nd tough ends of broccoli stalks. Cut broccoli into flowerets. Peel stalks
In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
After 4 hours whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes on high to cook broccoli and thicken sauce.
Serve over warm white rise.
In a large pan, cook bacon slices till crisp, drain
hen place in skillet and cook for 3-5 minutes on
ast (use your fingers to rub it in). Marinate
Follow directions to cook broccoli.
Place cooked broccoli in casserole dish.
Combine soup and milk and pour mixture over broccoli.
Place cheese slices over broccoli to completely cover it.
Crush crackers and combine with butter or margarine; fold this together until mixed thoroughly.
Sprinkle cracker mixture over cheese to cover complete dish.
Bake, uncovered, in 350\u00b0 oven for 35 to 45 minutes.
easoned with salt and pepper to taste.
Take half of
Heat oil over medium-high heat; cook chicken and ginger thouroughly.
Remove chicken and set aside; use same skillet to cook broccoli and water for 3 minutes.
Add chicken, broth, juice, and cornstarch; bring to a boil.
Reduce heat and simmer; stirring occasionaly.
Add orange and cook for an additional 2-3 minutes.
Enjoy!
Combine broccoli and cauliflower, cream of mushroom soup, 1 can of dried onions, 1 bag of cheese and cheese soup.
Mix in large mixing bowl; place in casserole dish.
Top with remaining bag of cheese and dried onions.
Make sure to cook broccoli and cauliflower before mixing with other ingredients.
Bake all ingredients in casserole dish until cheese is melted.
Prepare macaroni as directed.
Drain.
Keep warm.
Saute in 1 tablespoon olive oil and red peppers until crisp.
Remove to bowl. In same skillet, use 1 tablespoon oil and 1/2 teaspoon salt to cook broccoli, stirring constantly until coated with oil.
Add 3/4 cup water.
Reduce heat, cover and cook for 5 minutes, until tender-crisp, stirring often.
Put first 3
ingredients in enough water to cook broccoli until very tender.
Then add milk.
Melt butter and add flour to butter until thick
like paste.
Add the butter-flour mixture to broccoli-milk mixture and heat until desired thickness.
Saute onion in margarine.
Blend in nutmeg and flour dissolved in 1/2 cup water.
Gradually stir in milk and remaining water. When mixture begins to cream, add cubed Velveeta and thawed broccoli (I like to cook broccoli slightly and drain well). Simmer until cheese is melted.
Makes 12 (1/2 cup) servings.
Add ingredients and mix well.
(You do not need to cook broccoli first.)
Bake at 300\u00b0, uncovered, for approximately 50 minutes.
he chicken stock and bring to a boil. Add the chicken
epper flakes. Cook, stirring often, until garlic begins to turn golden,
Cut the broccoli florets from the stems.<
Cook broccoli in a saucepan of boiling,
reezer bag.
Put frozen broccoli into separate freezer bag.
large serving bowl inside to warm.
Bring a large
Peel the broccoli stem and cut off the very bottom piece. Cut it lengthwise into quarters.
Put the water and broccoli into a skillet just big enough for it to fit in one layer. Cover and turn the heat to medium.
Cook for 2 to 3 minutes.
Uncover, and salt to taste. Turn the heat to high and cook until the water all boils off.
Drizzle on the olive oil, and continue to cook for a few minutes, turning the broccoli pieces with tongs, until it's getting browned in places.
Sprinkle with hot red pepper flakes before serving.