Make broccoli and cauliflower mixture per package directions.
Set aside.
In a bowl, combine the onion and butter.
Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
Dissolve bouillon in hot water.
Mix the cornstarch and cold water.
Mix until smooth.
Add soy sauce and pepper to bouillon mixture and mix well.
Stir into onion mixture.
Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
Pour over cauliflower.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Combine broccoli and cauliflower, cream of mushroom soup, 1 can of dried onions, 1 bag of cheese and cheese soup.
Mix in large mixing bowl; place in casserole dish.
Top with remaining bag of cheese and dried onions.
Make sure to cook broccoli and cauliflower before mixing with other ingredients.
Bake all ingredients in casserole dish until cheese is melted.
Preheat oven to 350.
Cook Broccoli and Cauliflower in salted water until crisp-tender.
Drain.
Reserve one cup of cooking water when draining.
Saute Celery and Onion in butter until tender.
Mix all ingredients in a 13X9 baking dish that has been sprayed with Pam.
Top with paprika.
Bake Uncovered for 30 minutes or until Rice is done.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
o a boil.
Add broccoli and cauliflower and cook just until tender.
Mix all ingredients except broccoli, cauliflower and 1/2 cup Cheddar cheese.
In 9 x 13-inch baking dish, add broccoli and cauliflower.
Pour mixture over vegetables.
Top with remaining cheese; cover loosely with foil.
Bake in 350\u00b0 oven for 1 1/2 hours.
Cook broccoli and cauliflower as directed.
Add rest of ingredients and mix.
Put in greased casserole (2-quart) and bake at 350\u00b0, covered, for 45 minutes and uncovered for 15 minutes.
Dissolve bouillon cubes in 1 1/2 quarts boiling water.
Add potatoes, celery and onion.
Cook 5 minutes.
Add carrots, broccoli and cauliflower.
Cook until tender.
Add 2 cans of soup (undiluted).
Simmer 10 minutes.
Add cheese; stir until melted.
Mix vinegar, Miracle Whip or mayonnaise and sugar with an electric mixer until smooth.
Cook bacon until crisp and then drain and crumble.
Add bacon to dressing.
Mix with broccoli and cauliflower, cut into bite size pieces.
Refrigerate.
Clean and cut up broccoli and cauliflower.
Boil, drain and put in casserole dish.
Slice your cheese and lay on top.
Put in microwave until cheese has melted and mix well.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Cut up fresh broccoli and cauliflower.
Bake crescent roll, rolled out onto 9x13 pan.
Cool.
Mix cream cheese and ranch dressing.
Spread mixture onto cooled crescent rolls.
Top with broccoli and cauliflower and cheese.
Refrigerate.
Add vinegar, sugar, mayonnaise, salt and pepper in a bowl. Be sure to mix well.
Cut broccoli and cauliflower in bite size pieces.
Mix with sugar mixture and crumbled bacon or bacon bits. Chop onion in small pieces.
Stir well.
Refrigerate and serve.
Cut head, flowerette off broccoli and cauliflower. Place a single layer in a pan sprayed with olive oil. Drizzle olive oil and spray heavily with olive oil. Bake at 350\u00b0 until veggies are tender and crisp.
e cauliflower in boiling salted water for 3 minutes. Add the broccoli and
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.
he carrot, scallions, celery and onion. Cover and sweat for 5-10
edium heat.
Add onion and mushrooms and cook for 5 minutes
In a soup pot, saute the onion and celery until translucent.
Add the garlic and saute for 1 minute.
Add the oil and flour and saute for 1 more minute.
Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
Add the potatoes, bring to a boil, reduce the heat, and simmer.
Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
Cook until the florets are tender.
Garnish with the parsley and serve.