broccoli ideas?
Tom
all 12 plants. Anyone have any good ideas? I want to try it steamed with a
touch of butter and salt and I may do a soup. What are some other recipes
that would highlight the fresh flavor of my broccoli? Anyone have any luck
with freezing it?
Tom
Goomba38
> I went out to the garden this afternoon and saw that my broccoli is ready..
> all 12 plants. Anyone have any good ideas?
* Exported from MasterCook *
Elizabeth Burris's Broccoli Salad
Recipe By : Nathalie Dupree Cooks for Family and Friends
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli
1/2 red onion -- chopped
1 cup sunflower seeds
1/2 cup raisins
1 cup sliced fresh mushrooms
1 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup sugar -- optional
1/2 pound bacon -- cooked and crumbled
Clean and cut the broccoli into small pieces, using all the broccoli except the
end chunks. Mix together the broccoli, onion, sunflower seeds, raisins and
mushrooms. Make the dressing combining the mayo, vinegar and sugar. Twenty
minutes before serving, toss the salad with the bacon and dressing.
- - - - - - - - - - - - - - - - - -
NOTES : I never use more than 2 tablespoons of sugar.
Emily Quesenberry
2-2 1/2 cups broccoli cut into pieces
2-2 1/2 cups cauliflower cut into pieces
red onions (optional) cut into pieces
green bell pepper cut into pieces
one packet of Hidden Valley Ranch Dressing (dry)
bottle of Hidden Valley Ranch Dressing
+/- 1/2 cup buttermilk
Mix and add buttermilk and 'wet' dressing until desired consistency is
obtained. The measurements aren't exact, because it's really to how you like
it, some people like less buttermilk because it's 'zestier' with the dry mix
and some like more - you decide :)
Also, we tried the off brand dressing and fat free and it just wasn't the
same, you may think different though :)
Emily
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"I do not wish to expiate, but to live.
My life is for itself and not for a spectacle.
I much prefer that it should be of a lower strain,
so it be genuine and equal, than that it should be glittering and unsteady.
I wish it to be sound and sweet, and not to heed diet and bleeding."
"It is not attention the child is seeking, but love" - Sigmund Freud
"Tom" <tomin...@emailaccount.com> wrote in message
news:jwd%b.92$qo...@fe1.texas.rr.com...
Nancree
>that would highlight the fresh flavor of my broccoli? Anyone have any luck
----------------------
I always add a shake or two of sugar to my broccoli, in addition to salt. It
seems to take the edge off of that gassy smell. I bring water to boil, add salt
and sugar, and cook for 4 to 5 minutes, no longer.
Nancree
Donna Rose
tomin...@emailaccount.com says...
this day it's my favorite way of eating broccoli.
Cut broccoli into pieces - this isn't a fancy dish so no need to discard
the stalks - just peel them and leave the florets attached. Steam
broccoli until al dente, plunge into ice water.
Add some minced fresh garlic, lemon juice and olive oil. Toss, chill for
30 minutes and serve. Simple and delicious!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are
Melba's Jammin'
<tomin...@emailaccount.com> wrote:
I haven't frozen it, but I figure if I can buy it frozen, I can probably
do it, too.
Ball Blue Book instructions for freezing recommend separating heads into
convenient size sections, soaking in brine (1 cup salt to 1 gallon
water) for 30 minutes to remove critters, rinse and drain. Blanch
medium-size sections 3 minutes in a large quantity of water; large-size
sections 4 minutes. Cool. (Chill in ice water for at least as long as
blanching time -- I learned to chill twice as long as blanch time).
Drain, pack into freezer/canning jars (huh? that's different), freezer
boxes, or vacuum package.
If it were me, I'd be sorely tempted to freeze the stalks on a wax paper
lined cookie sheet, then put them into a freezer bag for long term
storage. If stored properly, they should remain loose enough for easy
removal of just the right quanity for a meal or recipe.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
The Ranger
> broccoli is ready.. all 12 plants. Anyone have any good
> ideas?
