CHEESY BROCCOLI PUFFS WITH SRIRACHA MAYONNAISE
A perfect party treat, these tasty little puffs have a little kick of heat you will enjoy with the Sriracha Mayonnaise topping.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Cook broccoli as directed on bag for minimum time. Chop broccoli.
- In medium bowl, stir Bisquick mix, crushed red pepper, salt, milk and eggs with whisk or fork until blended. Stir in broccoli and cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among cups. Cups will be full.
- Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
- Meanwhile, mix mayonnaise and Sriracha sauce in small bowl until smooth. Top each warm puff with mayonnaise mixture; garnish with green onion.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g
CHEESY PUFFS
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
- Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
- Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
- Bake until puffed and golden, about 25 minutes. Serve hot.
CHEESY GARLIC BROCCOLI RECIPE BY TASTY
Here's what you need: broccoli, shredded cheddar cheese, garlic, salt, pepper
Provided by Camille Bergerson
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF (190ºC).
- Spread out broccoli in a medium rectangular casserole dish.
- Stir the garlic and cheddar cheese together in a separate bowl.
- Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 4 grams, Protein 7 grams, Sugar 1 gram
CHEESE PUFFS
"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CHEESY BROCCOLI PUFFS
This recipe is sponsored by Birds Eye®. These impressive Thanksgiving appetizers are easy to prep thanks to frozen broccoli and store-bought puff pastry. Tucked inside each golden packet is a delicious mixture of vegetables, melty mozzarella, creamy ricotta and fragrant dill. A sprinkle of sesame seeds is the perfect finishing touch.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 48 puffs
Number Of Ingredients 13
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.
BROCCOLI-CHEESE PUFF
Here's a recipe I tend to lean on for make-me-feel-special comfort food. Based on a recipe from McCall's Cooking School, #6 under EGGS, CHEESE category. The introduction says, "A SAVORY VEGETABLE BREAD PUDDING. This is a truly magnificent vegetable side dish -- broccoli, cheddar cheese, and bread cubes baked in a basil-flavored egg custard and topped with rings of fresh bread. Prepare it up to 1 day in advance and then pop it into the oven to bake just before serving. The abundance of eggs and cheese makes this dish high in protein, and for a light lunch or dinner you need only add a big tossed salad." The only special tool that not every kitchen has is a 2.75-inch-diameter doughnut cutter required to give this dish its festive appearance; invest in one -- they're cheap! The resulting smiles will make you happy you did! You'll look like a genius! :) Neither prep nor cooking time includes 30 minutes standing time.
Provided by mersaydees
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
- Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
- Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
- Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
- Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
- Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
- Heat oven to 350°.
- Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
- Serve immediately.
Nutrition Facts : Calories 412.8, Fat 25.7, SaturatedFat 14.6, Cholesterol 225.8, Sodium 901.4, Carbohydrate 23.4, Fiber 1.8, Sugar 2.3, Protein 22.2
BROCCOLI PUFF
This has been a traditional Thanksgiving side dish at our house. I looked forward to this casserole almost as much as the turkey, if not more. Even ones who don't like broccoli will take to this dish.
Provided by Cyrene
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli; drain.
- Place broccoli in casserole dish.
- In separate bowl, combine soup, cheese, milk, mayo, and egg until blended.
- Pour over broccoli.
- Combine butter and crumbs; sprinkle on top.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 160.2, Fat 9.7, SaturatedFat 4.5, Cholesterol 47.5, Sodium 506.6, Carbohydrate 12.3, Fiber 2.2, Sugar 2.4, Protein 7.3
TRIPLE-CHEESE BROCCOLI PUFF
This rich-tasting souffle is always on our Christmas morning menu. Like any puffy souffle, it will settle a bit after you remove the dish from the oven, but the pretty golden top is very attractive. I often add some cubed ham. -Maryellen Hays, Wolcottville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 160°, 50-60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (12g saturated fat), Cholesterol 210mg cholesterol, Sodium 578mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
BROCCOLI SOUFFLE WITH MAYONNAISE
This rich, cheesy souffle is great as a side dish and totally works for getting the kids to eat broccoli!
Provided by Michellelauren
Categories Side Dish Vegetables Broccoli
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Beat Cheddar cheese, mayonnaise, and eggs together in a bowl. Add soup and mix. Stir in broccoli. Pour into a baking dish and let stand 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 30 minutes. Add onions and almonds to the top of the souffle and return it to the oven. Continue baking until golden on top, about 15 minutes more.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 17.7 g, Cholesterol 60 mg, Fat 43 g, Fiber 3 g, Protein 9.8 g, SaturatedFat 9.9 g, Sodium 593.7 mg, Sugar 2.1 g
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