Festive Broccoli Moulds Recipes
FESTIVE FRUIT GELATIN MOLD
Provided by Trisha Yearwood
Categories dessert
Time 10h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
- Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
- Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
- When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.
FESTIVE BROCCOLI-CAULIFLOWER SALAD
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 14 servings (2/3 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, sprinkle with sunflower kernels.
Nutrition Facts : Calories 253 calories, Fat 24g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 284mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
FESTIVE CORN 'N' BROCCOLI
This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. -Lucile Throgmorton, Clovis, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, combine the broccoli, corn and butter; cook over medium heat until butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook until vegetables are tender, 8-10 minutes, stirring occasionally.
Nutrition Facts : Calories 135 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 541mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
FESTIVE HOT BROCCOLI DIP
I found this recipe on the back of a box of Wheat Thin Crackers. I've made it both with the pimentos and I've also subbed out the pimientos and used a pretty red pepper (if they are on sale). The original recipe calls for Miracle Whip Salad Dressing but I've used a low-fat mayonaisse and it tastes just as nice - actually not as sweet. So feel free to adjust to your preference on that. I like to add a bit of garlic to this dip too to give it a bit more zing so I've included that as optional. I love serving this with baked bagel chips or wheat crackers - but use what you prefer! Hope you enjoy.
Provided by HokiesMom
Categories Lunch/Snacks
Time 30m
Yield 3 cups, 25 serving(s)
Number Of Ingredients 6
Steps:
- Mix together dressing, broccoli, pimientos, (garlic if using), parmesean cheese and 1/2 cup mozzarella cheese.
- Spread into a 1 quart baking dish or a 9-inch pie plate.
- Bake in a preheated oven set at 350 degrees for 20-25 minutes or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese and bake an additional 5 minutes or until cheese is melted.
- Serve with your favorite crackers or bagel chips.
Nutrition Facts : Calories 12.3, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 33.6, Carbohydrate 0.8, Fiber 0.4, Sugar 0.2, Protein 1.1
FESTIVE BROCCOLI WITH BUTTERED RED PEPPER
The green broccoli and red bell pepper give a nice festive appearance. It's a simple recipe you can easily play around with to suit your own tastes.
Provided by - Carla -
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a medium-size pot of salted water to boiling.
- Add broccoli florets and cook for 5-6 minutes or until tender.
- Drain and keep warm.
- Heat 2 tbsp butter in medium-size nonstick skillet over medium heat.
- Add red pepper and garlic; reduce heat to medium-low heat.
- Cook stirring occasionally for 20 minutes.
- Remove from heat.
- Add remaining tbsp butter, salt and pepper.
- Place broccoli in bowl.
- Pour butter over top.
- Serve at once.
FESTIVE BROCCOLI MOULDS
I made these for Christmas Day lunch, I was so glad that even the children, not generally adventurous, enjoyed them! I prepared them ahead of time, up to step 5, cooked them shortly before serving, and chose to serve them in the ramekins I had cooked them in. Made in the microwave, instructions are based on a 650/700 watt microwave, mine is a little bigger, so I adjusted times accordingly, cooking for slightly less time. Lovely presentation, smooth creamy taste with a hint of mustard, very easy to prepare, I was impressed with these. From "Christmas Microwave Know-how"
Provided by Karen Elizabeth
Categories Vegetable
Time 22m
Yield 8 moulds
Number Of Ingredients 7
Steps:
- Place broccoli in a bowl with the water. Cover and microwave at 100% (High) for 8 - 10 minutes until tender. Drain well.
- Liquidise broccoli with the cream in a blender or food processor, until smooth.
- Turn into a bowl, and beat in butter, egg yolks, mustard and seasoning.
- Carefully fold in egg whites.
- Divide mixture among 8 individual greased moulds, and level surfaces.
- Arrange in a circle in microwave, and cook at 100% (High) for 6 - 7 minutes until just firm, re-arranging once.
- Turn out onto serving plate and keep warm, to serve with main meal.
Nutrition Facts : Calories 111.4, Fat 9.1, SaturatedFat 5.1, Cholesterol 114, Sodium 80.1, Carbohydrate 4.7, Fiber 1.9, Sugar 0.9, Protein 3.8
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