BROCCOLI AND RAMEN NOODLE SALAD
This is a nutty and delicious broccoli salad.
Provided by Effie and Jarmen
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the slaw, broken noodles and green onions.
- Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 52.3 g, Fat 34.4 g, Fiber 7.8 g, Protein 16.5 g, SaturatedFat 4 g, Sodium 356.3 mg, Sugar 22.3 g
BROCCOLI AND CAULIFLOWER GRATIN
Provided by Nancy Fuller
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
- In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
- Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.
CAULIFLOWER AND BROCCOLI BAKE
Fresh broccoli and cauliflower are baked together with a thick cheese sauce!
Provided by R.PENALUNA
Categories Side Dish Casseroles Cauliflower
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
- In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
- Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 8.4 g, Cholesterol 43.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 238.9 mg, Sugar 4.6 g
BROCCOLI AND CAULIFLOWER GRATIN
This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!
Provided by foodfanatic
Categories Side Dish Vegetables Cauliflower
Time 1h22m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
- Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
- Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
- Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
- Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
- Bake in preheated oven until bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 527 calories, Carbohydrate 35.5 g, Cholesterol 79.2 mg, Fat 35 g, Fiber 6.4 g, Protein 20.9 g, SaturatedFat 17.8 g, Sodium 657.1 mg, Sugar 11.4 g
CHEDDAR BROCCOLI NOODLES WITH RAMEN
Make and share this Cheddar Broccoli Noodles With Ramen recipe from Food.com.
Provided by shellbee
Categories < 30 Mins
Time 25m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- in 3 qt pan over high heat, heat water to boiling.
- add noodles and broccoli.
- return to boiling.
- reduce heat to low.
- cover and cook 5 minutes or til noodles and broccoli are tender , stirring occasionally to separate noodles.
- stir in one seasoning pck; drain off most liquid.
- reserve remaing package for another use.
- stir in cheese soup, sour cream and pepper.
- heat through, stirring occasionally.
- garnish with red pepper strips.
Nutrition Facts : Calories 202.7, Fat 9.5, SaturatedFat 5.1, Cholesterol 13.3, Sodium 730, Carbohydrate 24.3, Fiber 0.4, Sugar 0.8, Protein 5.7
BROCCOLI RAMEN NOODLE SALAD
Make and share this Broccoli Ramen Noodle Salad recipe from Food.com.
Provided by Izzybee
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the slaw, peppers, scallions, and nuts in a large bowl.
- Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
- Stir the dressing into the salad.
- Crumble the ramen noodles and add to salad.
- Toss the whole thing to get everything coated.
Nutrition Facts : Calories 730, Fat 54.7, SaturatedFat 7.9, Sodium 251.6, Carbohydrate 53.8, Fiber 6.6, Sugar 28.3, Protein 13.5
BROCCOLI CAULIFLOWER RAMEN
Make and share this Broccoli Cauliflower Ramen recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, heat soup and milk to boiling. Stir in vegetables and return to boiling. Reduce heat and simmer 15 minutes.
- Cook noodles in water according to package directions and drain.
- Add seasoning packet. Top warm noodles with soup mixture.
Nutrition Facts : Calories 176.4, Fat 8.9, SaturatedFat 3, Cholesterol 24.1, Sodium 806.8, Carbohydrate 20.2, Fiber 3.5, Sugar 4.7, Protein 6
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Reviews 1Servings 5Cuisine American, ChineseCategory Main Course
- Prepare the stir fry sauce by adding all of the ingredients together and whisking sauce until mixed well. Set aside.
- Place ramen noodles in bowl of hot water and let sit for 3 minutes. Then drain hot water and rinse in cold water. Set aside.OPTIONAL: Put your cut up broccoli in some hot water so it will start to soften while you are cooking the chicken.
- In a large skillet, over medium heat, add oil. Season chicken pieces with salt and pepper and add to skillet. Cook chicken until done and no longer pink. Remove chicken from pan and set aside. Cover chicken with foil to keep warm.
- Drain broccoli (if you had it sit in hot water). Add cut up broccoli along with 1 tbsp. of water to the skillet you cooked the chicken in. Let it cook/steam until it turns bright green and begins to soften. Cook broccoli to your liking. Add chicken back into the pan.
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