Easy 10 points to the person who can give me the recipe for a brocooli dish that I think is the best.?!
Answers: EASY, RIGHT?
Antique Broccoli
2 (16 oz.) pkg. frozen broccoli spears, thawed and drained
16 oz. pkg. frozen sliced carrots, thawed
10 oz. can small white onions (NOT pickled)
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 tsp. salt
1/8 tsp. white pepper
1 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 cup soft bread crumbs
3 Tbsp. melted butter
1/4 cup grated Parmesan cheese
Place thawed and drained vegetables in a 13x9" glass baking dish and mix gently to combine. Set aside. In heavy saucepan over low heat, melt 1/4 cup butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in 1 cup Cheddar cheese and 1/4 cup Parmesan cheese. Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish. In small bowl, combine bread crumbs and 3 Tbsp. melted butter and stir to mix well. Sprinkle over cheese sauce. Then sprinkle with 1/4 cup Parmesan cheese. At this point, you can cover the casserole and refrigerate up to 24 hours. Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown. Add an extra 10-20 minutes if the casserole has been refrigerated.
nfd?
broccoli and stilton soup.
boil broccoli and blitz with double cream and pepper ad 200g of stilton and cook in a pan. add a little more double cream until texture is perfect
you have to get the nacho cheese from the chip aisle at the grocery store.. it comes in like the salsa jars.. and its zesty.. just not cheese . there are a few flavors. cook you broc. the way you like it.. and then drain the water.. and add the cheese sauce.. to what ever cheese lever you like... i love this.. and i can get the hubbie to eat it this way also.. and he hates broc
Creamy leek, broccoli and Stilton linguine
Ingredients
small head broccoli, cut into florets
25g/1oz butter
? leek, finely chopped
50ml/2fl oz double cream
100g/3?oz linguine, cooked according to packet instructions
50g/1?oz Stilton, crumbled
Method
1. Bring a saucepan of slightly salted water to the boil and add the broccoli. Cook over a high heat for 3-4 minutes, or until quite tender, then drain.
2. Melt the butter in a frying pan over a medium heat, add the leeks and cook for two minutes, then add the cooked broccoli and cook for a further two minutes.
3. Add the cream and simmer for two minutes, then add the cooked linguine and Stilton and mix together well.
4. To serve, spoon the pasta mixture into a serving bowl.
Broccoli Salad
INGREDIENTS
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
go to foodnetwork.com or
allrecipes.com and choose from an awesome list of broccoli dishes!!! happy eats!!!
noe let's make a deal.
you give me 10 points and i give you the recipe
agreed? it is after all a good deal to make......
Simple is the key.
Steam some broccoli and drizzle with melted cheese whiz.
Chicken Divan Casserole
2 - 3 chicken breasts
1 (10 oz)package frozen broccoli
1 (10 3/4 oz) can cream of chicken soup
1/2 cup mayonnaise
1 tsp lemon juice
dash of curry
1/2 cup shredded cheddar cheese
Stuffing crumbs or cracker crumbs
Preheat oven to 350° F.
Boil chicken breasts in salted water until done. Cut into bite size pieces.
Place chicken and frozen broccoli into bottom of 9x12 pan.
Mix together soup, mayonnaise, lemon juice, curry, and cheese. Pour over chicken and broccoli.
Spread stuffing or cracker crumbs over top.
Bake at 350 degrees uncovered for 35 to 40 minutes.
Serve over rice.
Scalloped Potatoes with Broccoli and Ham Recipe
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 tablespoon extra-virgin olive oil
2-1/2 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups sliced, peeled all-purpose potatoes (4 to 5 medium-size) or 4 cups thawed frozen hash brown potatoes
3 cups broccoli slaw mix or coarsely chopped fresh broccoli
1 pound boiled or baked ham, cut into 1-inch cubes
1 tablespoon Dijon mustard
Preheat oven to 400 degrees F. Coat shallow 2-quart casserole with non-stick vegetable spray and set aside.
Cook onion in olive oil in heavy medium-size saucepan over moderate heat until golden, about 5 minutes.
Combine milk, flour, salt, and pepper in 1-quart measure, add to onion, and cook and stir until thickened, about 3 minutes.
Layer half the potatoes into prepared casserole then top with the broccoli and half the sauce.
Arrange ham on top, dot with mustard, then cover with remaining potatoes and sauce.
Cover tightly with aluminum foil and bake until potatoes are just tender, 40 to 45 minutes. Remove foil and bake until lightly browned, about 15 minutes longer. Serve at once.
BROCCOLI & TWO CHEESES CASSEROLE
This is the best broccoli casserole that I'v ever eaten. The two types of cheese really make it superb!
