68792 bread broccoli clark Recipes

broccoli florets, chicken broth, milk or 1 1/2 cups half-and-half, flour, flour, cheddar cheese, grated, bacon, cooked and chopped

head broccoli, cut in spears, eggs, beaten seasoned with, salt and pepper, italian seasoned breadcrumbs, oil (for frying )

broccoli, chopped, chicken or vegetable stock, lemon juice, sal and pepper, white french bread, garlic clove, cut in half, grated parmesan cheese

broccoli, cut into florets, butter, dry bread crumbs, grated parmesan cheese, hard-boiled egg, finely chopped

broccoli (about 1 1/2 lb), whole milk, heavy cream, grated parmigiano-reggiano, eggs, coarse fresh bread crumbs, extra-virgin olive oil

broccoli florets (10 oz), cut into 1 1/2-inch pieces, scallions (white and green parts), trimmed and cut into 1/2-inch pieces (about 3/4 cup), garlic clove, sharp cheddar cheese, room temperature, cut into 3/4-inch cubes (about 2 cups), cream cheese, room temperature, plain whole or lowfat yogurt, freshly ground black pepper, bread sticks or pretzels, for serving

broccoli floret, sweet pepper, chopped, butter, eggs, milk, cheddar cheese, grated, thick bread

broccoli (approx . 2 lb), condensed cheddar cheese soup, milk, buttered bread crumbs

extra virgin olive oil, more for pan, garlic clove, minced (or more , to taste), crushed red pepper flakes, broccoli rabe , outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups), kosher salt, more to taste, chopped roasted red pepper, chopped pitted kalamata olive (optional), eggs, lightly beaten, whole milk or 4 cups half-and-half, ground black pepper, cornbread, cut into 2-inch cubes (about 8 cups), fresh ricotta cheese, grated gruyere cheese (1 1/2 cups)

panera bread broccoli cheese soup, butter, melted, onion, chopped, melted butter, flour, half-and-half, chicken stock or bouillion, fresh broccoli, carrots , julienned, salt and pepper to taste, nutmeg, grated sharp cheddar, saute onion in butter. set aside. cook melted butter and flour, using a whisk over medium heat for 3-5 minutes. stir constantly and, slowly add the half-and-half (this is called making a roux). add, chicken stock whisking all the time. simmer for 20 minutes., add the broccoli , carrots and onions. cook over low heat until the, veggies are tender for 20-25 minutes. add salt and pepper. the soup, should be thickened by now. pour in batches into blender and puree., return to pot over low heat and add the grated cheese; stir until, well blended. stir in the nutmeg and serve .

broccoli bread, frozen chopped broccoli (thawed and drained well ), cottage cheese, melted margarine, salt, martha white s mexican cornbread mix

broccoli (about 1 1/2 lb), head cauliflower (about 2 lb), vegetable oil, unsalted butter, very coarse dry bread crumbs, drained bottled horseradish

broccoli (florets ), cauliflower (florets ), carrots (the bag of mini works great for this), mustard powder, salt, pepper (fresh ground course), butter, flour, cheese (velveeta fat free), cream (fat free), bread crumb mixture, bread crumbs, garlic powder, butter

broccoli, stems peeled, salt, olive oil, garlic cloves, minced, oil-packed sun-dried tomato halves, drained and chopped, chopped black olives , such as calamata, crushed red pepper, freshly ground pepper, frozen bread dough, thawed and cut in half, crumbled feta cheese, freshly grated parmesan cheese

broccoli, florets, fresh, dried bread crumbs , panko (japanese bread crumbs), lemon zest, minced garlic, salt to taste, unsalted butter

broccoli, cooked to for tender and drained, butter , melted in hot broccoli, herb flavored bread cubes, cream of chicken soup, cheddar cheese, shredded

broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long), garlic cloves, very thinly sliced, olive oil, panko (japanese coarse bread crumbs), black pepper, salt, grated fresh lemonzest

broccoli stems, thawed, onion, grated, condensed cream of mushroom soup, sour cream, parmesan cheese, herb seasoned bread crumbs