Veronicas Broccoli Saute Child Pleaser Recipes
VERNITA'S BROCCOLI CASSEROLE
My mother-in-law makes the best broccoli rice bake.
Provided by annette
Categories Side Dish Vegetables Broccoli
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
- Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
- Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 18 g, Cholesterol 29.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 7.8 g, Sodium 540.7 mg, Sugar 1.9 g
BROCCOLI SAUTE
Steps:
- Bring some water to a simmer in a medium pot and set a steamer insert over it. Prepare an ice water bath. Add the broccoli to the steamer insert, cover and steam until al dente, about 5 minutes. Carefully remove the broccoli and plunge into the icy water. Let cool completely before removing it from the water. Pat dry and then set aside.
- In a large skillet over medium heat, add the oil and heat until shimmering but not smoking. Add the broccoli, salt, garlic powder and red pepper flakes and saute until the broccoli is soft and brown around the edges, about 8 minutes. Remove from the heat and add the lemon zest and juice.
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP
This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe.
Provided by WRIGHTWOOD GIRL
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
- Bake in preheated oven until slightly browned, about 30 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 7.8 g, Cholesterol 60.5 mg, Fat 28.8 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 12.5 g, Sodium 681.9 mg, Sugar 0.9 g
SAUTéED BROCCOLI
I invented this recipe while looking for a different way to cook broccoli that was lower in fat and sodium. Quick, colorful and tasty, it makes a quick and easy accompaniment to a variety of meals.-Jim MacNeal, Waterloo, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.
Nutrition Facts :
BROCCOLI SAUTE
Jim MacNeal of Waterloo, New York invented this recipe while looking for a different way to cook broccoli that was lower in fat and sodium. Quick, colorful and tasty, it makes a quick and easy accompaniment to a variety of meals. TASTY TIP: Don't want to throw out all those leftover broccoli stalks? Cut them up and add raw to salads or cook until tender, then puree and add to sour cream dip.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.
Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
BROCCOLI TOMATOES SAUTE'
Make and share this Broccoli Tomatoes Saute' recipe from Food.com.
Provided by SEvans
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a non stick sauce pan over medium heat.
- Saute' broccoli 2 - 3 minutes.
- add tomatoes salt and pepper to taste.
- cover and simmer 3 - 4 minutes or until broccoli is tender.
- Serve.
Nutrition Facts : Calories 74.2, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 192.7, Carbohydrate 10.1, Fiber 0.9, Sugar 2.4, Protein 3.9
VERONICA'S BROCCOLI SAUTE / CHILD PLEASER
Made for my 3 yr old daughter at least 4 times a week upon her request. She and I share the same dinner so I am glad she likes it as I could eat it every nite and not get tired of it. Very simple, inexpensive and a good way to get younger children to eat broccoli without dousing it in processed cheese. The garlic takes on a very sweet flavor which makes it enjoyable to their tastebuds. You can use any pasta shape. She always helps me make this so everything is an estimate. Sorry!
Provided by jennifer in new jer
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Start cooking pasta according to package directions.
- Sautee minced garlic and sea salt in olive oil 5 min till soft and starting to darken.
- Add broccoli and saute on med for about 12-15 minutes or until broccoli is tender; not mushy and garlic is toasty brown.
- Drain pasta and toss with broccoli.
- Top with a good shaved parm cheese.
Nutrition Facts : Calories 568.3, Fat 22.2, SaturatedFat 3.1, Sodium 625.3, Carbohydrate 77.9, Fiber 3, Sugar 1.7, Protein 16.6
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