Sautéed Broccoli and Onions
INGREDIENTS:
5 cups broccoli, chopped into bite-sized pieces
1 med. red onion, sliced
2 Tbs. Olive Oil
Salt and Pepper to taste
1 tsp. lemon juice
4 Tbs. sesame seeds
METHOD:
Using a 12" non-stick pan, heat oil. Add sliced onions and carmelize.
Add in broccoli pieces, lemon juice, salt and pepper to taste. Flip
contents regularly to prevent burning and help with mixing onions and
broccoli together. Add sesame seeds last few minutes of cooking. Serve.
There's also a lemon broccoli pasta sauce that is served over fetuccini
but I've misplaced that recipe. I'll have to dig about some more.
The Ranger
The Ranger
news:barbschaller-8E75...@news.individual.net to Tom's
<tomin...@emailaccount.com> second question:
> > Anyone have any luck with freezing it?
> >
> If it were me, I'd be sorely tempted to freeze the stalks on
> a wax paper lined cookie sheet, then put them into a freezer
> bag for long term storage.
Why's that?
The Ranger
Louis Cohen
--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
"Tom" <tomin...@emailaccount.com> wrote in message
news:jwd%b.92$qo...@fe1.texas.rr.com...
Martin Golding
> I went out to the garden this afternoon and saw that my broccoli is ready..
> all 12 plants. Anyone have any good ideas?
Bacon fat (or preferred cooking oil, or butter)
Broccoli, two medium heads
Juice of a lemon
Soy sauce, about 2 teaspoons (or fish sauce, if you have some to hand)
Toasted sesame oil, about a teaspoon
Garlic or garlic butter (optional)
Cut off florets, break to similar bite sizes. Peel stalks and cut into
bitesized lumps.
Heat bacon fat in a non-stick pan over very high heat. Throw in the
stalks and sautee briefly. Add the florets and continue to sautee
until everything is crunchy-tender and browned in spots. If you
think chopped garlic would be useful, add it now, and sautee briefly.
Reduce heat to medium. Squeeze lemon through a sieve, toss the broccoli
to mix thoroughly. Sprinkle with soy sauce, similarly.
Remove from heat. Sprinkle with the sesame oil. If you decided garlic
butter would go well, throw in a healthy pat and toss until it melts.
Salt and pepper to taste, if you think it needs it.
Serve.
Cooking the lemon juice into the browned broccoli intensifies the flavor
beautifully. Lemon (or lime) juice, soy (or fish) sauce, and sesame oil
make a delicious combination.
--
Martin Golding | If you boil it, they will come.
DoD #236 BMWMOA #55952 SMTC #2 |
Julia Altshuler
broccoli. Slice your broccoli thin. Add grated carrot and scallions.
Make a dressing of a little mayonnaise and vinegar.
--Lia
David Hare-Scott
It makes excellent compost.
David
DRB
ready..
> all 12 plants. Anyone have any good ideas?
Broccoli Casserole! This recipe is an adaption on one that I found in one
of my mom's old cookbooks. It's a bit fancier than other broc. casseroles,
with water chestnuts and pimento. Up untl the last time I made it, I used
the frozen chopped broccoli. I switched to the frozen florets, but I can't
remember how many I added...
Broccoli Casserole With Water Chestnuts
2 10-oz packages chopped broccoli
1/2 can cream of mushroom soup
1/2 can cream of broccoli soup
1/2 cup miracle whip or mayonnaise
1/4 cup plus 2 Tablespoons sour cream
1 small jar diced pimentos
1 small can of water chestnuts, finely diced
2 Tablespoons grated onion (can add a little more if desired)
1 cup shredded cheddar cheese (I prefer to use sharp cheddar)
1 egg
cracker crumbs/butter
Gently steam broccoli. It should be warm, but still bright green in color.
