BROCCOLI, BACON AND CHEDDAR TOSS
Accent the flavor of fresh broccoli with sweet raisins, smoky bacon, and a creamy mayonnaise dressing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In large bowl, mix all salad ingredients except bacon.
- In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat.
- Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels; crumble. Stir bacon into salad.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 8 g, TransFat 0 g
CHEDDAR BROCCOLI SOUP WITH BACON AND EGG CROUTONS MADE WITH BAVARIAN WHEAT BEER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 58m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft.
- While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed. Stir heavy cream into the soup, remove from heat, and puree with an immersion blender.
- Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm.
- Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt. Serve soup in crocks with a crouton floating on the surface of the soup.
NEW YORK SHARP CHEDDAR BROCCOLI BACON SOUP
This creamy soup is wonderful for dinner parties, work socials, or for a homemade family table meal.
Provided by Stephanie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring pan of water to a boil, add broccoli and allow to cook until crunch is mostly gone, but not soggy.
- While broccoli cooks, melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook 2 minutes (until onion is clear but not browned), stirring frequently.
- Stir in the stock and 3/4 cup of the milk and all of the cream. Heat the mixture to boiling.
- Whisk the flour into the remaining milk and add to the boiling liquid. Bring the mixture to a boil and cook 1 minute, stirring occasionally.
- Reduce the heat; add the salt, pepper, and slowly add cheese, allowing to melt before adding more (about 1/3 of cheese each time.) Add broccoli and cooked bacon.
- Allow to cook about 5 minutes on low, then remove from the heat and stir in the sour cream.
- Top with spoonful of sour cream, crumbled bacon, shredded cheese, and a little diced tomato.
Nutrition Facts : Calories 754.2, Fat 62.4, SaturatedFat 36.6, Cholesterol 184.6, Sodium 1078, Carbohydrate 16.9, Fiber 0.9, Sugar 5.5, Protein 32.7
BROCCOLI AND BACON SOUP
Make and share this Broccoli and Bacon Soup recipe from Food.com.
Provided by Snowbunny Andorra
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then add the onion and sweat over a medium heat until soft, but not browned.
- Roughly chop half the bacon and add it to the pan along with the potato. Stir to coat everything then add the stock, boil and simmer for 10 minutes.
- Add the chopped broccoli stalk, but not the flower yet. Continue to cook for a further 5 minutes, until the potato is soft.
- Add the rest of the broccoli and simmer for 10 minutes. Stir through the milk and return to a simmer.
- Blend the soup until smooth and season to taste. To serve, grill the remainder of the bacon until crispy and crumble it on top.
Nutrition Facts : Calories 605.5, Fat 33.3, SaturatedFat 12.8, Cholesterol 87.6, Sodium 2014.2, Carbohydrate 42.7, Fiber 4.8, Sugar 9.6, Protein 34.1
SOUTHERN BROCCOLI SALAD
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.
Provided by Kay Chun
Categories dinner, lunch, salads and dressings, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil.
- Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
- Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
- In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
- Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.
SMOKY BACON CHEDDAR BROCCOLI SOUP
Steps:
- In a skillet fry the bacon until very crisp. Place onto paper towels to drain. Reserve 3 tablespoons of the bacon drippings. In large soup pot saute the onion in reserved bacon drippings & butter until tender. Stir in flour, salt and pepper to taste, cook and stir until smooth and bubbly. Add broth and milk all at once; cook and stir until the mixture boils and thickens. Add broccoli. Simmer, stirring constantly, until heated through. Add nutmeg, cayenne, pepper garlic powder. Remove from the heat and stir in cheese until melted. Add crumbled bacon .
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EASY BROCCOLI CHEDDAR SOUP WITH BACON - SAVORY TOOTH
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4.6/5 (10)Total Time 45 minsCategory SoupCalories 490 per serving
- Cook Bacon: Place bacon strips in single layer in large pot (Note 5) over medium heat. Flipping occasionally, cook until crispy, 5 to 10 minutes. Transfer bacon to paper towel lined plate to drain.
- Sauté Vegetables: Add diced onions, carrots, and celery to pot with bacon drippings. Stirring frequently, cook over medium heat until softened, about 10 minutes.
- Cook Broccoli: Add broccoli, heavy whipping cream, and water to pot. Bring to simmer over medium-high heat. Simmer uncovered until broccoli is tender, 5 to 10 minutes, stirring occasionally and reducing heat as needed to maintain simmer.
- Add Cheese: Gradually stir in shredded cheddar cheese until melted and incorporated into soup. Add butter and minced garlic, stirring until butter is melted.
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