2 small bags or one family-size bag broccoli pieces
1 large onion, cut into big pieces
2 cans cream of mushroom soup
1 bag each, shredded mild cheddar and monterrey jack {size opt}
1 sleeve ritz crackers, crushed
1/2 cup melted butter
Boil broccoli and onions together until tender, Drain. In large bowl add broccoli and onions, both cans of soup and both bags of cheese. Mix well. Pour into large casserole dish. In separate bowl, combine crushed crackers and melted butter. Mix until cumbly. Spread over broccoli and bake at 350 until cracker crumbs are golden brown
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Lynn's Broccoli Rice Casserole
? cup chopped onion
? cup chopped celery (*I will often leave out if I have none)
4 T. margarine
2 cups cooked rice
1 (10? oz) can cream of mushroom soup
2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained
1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)
1 4-oz) can water chestnuts, diced
Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350oF for 25 minutes or until bubbly. Serves 8. Enjoy!!
--“River Road Recipes 2” cookbook
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Panera Broccoli Cheese Soup
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste
Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.
Do a stir fry with fresh broccoli florets, (what is with people obsession with frozen broccoli here). There are many options but try this one.
1/2 cup onion
2 cups fresh broccoli florets
4 oz of shrimp
1 TBL of garlic
1 TBL of ginger
1 tsp of salt
1/2 tsp red pepper
1/4 cup soy sauce
get your largest skillet or wok and put on medium high-high. Once heated for one minute add 1TBL of oil, then add onion. Cook for 1 minute, then add broccoli and salt. SAute for 4 minutes, then add garlic, ginger and red pepper, toss thouroughly then add soy sauce, recdue heat to med-low.If you likeit crunchy, it is done in 1-2 minutes, if you wanted it a bit softer, put a lid on it for afew minutes. Serve with rice. If you want, you can alos grab one of those pre made stirfry sauces to serve with this dish.
*Creamy Ham and Broccoli
INGREDIENTS:
1/2 cup. chopped onion
3 cups chopped ham, or use cooked chopped chicken or turkey
16 oz. frozen cut broccoli, thawed
1 can condensed cream of mushroom soup
1 jar (8 oz.) pasteurized process cheese spread
1 can (8 oz.) sliced water chestnuts, drained
1 cup. uncooked converted rice
1/2 cup water
1/2 cup milk
1/2 cup. chopped celery
1/2 tsp. pepper
paprika (optional)
PREPARATION:
In slow cooker, combine ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 - 2 1/2 hours or on low for 4-5 hours or until rice and onion are tender, stirring occasionally if possible.
Check near end of cooking time to make sure the rice does not get too mushy.
*Broccoli & Mushroom Steamed Rice
? 1 Cup broccoli (small florets)
? 1/2 Cup mushroom (chopped finely)
? 3/4 Cup fresh cream
? 1/4 tsp White pepper powder
? 3-4 tsp Oil
? Salt to taste
? 3-4 Cups cooked rice
? In a pan, heat 1 tsp of oil.
? Add broccoli florets and fry for a while.
? Add mushroom and fry on a high flame till done.
? Add salt and white pepper powder to this.
? Add rice and mix well.
? Toss the rice with fresh cream.
? Broccoli & Mushroom Steamed Rice is ready
*Grilled Broccoli
Ingredients
Broccoli 2 cups florets
Cauliflower 2 cups florets
Red pepper 1 (Capsicum can also be used)
Curd 1 cup
Gram flour 1 tbspn
Ginger/garlic paste 1 tspn
Chaat Masala ? tspn
Red chilli powder ? tspn
Salt to taste
Steam the broccoli and cauliflower for 4 minutes. The vegetable should not turn soggy.
Mix all the other ingredients together to form a paste
To this Add the red pepper cubed, Add brocolli and cauliflower.
Mix and marinate for at least two hours.
Skewer on a sheek and grill.
Alternately after marinating, grease an oven plate and place in the oven till done.
*Savory Chicken and Broccoli Bake
INGREDIENTS:
1/2 cup butter
3 tablespoons flour
1 can (about 14 ounces) chicken broth
2 cups herb seasoned croutons
1 package (10 oz) frozen broccoli spears, cooked and drained
8 large slices cooked chicken
1/4 cup grated Parmesan cheese
PREPARATION:
Melt butter in saucepan over low heat; stir in flour and pepper. Remove from heat; add chicken broth gradually, stirring until smooth. Return to medium heat and cook, stirring constantly, until thick and bubbly.
Remove from heat.
Place croutons in bottom of greased 1 1/2 quart baking dish. Pour half of the sauce over the croutons. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes, or until heated through.
