinach, 3/4 cup evp. milk, 3/4 cup spinach liquid and upped seasoning to taste. Topped with Panko bread crumgs and shredded fresh shredded parmesan. One under-eater had 3 helpings!!! This really benefits from making ahead, refrigerating, then bringing out to room temp before cooking approx. 25 min at 350. The recipe I printed out from F.N. didn't have an oven temp or cooking time.

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  • on June 07, 2008

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    This is a wonderful classic recipe from the original Baton Rouge Junior League River Road Recipes Cookbook. There have been three additions to the River Road Recipes cookbooks, all of which contain fabulous recipes. This particular recipe has been a favorite on holiday tables and at special meals throughout Louisiana for years. Because of the difficulty finding jalapeno cheese roll I substitute plain velveeta and jarred pickled jalapenos.

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