Broccoli Mushroom And Orange Salad Food

FRESH BROCCOLI/MANDARIN SALAD

Steps:

• In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill., In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator.

SAUTéED BROCCOLI AND MUSHROOMS

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
• Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
• Add broccoli and salt to pan; stir well.
• Stir in broth & red pepper flakes; bring to a boil.
• Cover and cook 5 minutes or until broccoli is crisp-tender.
• Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
• Enjoy!

BROCCOLI ORANGE SALAD

Steps:

• In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in mayonnaise, sour cream and butter until blended. Cool. , Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon and onion if desired. Just before serving, add dressing and toss to coat.

MUSHROOM BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
• Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
• Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
• Pour mayonnaise mixture over vegetables; toss to coat.

BROCCOLI AND MUSHROOM SALAD

Steps:

• Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
• Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.

BROCCOLI, BACON AND MUSHROOM SALAD

Steps:

• Mix dressing ingredients.
• Let sit overnight.
• Toss with bacon, broccoli and mushrooms.

BROCCOLI & MUSHROOM SALAD WITH TANGY SWEET MUSTARD DRESSING

Steps:

• mix first seven ingredients in double boiler (or small sauce pan). On medium low, heat until thick, stirring often. When thick add the butter and mayo, stir until blended and remove from heat. Store covered in refrigerator until ready to use (lasts about five days in refrigerator, stir if separation occurs).
• Mix salad ingredients, leaving orange pieces out until ready to serve. Store everything in fridge until ready to use.
• When ready to serve, mix salad, oranges pieces and dressing. Best eaten that day. When stored in refrigerator mixed this salad tends to get watery.
• Feel free to add more or less of any of the salad ingredients. I've made this salad without mushrooms and added more broccoli. I've substituted pecans for almonds and even added shredded sharp cheddar.

BROCCOLI/ORANGE SALAD

Steps:

• Combine broccoli, onion, raisins and pecans and set aside.
• Mix mayonnaise, sugar and vinegar.
• Add mayo mixture to broccoli and stir.
• Gently fold in mandarin oranges.
• Chill at least 3 hours.

BROCCOLI ORANGE SALAD

Steps:

• For the dressing: in a saucepan, whisk together the eggs, sugar, cornstarch and the dry mustard.
• Add/whisk in vinegar and water; cook on low heat until thickened.
• Remove from heat, add/stir in the mayonnaise and garlic powder (if using) cool well.
• To make the salad: marinate broccoli in the dressing for about 3-4 hours.
• Add in the remaining salad ingredients; toss well to combine.
• DELICIOUS!

BROCCOLI MUSHROOM SALAD

Steps:

• Steam vegetables for 3 to 4 minutes.
• Drain and rinse under cold water to stop cooking.
• Drain well.
• Place in a large bowl along with mushrooms and green onions.
• Whisk together dressing ingredients.
• Pour over vegetables.
• Toss well.
• Chill for 6 to 8 hours, stirring occasionally.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Butter a 1 1/8-quart oval casserole dish.
• In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
• Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.
• Add broccoli, 1 cup of the cheese and rice; stir. Season with salt and pepper, to taste.
• Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.