Broccoli And Cream Cheese Tart Recipes

Steps:

• Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
• Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
• Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
• Remove from heat and stir in parmesan and lemon juice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
• Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
• In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
• Bake for 30 minutes or until bubbling.

Steps:

• Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

Steps:

• Cook broccoli according to package directions until tender then drain well.
• Combine the cream cheese, sour cream, minced garlic and soup mix.
• Fold in water chestnuts and add seasonings to taste.
• Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
• Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
• Combine ritz crackers with melted butter.
• Top with grated cheddar cheese then top with crushed cracker mixture.
• Bake at 350 for 30 minutes or until topping is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
• Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
• Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
• Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven to 375. Pre-bake pie crust for 10 minutes. Remove from oven.
• Steam broccoli 3 to 4 minutes. Pat dry. Scatter broccoli over cooked pie crust.
• Beat cream cheese until smooth. Beat in half & half, eggs and yolk. Season with salt and pepper. Stir in green onions.
• Pour cheese mixture over broccoli. Sprinkle top with parmesan cheese. Bake until set, 35 minutes or until browned and filling is set.
• Serve warm or at room temperature.

Steps:

• In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups., Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling., Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.

Steps:

• Melt butter in saucepan.
• Add 1/2 of Milk.
• Add Velveeta.
• Stir frequently until thouroughly melted.
• Add more milk if you would like a creamier sauce. To equal out flavor you may need additional butter or cheese, judge to taste.
• Add steamed broccoli and stir lightly together.
• Serve alone or over potatoes.

Steps:

• Place the broccoli and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. In a small bowl, combine the cream cheese, milk and ranch dressing mix. , Drain broccoli; return to dish. Top with cream cheese mixture; sprinkle with cheddar cheese. Cover and microwave at 50% power for 2-3 minutes or until heated through and cheese is melted.

Steps:

• Mix Cheddar cheese, Monterey Jack cheese and Mozzarella cheese. Set aside.
• In medium bowl mix soup, eggs, garlic powder, broccoli, onion and 1/2 cup cheese mixture. pour into prepared pie crust.
• Bake at 350 for 45 minutes or until knife inserted in center comes out clean. Sprinkle remaining cheese around edge of tart. Bake 5 more minutes more. Let stand 5 minutes.

Steps:

• Preheat oven to 425 degrees. Bake pie shell for 5 minutes, then remove from oven and set aside. Reduce heat to 375 degrees.
• Microwave broccoli in a microwave-safe bowl for about 3 minutes at full power, or until thawed. Drain well in colander.
• Sprinkle 1 cup of swiss chees over pie shell. Top with broccoli and onion.
• In a small bowl, beat eggs until blended. Stir in milk, salt, and pepper, and pour over broccoli. Sprinkle on remaining cheese.
• Bake for 25 minutes, or until tart is golden brown and puffy.
• Let stand for about 10 minutes before serving warm.