After broccoli is cooked and drain, mix it with the other ingredients except
the cracker crumbs and butter. Put the broccoli mixture into a pan
(we usually use a 13 inch by 9 inch). Melt a little bit of butter and mix
with cracker crumbs (not sure how many--enough to completely cover the top
of the casserole). Put the crumbs on the casserole, then bake for about
20 minutes in a 350 degree F oven.
George W. Cherry
This recipe is simplicity simplified. You can, of course,
substitute your fresh broccoli for my frozen broccoli florets.
Ingredients:
One bag of frozen baby (petite) broccoli florets
(or your fresh broccoli chopped up)
One bag of frozen blueberries
About 1-2 cups of sweet Balsamic vinegar.
Procedure:
Put all the ingredients in a tight container and let it sit until
the broccoli and blueberries are thawed. Turn the con-
tainer over now and then.
I eat over a pound of raw broccoli this way everyday.
Hey, I just got an idea. When I make it tonight,
I'm going to add a tablespoon of Splenda.
George W. Cherry
George W. Cherry
"David Hare-Scott" <TiredOf...@Null.Com> wrote in message
news:wkv%b.77831$Wa.4...@news-server.bigpond.net.au...
LOL! Shades of George H. W. Bush.
NancyJaye
"David Hare-Scott" <TiredOf...@Null.Com> wrote in message
news:wkv%b.77831$Wa.4...@news-server.bigpond.net.au...
>
Ha Ha.... I tried growing broccoli when I lived in Central Florida. I
never did get enough 'ready' broccoli to do anything with. So... I just
let the flowerettes bloom. The have very pretty small yellow flowers. :-)
NancyJaye
scGram
--
scGram
--------------------------------
If it were me, I'd be sorely tempted to freeze the stalks on a wax
paper
lined cookie sheet, then put them into a freezer bag for long term
storage. If stored properly, they should remain loose enough for easy
removal of just the right quanity for a meal or recipe.
--
-Barb, <www.jamlady.eboard.com>
That is exactly how I freeze it. Cut it up into cooking (steaming)
size pieces put it on a flexible cutting boards and quick freeze. That
way you can take out whatever amount you want to use for a meal ... It
works great.
Dave Smith
A friend of mine steams or boils her broccoli, then sautés some chopped garlic,
adds some chopped green olives and tosses it all together. It is delicious.
The Wolf
Smith" <adavid...@sympatico.ca> opined:
> Tom wrote:
>
>> I went out to the garden this afternoon and saw that my broccoli is ready..
>> all 12 plants. Anyone have any good ideas? I want to try it steamed with a
>> touch of butter and salt and I may do a soup. What are some other recipes
>> that would highlight the fresh flavor of my broccoli? Anyone have any luck
>> with freezing it?
>>
>
> A friend of mine
Liar! You don't have any friends!
steams or boils her broccoli, then sautés some chopped
> garlic,
> adds some chopped green olives and tosses it all together. It is delicious.
>
>
--
============================================================================
"And of all the institutions in this country, none is more absolutely
American; none, in the proper sense of the word, more absolutely democratic
than this. Here we care nothing for the boy¹s birthplace, nor his creed, nor
his social standing; here we care nothing save for his worth as he is able
to show it." President Theodore Roosevelt speech during the West Point
centennial commencement in 1902.
============================================================================
jmcquown
Cream of broccoli or broccoli cheese soup is wonderful. Simply steamed with
butter, salt & pepper is also wonderful if you like the taste of broccoli.
It can be baked with fish with a cream or cheese sauce. You can make
broccoli quiche; that is, steamed broccoli florets with eggs and cream or
milk and some seasonings like paprika and salt.
Gosh, I can't think of all the things I would do with freshly picked
broccoli! I know I'd love it. It's so expensive at the veggie market and
grocery store since it doesn't grow locally.
Jill
jmcquown
jmcquown
> "Tom" <tomin...@emailaccount.com> wrote in message
> news:jwd%b.92$qo...@fe1.texas.rr.com...
>> I went out to the garden this afternoon and saw that my broccoli is
>> ready.. all 12 plants. Anyone have any good ideas?
