CHICKEN AND BROCCOLI BRAID
Beautiful braided crescent roll with chicken and broccoli.
Provided by Kelly Grimes
Categories Appetizers and Snacks Pastries
Time 48m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees F).
- In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
- Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
- Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Nutrition Facts : Calories 580 calories, Carbohydrate 36.3 g, Cholesterol 99.1 mg, Fat 36.3 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 755.5 mg, Sugar 2.7 g
BROCCOLI DIP IN BREAD BOWL
Serve cheesy broccoli dip in a bread bowl for one less dish to clean! Be sure to use the bread bowl for dipping in this great Broccoli Dip in Bread Bowl.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 32 (2-Tbsp.) servings.
Number Of Ingredients 7
Steps:
- Mix dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
- Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
- Spoon dip into bread loaf just before serving. Serve with bread pieces, crackers and assorted cut-up vegetables.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BROCCOLI BREAD
This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!
Provided by Lynx
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
- Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
- Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.
Nutrition Facts : Calories 296 calories, Carbohydrate 35.8 g, Cholesterol 63.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 631.3 mg, Sugar 5.6 g
FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI
This recipe is sponsored by Birds Eye®. Transform a humble loaf of bread into a shell filled with a delicious combination of caramelized onions, broccoli and eggs. Then top it off with tons of Gruyere and broil it until it's melty-just like everyone's favorite part of classic French onion soup! It's a total showstopper and the perfect holiday breakfast for the whole family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the middle of the oven and preheat to 475 degrees F.
- Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
- Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
- Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
- Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
- Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
- Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
- Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
- Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.
STUFFED GARLIC-BROCCOLI BREAD LOAF
For garlic lovers! an absolute killer side kick to a meal, or great to have as a snack, this is absolutely amazing! My advise, is you better prepare two of these, cause you will need it.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact).
- Lay the crust SHELLS on a lightly greased cookie sheet.
- In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes.
- Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat.
- In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using).
- Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!).
- Toss all together well, and spoon into bread shells.
- Cover loosely with foil, bake for 20 minutes.
- Remove the foil, and continue to bake for another 10 minutes.
- Serve warm-- delicious!
BROCCOLI BEEF BRAIDS
Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. -Penny Lapp, North Royalton, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 loaves (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.
Nutrition Facts : Calories 396 calories, Fat 23g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 644mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
BROCCOLI BREAD FILLING
Broccoli bread is one of those "wing it" recipes I frequently make as an appetizer, or for picnics, etc., I use the same bread dough measurements and instructions that I use for my sausage bread (# 23872). The measurements for this broccoli filling are approximate. I do have a very good (imho) complete broccoli bread recipe posted (its # 42332), but my family prefers this filling.
Provided by Dee514
Categories Yeast Breads
Time 30m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Wash broccoli and drain well.
- Trim the broccoli (remove tough leaves) cut off stems.
- Peel stems and chop into small pieces.
- Cut head into small florets, set aside.
- Place oil and onions (if using) into a frying pan, and saute until clear.
- Add garlic, and cook about 1 minute more (do not let it brown).
- Add broccoli stems, salt& pepper and cook about 2 minutes.
- Add wine, cover pan and cook over very low heat for about 5 minutes.
- Add florets and cook a few minutes more, or until all is tender (stir gently so florets don't break).
- Drain excess liquid from broccoli and allow to cool.
- Place on dough (as in sausage bread recipe# 23872) and roll up.
- You may use smaller pieces of dough (say 4 x 6 inches) to make rolls instead of a loaf.
Nutrition Facts : Calories 622.5, Fat 42.8, SaturatedFat 5.8, Sodium 205.4, Carbohydrate 43.9, Fiber 15.9, Sugar 11, Protein 17.6
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