Preheat oven at 350 degrees.
Finely dice cooked chicken, steamed broccoli and velvetta cheese.
Place in pre-made pie shell.
In separate bowl wisk eggs, cream, salt and pepper.
Pour into pie shell over chicken/broccoli mixture.
Bake for 35-45 minutes or until quiche is set.
Serve hot.
Preparation time does not include cooking chicken or steaming broccoli.
Steam or cook broccoli and onion together until very tender. While steaming broccoli and onion, mix all other ingredients together well in medium to large size Pyrex dish.
Add broccoli and onion and mix well.
Bake uncovered at 350\u00b0 for 45 minutes to 1 hour or until golden brown and bubbly.
Peel the tough skin from the stems of broccoli.
Cut stems and tops into bite sized pieces.
Boil noodles while steaming broccoli 8 to 10 minutes.
Drain noodles and return to kettle.
Add broccoli and remaining ingredients.
Toss and serve.
Place the sugar the bottom of your pan, insert steamer basket. Add the enough water to come just below the bottom of the steamer basket. Bring to a boil. Reduce heat to medium.
Add broccoli to basket and cover with a lid. Steam for 7-8 minutes, depending on your tenderness preference.
While steaming broccoli, melt butter in the serving bowl in the microwave.
Add broccoli and stir to coat.
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.
dditional information see my Recipe #179443.
Steam broccoli (fresh or frozen
b>broccoli dividing into florets. Cook until just tender by boiling or steaming
ccording to package instructions. Start steaming the broccoli. In a small mixing
about 5 minutes. Add the broccoli and cook, stirring, until tender
br>wash and chop the broccoli, and/or cauliflower and place
he TM bowl. Place the broccoli florets in the Varoma steamer
Cut florets from broccoli.
Trim and peel steams, then cut crosswise into 1/4 inch slices.
Heat 1 inch water in pan large enough to hold steaming rack or basket to boiling.
Place broccoli steaming rack and scatter florets over top.
Salt boiling water, place rack in pan, and steam covered until tender.
Place broccoli in serving bowl.
Add 2 tablespoons lemon juice, half of zest and oil.
Salt and pepper to taste.
Toss quickly to combine and serve hot.
ood).
Clean and trim broccoli and cut into 2\" pieces
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
ew times while tempeh is steaming.
Transfer the tempeh to
arlic.
While potatoes are steaming, place broccoli pieces in a wide