br>While shell bakes, cook broccoli in a 3-quart pot
00 deg F. Place the broccoli, garlic, and chickpeas in a 9
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.
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.
Blanch the whole cloves of garlic in boiling water for 5
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.
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.
Heat vegetable oil in a wok.
Add garlic and gingerroot.
Add broccoli. Stir fry to coat with oil.
Add water and soy sauce.
Continue to stir fry until broccoli is bright green and tender crisp, 3-4 minutes.
Serve at once.
In a large saucepan, bring the vegetable broth to a boil.
Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.
After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan.
Add the soy milk or skim milk and soy sauce. Warm over low heat.
Serve sprinkled with chopped red onion.
In a large skillet or Dutch oven, saute garlic in 1/4 cup oil for 3 minutes.
Add broccoli; stir and cook for 5 minutes, until tender.
Cook spaghetti according to package; add hot spaghetti to broccoli, garlic and remaining oil.
Toss well.
Mix milk with cheese in separate bowl, then pour over spaghetti mixture over low heat.
Toss well until cheese melts.
n garlic; saute for 1 minute, then add in the broccoli florets
Stir-fry broccoli, garlic and spices in olive oil until broccoli is done to your liking.
While stir-frying, cook and drain pasta.
When broccoli and pasta are done, mix both together (include spices and olive oil) and add Parmesan cheese to your liking.
In a large saucepan, bring the vegetable broth to a boil.
Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.
After the broccoli has cooled slightly, puree it in a food processor or blender, or use a hand immersion blender. Return it to the sauce pan.
Add the soy milk or skim milk and soy sauce. Warm over low heat.
Serve sprinkled with chopped red onion.
For Vegetarian/Vegan use Vegetable broth.
For Vegan use soy milk.
f oil on medium. Add broccoli & garlic and cook 5 minutes, stirring