Microwave broccoli on High for 5 to 6 minutes, stirring once. Drain.
Place broccoli in a dish.
Sprinkle cheese over broccoli. Dilute soup with milk.
Pour over broccoli.
Microwave 6 minutes. Remove from oven and sprinkle onion rings over casserole.
Return to oven and microwave for 2 1/2 minutes.
Simmer onion, carrots, and celery in broth for 15 minutes or until tender. Puree.
Add broccoli heads or frozen broccoli, cover and cook 5 minutes or until broccoli is tender.
Add 7 cups milk and return to boil and reduce to simmer. Dissolve cornstarch in 1/2 cup milk or so, and, while stirring, return to simmer.
Repeat with extra corn starch if you want soup thicker.
Add velveeta. Stir until melted.
Add salt to taste.
Serve with crusty, homeade bread!
Saute the margarine and the onion in a Dutch oven or other pot.
Add water according to the amount of soup you want.
Add bay leaves, carrots, potatoes, and celery to your liking. Can add a generous amount of broccoli.
Add cauliflower, sugar, chicken soup base, Worcestershire sauce, salt, and pepper. (Broccoli and cauliflower may be added after the other vegetables are a little tender.)
Simmer soup until vegetables are done.
Add milk mixed with a tablespoon of flour into soup.
Bring to boil. Enjoy!
* Stir the soup, milk,black pepper, broccoli and 2/3 cup onions in a 1 1/2-quart casserole. (Add shredded cheddar cheese here if you like cheese).
* Bake at 350\u00b0F for 25 minutes or until the broccoli mixture is hot and bubbling. Stir the broccoli mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
Melt butter. Cook onion until soft but not brown.
Stir in flour and cook 3 minutes.
Whisk in stock and broccoli.
Bring to boil.
Reduce heat and simmer 5 to 10 minutes.
Puree mixture (in food processor or blender).
Return to heat, add pepper, milk, cheese, and Tabasco sauce.
Heat thoroughly but do not boil.
Taste and adjust seasoning if necessary.
If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.
Combine broccoli flowerets, chopped dates, bacon, onion and nuts or seeds in a large bowl.
In separate bowl, combine mayonnaise, sugar, vinegar and milk.
Pour over salad, mix well and serve!
Saute onions in butter or margarine. Mix Jiffy mix with eggs, cottage cheese and broccoli. Add onion and butter. Put into oblong casserole dish. Bake at 400\u00b0 for 25-30 minutes; until a nice brown on top and doesn't jiggle.
Cook broccoli as per directions on box.
Saute onion and celery in butter or margarine.
In large bowl, combine strained broccoli and sauteed onion and celery.
Add soup, mushrooms and stuffing (reserve some stuffing to sprinkle on top), stir.
Put mixture into 3-quart casserole, sprinkle remaining stuffing on top.
Bake 1/2 hour, uncovered.
Serves many!
Mix together the broccoli, green grapes (halved), chopped green onions, slivered almonds, and golden raisins.
Fry the bacon crisp and crumble over the salad.
Mix the mayo, sugar, and vinegar to make the dressing.
Pour dressing over salad and stir.
Let set in fridge for 2 hours before serving.
Cut the broccoli into small flowerets.
Blanch in boiling water with peanut oil.
Simmer 5 minutes.
Drain and plunge into cold water.
Drain and chill.
Cook the chicken breasts by either roasting or poaching.
Debone, cut up and chill.
Assemble the salad.
Add parsley and onions and toss with Cottage Cheese and Dill Dressing.
Finely chop broccoli and onion (food processor is a great help and timesaver too).
Saute in butter until tender.
Stir in milk and soup.
Cook mixture until thoroughly heated.
Add Velveeta and stir until melted.
Ready to serve.
Bring cream cheese to room temperature ( I microwave it on 4 for 1-1.5 minutes.)
Pour broth and cream cheese into slow cooker, heat till smooth. Meanwhile, in a pot sautee onion in 2T. butter till almost transparent.
Then add thawed broccoli and cook till tender.
Add broccoli/onion mixture to slow cooker.
Pour in cream and 2 cups of cheese.
Heat through till cheese completely melts.
Delicious!
Cut the broccoli florets from the stems.
ixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir
heese, ranch dressing mix, chopped broccoli, and seasonings, and mix well
tir well. Add thawed, drained broccoli (see note above) to the
reezer bag.
Put frozen broccoli into separate freezer bag.
In large bowl, combine first 6 ingredients.
Mix next 3 ingredients; mix well.
Pour over salad and toss well.
Chill.
Thaw and drain broccoli and season with Beau Monde.
Place in buttered casserole dish.
Mix corn, egg, cracker crumbs and onions. Pour over broccoli and dot with butter.
Bake at 350\u00b0 for 30 to 40 minutes.
This recipe can be doubled, tripled, etc., just as long as you have a pan big enough to cook it in.
Increase baking time when making additional recipes.
Cook pasta per package directions, omitting salt and adding broccoli during the last 2 minutes of cooking.
Drain and rinse well under cold water until pasta and broccoli are cool.
Place pasta, broccoli, carrots and apple in a medium bowl.
Combine yogurt, apple juice, cider vinegar, oil, mustard, honey and thyme and pour over pasta mixture; tossing to coat evenly.
Serve on lettuce leaves.