Snow Capped Broccoli Recipes

BROCCOLI AND SNOW PEA STIR-FRY

Steps:

• Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.

SLOW-COOKED BROCCOLI

Steps:

• In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter. , Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook until the cheese is melted, 10 minutes longer.

AWESOME BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
• Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.

STEAMED BROCCOLI AND SNOW PEAS

Steps:

• Make brown sauce: In a large bowl, whisk together oyster sauce, vinegar, and sesame oil until combined; season with salt.
• In a large pot fitted with a steamer basket, bring 1 inch of water to a boil over medium-high heat. Add broccoli to basket in a single layer. Cover; steam until crisp-tender, about 2 minutes.
• Scatter snow peas on top of broccoli in an even layer; cover, and continue steaming until snow peas are bright green, about 1 minute more. Add broccoli and snow peas to bowl with sauce; toss to coat. Serve immediately.

SNOW-CAPPED CHOCOLATE DROPS

Steps:

• HEAT oven to 350 degrees F.
• COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
• BAKE 10 to 12 minutes. Cool on racks.
• FROST each cooled cookie with 1 teaspoon marshmallow creme.

SNOW-CAPPED MACAROONS

Steps:

• Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt. Fold in the coconut.
• Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets. Dampen your hands and form into tall pointed mounds. Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
• Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl. Cover with plastic wrap and microwave until melted, about 2 minutes. Whisk until smooth.
• Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet. Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour. Store in an airtight container up to 1 week.

SNOW-CAPPED TOMATOES

Steps:

• Cook zucchini in boiling water until crisp-tender, about 2 or 3 minutes. Drain well. Combine cottage cheese, sour cream, green onion, lemon juice, salt and garlic. Add zucchini and green pepper toss to coat. Chill. Arrange tomato slices on a lettuce-lined platter. Top with zucchini mixture and serve.

SNOWCAPPED SALMON

Steps:

• Sprinkle flour over salmon fillets. Place in a greased 11x7-in. baking dish. In a small bowl, beat egg whites until stiff peaks form. In another bowl, combine the mayonnaise and mustard; fold in egg whites. Spoon over salmon. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

SPICY GARLIC BROCCOLI

Steps:

• Heat oil in a nonstick pan. Add garlic and pepper flakes to the hot oil and cook for 2 to 3 minutes. Add broccoli and stir until well coated in oil. Add water and cover the pan. Steam until tender but not mushy, about 5 minutes. Add salt and pepper.

SNOW-CAPPED BROCCOLI SPEARS

Steps:

• Preheat oven to 350°. Cook broccoli according to package directions and drain well. Arrange stem ends toward center of an oven-proof platter or 9-inch pie plate. Brush with butter. In a small bowl, beat egg whites and salt until stiff peaks form. Gently fold in mayonnaise. Spoon mixture in center of broccoli and sprinkle with Parmesan cheese. Bake at 350° for 12-15 minutes.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

SNOW-CAPPED TOMATOES

Steps:

• 1. Cook zucchini in boiling water until crisp-tender, about 2 or 3 minutes. Drain well. 2. Combine cottage cheese, sour cream, green onion, lemon juice, salt and garlic. Add zucchini and green pepper toss to coat. Chill. 3. Arrange tomato slices on a lettuce-lined platter. Top with zucchini mixture and serve.

JAMEY'S RESTAURANT STYLE BEEF AND BROCCOLI

Steps:

• Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
• Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
• Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.