Type what you have

Ingredients

• ✓ broccoli floret
• butter
• onion
• celery
• chicken broth
• all-purpose flour
• milk
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
3. 3 Add broccoli and broth, cover, and simmer for 10 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
5. 5 Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
6. 6 Serve hot and enjoy!

By Jessie A

Ingredients

• ✓ broccoli floret
• butter
• onion
• butter
• flour
• milk
• chicken stock
• carrot
• celery
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
3. 3 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
4. 4 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.
5. 5 Cook until mixture is thickened, about 15 to 20 minutes.
6. 6 Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.
7. 7 Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

By gildawen

Ingredients

• ✓ broccoli floret
• margarine
• celery
• carrot
• onion
• ham
• potato
• corn
• green bean
• water
• cream of mushroom soup
• processed cheese
• milk
• salt
• black pepper

Instructions

1. 1 Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
2. 2 Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

By DanaC

Ingredients

• ✓ broccoli floret
• cheddar cheese
• bacon
• vidalia onion salad dressing

Instructions

1. 1 Combine broccoli, Cheddar cheese, and cooked bacon in a bowl. Add dressing and stir to combine.
2. 2 Chill in the refrigerator for 2 hours, or until ready to serve.

By Polly Daugherty

Ingredients

• ✓ broccoli floret
• olive oil
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper.
3. 3 Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
4. 4 Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese.
5. 5 Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

By TaniaDudina

Ingredients

• ✓ broccoli floret
• butter
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, 2 to 6 minutes. Drain and transfer to a microwave-safe casserole dish.
2. 2 Pour melted butter over broccoli and season with salt and pepper. Sprinkle cheese over the top and microwave on high until cheese is melted, about 1 minute.

By KGASKINS

Ingredients

• ✓ broccoli floret
• chicken breast
• golden mushroom soup
• sour cream
• horseradish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ broccoli floret
• strawberry
• colby monterey jack cheese
• mayonnaise
• white sugar
• cider vinegar
• almond

Instructions

1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Ingredients

• ✓ broccoli floret
• pasta rotini
• olive oil
• salt
• pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
2. 2 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
3. 3 Toss pasta and cooked broccoli in a bowl and top with cheese.

By Barilla Canada

Ingredients

• ✓ broccoli floret
• chicken breast
• cream of mushroom soup
• mayonnaise
• cheddar cheese
• stuffing mix

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place chicken breasts in a large pot; add enough water to completely cover chicken. Bring to a gentle simmer; cover tightly with a lid and cook until chicken is no longer pink in centers, about 15 minutes.
4. 4 Transfer chicken to a cutting board. Cut into bite-sized pieces when cool enough to handle.
5. 5 Combine condensed soup and mayonnaise in a bowl.
6. 6 Place chicken into a 9x13-inch baking dish; layer cooked broccoli, soup mixture, and Cheddar cheese over top.
7. 7 Sprinkle dry stuffing mix over top.
8. 8 Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.
9. 9 Serve hot and enjoy!

By Tracy

Ingredients

• ✓ broccoli floret
• red onion
• sage
• olive oil
• salt
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
3. 3 Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

By Zest to Impress

Ingredients

• ✓ broccoli floret
• bamboo steamer basket
• lid
• cauliflower floret
• carrot
• green bean
• napa cabbage leaf

Instructions

1. 1 Soak the steamer basket in water for 30 minutes.
2. 2 Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
3. 3 Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
4. 4 Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
5. 5 Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

By Buckwheat Queen

Ingredients

• ✓ broccoli floret
• olive oil
• onion
• garlic
• salt
• black pepper
• lemon

Instructions

1. 1 Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
2. 2 Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

By Julie Hubert

Ingredients

• ✓ broccoli floret
• cooking spray
• chicken breast
• cream of mushroom soup
• water
• instant white rice
• three cheese blend

Instructions

1. 1 Grease a large skillet with cooking spray and place over medium-high heat. Cook and stir chicken in the hot skillet until browned, 2 to 3 minutes.
2. 2 Add broccoli, condensed soup, and water; stir. Bring to a boil.
3. 3 Stir in rice. Top with cheese. Cover and cook over low heat for 5 minutes.

By Kraft

Ingredients

• ✓ broccoli floret
• chicken breast
• walnut
• green onion
• mayonnaise
• apple cider vinegar
• white sugar
• bacon

Instructions

1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Ingredients

• ✓ broccoli floret
• bacon
• red onion
• raisin
• cashew
• water chestnut
• mayonnaise
• white sugar
• vinegar

Instructions

1. 1 Make salad: Toss together broccoli, bacon, red onion, raisins, cashews, and water chestnuts in a large bowl until well combined.
2. 2 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl until smooth.
3. 3 Pour dressing over salad and toss to coat. Cover the bowl with plastic wrap and refrigerate until dressing sets, at least 4 hours.

