Broccoli Polonaise Recipes

Steps:

• Cook broccoli in boiling water in saucepan 5 to 10 min. or until crisp-tender.
• Meanwhile, combine remaining ingredients.
• Drain broccoli; spoon into serving dish. Top with stuffing mixture; cover. Let stand 5 min.

Steps:

• Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop.
• Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs, stirring until browned, about 1 minute. Remove pan from stove; stir in parsley, salt and pepper to blend.
• Sprinkle crumb mixture over broccoli, topping with chopped eggs. Serve at once.

Steps:

• Cut the top of the broccoli into bite-size florets. Reserve stems. Trim off and discard outside of stems. Cut stems into bite-size pieces.
• Bring water to a boil in the bottom of a steamer. Put the broccoli pieces on a steamer rack. Place the rack over the simmering water and steam about 10 minutes or until tender. Or, if you prefer, drop the broccoli pieces into a saucepan of boiling water and simmer 3 to 4 minutes. Drain the broccoli, if necessary, and put it in a hot serving dish.
• Meanwhile, put the egg through a fine sieve, pressing with the fingers.
• Heat the butter in a small skillet and add the bread crumbs, shallots, salt and pepper. Cook, shaking the skillet and stirring, until the crumbs are lightly browned, 2 to 3 minutes. Add the sieved egg and parsley and stir to blend. Cook, shaking the skillet and stirring, about 30 seconds. Pour the mixture evenly over the broccoli and serve.

Steps:

• In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
• When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain broccoli and place into a serving dish.
• In a small saucepan over medium heat, melt the butter; stir in bread crumbs and Parmesan cheese, and cook until the crumbs are golden brown, 1 to 2 minutes. Sprinkle the browned crumbs onto the steamed broccoli, and toss gently. Sprinkle the broccoli with chopped egg.

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain broccoli and place into a serving dish.
• In a small saucepan over medium heat, melt the butter; stir in bread crumbs and Parmesan cheese, and cook until the crumbs are golden brown, 1 to 2 minutes. Sprinkle the browned crumbs onto the steamed broccoli, and toss gently. Sprinkle the broccoli with chopped egg.