Wash broccoli, ahead of time and drain well on paper towels.
In a large bowl, combine the first 5 ingredients including the broccoli and mix well.
Combine dressing ingredients, and spoon over broccoli mixture and toss.
Refridgerate for several hours before serving.
Sprinkle bacon bits over salad just before serving.
In a medium saucepan cook onion and garlic in olive oil over a low heat until onions are soft.
Add chicken broth and broccoli and bring to a boil, season with salt and pepper.
Cover and boil gently for about 10 minutes, or until broccoli is very tender, stir occasionally.
Place broccoli mixture in a food processor or blender with lemon juice and parmesan cheese. Pulse a few times until smooth.
Toss pasta and sauce together and serve.
Enjoy!
Cook broccoli just until it is tender; drain.
Mix cheese soup and milk in a saucepan; bring just to a boil, stirring constantly. Mix well.
Butter glass Pyrex dish.
Arrange broccoli in dish. Pour cheese soup on broccoli.
Make sure broccoli is covered. Place slices of cheese on top of broccoli.
Cook at 350\u00b0 until bubbly and sliced cheese just starts to brown.
Open frozen broccoli, put into microwave safe bowl,
Place cooked broccoli in dish; melt cheese and oleo together and pour over broccoli.
Sprinkle crumbs over all.
Bake at 350\u00b0 for 30 minutes.
Put broccoli in the bottom of a buttered 9x13 inch pan.
Put chicken on top of broccoli.
In separate bowl, mix remaining ingredients and pour over broccoli and chicken.
Bake one hour at 350 degrees.
Preheat oven to 350\u00b0.
Grease a 1 1/2-quart baking dish.
Cook broccoli according to package directions; drain well.
Stir in sour cream and soup mix; mix until well blended.
Spoon into baking dish.
In a small bowl, mix cracker crumbs and butter or margarine.
Sprinkle over broccoli mixture.
Bake for 25 minutes, or until heated through.
Makes 6 servings.
Wash and cut up broccoli.
Place broccoli in steamer over boiling water for 3 to 5 minutes or until crisp-tender.
Transfer to a serving plate and keep warm.
Place broccoli in 10 x 6 x 2-inch dish.
Blend soup, milk and cheese.
Pour over broccoli.
Melt oleo and mix with crumbs.
Top over broccoli and bake at 350\u00b0 for 30 minutes.
Cook broccoli according to package.
Put undrained broccoli in blender.
In small saucepan, heat milk and butter (do not boil). Stir in potato flakes and onion. Add milk mixture to broccoli and process briefly.
Return to saucepan. Add broth and salt.
Simmer 10 minutes on low heat.
For thinner consistency, add a little more milk.
Makes 6 half cup servings.
Place unopened broccoli pouch in vigorously boiling water in saucepan. Do not cover.
Bring water to a second vigorous boil and heat for 16 minutes.
Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender.
Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
Add water and milk. Cook until thickened, stirring constantly.
Stir in broccoli.
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.
Mix soup, water, rice, broccoli, paprika, salt and pepper in a 2 quart baking dish.
Put chicken on top on rice mixture and sprinkle with paprika, salt and pepper.
Top with cheese. (I also put some Parmesan and Breadcrumbs on here too, but that's optional).
Cover and bake 40 minutes at 375 degrees.
Remove foil and bake another 5-10 minutes until chicken and rice is done.
Saute butter, carrot, onion and broccoli, then add soup and milk. Heat through and simmer.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
Wash and drain broccoli.
Chop finely.
Put in a large bowl and sprinkle with salt and pepper.
Combine oil and lemon juice; pour over.
Chill for at least 30 minutes.
Stir occasionally. Peel tomatoes and cut into small pieces; discard seeds.
Add to broccoli.
Combine cream and mustard; pour over.
Mix well.
Spoon into lettuce cups and serve immediately.
Place broccoli in greased 13 x 9-inch pan.
Mix turkey, soup, dressing and cheese.
Spoon over broccoli.
Top with combined stuffing mix and margarine.
Bake for 25 to 30 minutes at 350\u00b0 until thoroughly heated.
Serves 4 to 6.
Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
Bake 30-35 minutes or until the top turns golden and filling is completely heated through.
Heat oil in 10\" skillet over medium-high. Add chicken and cook until well-browned on both sides. Remove chicken from the skillet.
Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.
br>Chop bell peppers and broccoli into small pieces.
Mix