>
> Broccoli Casserole! This recipe is an adaption on one that I found
> in one of my mom's old cookbooks. It's a bit fancier than other
> broc. casseroles, with water chestnuts and pimento. Up untl the last
> time I made it, I used the frozen chopped broccoli. I switched to
> the frozen florets, but I can't remember how many I added...
>
> Broccoli Casserole With Water Chestnuts
>
don't add them to this.
I make this pretty much like I make my hash-brown potato casserole, with a
bechamel and then add lots of shredded cheese, French Fried onions, pepper
and then top with buttered cornflake crumbs. Layer this in a 13X9 baking
dish and bake at 350F about 30 minutes or until bubbly and the top is
browned. Yum!
Jill
Puester
>
> Tom wrote:
> > I went out to the garden this afternoon and saw that my broccoli is
> > ready.. all 12 plants. Anyone have any good ideas? I want to try it
> > steamed with a touch of butter and salt and I may do a soup. What
> > are some other recipes that would highlight the fresh flavor of my
> > broccoli? Anyone have any luck with freezing it?
> >
> > Tom
>
It freezes very well if you blanch it first. Let it drain and
pack in serving-sized portions in bags, squeezing out as much
air as possible before you close the bags.
We like it blanched till it is still crunchy, then chilled and
served with ranch dressing or blue cheese sauce to dip it into.
It makes a tasty casserole with seasoned white sauce (with cheese
if you like it) topped with buttery seasoned breadcrumbs or
crushed cracker crumbs, baked till hot and browned.
gloria p
urban
Hello From Canada
Tom, I have a GREAT Broccoli recipe for you. Also, freezing be sure
to blanch small spears for 3 min & lg spears for 4-5 min then pack
(cooled & dry about 5-10 min) into rigid freeze containers... 1 stalk
up & 1 stalk down works well. To cook, cook per usual in boiling
water or steam... I grow 600+ Broccoli plants and the above method
works well for us.
From a family friend in Minnesota this broccoli chicken recipe is
fantastic!!
350 - 400. 20 - 30 min.
-------------------------
4-5 medium chicken breast cooked & cubed 1/2 inch
2 - 4 LG head Broccoli with stems cooked/steamed then cubed 1/2 inch
1 Can Cream Chicken Soup
1/2 Cup Mayo
1 Tsp Lemon Juice
1 Tsp Curry Powder
1 Cup Shredded Sharp Cheese
Stuffing / Dressing (1 Box STOVE TOP CHICKEN Stuffing works well) to
cover bottom of 10x13 casserole dish
1/2 Cup bread crumbs mixed with 4 TB Butter for topping =optional.
S&P to taste.
=========================================================
Butter Casserole Dish. Glass cooks this recipe better than cast iron
or metal.
Mix Soup & Mayo with Lemon juice & Curry to form a sauce.
Layer Casserole Dish:
1)1 inch layer Stuffing
2)Broccoli pieces
3)Chicken pieces
4)Mayo/Soup Sauce
5)Any Remaining Broccoli/Chicken/Stuffing
6)Cheese
7)Butter Bread crumb topping.
Bake 350-400 for 20-30 Minutes.
-------------------------------
Hope you try this recipe Tom! It's a great Broccili Chicken Dinner
Robyn.
Goomba38
> -------------------------------
> Hope you try this recipe Tom! It's a great Broccili Chicken Dinner
>
> Robyn.
This common recipe for Chicken Divan is much improved with a splash of sherry in with the mayo/soup
mix. I like to chunk the chicken and use cuts of broccoli, and only enough stuffing to place on top.
Good stuff isn't it?
Goomba
Charles Gifford
"Goomba38" <Goom...@comcast.net> wrote in message
news:4041422D...@comcast.net...
This is my preferred Chicken Divan recipe - ain't got no soup in it.
