Cut broccoli heads close, wash and drain.
Toss together with onion, grapes, and crumbled bacon.
Mix mayonnaise, vinegar, and sugar separately, then pour over the rest of the salad.
Mix all together and chill before serving.
The best way to eat broccoli!
Cook broccoli and onion until tender.
Just use enough water to cover broccoli so you won't have to drain.
Add soups and milk to broccoli.
Bring to a boil, then turn heat down and simmer.
Bring large pan of salted water to a boil.
Cut broccoli into florets.
Add broccoli to boiling water and blanch for 1 minute. Drain.
In a large skillet, warm sesame oil, garlic, and red pepper over low heat for 2 minutes.
Stir in soy sauce and lemon juice. Add broccoli, toss to coat.
EAT!
Cut the broccoli.
Steam the broccoli for 4 minutes.
Strain the broccoli.
Sprinkle vinegar over broccoli.
Grate cheddar over broccoli.
Sprinkle walnuts on top.
Cover with a lid to melt the cheese.
Serve immediately!
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.
Break down broccoli into florets saute in a splash of olive oil preferably in a cast iron skillet. When broccoli just begins to brown add garlic and more oil if needed. Saute a minute or so then add the Calabrian chilies. You can use other spicy peppers but the ones from Calabria have a nice nuanced spiciness. Hit it all with somew salt. Let the flavors meld and add the lemon zest. Top with julienne lemon peel if desired. Enjoy.
Note. I use the crushed Calabrian chilies It comes ina jar with oil.
Preheat oven to 350.
Cook Broccoli and Cauliflower in salted water until crisp-tender.
Drain.
Reserve one cup of cooking water when draining.
Saute Celery and Onion in butter until tender.
Mix all ingredients in a 13X9 baking dish that has been sprayed with Pam.
Top with paprika.
Bake Uncovered for 30 minutes or until Rice is done.
In Dutch oven, bring water to boil.
Add broccoli, celery and carrots.
Boil 2-3 minutes, drain and set aside.
In same kettle, saute onion in butter until tender.
Stir in flour to make paste. Gradually add broth and milk, stirring constantly.
Boil and stir 1 minute.
Add reserved vegetables and remaining ingredients.
Reduce heat, cover and simmer 30 to 40 minutes until vegetables are tender.
Makes 6 to 8 servings.
Brown onion in margarine and put in casserole dish.
Add soup and Cheez Whiz and mix until smooth.
Cook rice according to package directions.
Then add remaining ingredients.
Cook the broccoli just slightly before adding to the casserole.
Put seasoned bread crumbs on top and bake at 350\u00b0 for 30 minutes. Sprinkle Cheddar cheese on top for the last 5 or 10 minutes.
Cook broccoli pieces for about half of the time indicated on the package directions; drain.
Combine the soup, onion, lemon juice and mayonnaise; mix well.
In a casserole dish layer the broccoli, soup mixture and grated cheese; repeat layers.
Combine the melted margarine with the stuffing mix.
Sprinkle this over the casserole.
Bake at 350\u00b0 for 20 minutes, covered.
Uncover and bake for an additional 10 minutes.
Cook broccoli until tender.
drain well.
in a pre-sprayed casserole dish mix cream of mushroom soup, sour cream, onion, and 1 cup of cheese together.
add broccoli and crush ritz crackers and also mix inches.
top with 1/2 cup shredded cheddar cheese.
bake at 350 for 20 minutes.
you can also substitute the broccoli with cauliflower.
Bring water to boil.
Add broccoli, celery and carrots; boil 2 to 3 minutes.
Drain; set aside.
In same kettle, saute onion in oleo until tender.
Stir in flour to form smooth paste.
Gradually add broth and milk, stirring constantly.
Bring to boil; boil and stir 1 minute.
Add vegetables and remaining ingredients.
Reduce heat; cover and simmer for 30 to 40 minutes or until vegetables are tender.
Makes 2 quarts.
Cook broccoli according to directions on package.
Cook rice ahead of time.
Drain broccoli.
Mix with the other 3 ingredients. Bake at 350\u00b0 for 45 minutes.
Mix together the soup, mayo, egg and onion.
In a large bowl, fold the broccoli and the soup mix and the cheese together.
Spread into a greased 9x13 inch pan.
Sprinkle with salt, pepper, and paprika.
Bake at 350 for 45 minutes.
Preheat oven to 375.
Lightly saute the onion and celery in the margarine.
Add the soups and the cheese whiz. Mix well.
drain the cooked broccoli well, then add to the above mixture.
Lastly add you cooked rice ( the 1 2/3 cup rice is measurement of uncooked rice) and stir lightly.
Spread into a greased 13X9 pan. Bake uncovered at 375 for about 45 minutes or until lightly browned.
irections for sauce:
This recipe makes enough sauce for about
In Dutch oven or soup kettle, bring water to boil.
Add broccoli, celery and carrot.
Boil 2 to 3 minutes.
Drain, set vegetables aside in same kettle.
Saute onion in butter until tender.
Stir in flour to form a paste.
Gradually add the broth and milk, stirring constantly.
Bring to boil.
Boil and stir for 1 minute.
Add vegetables and remaining ingredients.
Reduce heat, cover and simmer for 30 to 40 minutes or until vegetables are tender.
Yield: 6 to 8 servings.
Place cooked chicken in a baking dish.
Cook broccoli according to directions.
Place on top of chicken.
Blend mayonnaise, soups, mushrooms and broth.
Pour over chicken. Cover with shredded cheese.
Add bread crumbs.
Dot with butter or oleo.
Bake 40 to 45 minutes at 350\u00b0.
Combine broccoli and cheese.
Pour dressing over all. Refrigerate overnight.
Mix in bacon before serving.
Mix eggs, onion, mayonnaise, soup and cheese.
Add drained broccoli.
Pour in baking dish and top with bread crumbs or crushed cheese Ritz crackers.
Dot with butter and bake at 350\u00b0 for 45 minutes.