Preheat oven to 375 degrees.
Mix flour with 1 T of the ranch dressing mix in a plastic bag.
Shake chicken pieces in mixture.
Melt butter and fry chicken pieces for a few minutes until brown.
Mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl.
Put chicken into a large casserole dish (approximately 12\"x15\" or larger).
Pour the mixed ingredients over the chicken.
Bake for 35 minutes or until chicken is cooked through.
br>Stir in broccoli; cook 2 minutes.
Scrape mushroom mixture into
Place broccoli in casserole dish.
Pour soup over broccoli. Add mushrooms.
Crumble the crackers on top.
Place the cheese on top and pour the milk over it.
Bake at 325\u00b0 for 45 minutes or until most of the milk is gone.
In a large saucepan, saute butter and onions.
Stir in cream of mushroom soup and mushrooms.
Add 1/2 cup milk.
Melt Velveeta cheese in mixture.
Cook broccoli in separate pan and drain.
Add to mixture.
Serve warm with tortilla chips.
Cook broccoli 8 to 10 minutes.
Mix eggs, flour, salt and pepper.
Stir broccoli, cheese, cottage cheese and mushrooms. Bake, covered, 1/2 hour or until almost set in center at 350\u00b0. (Can take 45 minutes.)
Clean mushrooms.
Cut in bite-size pieces.
Clean broccoli. Cut in bite-size flowerets.
Mix all remaining ingredients together well.
Pour over mushrooms and broccoli pieces.
Let set in refrigerator for several hours.
In a 10-inch skillet over medium heat, cook broccoli, mushrooms, onion and garlic in hot margarine until vegetables are tender-crisp and liquid is evaporated, stirring often. Stir in soup, milk or wine, Parmesan cheese and black pepper.
Heat through, stirring occasionally.
Serve over fettucine. Garnish with celery leaves.
Makes about 3 cups sauce or 4 servings.
In saucepan, bring broth and broccoli to boil.
Reduce heat; cover, simmer 5 minutes and set aside.
Cook mushrooms and onions in margarine.
Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Add milk; cook and stir until thickened.
Cook and stir two more minutes.
Add broccoli and broth, corn and pimento.
Heat 3 to 4 minutes.
In saucepan, bring broth and broccoli to boiling.
Reduce heat, cover and simmer 5 minutes.
Set aside.
Cook mushrooms and onions in oleo.
Blend in flour, salt and pepper.
Add milk; cook and stir until thickened.
Cook and stir 2 minutes more.
Add broccoli with broth, corn and pimiento; heat through.
Serves 6.
ire rack.
Saute the broccoli, mushrooms and onions with the
Saute mushrooms in butter until golden. Add broth and bring to a boil. Combine beef, water, salt and pepper.
Shape in walnut size meatballs and drop into simmering broth; simmer 10 minutes. Stir in spaghetti. Cover and cook 10 minutes. Add broccoli. Cover and cook 10 minutes or until tender. Sprinkle with Parmesan.
owl.
Add cornstarch to mushroom sauce and bring to boil
f mushroom and mayo together.
Empty the bag of broccoli into
Cook broccoli until tender but not overcooked; drain well.
Place cooked broccoli into a pre-sprayed casserole dish.
Mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together.
Pour over the broccoli in the casserole dish.
Sprinkle desired amount of croutons over the top.
Top with remaining 1/2 cup shredded cheddar cheese.
Bake at 350 for 20 minutes.
You may substitute cauliflower for the broccoli.
I sometimes add cooked turkey, chicken or ham for a complete one dish meal.
Heat oven to 350 degrees F.
Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
Melt butter in a 10\" skillet over medium heat.
Cook onion and broccoli 2 minutes, stirring occasionally.
Stir in mushroom stems.
Cook 2 minutes, stirring occasionally.
Cool slightly.
Stir in bread crumbs and cheese.
Spoon vegetable mixture into mushroom caps.
Place on ungreased baking pan.
Garnish with bell pepper pieces.
Bake 15 minutes.
br>Chop 2 cups frozen broccoli florets into small pieces, you
n 1/2 lengthwise. Cook broccoli and carrots in boiling salted
Simmer the cauliflower and broccoli.
Melt the butter in skillet and add cream of mushroom soup, milk and Velveeta cheese. Cook all ingredients until the cheese is melted totally.
Combine cauliflower and broccoli mixture with soup and cheese mixture with cooked rice.
Bake at 350\u00b0 for 30 minutes, uncovered.
Heat oil in a large frying pan. Cook steaks for 3-4 mins per side, or until browned. Season. Remove from pan, cover and keep warm.
Add butter to pan. Cook mushrooms, stirring, until soft. Add garlic and thyme. Cook, stirring, until fragrant. Add wine and bring to a boil. Add stock. Boil, uncovered, for 3 mins, or until sauce reduces by half.
Meanwhile, boil or steam broccoli until just tender. Drain. Serve steaks with mushroom sauce and broccoli.
epper), and dice.
Steam broccoli florets.
Cook riced cauliflower