678 breaded broccoli Recipes

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

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

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

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

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

broccoli, onion, diced, cream of mushroom soup, sharp cheddar cheese, shredded, eggs, salt, pepper, garlic powder, bread crumbs

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

broccoli, chopped, cream of chicken soup, mayonnaise , heaping, milk, eggs, onion, chopped, sharp cheddar cheese, grated and heaping, butter, bread

broccoli florets (about 2 heads ), chopped onions, butter, dijon mustard, garlic, finely chopped, grated parmesan cheese, salt and pepper, dried oregano, bread crumbs, heavy cream

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

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

broccoli, chopped well drained, cottage cheese (sm curd), onion chopped fine, eggs beaten, margarine/butter, melted, cornbread mix (jiffy)

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