Cheesybroccolitoss Recipes

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
• In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
• In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
• Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
• Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

Steps:

• Wash and cut the broccoli into bite size pieces. Place in a steamer pan over medium heat.
• Steam broccoli until tender. but still firm enough to be tossed with the cheese. Transfer steamed broccoli to a saucepan with a lid.
• Cut the Velveeta cheese into slices or small cubes and place in the pot. Sprinkle with the dry mustard and place the lid on.
• Let the heat of the freshly steamed broccoli melt the cheese for a few minutes.
• Open the lid and toss the broccoli gently with the melted cheese and dry mustard.
• Place in a serving dish and sprinkle with the parmesan cheese. Serve.

Steps:

• Melt butter in a large saucepan over medium heat.
• Add flour and cook, stirring constantly to make a very "blond" roux, about 3-4 minute.
• Add chicken stock, half and half, salt, mustard, and cayenne.
• Bring to a simmer, stirring frequently.
• Add broccoli and reduce heat to a simmer.
• Cook about 15-20 min, or until the broccoli is crisp-tender.
• Add cheddar cheese and stir to combine. Simmer until cheese melts.
• Serve with a topping of chives or scallions and a little more cheese if desired.

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

Steps:

• Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
• Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
• Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
• Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
• Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

Steps:

• Place broccoli, carrots, onion, garlic and water in medium saucepan; cover. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 3 to 5 min. or until broccoli is crisp-tender.
• Combine cornstarch, broth and teriyaki sauce. Stir into vegetable mixture; cover. Cook on medium heat until broccoli is tender.
• Add trail mix; mix lightly. Serve warm.

Steps:

• In a large soup pot, saute onions and garlic until wilted.
• Add chopped broccoli and continue cooking.
• Pour broth over the top and cook until broccoli is very tender, about 30 minutes.
• In batches, process soup through a food processor or blender until almost smooth (some chunks are nice).
• Add milk and let continue cooking another 20 minutes, but be careful not to let boil or the soup will separate.
• When nice and thick, remove from heat and serve in individual bowls. Top each bowl with 1/4-cup cheddar cheese and serve with a great, big salad and whole grain bread. Makes a great dinner!

Steps:

• Cook broccoli according to package directions.
• Melt cheese and mix all ingredients together.
• Place in a greased baking dish and bake at 400° for 30 minutes.
• Enjoy!

Steps:

• Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
• You should have about 8 cups broccoli florets and 4 cups cauliflower.
• In a large pot, bring 8 cups of lightly salted water to a boil.
• Add cauliflower; cook 2 minutes.
• Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
• While vegetables are cooking, make Cheese Sauce:.
• In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
• Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
• Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
• Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
• To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
• Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
• To serve, uncover; remove from refrigerator and let stand 30 minutes.
• Reheat separately in microwave oven (adding more milk to sauce as needed).

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:

• Preheat oven to 350 degrees.
• Melt butter in large saucepan over medium heat, add onions and cook until tender.
• Add water, evaporated milk, soup, rice, and cheese.
• Cook until cheese melts.
• Add broccoli.
• Put mixture into casserole.
• Bake at 350 degrees for 50 minutes.
• Top with buttered crushed saltines and bake for another 5 minutes, or until topping is crunchy.

Steps:

• Cook first 3 ingredients in large nonstick skillet on medium-high heat 5 min. or until broccoli is crisp-tender, VELVEETA is melted and mixture is heated through, stirring occasionally.
• Sprinkle with Parmesan.

Steps:

• Preheat oven to 350 degrees.
• Steam broccoli for 10 minutes.
• Cook celery and onion in butter over medium low heat for 10 minutes.
• Combine broccoli and celery and onion mixture.
• Heat soup and Velveeta in saucepan over low heat until cheese melts.
• Pour over broccoli mixture.
• Stir in garlic salt and pepper.
• Place in greased 2 quart casserole dish.
• Bake for 30 minutes.
• Top with grated cheese and bake another 5 minutes.