BAYOU BROCCOLI
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories Vegetable
Time 1h5m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice and broccoli according to package direction.
- Saute onion and celery in a small amount of fat in a skillet.
- Combine sauteed vegetables, rice, broccoli and butter.
- Melt cheez whiz in the soup with 1/2 cup water in saucepan.
- Stir into broccoli mixture, mixing well.
- Spoon into a greased casserole dish.
- Bake at 350* for 30 minute.
Nutrition Facts : Calories 445.4, Fat 20.3, SaturatedFat 11.6, Cholesterol 51.8, Sodium 799.5, Carbohydrate 55.6, Fiber 3.1, Sugar 3.8, Protein 10.3
BAYOU BROCCOLI BALLS
An appetizer I eat at Copeland's of New Orleans, most of the time.
Provided by Ian Watson
Categories Other Appetizers
Number Of Ingredients 4
Steps:
- 1. Mix broccoli, cheese, and bacon together.
- 2. Form into small balls.
- 3. Place into freezer, until firm. (usually takes about 30min.)
- 4. Roll in breadcrumbs.
- 5. Fry in lard (Yes, lard) until golden brown.
BROCCOLI BALLS WITH HARISSA-YOGURT SAUCE
These falafel-inspired broccoli balls are perfectly crisp on the outside, creamy on the inside and loaded with vibrant fresh herbs and spices. Paired with a tangy and spicy harissa-yogurt sauce, they can be perfect guilt-free hors d'oeuvres for your next party, a fiber-packed vegetable side dish or a crunchy addition to a salad. Since harissa pastes can vary widely in spiciness, feel free to adjust to your liking. They freeze really well, so make a double batch and freeze some for another night.
Provided by Food Network Kitchen
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pour about 1 inch of water into a large skillet and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket in an even layer. Set the steamer basket over the boiling water and cook until crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly.
- Line a baking sheet with paper towels. Making sure to reserve the liquid, drain the chickpeas and rinse thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli with additional paper towels to remove excess liquid.
- Put the parsley, cilantro, lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, several grinds of pepper and 3 tablespoons of the reserved chickpea liquid into a food processor. Pulse the ingredients until finely chopped, about 30 seconds. Add the chickpeas and broccoli and pulse again, stopping and scraping down the sides as needed, until the chickpeas and broccoli are finely minced, about 2 minutes. Transfer the mixture to a medium bowl and stir in the panko. Cover and refrigerate for 30 minutes.
- Meanwhile, combine the yogurt, olive oil, harissa (to preferred spice level), 2 teaspoons water, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Refrigerate to chill.
- Preheat the oven to 375 degrees F; set a wire rack inside a baking sheet.
- Using a tablespoon or medium scoop, form the chickpea-broccoli mixture into 1 1/2-inch balls, each about 1 heaping tablespoon. Evenly space the balls on the wire rack and spray generously with olive oil spray. Bake, rotating the baking sheet halfway through and coating the balls again with olive oil spray, until deep golden and crisp, about 45 minutes. Serve warm with the yogurt sauce.
PARMESAN BROCCOLI BALLS
I have made this recipe for parties before, and they seem to go quite quickly. These are great warm or cold.
Provided by Heather P
Categories Appetizers and Snacks Cheese
Time 1h40m
Yield 36
Number Of Ingredients 8
Steps:
- Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
- In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.
- Bake 15 to 20 minutes in the preheated oven, until browned.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 4.2 g, Cholesterol 32 mg, Fat 5.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 186.3 mg, Sugar 0.5 g
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