Grease square baking pan.
Preheat oven to 350\u00b0.
Cook broccoli in a skillet over low heat until it breaks apart.
Layer broccoli in bottom of pan.
Next, layer diced chicken.
Spread prepared stuffing on top of this.
Top with two cans of mushroom soup. Spread Velveeta and Cheddar cheese on top.
Bake at 350\u00b0 for 20 to 30 minutes.
Add garlic, shallots and chile paste and allow to sizzle until
Place cauliflower and broccoli in baking dish (I use the package that has carrots).
Stir in 1/4 cup sour cream, 1 can mushroom soup, 1 cup cheese and 1/2 can onions.
Bake at
350\u00b0 (preheated) for 20 to 25 minutes.
Take out and add 1/2 cup cheese and rest of the onions.
Bake for 10 more minutes.
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!
Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 minutes or until crisp-tender, stirring frequently. Whisk in flour until blended.
Add broth and milk; cook on medium-high heat 2 minutes or until heated through, stirring frequently. Add Velveeta and broccoli; cook and stir 5 minutes or until Velveeta is melted and broccoli is heated through.
Melt the butter in a small saucepan; remove from heat.
Blend in the flour until smooth using a wire whisk.
Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.
Remove from heat.
Add in the sugar, salt and pepper; mix until combined.
Pour over the veggies JUST prior to serving.
Sprinkle with paprika.
Note: this recipe may be cut in half if desired.
Cook chicken breasts and cut in bite size pieces. Cook broccoli pieces. Put chicken and broccoli in a 2-quart casserole. Cut strips of Velveeta cheese and place on top of the chicken and broccoli. Spread the celery soup on top of these ingredients. Make Stove Top stuffing thin enough to spread over top of all ingredients. Bake at 350\u00b0 for 20 minutes.
o a boil, set frozen broccoli pkg in microwave to defrost
vegetables 1 teaspoon parsley and garlic in a large pot
br>Cut the broccoli into small florets and coarsely chop the stems
ginger, garlic, chili, and 7 oz coconut milk and season with salt
Melt butter; saute garlic and green peppers.
Slowly add flour.
Add milk, one cup at a time.
Slice Velveeta and add, stirring until it melts.
Add chicken broth, broccoli and carrots. Simmer.
Do not boil.
Salt and pepper to taste.
Cook chicken in water with onion salt, pepper and garlic powder.
Bring to a boil; add macaroni.
Cover and simmer 8 to 10 minutes.
Add cheese and broccoli; stir until Velveeta melts. Serves 6.
Melt butter in a saucepan and saute broccoli. Add stock, bring to a boil and simmer for about 8 mins. Remove broccoli and set aside. Mix cornstarch with milk then add to pan. Cook until thickened.
Meanwhile, heat oil in a frying pan and saute the tortellini for about 3 mins. Add 1/2 cup water and simmer for 1 min. Set aside.
To finish, puree soup, bring to a boil and season. Add tortellini and broccoli florets. Serve garnished with parsley.
In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.
Drain noodles and broccoli.
Coat large skillet with cooking spray.
Over med-high heat, cook and stir chicken 5 minutes or until browned.
In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
Add to skillet; cook and stir until thick and bubbly.
Stir in sour cream, noodles and broccoli; heat through, do not boil!
Cook broccoli according to directions; drain and add 1/2 teaspoon salt.
Combine ham and broccoli.
Put a layer of cracker crumbs in the bottom of greased casserole.
Place broccoli on top. Pour soup, water and 1/2 stick melted butter over.
Place 1/2 pound sliced Velveeta cheese on top and a thin layer of cracker crumbs. Pour 1/4 stick butter over top.
Bake at 350\u00b0 for 20 to 25 minutes.
ntil soft then set aside and allow to cool. When cooled
ough to handle, then peel and slice into thin rings,
o 350\u00b0F. Cook the broccoli in a saucepan of boiling
he package instructions, adding the broccoli about 6 mins before the