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 vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Boil water with can of broccoli soup.
Stir in chicken pieces. Add butter.
Let boil.
Add cooked rice.
To make it thicker, lessen butter and water.
Can pour over rice, if desired.
Makes a nice pot of soup.
e careful not to have soup at a heavy boil or
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!
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.
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.
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.
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.
In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots. Boil 2 to 3 minutes. Drain; set vegetables aside.
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.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Cook Knox soup mix as directed in a large saucepan.
Add frozen broccoli cuts.
Mix in Campbell's soup and 1 can of milk. Simmer for 15 minutes.
Add cheese and serve.
In a 3-quart saucepan, combine broccoli and minced onion and bring to a boil.
Boil 30 seconds.
Reduce heat and stir in creamed soups and using a wire whisk; blend thoroughly.
Stir in remaining ingredients.
Remove about 1cup of soup and mix cornstarch until smooth.
Pour slowly into hot soup mixture and stir until soup thickens.
Boil broccoli until tender, 15 to 20 minutes.
Drain.
Melt butter/margarine.
Add flour; stir until smooth.
Add milk; cook to a medium consistency (not too thin or too thick).
Add bouillon cube and soup.
Heat to medium boil.
Add cooked broccoli.
Simmer 10 minutes.
(I use the pot I cook the broccoli in to make the thickening.
I use canned milk.)
Cook broccoli according to directions on package. Saute onion in oleo.
Add broccoli, soup and milk, stirring well.
Add Cheez Whiz, let come to boil, then simmer a few minutes longer.
he undiluted broccoli soup and frozen broccoli
until
the broccoli is completely
Cook the broccoli and drain.
Add cream of broccoli soup and your salt and pepper to taste.
Let simmer until cream of broccoli is hot.
Makes 6 to 8 servings.
Combine vegetables and water in large pan; simmer for 15 minutes.
Leave in liquid.
Add soup, milk, margarine and cheese. Heat until cheese melts.
eat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
In