Ways to cook broccoli????!
Answers: The family is getting sick of steamed broccoli, and I am looking for some new ways to cook it. I bought the big Costco bag, wont do that again....
Put your broccoli in a dish.
In another bowl, mix eggs (as if you were making scrambled eggs) with milk, grated cheese, parmesan, breadcrumbs and a bit of sourcream. Now you should have a kind of liquidy, but bumpy mixture. Pour it over your broccoli and sprinkle a bit more cheese on top. Bake it in the oven until the cheese has been brownish for about 5 minutes.
SUPER DUPER good. I know kids usually don't like vegetables, but I've loved this dish since i had teeth.
Use a wok. Stir fry it with onions, red peppers and carrots. Serve it with teriyaki or sesame chicken. Make sure the broccoli is cut up into small bits so it isn't such a chore.
steam broccoli then melt cheese on it....
put it in alfredo
its so good
fry the broccoli.in a pan, mix sugar, oil, broccoli, onions, and any other veggi of your choice. Keep on low to medium, and keep on mixing. after 5 minutes on low, crank it up to high, and mix some more. surve hot, cold broccoli sucks.
How about steaming it then tossing it with bacon, butter and pine nuts?
Or steaming then putting in a casserole dish, and covering with a mixture of garlic, breadcrumbs and shredded cheese, and baking at 300F for about ten minutes.
You could also make a cauliflower cheese, but with broccoli instead.
Go to town with adding things to it, or doing things with it.
Broccoli and roquefort soup is a favorite of mine.
Have fun!
mac x
Here's a couple of favorites that might help:
Broccoli Hamburger Casserole
INGREDIENTS
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
Broccoli Cheese Salad
4 cups broccoli, cut into small pieces
1 red onion, chopped
1 cup cubed cheddar cheese
6 slices bacon, cooked, crumbled
Combine above ingredients. Combine 1 cup mayonnaise, ? cup sugar, and 2 Tbsp vinegar, salt and pepper to taste. Pour over salad.
BROCOLLI CASSEROLE
2 BOXES FROZEN CHOPPED BROCCOLLI DEFROSTED
1 CAN CREAM OF MUSHROOM SOUP
3/4 CUP SOUR CREAM
1 CUP CHOPPED CELERY
1 TEASPOON SALT
1/2 CUP SHARP SHREDDED CHEDDAR CHEESE
COMBINE AND BAKE AT 350 DEGREES FOR 30 MINUTES
U CAN BAKE 2 CASSEROLES AND SERVE ONE AND FREEZE ONE
AND THEN PUT IN OVEN FOR SPECIAL OCCASSION.. enjoy
Hope these help!
boil until softish. then use lots of butter!!!
You can try putting a nice cheese sauce on it or using it in casseroles like cheesy rice and broccoli. I also love the broccoli salad with tangy dressing and peanuts, it's a great way to enjoy broccoli and there are a few versions of the recipe so you can tweak it to your liking. Here is a recipe, I like to add a little crumbled bacon for more flavor sometimes.
Broccoli and peanut salad
4 cups broccoli florets
1 cup peanuts
1 cup raisins
1/2 cup chopped onion
1 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
DIRECTIONS
In a bowl, combine the broccoli, peanuts, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.
put fresh parmesan cheese on it...
Put it in a pan and sautee some garlic with it in butter of course, I add fresh parmesan cheese and black olives, serve nice and steamed and hot! Mmm!
Or try making a broccoli and cheese soup, it's a big hit at my house and you can get rid of a lot of broccoli this way!
BROCCOLI WITH MANDARIN ORANGES
2 (11 oz.) cans mandarin oranges, drained and liquid reserved
2 tbsp. molasses
1 tbsp. soy sauce
1/2 tsp. ground ginger
1-1/2 tsp. cornstarch
1/4 c. oil (preferably peanut oil)
2 heads fresh broccoli, cut into florets
2 tbsp. sesame seeds
In a small bowl, mix together 1/4 C. of the reserved juice, the molasses, soy sauce, ginger and cornstarch. Set aside. Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. (The oranges will almost dissolve.) Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes. Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds. Serves 6.
MICROWAVE SCALLOPED BROCCOLI AND MUSHROOMS
1 (10 oz.) pkg. frozen broccoli spears, defrosted
2 tbsp. Butter or margarine
1 c. sliced fresh mushrooms or 4 oz. canned, sliced mushrooms, drained
1 tbsp. grated onion
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
1 c. grated sharp cheddar cheese
Paprika
Place the broccoli in a 2-1/2-qt. glass casserole. Cover and heat the broccoli in a microwave 8 to 9 minutes. In a small microwavable bowl, combine butter, mushrooms and onion. Heat, uncovered in microwave 3 minutes, stirring after1-1/2 minutes. Blend flour and seasonings into butter-mushroom mixture. Gradually add milk, stirring until mixture is smooth. Heat in microwave uncovered for1 additional minute. Stir and do this two more times. (A total of 3 minutes.) Pour hot mushroom sauce over the cooked broccoli. Sprinkle with cheese and paprika. Heat, uncovered, 4 to 5 minutes more or until cheese is melted.
STIR-FRIED BROCCOLI AND CARROTS
2 tsp. finely chopped gingerroot
1 garlic clove, finely chopped
1-1/2 c. small broccoli flowerets
2 medium carrots, thinly sliced (1 cup)
1 small onion, sliced and separated into rings
3/4 c. chicken broth
1/4 tsp. salt
1 tbsp. cornstarch
1 tbsp. cold water
1 can (8 oz.) sliced water chestnuts, drained (optional)
1 c. sliced fresh mushroom (3 ounces)
2 tbsp. oyster sauce
Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add ginger-root and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute. Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.
BROCCOLI CASSEROLE
2 (10 oz. ea.) pkgs. chopped frozen broccoli, thawed
1 large onion, diced
1 (16 oz.) container sour cream
1 (10.75 oz.) can condensed cream of broccoli soup
2 c. shredded Cheddar cheese, divided
1 (6 oz.) package herb-seasoned dry bread stuffing mix
1/4 c. butter, melted
Preheat oven to 350 F. In a large bowl, mix together broccoli and onions. Stir in sour cream, soup, undiluted, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix. Bake at 350 F. for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1-3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.
Try this, it should get rid of all your broccoli in one go and is so simple.
www.youtube.com/watch?v=tFc6o2m9mMQ
Don't know if you are familiar with him but he is a Michelin starred chef in the UK and he doesn't like vegetarians (I'm a vegetarian!).