Charlie
CHICKEN DIVAN
Source: unknown
2 10-oz. pkgs. frozen broccoli spears
2 cups sliced cooked chicken
4 tbs. butter
4 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 cup grated Parmesan
4 tsp. prepared mustard
2 tbs. minced onion
2 tbs. dry sherry
1/2 tsp. Worcestershire sauce
Cook broccoli and drain it. Cut each spear in half and arrange in bottom of
shallow casserole. Arrange sliced chicken over broccoli.
Melt butter in a medium saucepan. Blend in flour and cook 1 minute. Remove
from heat and gradually stir in chicken broth and cream. Cook, stirring
constantly, until sauce thickens and bubbles 1 minute. Stir in cheese,
mustard, onion, sherry and Worcestershire sauce. Continue cooking and
stirring over low heat 1 minute longer. Taste and add salt and pepper if
needed. Pour sauce over chicken and broccoli.
Bake, uncovered in 400F oven for 25 minutes, or until bubbly-hot. Makes 4 to
6 servings.
Charles Gifford
Charlie
PERCH WITH CREAMY GARLIC SAUCE AND BROCCOLI
Source: unknown
2 lbs. perch fillets, fresh or frozen
3/4 cup dry white wine
1 samll onion, sliced
1 small bay leaf
1 tsp. salt
1/2 tsp. tarragon
1 clove garlic, minced
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. salt
1 cup mayonnaise
1 tbs. lemon juice
20 oz. frozen broccoli spears, cooked and drained (or equal fresh)
paprika
Thaw fish if necessary. Combine wine, onion, bay leaf, salt and tarragon in
a skillet. Bring to a boil reduce heat and simmer 5 minutes. Add fish, cover
and simmer 8 to 10 minutes, or until fish flakes easily when tested with a
fork. Remove fish and reserve stock.
While the fish is cooking, prepare the sauce: combine garlic, mustard,
pepper, and 1/4 tsp. salt. Mash together until smooth. Stir in mayonnaise
and lemon juice. Strain fish stock and pour 1/4 to 1/2 cup of the stock into
the garlic mixture until desired sauce consistency is achieved.
Arrange the broccoli on heated serving platter and place hot drained fillets
on spears. Spoon sauce over fillets and broccoli. Sprinkle with paprika.
Serves 4 to 6.
Charles Gifford
"Tom" <tomin...@emailaccount.com> wrote in message
news:jwd%b.92$qo...@fe1.texas.rr.com...
> I went out to the garden this afternoon and saw that my broccoli is
ready..
> all 12 plants. Anyone have any good ideas? I want to try it steamed with
a
> touch of butter and salt and I may do a soup. What are some other recipes
> that would highlight the fresh flavor of my broccoli? Anyone have any
luck
> with freezing it?
>
> Tom
Another favorite
Charlie
Broccoli Parmesan
1.5 lbs. broccoli or 2 pkgs frozen broccoli
2 green onions, chopped
1/4 cup butter
1 tbs. flour
1/2 tsp. salt
dash pepper
dash saffron, optional
1 cup light cream
2 tbs. diced pimento
1/2 cup grated Parmesan cheese
Wash, clean and parboil broccoli until nearly tender. Cook onions in butter
until tender. Stir in flour and seasonings. Add cream and cook until
thickened, stirring. Add pimento. Arrange partially cooked broccoli in a
shallow baking dish. Pour sauce over broccoli and sprinkle with the cheese.
Bake at 350F for 30 to 35 minutes, until broccoli is heated and cheese is
lightly browned.
Charles Gifford
"Tom" <tomin...@emailaccount.com> wrote in message
news:jwd%b.92$qo...@fe1.texas.rr.com...
> I went out to the garden this afternoon and saw that my broccoli is
ready..
> all 12 plants. Anyone have any good ideas? I want to try it steamed with
a
> touch of butter and salt and I may do a soup. What are some other recipes
> that would highlight the fresh flavor of my broccoli? Anyone have any
luck
> with freezing it?
>
> Tom
Perhaps a pie?
