Broccoli And Cheddar Salad Food

BROCCOLI-PASTA-CHEDDAR SALAD

Steps:

• Mix sugar, mayonnaise, and vinegar; set aside.
• Boil noodles until done; drain in colander. Run cold water over pasta to chill.
• In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.

CHEDDAR BROCCOLI SALAD

Steps:

• Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture., Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

CHEDDAR BROCCOLI SALAD

Steps:

• In a large bowl combine broccoli, cheese, and onion.
• In a separate bowl combine Miracle Whip, sugar, and vinegar; pour over broccoli mixture and toss to coat.
• Refrigerate for at least 4 hours before serving.

BROCCOLI, BACON AND CHEDDAR TOSS

Steps:

• In large bowl, mix all salad ingredients except bacon.
• In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat.
• Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels; crumble. Stir bacon into salad.

MARTIE'S BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.
• Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
• Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.