*Broccoli, Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce
INGREDIENTS
2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
1/2 cup applesauce
1 pound pork loin, sliced and cut into thin strips
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 tablespoon chopped fresh ginger root
3 cups broccoli florets
DIRECTIONS
Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot
*Beef With Broccoli Stir Fry
Ingredients:
3/4 pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Other:
1 1/4 cups oil, or as needed
Preparation:
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).
*Cavatelli With Broccoli and Sausage
Ingredients
8 ounces cavatelli or other shell pasta
1 head broccoli, large 1 1/2 pounds
8 ounces sausage meat, ground and mild
3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1/2 teaspoon salt, to taste (optional)
1/2 teaspoon pepper, to taste (optional)
1 cup cheese, grated (optional)
Directions
1.Fill large pot or Dutch Oven half way full of water and add salt if desired. When water is boiling add pasta, stir often, and cook to al dente. Set aside one cup of pasta cooking water before draining. Do not rinse pasta.
2.Wash and dry broccoli, trim and peel stems, cut into florets.
3.Over medium heat in large skillet, brown and mash ground sausage into bite size pieces. Transfer sausage to a large serving bowl and add broccoli, oil, garlic, and red pepper flakes to pan. Cook for approximately 3 minutes or until garlic is golden brown. Add chicken broth and cook another 3 minutes or until broccoli is tender.
4.Add mixture to sausage that was set aside. Add reserved pasta cooking water as needed to add moisture. Season with salt and pepper to taste and add grated cheese if desired.
ENJOY :-)
Easy? Not really.
I have no idea what broccoli-dish you think is the best ;)
However - if you tell me what your favourite broccolidish is, I'm sure I can get a recipe for you :)
RECIPIE 1
16 ounces broccoli florettes
1 tablespoon butter
1 tablespoon roasted walnut oil or olive oil
2 cloves garlic, finely minced
1/4 cup finely chopped red onion
2 teaspoons lemon juice
1/2 teaspoon salt
Dash black pepper
PREPARATION:
Steam the broccoli just until tender.
In a small saucepan, heat the butter and oil; add minced garlic, red onion, and lemon juice. Cook just until tender. Toss with the broccoli along with the salt and pepper.
RECIPIE 2
16 to 20 ounces frozen broccoli spears
2 tablespoon melted butter
1/2 teaspoon fresh grated lemon zest
scant 1/4 teaspoon ground black pepper
PREPARATION:
Cook broccoli following package directions. Combine melted butter, lemon peel, and pepper. Drain broccoli; transfer to serving dish. Drizzle with butter mixture. Serve hot.
Serves 6.
RECIPIE 3
3 tablespoon butter
2 cloves garlic, finely minced
3 tablespoons fresh lemon juice
salt, to taste
pepper, to taste, optional
PREPARATION:
Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.
RECIPIE 4
2 boxes Jiffy corn muffin mix, or similar
4 eggs, beaten
1 1/2 sticks melted butter or margarine (6 ounces)
1 pkg. (10 oz) chopped broccoli, thawed and drained
1 medium onion, chopped
1 cup cottage cheese
PREPARATION:
Combine all ingredients and pour into greased 9- X 13-inch baking dish. Bake at 375° for 35 to 40 minutes, or until lightly browned.
Steam broccoli floretsfor about 3-5 minutes. Don't overcook, they are better with a little crunch.
Remove from pan and put in serving dish, sprinkle with melted butter and half a lemon
Super Broccoli Casserole
2 boxes or 1 bag frozen, chopped broccoli, cooked and drained
2 eggs beaten
1 sml onion, minced
1 can cream of mushroom soup
? cup mayonnaise
1 cup grated cheddar, jack, or mozzarella cheese
1 cup cracker crumbs
? cup butter
Combine first 6 ingredients, add to buttered 9x11 casserole dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350F for 1 hour.
Broccoli Casserole
1 c Water
1/2 ts Salt
1 c Instant rice
1/4 c Butter or margarine
1/4 c Chopped onion
1/4 c Chopped celery
1 cn condensed cream
-of mushroom soup; undiluted
1 cn condensed cream
-of celery soup; undiluted
1 pk (10-oz) frozen chopped
-broccoli; thawed
1/2 c Diced american cheese
Bring water and salt to a boil. Add rice; cover and remove from heat. Let
sit for 5 minutes. Melt butter in skillet; saute onion and celery until
tender. In large mixing bowl, combine rice, celery and onion with remaining
ingredients. Pour into a greased 1-1/2-quart casserole. Bake at 350 degrees
F. for 1 hour.