Charlie
BROCCOLI PIE
Source: unknown
1 lb. yellow onion, chopped
1 bunch broccoli, chopped
butter
3 eggs
1 cup milk
8 oz. cream cheese, softened
1/2 cup grated Parmesan
1 tsp. garlic granules
1/2 tsp. Italian seasoning
1/2 tsp. salt
Preheat oven to 375F. Sauté chopped onion and broccoli in butter until soft
but no too soft. Combine in blender, eggs, milk, cream cheese, Parmesan and
seasoning. Pour everything into a glass pie pan or small square pan, and
bake for approximately 30 minutes.
Charles Gifford
"Tom" <tomin...@emailaccount.com> wrote in message
news:jwd%b.92$qo...@fe1.texas.rr.com...
> I went out to the garden this afternoon and saw that my broccoli is
ready..
> all 12 plants. Anyone have any good ideas? I want to try it steamed with
a
> touch of butter and salt and I may do a soup. What are some other recipes
> that would highlight the fresh flavor of my broccoli? Anyone have any
luck
> with freezing it?
>
> Tom
Just one more
Charlie
BROCCOLI WITH BACON
Source: unknown
6 strips bacon, about 1/4 lb.
1 lb. broccoli
salt
pepper
Fry bacon until crisp. Drain and crumble it. Pour off all but 2 tbs. of the
bacon fat from the pan. Remove the stems from the broccoli, peel and slice
them. Cut heads into florets. Cook the stems and florets in a large pot of
boiling salted water until tender, about 8 minutes. Drain. Just before
serving, heat the 2 tbs. bacon fat over medium heat. Add the cooked broccoli
and toss until heated through. Taste for seasoning and add salt and pepper
if needed. Sprinkle with the bacon.
Goomba38
> This is my preferred Chicken Divan recipe - ain't got no soup in it.
>
> Charlie
Lovely sounding! And has to be so much better than the soup ones. Don't you
agree that sherry really adds to the dish?
Goomba
Charles Gifford
Gotta have the Sherry!
Charlie
blake murphy
wrote:
>I went out to the garden this afternoon and saw that my broccoli is ready..
>all 12 plants. Anyone have any good ideas? I want to try it steamed with a
>touch of butter and salt and I may do a soup. What are some other recipes
>that would highlight the fresh flavor of my broccoli? Anyone have any luck
>with freezing it?
>
>Tom
>
forgiveness if i've posted this before:
sweet (and hot and sour) broccoli with pork (adapted from jim lee's
chinese cookbook)
1 cup pork sliced for stir-fry
1 medium bunch broccoli
2-4 slices ginger root, shredded
1 clove garlic, minced (i use the nasty stuff in a jar)
1/4 cup rice vinegar
seasonings:
1/4 cup brown sugar (i use brownulated)
2 tbl soy sauce
1/4 cup dry sherry
1/2 tsp rooster sauce (or tabasco or other hot sauce)
1/2 tsp accent (msg)
oil for stir-frying
teriaki sauce
* * * * *
marinate pork slices in teriaki sauce, if desired. rinse broccoli and
shake to drain. cut florets into bite-size pieces and set aside. cut
off tough bottom portions of broccoli stalks and discard. using a
sharp paring knife, peel the remaining stalks and then slice thinly
and cover with rice vinegar in bowl. mix together seasoning items in
bowl, stirring to dissolve brown sugar. let pork and broccoli slices
marinate for about half an hour.
to cook: heat wok hot and dry. add oil. turn heat to medium and add
garlic and ginger and cook until garlic is golden and they begin to
release their fragrance. return heat to high and add pork. stir-fry
until pork begins to brown. drain off vinegar from broccoli slices
into the seasonings, and add the slices to wok. stir-fry for about 1
minute. add the florets and stir fry briefly, just long enough for
florets to turn a bright, deep green. add seasonings and stir
briefly. cover wok and remove from heat and let stand for 2 minutes
or so to let sauce penetrate. the gravy will not be thick, so i
wouldn't serve it over rice.
i haven't seen a dish much like it in any restaurant, but it's pretty
damn tasty.