Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Eat and enjoy all the pickles, saving the jar and the remaining juice.
Wash and cut the broccoli into bite-sized pieces.
Stuff the broccoli into the jar until full or the liquid covers the broccoli near the top.
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.
In 12-inch skillet, heat Olive Oil over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.
Stir in Lipton(R) Recipe Secrets(R) Golden Onion Soup Mix blended with water. Bring to a boil over high heat.
Reduce heat to low and simmer covered 6 minutes or until broccoli is tender.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix.
For the pickled beans, place beans in medium
about 5 minutes. Add the broccoli and cook, stirring, until tender
ood).
Clean and trim broccoli and cut into 2\" pieces
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
minutes (original recipe said about 5 minutes, but the broccoli disintegrates if
-Wash the broccoli and cut the florets into bite size pieces.
-Pat broccoli dry with a paper towel.
-In a mixing bowl, put the broccoli, raisins, and sunflower seeds.
-Then add the salad dressing and mix well.
-To me, this taste best when it has had time to chill for about an hour, but there are times when I've eaten it immediately and it's always tasted yummy. Obviously you can play with this recipe to suit your taste buds, but this one is a good base.
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
ntil fragrant.
Add the broccoli stem slices and saute until
ater to a boil. Add broccoli, carrots, and noodles. Cover and
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
Wash, drain and chop fresh broccoli. Cut chicken breasts into bite
PICKLED RED ONION AND TOMATO SALSA:.<
o a boil. Stir in broccoli and rice. Reduce heat to
br>Now barely cook the broccoli by pouring 3/4 cup
b>broccoli according to package directions.(I use a little more)This recipe
Cut the broccoli into florets and, along with the dice tofu, placed into a steamer set inside a medium saucepan over boiling water. Steam for about 2 minutes. The broccoli should be bright green and firm still.
In a wok over high heat, combine the oyster sauce, garlic, chili pepper, ginger, miso and rice wine. Bring to a boil. Add the broccoli and tofu and mix well. Garnish with sesame seeds and serve at once.