Cook fresh broccoli in boiling, salted water until
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.
ackage directions, adding in the fresh broccoli florets the last minute of
*One package (10 ounces) frozen, chopped broccoli, thawed and drained, can be substituted for the fresh broccoli.
Do not cook. Also cauliflowerets can be substituted for broccoli.
Wash and cut broccoli into bite size pieces.
Combine salad dressing, vinegar and sugar; mix well.
Pour dressing mixture over other ingredients and toss.
Refrigerate 2 hours before serving.
How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Steam fresh broccoli, or microwave frozen or fresh bagged broccoli according to package directions.
Drain any excess liquid and set aside.
Meanwhile, cook bacon in nonstick skillet until done.
Remove from skillet and crumble.
Wipe most of the excess grease from the skillet.
Saute onions and mushrooms in skillet until tender.
Add broccoli to skillet.
Stir in salad dressing.
Add crumbled bacon.
Serve immediately.
If using fresh broccoli, cut into spears.
In a 9-inch pie plate or shallow casserole dish, arrange broccoli and top with chicken.
Combine soup and milk; pour over chicken.
Sprinkle with cheese.
Combine butter and bread crumbs; sprinkle over cheese. Bake at 450\u00b0 for 15 minutes, or microwave by covering with wax paper and cooking on High for 6 minutes, or until hot, rotating dish halfway through heating.
Preheat oven to 350\u00b0.
Prepare fresh broccoli and cook until tender.
Melt Cheez Whiz and stir in 3/4 stick of margarine. Crush the package of Ritz crackers.
When broccoli is tender, pour broccoli into pie plate.
Pour Cheez Whiz and margarine mixture over the cooked broccoli.
Spread crushed crackers over the top and pour remaining margarine on top of crackers.
Place in oven and bake until golden brown.
Rub Boboli with a little olive oil.
Take fresh broccoli and saute in olive oil with fresh garlic, salt, pepper and oregano for about 7 minutes.
Layer Muenster cheese on Boboli, then layer fresh broccoli, then add Mozzarella cheese and finish with American cheese on top.
Bake at 425\u00b0 for 10 to 15 minutes.
Place directly on oven rack.
Mix ingredients well, except broccoli, cheese and 1/4 can onions.
If using fresh broccoli, clean, chop and steam a little. Put broccoli in greased baking dish.
Pour mixed ingredients over broccoli.
Bake at 350\u00b0 for 45 minutes.
Arrange cheese and remaining onions on top.
Bake until melts a little.
Cook noodles according to package directions.
If using fresh broccoli, steam until tender-crisp.
If using frozen broccoli, defrost.
Chop tomatoes.
While noodles are cooking, heat oil in medium nonstick pan, add garlic- saute until light brown and crispy.
Add crab and broccoli, saute 2 min.
Add tomatoes, cook until just heated through.
Toss with cooked noodles.
Season with salt, pepper and parmesan cheese if desired.
Cut fresh broccoli into 1-inch pieces.
Cook noodles according to package directions; drain; set aside.
If you are using fresh broccoli, you can add it to your noodles for the last five minutes of cooking.
Combine noodles, broccoli, olives, and all other ingredients in a large bowl.
Pour into a 13 X 9 inch baking dish.
Top with parmesan cheese if desired.
Bake uncovered @ 350F for 30-45 minutes until bubbly in the middle.
Trim off large leaves of broccoli and remove tough ends of lower stalks.
Wash broccoli thoroughly and chop.
Place broccoli in a Dutch oven; add water to depth of 1 inch.
Bring to a boil; cover, reduce heat and simmer 10 to 12 minutes or until tender. Drain and set aside.
Cut up frozen broccoli or fresh broccoli into small bite size pieces.
Put in buttered casserole dish.
Cut up cooked chicken and place over broccoli in casserole.
Mix cream of chicken and mayonnaise - spread over chicken and broccoli. Sprinkle with cheese then breadcrumbs.
Bake at 375\u00b0 for about 3/4
hour until done.
6 servings.
Trim off leaves of broccoli.
Remove tough ends of stalks. Wash and chop coarsely.
Add onions, eggs and carrots to broccoli and toss.
Mix remaining ingredients in a small bowl.
Pour over broccoli mixture and toss gently.
Cover and refrigerate overnight.
Makes 12 servings.
Will keep 3 or 4 days in refrigerator.
Break broccoli and cauliflower in small pieces.
Slice tender part of broccoli.
Add mushrooms, chopped and peeled eggs and onion.
Steam or boil fresh broccoli.
While broccoli is cooking, combine margarine, flour and salt.
Mix well.
Add milk gradually and then cheese.
Stir until cheese melts and sauce thickens. Pour over drained broccoli.
Slit fresh broccoli spears lengthwise; cut into 1-inch pieces. Cook in boiling salt water until tender or cook frozen broccoli according to package.
Drain.