Calzones: Broccoli, Pepperoni and Three Cheese Calzones

Jan 31, 2003 This is a great recipe. While it may not be the easiest or fastest, it is worth the effort. I made a different filling for it, however, and I think you should feel free to make whatever filling you'd like. Because my filling was only enough for 4, I used the dough to make 4 calzones even though the recipe makes enough dough for 6 calzones. That was a mistake on my part, because it made the calzones too doughy. But my husband was raving about it; between each bite he said "This is delicious," "This is soooo good!" That's worth any amount of effort! :)

—TOEVLUGSOORD 

View the original article here

Stir-Fry: Sweet and Spicy Stir Fry with Chicken and Broccoli

Feb 15, 2006 This was good. I used a chili garlic sauce (found in the Asian section of your grocery store)aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame, baby carrots, bok choy, red pepper and the broccoli. I seasoned my chickend with garlic and season salt and ommitted the reg salt that was called for. This was great but VERY spicy. Next time I will reduce the amount of chili garlic sauce that I use and perhap will add a little sugar. I doubled my sauce and added all of the ingredients (soy, broth, hoisin -- to taste.)

—Heaven 

View the original article here

Beefy Broccoli Asparagus Salad

© Reiman Media Group, LLC., 2013

Sorry, I could not read the content fromt this page.

View the original article here

Quiche Recipes: Broccoli Quiche with Mashed Potato Crust

Jul 23, 2003 A typical quiche recipe, however, the potato crust is what makes it a welcome change. To save on time, I used Betty Crocker's garlic instant mashed potatoes and baked the crust without the filling for about fifteen minutes, to avoid the soggy bottom crust other reviewers mentioned. I left out the nutmeg, but used a little onion and garlic powder, along with a dash of cayenne for a bit of zip. I've made this with both broccoli and spinach. Hubby and my non egg eating kids loved it!

—LINDA MCLEAN 

View the original article here

Roasts: Broccoli in Roast Chicken Drippings

"Split breast chicken roasted with my favorite seasonings blend, taken out of the oven to rest. In its place, fresh broccoli spears and sliced garlic roasted until tender. Pure laziness, pure genius." — Kristin 

View the original article here

Main Dish Casserole Recipes: Broccoli Casserole II

Feb 19, 2004 This is a good recipe, but feel free to use olive oil instead of butter when sauteing the veggies (tasted just as good to me, and a whole lot healthier!). Also, if you want to make this more of a meal in itself, try adding some garlic for a bolder flavor and scooping it into warm pitas with some herbed bread stuffing. Delicious!

—SHERPAKAT 

View the original article here

Quiche Recipes: Broccoli and Provolone Quiche

Jul 14, 2003 I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks

—KCA909 

View the original article here

Best Broccoli Soup

Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana

View the original article here

Chicken Broccoli Toss

Lots of color and a nutty crunch give this interesting toss real appeal. The fruit, veggie and chicken medley is a favorite of Marie Hattrup, a field editor from Sparks, Nevada.

View the original article here

Calzones: Broccoli, Pepperoni and Three Cheese Calzones

Jan 31, 2003 This is a great recipe. While it may not be the easiest or fastest, it is worth the effort. I made a different filling for it, however, and I think you should feel free to make whatever filling you'd like. Because my filling was only enough for 4, I used the dough to make 4 calzones even though the recipe makes enough dough for 6 calzones. That was a mistake on my part, because it made the calzones too doughy. But my husband was raving about it; between each bite he said "This is delicious," "This is soooo good!" That's worth any amount of effort! :)

—TOEVLUGSOORD 

View the original article here

Stir-Fry: Sweet and Spicy Stir Fry with Chicken and Broccoli

Feb 15, 2006 This was good. I used a chili garlic sauce (found in the Asian section of your grocery store)aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame, baby carrots, bok choy, red pepper and the broccoli. I seasoned my chickend with garlic and season salt and ommitted the reg salt that was called for. This was great but VERY spicy. Next time I will reduce the amount of chili garlic sauce that I use and perhap will add a little sugar. I doubled my sauce and added all of the ingredients (soy, broth, hoisin -- to taste.)

—Heaven 

View the original article here

Don't Take Out! Stay In and Stir-Fry Chinese Beef and Broccoli

The first thing I learned to cook was scrambled eggs, followed by macaroni and cheese. I'm pretty sure the third thing I learned to cook was beef and broccoli stir-fry. My best friend growing up (who, 22 years later, is still my best friend) is Chinese, and her dad would make the most incredible stir-fries using very simple ingredients.

Growing up, we'd beg her father to tell us exactly how he prepared his beef and broccoli. How much soy sauce did he put in? For exactly how long did it need to marinate? And what's the trick to stir-frying so swiftly with chopsticks? He always shrugged at our questions and responded with ambiguous answers, so we resorted to watching him intensely to understand the process. Years later, every time we munch on our attempted beef and broccoli dish, we taste a glimmer of her father's famed flavors, but we've decided it may require a lifetime before we've mastered it.

Even this rendition is a far cry from her father's. When I called my best friend for exact details to the recipe, I realized she has inherited her father's fashion. She vaguely replied, "Oh, you could add a little of this and a pinch of that. These ingredients are optional, of course. It's whatever you feel like."

What I felt like creating is the most basic marinade, but three simple ingredients magically transform into a rich, flavorful sauce for the beef. The standout ingredient has to be oyster sauce. Despite its somewhat repulsive name, it gives dishes a salty, earthy, almost mushroom-like flavor. I adore it. Also worth mentioning is peanut oil. Although a bit more expensive than canola oil, it is so worth the splurge. Unlike neutral oils, peanut oil imparts a subtle, nutty flavor to the stir-fry. If you're allergic to peanut oil, use a neutral vegetable oil to stir-fry and splash a few dashes of roasted sesame oil into the finished dish to achieve a similar effect. Click here to see the beef and broccoli recipe.

View the original article here