Type what you have

Ingredients

• ✓ broccoli
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• tomato
• ketchup
• olive oil
• mushroom
• celery
• cauliflower
• garlic
• onion
• green bean
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ broccoli
• cream cheese
• ranch dressing
• carrot
• whole wheat tortilla

Instructions

1. 1 Mix cream cheese spread and dressing in medium bowl until blended. Stir in vegetables. Spread onto tortillas; roll up tightly.
2. 2 Wrap individually in plastic wrap. Refrigerate 1 hour.
3. 3 Unwrap roll-ups; trim and discard ends. Cut each roll-up into 6 diagonal slices.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ broccoli
• spinach dip
• pizza crust
• chicken
• green onion
• tomato

Instructions

1. 1 Spread spinach dip evenly over the pizza crust to within 1/2 inch of the edge. Top with broccoli, chicken, green onions and tomato. Cut into wedges to serve.

By Ter Denlinger

Ingredients

• ✓ broccoli
• vegetable oil
• cheddar cheese
• bread crumb
• egg
• basil
• oregano
• garlic powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to handle.
3. 3 Transfer broccoli to a large mixing bowl. Add Cheddar cheese, bread crumbs, eggs, basil, oregano, and garlic powder to broccoli; mix well. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.

By goodeats

Ingredients

• ✓ broccoli
• egg
• onion
• parsley
• poultry seasoning
• salt
• black pepper
• parmesan cheese
• bread crumb
• margarine
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cook broccoli according to package directions. Drain, and cool.
2. 2 In a large bowl, whisk together the eggs, onion, parsley, poultry seasoning, salt and pepper. Stir in the bread crumbs, Parmesan cheese, margarine and milk. Mix in the broccoli last. Let the mixture stand for about 10 minutes. It should thicken, but if not, add a little more bread crumbs. Roll the mixture into small balls, and arrange on a greased baking sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until firm and lightly toasted.

By PTRICK

Ingredients

• ✓ broccoli
• dijon mustard
• honey
• cheddar cheese
• egg
• milk
• all-purpose flour
• baking powder
• salt
• vegetable oil
• vegetable oil

Instructions

1. 1 To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
2. 2 Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
3. 3 Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
4. 4 In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
5. 5 Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.

By Kristen

Ingredients

• ✓ broccoli
• vegetable oil
• cheddar cheese
• bread crumb
• salt
• pepper

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
3. 3 In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
4. 4 In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
5. 5 Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
6. 6 Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

By Rebecca Belle

Ingredients

• ✓ broccoli
• crescent roll dough
• cream cheese
• mayonnaise
• basil
• garlic powder
• cauliflower
• carrot
• salad seasoning mix

Instructions

1. 1 Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
2. 2 In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

By Staci Mondell

Ingredients

• ✓ broccoli
• butter
• onion
• processed cheese food
• cream of mushroom soup
• almond
• mushroom stem and piece
• worcestershire sauce
• hot pepper sauce
• garlic juice

Instructions

1. 1 Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
2. 2 Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

By kaletingelstad

Ingredients

• ✓ broccoli
• chicken flavored dry stuffing mix
• parmesan cheese
• onion
• egg
• margarine
• black pepper
• garlic salt

Instructions

1. 1 Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
2. 2 In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Roll chilled mixture into 1-inch balls and arrange on a medium baking sheet.
5. 5 Bake 15 to 20 minutes in the preheated oven, until browned.

By Heather P

Ingredients

• ✓ broccoli
• ham
• green onion
• parsley
• swiss cheese
• mustard
• lemon juice
• crescent roll

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
3. 3 On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in the center and pointing to the outside. There should be a 3-inch-diameter circle in the center. Spoon filling evenly over crescent rolls. Fold the point of each triangle over filling and tuck under base at the center. Filling will not be completely covered.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.

By Rebecca

Ingredients

• ✓ broccoli
• bacon
• water
• cheddar cheese
• mayonnaise
• white pepper
• sour cream
• mustard

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
3. 3 In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.

By MOLSON7

Ingredients

• ✓ broccoli
• avocado
• red onion
• garlic
• lime juice
• hot pepper sauce
• cilantro
• salt

Instructions

1. 1 Boil or steam broccoli until very soft.
2. 2 In a large bowl, mash broccoli with avocado. Mix in onions, garlic, lime juice, hot pepper sauce, and cilantro until mixture resembles the consistency of mashed potatoes. Season to taste with salt.

