br>Now barely cook the broccoli by pouring 3/4 cup
br>While shell bakes, cook broccoli in a 3-quart pot
ecoming hardly brown. Season with garlic and onion. Cook for about
00 deg F. Place the broccoli, garlic, and chickpeas in a 9
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
dd 10 of the roasted garlic cloves. Pour the hot mixture
Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
Remove from the heat; add cheese.
Toss and serve.
killet on medium heat. Cook broccoli, garlic, cherry tomatoes, chili pepper and
Saute broccoli, garlic, margarine, salt and pepper in oil until tender.
Toss gently with pasta and serve topped with grated parmesan.
Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
Increase the heat of the cream sauce slightly and bring to a boil.
When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
Reduce over medium heat until cream sauce clings to the spaghetti.
Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.
Drain mushrooms and save juice.
Cook broccoli in mushroom juice.
Drain broccoli and chop.
Saute onion and garlic in oleo until clear.
Put broccoli, garlic and mushroom soup into double boiler.
When hot, add cheese and mushrooms and season to taste with Worcestershire sauce.
Serve with Melba rounds.
Chop garlic and saute in small amount of olive oil until golden.
Add chicken bouillon, diluted in hot water or chicken broth.
Add one fresh tomato, skinned and cut up.
Simmer about 10 minutes, covered.
Add broccoli cuts, cover and simmer until broccoli is cooked.
Cook pasta according to directions on box; drain.
Pour broccoli/garlic mixture over pasta.
May use Parmesan cheese when served.
Combine all ingredients, except broccoli, in a saucepan until margarine melts.
Pour over hot cooked broccoli.
Heat oil in wok or nonstick pan.
Add garlic and onion and saute over low heat until onion is translucent.
Add wine, stock and broccoli (you can use leftover, lightly steamed broccoli). Cover and cook until broccoli turns bright green.
Toss in the pasta; cook until it is heated through and broccoli is tender. Season.
Sprinkle cheese.
Serves one.
Cut Broccoli into small florets& chop stems.<
In a large skillet, heat the olive oil and garlic over medium-high heat until the garlic turns a light golden color, 2 or 3 minutes.
Add the broccoli and saute until it is dark green and tender-crisp, about 3 minutes.
Immediately spoon the broccoli, garlic and oil over cooked pasta.
Season to taste with salt, pepper and cheese.
Serves 4 to 6.
In a 10-inch frypan, brown beef cubes in oil.
Add water and simmer about 1/2 hour, covered.
Mix cornstarch with Tamaric and add to beef, increasing heat and cooking until sauce thickens.
Add more water, if necessary.
Cut broccoli into bite-sized pieces and add to beef.
Cover and simmer over low heat until broccoli is tender and bright green.
Do not overcook broccoli.
Serve immediately.
Saute in oil or melted margarine the chopped onion.
Add, then bring to a boil the broth, water and noodles to a boil.
Cook 3 minutes.
Add broccoli, garlic powder and pepper.
Cook 4 to 5 minutes.
Then add, stirring until cheese melts the milk and cheese.
Serve at once.
Yield: 16 cups, 150 calories per cup.
Saute onion in oleo until soft.
Add water and bouillon cubes and dissolve.
Add egg noodles and cook 3 minutes.
Stir in broccoli, garlic and pepper.
Cook broccoli until it thaws.
Add 6 cups milk and cheese cut in cubes.
Stir until cheese melts, then cook for 30 minutes on low heat.
Do not boil.
Serve with a salad and hot French bread.
Makes a large pot of rich and delicious soup.
Saute the onions and garlic in the olive oil until soft.
Add wine, broth& broccoli.
cover and cook for 3 minutes.
Toss pasta with broccoli and cook until both are heated through.
Season to taste, put on a dinner plate and sprinkle with cheese.