Firecracker Broccoli Recipes

FIRECRACKERS

Firecrackers image

Provided by Alton Brown

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 pound mini carrots
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon chili flakes
2 dried chilies

Steps:

Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

FIRECRACKER CASSEROLE

Firecracker Casserole image

My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. -Teressa Eastman, El Dorado, Kansas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (6 inches)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.

FIRECRACKER BROCCOLI

Firecracker Broccoli image

Adapted from the book "Real Vegetarian Thai." This is a great dish with jasmine rice. Keep some soy sauce handy.

Provided by Vegan Courtney

Categories Thai

Time 9m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon sesame oil (or vegetable oil if you don't have sesame oil on hand)
2 cups broccoli florets
1/4 cup vegetable stock
1 dash salt (optional)
1 tablespoon sweet and hot garlic sauce (Sweet and Hot Garlic Sauce)

Steps:

Heat the sesame oil on medium-high in a skillet for about a minute, or just until it starts to smoke.
Add the broccoli and cook until it's shiny and bright green, stirring frequently (about 1 minute).
Add the veggie stock and salt and cover.
Turn to medium and cook about two minutes; the broccoli should be slightly tender but still crunchy.
Toss with Sweet and Hot Garlic Sauce and remove from heat.
Serve hot, warm, at room temp, cold -- Enjoy!

Nutrition Facts : Calories 80, Fat 7, SaturatedFat 1, Sodium 19.2, Carbohydrate 3.7, Protein 2.1

BARB'S FIRECRACKERS

Barb's Firecrackers image

I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning.

Provided by Prairierose31

Categories Appetizers and Snacks Wraps and Rolls

Time 1h20m

Yield 72

Number Of Ingredients 8

Ingredients

2 (16 ounce) cans refried beans
2 envelopes taco seasoning mix (such as McCormick® Original)
1 (16 ounce) container soft cream cheese
2 (7 ounce) containers prepared guacamole
8 (10 inch) flour tortillas, or as needed
72 paper cupcake liners in different colors
2 fresh red chile peppers, seeded and cut into thin strips - or as needed
2 green onions, chopped

Steps:

Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 7.5 g, Cholesterol 8 mg, Fat 3.1 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 184.3 mg, Sugar 0.8 g

FIRECRACKER PASTA SALAD

Firecracker Pasta Salad image

This colorful Firecracker Pasta Salad is packed with eye-pleasing colors and is perfectly simple to make.

Provided by Buitoni

Categories Trusted Brands: Recipes and Tips BUITONI®

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 (9 ounce) packages BUITONI® Refrigerated Light Four Cheese Ravioli, prepared according to package directions, chilled
¼ cup extra virgin olive oil
4 large cloves garlic, finely chopped
¼ cup red wine vinegar
2 medium tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
½ cup pitted and halved ripe olives
½ cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
¼ cup BUITONI® Refrigerated Freshly Shredded Romano Cheese

Steps:

Heat oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
Add prepared pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 66.9 g, Cholesterol 63.4 mg, Fat 31.7 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 5.9 g, Sodium 902.2 mg, Sugar 3.4 g

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