By Linda Z

Ingredients

• ✓ broccoli floret
• broccoli stalk
• water
• olive oil
• garlic
• white rice
• salt
• lemon juice

Instructions

1. 1 Combine broccoli stalk and 1 cup water in a blender; blend until puréed. Add remaining cup of water for a total of 2 cups of green water to cook rice in.
2. 2 Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Add rice and cook and stir for 3 minutes. Add chopped broccoli florets, green water, and salt; bring to a boil. Reduce heat to low and simmer until rice is tender, 15 to 20 minutes.
3. 3 Fluff cooked rice with a fork and squeeze lemon juice on top before serving.

By Rita

Ingredients

• ✓ broccoli floret
• pepperjack cheese
• mayonnaise
• button mushroom
• garlic powder
• chicken breast
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine broccoli with 2 tablespoons water in a microwave-safe bowl. Microwave on high for 2 minutes. Drain.
3. 3 Transfer broccoli to a large bowl. Stir in pepper Jack, mayonnaise, mushrooms, and garlic powder.
4. 4 Season chicken breasts on both sides with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ broccoli floret
• linguine pasta
• olive oil
• garlic
• red pepper flakes
• romano cheese
• flat-leaf parsley
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ingredients

• ✓ broccoli floret
• spinach fettuccini pasta
• olive oil
• onion
• ham
• creme fraiche
• salt
• pepper

Instructions

1. 1 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, and return to pot.
2. 2 Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in ham, and heat through. Mix onion, ham and broccoli with pasta in pot. Mix in creme fraiche until evenly coated.

By Ceesbees

Ingredients

• ✓ broccoli floret
• mayonnaise
• white sugar
• red wine vinegar
• bacon
• celery
• grape
• almond
• raisin

Instructions

1. 1 Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
2. 2 Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

By Lisa

Ingredients

• ✓ broccoli floret
• rotini pasta
• tomato
• salad dressing
• cheddar cheese
• salt
• black pepper
• garlic powder
• onion powder

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 rotini, rinse in a colander under cold water until completely cool, and return to the pot.
2. 2 Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
3. 3 Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
4. 4 Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.

By KLATIME

Ingredients

• ✓ broccoli floret
• butter
• margarine
• water
• lemon
• cayenne pepper
• salt
• pepper

Instructions

1. 1 In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

By MARDI1030

Ingredients

• ✓ broccoli floret
• butter
• all-purpose flour
• chicken stock
• milk
• white pepper
• salt
• processed cheese
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium heat and stir in flour. Reduce heat to low and cook, stirring constantly, for about 2 minutes. Pour in chicken stock and milk; season with white pepper and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
2. 2 Meanwhile, bring a second large pot of lightly salted water to a boil. Cook broccoli in boiling water until just tender, about 2 minutes. Remove from heat, drain, and set aside.
3. 3 Gradually stir processed cheese and Cheddar cheese into milk-stock mixture until melted. Stir in broccoli and continue cooking until broccoli is tender, about 5 minutes.

By NATHAN TRUAX

Ingredients

• ✓ broccoli floret
• sesame oil
• new york steak
• sugar snap pea
• carrot
• green bell pepper
• chardonnay wine
• honey
• soy sauce
• red pepper flake

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
2. 2 Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

By ainsliek

Ingredients

• ✓ broccoli floret
• bacon
• grape
• celery
• jicama
• green onion
• mayonnaise
• white sugar
• vinegar
• curry powder
• pine nut

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02

Ingredients

• ✓ broccoli floret
• long grain white rice
• water
• vegetable oil
• chicken breast
• salt
• pepper
• peach
• water

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
3. 3 Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
4. 4 Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
5. 5 Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

By CHAZON

Ingredients

• ✓ broccoli floret
• butter
• onion
• garlic
• ham
• pie crust
• cheddar cheese
• milk
• egg
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli into a glass bowl. Cover the bowl with plastic wrap. Cook in the microwave in 1-minute intervals until evenly heated through, about 5 minutes; drain and set aside.
3. 3 Melt butter in a large saucepan over medium heat. Sauté onion and garlic in melted butter until onion is slightly translucent, about 5 minutes. Stir ham and broccoli into onion mixture, then transfer to pie crust.
4. 4 Beat together cheese, milk, eggs, and black pepper in a medium bowl; pour over ham mixture in crust. Sprinkle with paprika.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes.

By JenCanCook

Ingredients

• ✓ broccoli floret
• bacon
• celery
• green onion
• green grape
• red grape
• raisin
• almond
• mayonnaise
• white wine vinegar
• white sugar

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 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White

Ingredients

• ✓ broccoli floret
• pasta
• olive oil
• salt
• pepper
• lemon
• cherry tomato
• cheddar cheese
• ham
• egg

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
2. 2 Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
3. 3 Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

By Barilla Canada