By Julie MacLaren

Ingredients

• ✓ broccoli
• crescent roll
• cream cheese
• mayonnaise
• vegetable soup mix
• radish
• green bell pepper
• red bell pepper
• yellow bell pepper
• cauliflower
• carrot
• celery

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Ingredients

• ✓ broccoli
• cavatelli pasta
• butter
• garlic
• mushroom
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
4. 4 Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
5. 5 Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

By Karen Marnell

Ingredients

• ✓ broccoli
• rotini pasta
• salad dressing
• mozzarella cheese
• black olive
• pepperoni sausage

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain; rinse in cold water until completely cool.
2. 2 Toss pasta, Italian dressing, cheese, broccoli, olives, and pepperoni in a bowl until well combined.
3. 3 Cover the bowl; refrigerate before serving, at least 1 hour.

By CESTIE

Ingredients

• ✓ broccoli
• cavatelli pasta
• olive oil
• garlic
• salt
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside.
2. 2 Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
4. 4 Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.

By linda m

Ingredients

• ✓ broccoli
• olive oil
• garlic
• salt
• pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Combine olive oil and garlic in a small bowl.
3. 3 Cut broccoli into florets, leaving 2 to 3 inches of stem; spread on a rimmed baking sheet. Drizzle garlic oil over broccoli; toss to coat. Season with salt and black pepper.
4. 4 Roast in the preheated oven until broccoli is tender and charred at edges, 7 to 9 minutes, flipping once. Transfer to a serving dish; drizzle with vinegar.

By Alyssa Long

Ingredients

• ✓ broccoli
• spicy sausage
• olive oil
• garlic
• cavatelli pasta
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fry sausage in a skillet over medium heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate. Drain excess grease from the skillet.
2. 2 Heat olive oil in the same skillet over medium heat; cook and stir garlic in hot oil until golden. Remove from heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain. Add broccoli 3 minutes before the cooking time ends; drain with pasta.
4. 4 Toss together sausage, garlic olive oil, cavatelli, broccoli, and Parmesan cheese in a large serving bowl. Season with red pepper flakes.

By Susan

Ingredients

• ✓ broccoli
• rotelle pasta
• carrot
• tomato
• black olive
• pepperoni
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotelle at a boil until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine rotelle, broccoli, carrots, tomatoes, olives, pepperoni, and Parmesan cheese in a large bowl; pour ½ dressing over salad and toss to coat. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
3. 3 Pour remaining ½ dressing over salad when ready to serve; stir.

By cdastolip9

Ingredients

• ✓ broccoli
• linguine
• butter
• chicken breast
• cream of mushroom soup
• milk
• parmesan cheese
• black pepper

Instructions

1. 1 Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. 2 Heat butter in skillet. Cook chicken until browned, stirring often.
3. 3 Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

By Campbell's Kitchen

Ingredients

• ✓ broccoli
• cauliflower floret
• butter
• salt
• seashell pasta
• salad dressing
• carrot
• cucumber
• tomato
• cheddar cheese

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ broccoli
• turkey sausage
• linguine
• olive oil
• sweet onion
• garlic
• tomato
• chicken broth

Instructions

1. 1 Prepare sausage according to package directions. Cool slightly, then cut into 1/4-inch slices.
2. 2 Prepare pasta according to package directions. Set aside.
3. 3 Warm olive oil in a large saucepan over medium-high heat. Sauté onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth; bring to a simmer.
4. 4 Add broccoli and cooked pasta to tomato mixture. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ broccoli
• water
• sugar
• black pepper
• salt
• thyme
• oregano
• rosemary
• basil
• olive oil
• bay leaf
• garlic
• red bell pepper
• green bell pepper
• zucchini
• onion
• carrot
• tomato paste
• tomato

Instructions

1. 1 In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

By April

Ingredients

• ✓ broccoli
• spaghetti squash
• chicken sausage
• green bell pepper
• basil
• rosemary
• italian seasoning
• olive oil
• pesto
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
3. 3 Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
4. 4 Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

By tclark23

Ingredients

• ✓ broccoli
• olive oil
• tomato
• balsamic vinegar
• basil
• olive oil
• garlic
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

By Debra

Ingredients

• ✓ broccoli
• cauliflower
• romanesco cauliflower
• lemon
• olive oil
• garlic
• oregano
• salt
• black pepper
• green olive
• black olive
• pickled sweet pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
2. 2 Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
3. 3 Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4. 4 Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5. 5 Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

By linacavezza

Ingredients

• ✓ broccoli
• potato
• carrot
• red onion
• olive oil
• whole grain mustard
• pecorino romano cheese
• thyme
• oregano
• salt
• black pepper
• mild sausage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
3. 3 Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ broccoli
• rotelle pasta
• spiral pasta
• carrot
• tomato
• bell pepper
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ broccoli
• vegetable oil
• red wine vinegar
• garlic
• basil
• red pepper flakes
• salt
• macaroni
• parmesan cheese
• pepperoni sausage
• cherry tomato
• mozzarella cheese

Instructions

1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day