Swiss Broccoli Delight Recipes

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.
• Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

Steps:

• In a large bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss.

Steps:

• Preheat oven to 325. Lightly spray a 2 quart baking dish with nonstick cooking spray.
• In a saucepan, cook/steam broccoli until crisp-tender; drain and set aside.
• In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add cream; bring to a boil and cook for 1 minute.
• Remove from the heat; stir in cheese, eggs, pepper and the cooked broccoli. Stir to combine.
• Pour into the prepared baking dish. Bake, uncovered, at 325 for 30 minutes.

Steps:

• Cut enough 1-inch florets from broccoli to measure 2 cups. Cut rest of broccoli into 1-inch pieces. Cook florets and broccoli separately, in lightly salted water; until just tender. (Florets will be done first.) Immediately rinse in cold water to chill completely. Drain. Set florets aside until serving time.
• In a large saucepan, saute leeks in butter until tender; about 3 - 4 minutes. Sprinkle in flour and cook for a minute or so, stirring with a whisk. Remove from heat and stir in chicken stock. Return to heat and simmer 5 minutes stirring occasionally.
• Add broccoli pieces (not florets) to chicken stock and puree in an electric blender, in batches, until smooth.
• Shortly before serving, blend in cream and cheese. Simmer gently until cheese melts. Add nutmeg, and salt and pepper to taste. Add reserved broccoli florets to heat through. Serve immediately.

Steps:

• Grease a 10" by 6" baking dish. Preheat oven to 325 degrees.
• In 2 quart saucepan over high heat,in 1 inch boiling water, heat broccoli and 1/2 tsp salt to boiling.
• Cover and cook 10 minutes;Drain;Set aside.
• Meanwhile, in 2 quart saucepan over medium heat, melt butter; Stir in flour and 1 tsp of salt until smooth.
• Add onion and cook 1 minute
• Slowly stir in milk; cook, stirring constantly, until mixture thickens and begins to boil; remove from heat.
• Stir in cheese and broccoli until cheese melts slightly; stir in eggs.
• Pour into baking dish and bake 30 minutes or until firm to the touch.

Steps:

• In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30 minutes.