August 21st, 2010 by alice
Tags: Broccoli, Broiled, Rarebit, Tomatoes, Welsh
INGREDIENTS
- 1headbroccoli, stems trimmed low and cut into flowerets
- 1/2lbmild cheddar cheese, grated
- 1/2cuplow sodium chicken broth
- 1/4teaspoondijon-style mustard
- 1largeegg, slightly beaten
- 1pinchdried rosemary(optional) or dried basil (optional)
- 2 ripetomatoes, cored and cut in half
DIRECTIONS
- Preheat the broiler.
- Cook the broccoli in boiling water until tender, about 5 minutes.Drain and set aside.
- Slowly melt the cheese in a double boiler.
- Gradually mix in the broth.
- Whisk in the mustard and egg.
- Sprinkle a little of the rosemary or basil on the cut side of each tomato half.
- Broil until soft and beginning to brown, about 5 minutes.
- Serve the Welsh rarebit over the broccoli and tomatoes.Makes 2 cups sauce.
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April 22nd, 2010 by alice
Tags: Broccoli, Cheesy, Soup, Vegan
INGREDIENTS
- 2cupscashew pieces
- 1tablespoonsalt
- 1cupnutritional yeast flakes
- 1tablespoononion powder
- 1tablespoongarlic powder
- 1teaspoondill weed
- 1/2cuppimientos
- 7cupswater
- 8cups choppedbroccoli
DIRECTIONS
- In a blender, add the first seven ingredients (cashew pieces through pimentos) and half of the water.
- Blend on high until creamy, 2 to 3 minutes.
- Pour the mixture into a saucepan and add the rest of water and the chopped broccoli.
- Cook over medium-high heat, stirring constantly until slightly thickened and broccoli is tender.
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November 28th, 2009 by alice
Tags: Broccoli, Salad, Tomato
INGREDIENTS
- 1/4cupbutter
- 2tablespoonsolive oil
- 2garlic cloves
- 1onion, chopped
- 2teaspoonssugar
- 2tablespoonsmayonnaise
- 2teaspoonsoregano
- 1teaspoonbasil
- 2bunchesbroccoli
- 4mediumtomatoes, quartered
DIRECTIONS
- Cut broccoli in bite size pieces.
- Saute onion and garlic in butter and oil.
- Remove from heat.
- Add sugar, basil, oregano and mayonnaise.
- Pour over tomatoes and broccoli.
- Stir slightly and refrigerate overnight.
- Enjoy!
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September 21st, 2009 by alice
Tags: Amys, Balls, Broccoli, Cheezy
INGREDIENTS
- 3eggs
- 3cups finely shreddedcheddar cheese
- 16ouncesfrozen chopped broccoli, thawed
- flour
- breadcrumbs
- salt and pepper, to taste
DIRECTIONS
- Squeeze the broccoli in paper towels to get as much of the water out as possible.
- Whisk the eggs lightly and stir together with the broccoli and cheese and enough flour to make the dough hold together.
- Cover and refrigerate at least 2 hours or until stiff enough to roll into balls.
- Roll the mixture into balls using 1 tbsp of the mix.Roll each in the bread crumbs.
- Heat a large pan with enough oil to deep fry to 375 degrees.
- Drop a few balls in at a time, making sure they do not stick together or touch.Fry until golden brown.
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July 31st, 2009 by alice
Tags: Broccoli, Cannellonii, Chicken, Ravioli
INGREDIENTS
-
tomato cream sauce (see directions)
- 1/3cupbutter
- 1/3cupflour
- 3cupsmilk
- 28ouncesdiced tomatoes
- 3tablespoonsbutter
- 1onion, large
- 8ouncesmushrooms, diced, uncooked
- 1 1/2cupscooked chicken, diced
- 1 1/2cupsbroccoli, and diced(cooked)
- 1cupparmesan cheese, freshly grated
- salt and pepper
- 30cannelloni tubes, oven ready, exact amount may vary
DIRECTIONS
- Sauce:.
- Melt butter and whisk in flour, add milk, bring to boil, reduce to simmer and cook 5 minutes. Add tomatoes. and simmer.
- Filling:.
- In skillet with butter, cook onions till translucent.
- Add chicken and broccoli , mushrooms and ½ of the cheese plus one cup of tomato mixture.
- Fill cannelloni with mixture and put in baking dish (you may need two) Pour remainder of sauce over the cannelloni and top with remaining parmesan cheese.
- Bake uncovered for 30 – 40 minutes.
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