dd the bok choy or baby broccoli.
Stir-fry for about
Wash the broccoli and remove any ugly pieces.
In a saute pan, onion and celery in butter until soft.
In large saucepan combine soup, Cheez Whiz, water and green chiles over medium heat.
In large casserole dish, combine rice, broccoli, and soup mixture. Stir in onion and celery. Bake at 350\u00b0F for 30 minutes.
Defrost baby broccoli florets.
Cut chicken tenders
Heat OIL in large wok.
Brown GARLIC.
Break up RICE NOODLE into oil and fry.
Add SOY SAUCES and SUGAR.
Spread out noodles and scramble EGG in center.
Add PRAWNS.
Add BABY BROCCOLI.
Cook until broccoli is at desired tenderness.
Serve immediately with chili sauce and enjoy with a cold thai iced tea.
ater to a boil. Add broccoli rabe and cook until just
ntil cooked through.
Add broccoli, 1 cup water and 1
Cook broccoli until almost done.
Drain.
Put butter in until melted, then add bread crumbs and onions.
Put in casserole dish. Mix the two soups together and put on top.
Take a knife and cut down through the broccoli mixture.
Heat in 350\u00b0 oven until warm and blended.
Place cooked broccoli in bottom of 3-quart casserole.
Cover with chicken.
Combine rest of ingredients and pour over chicken. Then sprinkle another 1/4 pound of grated cheese over top and cover with buttered Pepperidge Farm crumbs.
Bake 20 minutes at 350\u00b0.
In a large dutch oven, add pasta to boiling water and cook 6 minutes less than recommended on package; add frozen asparagus or broccoli the last 5 minutes of pasta cooking time.
Add ham for the last 1 minute before draining just to heat through.
Remove from heat and drain pasta-ham mixture thoroughly.
In a small bowl mix together cream cheese and milk until smooth.
Add cheese mixture to asparagus-ham mixture and stir over medium heat just until heated through and mixture is well coated.
Serve immediately.
o crumble these if your baby needs.
(Note: If your
In 12-inch skillet, heat Olive Oil over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.
Stir in Lipton(R) Recipe Secrets(R) Golden Onion Soup Mix blended with water. Bring to a boil over high heat.
Reduce heat to low and simmer covered 6 minutes or until broccoli is tender.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix.
arlic and the broccoli and stir fry until broccoli is crisp tender
about 5 minutes. Add the broccoli and cook, stirring, until tender
Cut broccoli head into florets and stems into bite sized pieces.
Cut the leaves off the bok choy and cut the stems into bite sized chunks.
Steam the broccoli and the stems of the bok choy in half a cup of boiling water for 5 minutes or until they are bright green.
Remove lid and boil water out.
Add garlic and oil and stir well.
Add bok choy leaves.
Cover pot briefly til leaves just wilt.
Add ginger and soy sauce.
Stir, then serve.
inutes. Add garlic, broccoli slaw mix and broccoli florets and continue to
ood).
Clean and trim broccoli and cut into 2\" pieces
Heat oven to 350 degrees F.
Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
Melt butter in a 10\" skillet over medium heat.
Cook onion and broccoli 2 minutes, stirring occasionally.
Stir in mushroom stems.
Cook 2 minutes, stirring occasionally.
Cool slightly.
Stir in bread crumbs and cheese.
Spoon vegetable mixture into mushroom caps.
Place on ungreased baking pan.
Garnish with bell pepper pieces.
Bake 15 minutes.
minutes (original recipe said about 5 minutes, but the broccoli disintegrates if
-Wash the broccoli and cut the florets into bite size pieces.
-Pat broccoli dry with a paper towel.
-In a mixing bowl, put the broccoli, raisins, and sunflower seeds.
-Then add the salad dressing and mix well.
-To me, this taste best when it has had time to chill for about an hour, but there are times when I've eaten it immediately and it's always tasted yummy. Obviously you can play with this recipe to suit your taste buds, but this one is a good base.