Broccoli Supreme With Pimentos Recipes

Steps:

• Cook onion and broccoli in boiling water for 8 minutes. Drain and put in a large casserole dish.
• Melt 2 tbsp butter over low heat. Add flour, salt & pepper. Add milk, stirring until thick and bubbly. Add the cream cheese, stirring until melted. Pour sauce over veggies. Sprinkle grated cheese over top.
• Cover and bake at 350 degrees for 30 minutes. While cooking, melt 2 tbsp butter and mix with the breadcrumbs.
• After 30 minutes, add the breadcrumbs to the casserole and bake uncovered for another 30 minutes.

Steps:

• 1. In mixing bowl, combine egg, broccoli, cream style corn, onion, salt & pepper.
• 2. In small sauce pan, melt butter then add herb seasoned stuffing mix. Add 3/4 cup of it to broccoli mixture. Put into ungreased 1 qt. casserole dish.
• 3. Sprinkle with remaining 1/4 cup stuffing mix. Bake uncovered at 350 for 35 to 40 mins.

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1/4 cup of the olive oil in a large pot over medium heat. Add the onions and garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 6 minutes. Stir in 2 cups water and the stock and cook over high heat until the mixture is boiling.
• Meanwhile, cut the broccoli crowns into small florets, then peel and slice the stems. Add the stems and two-thirds of the florets to the boiling water. Cover and simmer over medium heat, stirring occasionally, until the broccoli is very soft, 10 to 12 minutes.
• While the broccoli cooks, spread the remaining broccoli florets on one half of a rimmed baking sheet. Drizzle the florets with 1 tablespoon of the oil and season with salt and pepper. Arrange the bread on the other side of the baking sheet and drizzle with olive oil. Bake, flipping the bread halfway through, until the broccoli florets and bread are lightly browned, about 10 minutes.
• Meanwhile, make the pimento cheese. Stir the cheese, roasted pepper, mayonnaise and hot sauce in a bowl. Season with salt and pepper.
• Stir the spinach into the soup until just wilted. Working in batches, puree the soup in a blender until very smooth (see Cook's Note). Stir in the vinegar and season with salt and pepper. Ladle the soup into bowls and top with the roasted broccoli. Spread the pimento cheese on the toasts. Garnish the soup and tartines with the snipped chives and pepper. Serve.

Steps:

• In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.

Steps:

• Cook broccoli, 5 minutes, drain and set aside. Saute mushrooms and onion in 2 tablespoons butter until onion is tender; set aside.
• Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add salt, pepper and cheese; stir until cheese melts. Stir in mushroom mixture.
• Place broccoli in a lightly greased 1 1/2 quart casserole. Top with sauce, and bake at 350 for 25 minutes. Serve over rice; sprinkle with soy sauce.

Steps:

• Stir together first 6 ingredients and set aside.
• Heat cooking oil in wok or frying pan on medium-high. Add broccoli and garlic and stir-fry 3-4 minutes or until broccoli is tender-crisp.
• Stir cornstarch mixture and add to broccoli mixture until boiling and thickened.

Steps:

• In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. , Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds.