FROZEN CUSTARD
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
- Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
- Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
- Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.
EASY BROCCOLI SALAD
After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
STIR-FRIED BROCCOLI WITH MUSTARD GLAZE
A quick and easy stir-fry side dish features a sweet, spicy sauce.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix butter, brown sugar and mustard; set aside.
- Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
- Add butter mixture and 1 tablespoon water; toss until broccoli is coated.
Nutrition Facts : Calories 95, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg
BROCCOLI CUSTARD
If you normally toss the stalks of your broccoli, this recipe is for you. It provides a great presentation and helps reduce your waste and grocery bill.
Provided by Pat Dollar
Categories Side Dish Vegetables Broccoli
Time 1h16m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Separate florets from broccoli stalks. Remove the outer layer of the broccoli stalks using a vegetable peeler or sharp knife, leaving the soft interior of the stalk.
- Bring a 1-quart saucepan of salted water to a boil. Cook florets in the boiling water until tender, about 6 minutes. Transfer florets to a bowl of ice water, reserving the boiled water in the saucepan; drain and place florets in a bowl, reserving the ice water.
- Place the broccoli stalks in the reserved boiled water in the saucepan and cook over medium heat until tender, about 10 minutes. Transfer stalks to the reserved ice water; drain.
- Place broccoli stalks and about 2/3 of the florets in a food processor; process until smooth.
- Beat heavy cream, eggs, egg yolk, pepper, and salt together in a bowl until smooth; add to food processor with broccoli mixture and process until well combined.
- Melt 1 tablespoon butter in a saucepan over medium heat; pour into six 4-ounce ramekins and spread butter around until evenly coated.
- Place ramekins in a baking dish. Pour broccoli mixture into each ramekin. Fill baking dish with hot water until it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of parchment paper.
- Bake in the preheated oven until custard is set, about 30 minutes.
- Melt 1 1/2 tablespoons butter in a skillet over medium heat; cook and stir shallots until fragrant, about 1 minute. Add vegetable broth; cook and stir until sauce is slightly reduced, 2 to 3 minutes more.
- Melt remaining 1 1/2 teaspoons butter in a separate skillet over medium heat; cook and stir remaining broccoli florets until lightly browned, 2 to 3 minutes.
- Place a plate over each ramekin and flip; remove ramekin to release custard onto plate, using a knife if needed. Spoon shallot sauce over each custard and top with florets.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 17 g, Cholesterol 165.7 mg, Fat 23.6 g, Fiber 5.1 g, Protein 9.2 g, SaturatedFat 13.6 g, Sodium 221.1 mg, Sugar 4.1 g
BROCCOLI CUSTARD
I use this quick and easy side dish to serve to those people who claim to not like vegetables...especially broccoli. This recipe works just as well with cauliflower, kale, zucchini, even fennel and onions.
Provided by Geema
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- steam or boil broccoli until tender, yet crispy.
- Drain and then dry broccoli with paper towels.
- Coarsely chop and place in a buttered 1 1/2 quart baking dish.
- Scatter cheese on top of broccoli.
- Mix the eggs, milk, butter, and seasonings together in a medium bowl.
- Pour custard over broccoli and cheese, and bake in a preheated 350 degree oven for 35 minutes.
Nutrition Facts : Calories 304.4, Fat 20.6, SaturatedFat 11.8, Cholesterol 192.4, Sodium 238.1, Carbohydrate 13.5, Fiber 3, Sugar 2.4, Protein 18.2
QUICK BROCCOLI WITH MUSTARD SAUCE
My granny came up with the recipe for my broccoli side dish as a tricky way to get us kids to eat our greens. Our daughter Zion likes the thick mustard sauce so much, she's willing to dip all kinds of vegetables in it.-Tanya McKay, Wells, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the mayonnaise, mustard and pickle juice. Serve over broccoli.
Nutrition Facts : Calories 223 calories, Fat 23g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 245mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
BAKED BROCCOLI CUSTARDS
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Yield Makes 6 individual custards
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
- Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
- Divide broccoli among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
- Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.
BROCCOLI CHEESE CUSTARD
Steps:
- * Cook broccoli in a small amount of boiling salted water until barely tender. Drain and put in a buttered shallow baking dish. * Beat eggs with milk, stir in cheese, salt and pepper. * Pour mixture over broccoli. Set baking dish in a pan with about an inch of hot water. * Bake at 350° for 25 to 30 minutes, or until firm. * Sprinkle with paprika.
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14 BEST BROCCOLI RECIPES - THE SPRUCE EATS
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Author Cathy JacobsPublished 2017-12-08
- One-Pan Broccoli Macaroni and Cheese. Here's a great way to add some extra nutrition to a family favorite meal, while also adding great taste and texture.
- Broccoli and Ham Quiche. Quiche is always a welcome dish at brunch or lunch, and this classic broccoli and ham quiche recipe is a wonderful choice for enjoying with your family or friends anytime.
- Broccoli Walnut Pasta. This easy, one-dish broccoli walnut pasta is a great go-to recipe on busy weeknights. Toasted walnuts and Italian cheese add a welcome, savory flavor to the fresh, healthy crunch of broccoli.
- Beef and Broccoli Stir Fry. When you're craving the delicious taste of Chinese take-out food, but want to avoid the expense (and extra calories) of ordering in, we've got the perfect recipe for you.
- Roasted Broccoli With Ginger. Delicious and easy, this roasted broccoli with ginger for a unique and craveable side dish. Plus it's roasted on a sheet pan so it's super quick to throw together and is out of the oven in no time!
- Broccoli Cheddar Soup. Kids love cheese and this creamy broccoli Cheddar soup is a great way to get your kids to eat their vegetables. Broccoli and cheddar cheese go well together in almost any recipe, and this scrumptious, comforting broccoli cheese soup is the perfect thing to make when it's cold outside, and you want something yummy to warm your tummy.
- Easy Broccoli Slaw With Raisins. This easy, crunchy easy broccoli slaw with raisins is absolutely full of flavor and texture. It makes a delicious first course any time of year, no matter what's on the menu.
- Turkey Divan Casserole With Broccoli. Here's a great way to use up leftovers and fill your kitchen with the delicious scent of a homemade casserole. All you need for this turkey divan casserole with broccoli is some cooked chicken or turkey (you can use store-bought rotisserie chicken), cooked broccoli, a little Parmesan cheese, and an easy, homemade white sauce made rich with an egg yolk and shredded Cheddar cheese.
- Chicken and Broccoli Alfredo Ziti Bake. Chicken and broccoli Alfredo ziti bake is a simple and elegant one-dish meal that makes a great addition to your buffet table or the main dish for family dinners.
- Broccoli Cornbread. Who wants cornbread? Savory, warm cornbread is a Southern dinner table favorite. In this Mississippi version of the popular Southern side, healthy broccoli and cottage cheese are added to make this cornbread super moist and delicious.
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