Heat oil in wok or skillet and add broccoli.
Cook, covered, for 4 minutes, stirring occasionally until tender crisp.
Add red pepper flakes, garlic and ham and cook, stirring, 1 minute. Transfer mixture to a bowl and add red pepper, fettucine and chicken stock to the wok.
Cook, covered, 3 or 4 minutes or until heated through.
Add broccoli mixture and salt and pepper to taste and combine well.
Sprinkle with Parmesan.
Serves 4.
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.
BROCCOLI SLAW Preparation(To make 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.
nd set aside. Cook the broccoli in 2 cups boiling salted
about 5 minutes. Add the broccoli and cook, stirring, until tender
Par boil the broccoli for approx 5-10 minutes, (Still\"crispy\", you dont want it mushy).
Cut broccoli into bite size pieces and put in 9x13 baking dish.
Mix mushroom soup, mayonaise, onion, eggs, cheese and seasonings together.
Pour over broccoli.
Top with crushed Ritz Crackers.
Dot with butter.
Bake at 350 degrees for 40 minutes uncovered.
reheated 350 degree oven until crispy.
Watch it closely as
Boil, steam or microwave broccoli until bright green but still
Blanch broccoli and celery root in boiling salted water for 3 mins, until tender. Shock in ice water then drain. Dice celery root.
In a large skillet, heat butter and olive oil over medium heat. Cook garlic for 30 seconds, or until golden brown. Set aside. Increase heat to medium-high and cook diced radish and celery root for 2 mins, stirring occasionally. Add broccoli, wine and parsley. Cover and cook for 1 min, or until broccoli is tender. Season. Transfer to a serving platter and top with crispy garlic.
ood).
Clean and trim broccoli and cut into 2\" pieces
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.
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
il over medium heat. Saute broccoli slaw mix, red pepper and
ver a medium heat until crispy and drain on a plate
Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain.
Meanwhile soak raisins in very hot water to plump them up a bit.
Heat oil over medium high heat, and sautee garlic just until slightly golden, then add pine nuts and sautee another minute.
Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
Salt and pepper to taste.
o work on getting them crispy as this didn't quite
ntil fragrant.
Add the broccoli stem slices and saute until
nd fold in the cooked broccoli florets, crispy bacon bits, chopped chives