Cook broccoli to tender crisp and cool slightly.
In a large bowl, add broccoli, onions, black olives and peppers.
Add Italian dressing and toss to coat evenly.
Chill for 1-2 hours and stir before serving.
Serve as a salad or over pasta.
hands are better as my Italian grandmother will gladly tell you
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.
ide for dipping.
This recipe will serve 2-5 people
Cook broccoli until very tender.
Drain and mash, leaving some bits of broccoli.
In large skillet, saute onion and garlic in oil; add broccoli.
Add bread crumbs and cheese and stir until blended.
Add egg; remove from heat and stir until blended.
Add seasonings.
Stir to blend.
Cook frozen broccoli in unsalted boiling water for 5 to 7 minutes.
Drain well.
Combine eggs, soup and oregano in a bowl. Stir in tomatoes and broccoli.
Pour the mixture into a baking pan and sprinkle with cheese.
Bake uncovered at 350\u00b0 for 30 minutes. Serves 6 to 8.
In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Pour dressing over vegetables; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss. Yield: 9 servings.
or 6 minutes. Add the broccoli, then return the water to
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.
Cook frozen broccoli in unsalted boiling water 5 to 7 minutes or until broccoli is tender; drain well.
Combine eggs, Cheddar cheese soup and crushed oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10 x 6 x 2-inch baking dish; sprinkle with the Parmesan cheese.
Bake the casserole, uncovered, in a 350\u00b0 oven for about 30 minutes or until heated completely through. Makes 6 to 8 servings.
Cook brocolli in boiling water until crisp and tender.
Remove from heat and drain.
Place in a medium salad bowl. Stir in tomatoes, italian seasoning, parsley, salt, pepper.
Microwave un covered at High for 2-4 minutes or until tomatoes are hot.
Sprinkle with cheese and microwave 1 more minute until cheese is melted.
In a large pot, combine all ingredients.
Cover and simmer for 15 minutes, or until broccoli is tender.
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Cook broccoli, omitting salt. Combine eggs and undiluted soup. Mix well.
Stir in broccoli and tomatoes.
Spoon mixture into greased 10 x 6 x 2-inch baking dish.
Sprinkle with grated cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.
Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!
Partly defrost broccoli.
In a large skillet, heat olive oil and butter.
Cut garlic in half and saute until golden.
Remove garlic; spread broccoli in a single layer in pan.
Saute, turning gently for 10 minutes, until tender.
Arrange in heatproof serving dish.
Sprinkle with cheese; place under broiler for 1 minute. Serves 6 to 8.
Combine the first 4 ingredients in a pan and heat.
Drain the broccoli and put it in a serving bowl.
Pour the sauce over the broccoli and sprinkle with cheese.
Cook broccoli according to package directions if
Mix broccoli, eggs and soup in a shallow baking dish.
Place tomatoes on top.
Sprinkle cheese and oregano over all and bake at 350\u00b0 for 30 minutes.
Cook broccoli according to package directions, omitting salt; drain well.
Combine eggs, soup and oregano; mix well.
Stir in tomatoes and broccoli.
Spoon mixture into a lightly greased 10 x 6 x 2-inch baking dish; sprinkle with Parmesan cheese.
Bake casserole, uncovered, at 350\u00b0 for 30 minutes or until bubbly.