Broccoli Amandine Recipes

Steps:

• 1. Scrub potatoes well; Dry, then prick with a fork. Bake in a 425 degree oven 55-60 minutes, until soft.
• 2. In medium saucepan heat oil; saute onion and garlic until onion is tender.
• 3. Add broccoli, chicken broth and vinegar; Bring to a boil. Cover and cook 2-3 minutes, until broccoli is crisp-tender.
• 4. Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimentos.
• 5. Cut an x in the top of each potato with tines of a fork, then push up some of the potato with slight pressure of the finger. Spoon topping over each blossomed potato.

Steps:

• Cook broccoli, drain and keep warm.
• Heat butter until melted, then add green onions and almonds and stir over medium heat for about 2 minutes.
• Add lemon juice, salt and pepper and pour the sauce over the broccoli.

Steps:

• Cook broccoli til tender.
• Drain& put in 2 quart casserole dish.
• Dissolve bouillon cube in water.
• In 1 quart saucepan, melt butter& add flour.
• Cook, stirring constantly 1-2 minutes.
• Pour in cream& bouillon, beating vigorously with wire whisk.
• Bring sauce to boil& stir til thick& smooth-about 3-5 minutes.
• Remove from heat& add sherry, lemon juice& pepper.
• Pour sauce over broccoli& sprinkle with cheeses and almonds.
• Bake@ 350 for 20 minutes.