CHEESY BROCCOLI PUFFS
These cheesy broccoli puffs are a perfect snack or starter and make for great appetizer. Crisp pastry, cheesy filling and delicious broccoli? Yes please!
Provided by Alida Ryder
Categories Baked goods canapé Pastry Vegetarian
Time 45m
Number Of Ingredients 9
Steps:
- To make the sauce, melt the butter in a saucepan and add the flour.
- Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
- When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
- When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
- Pre-heat the oven to 180°c.
- Place the pastries in the holes of a shallow muffin tin, pressing down properly.
- Spoon in the broccoli filling then fold over the edges of the pastry.
- Brush with the beaten egg and place in the oven.
- Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 134 kcal, Carbohydrate 10 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 125 mg, Sugar 2 g, ServingSize 1 serving
BROCCOLI CHEESE SOUFFLE
Make and share this Broccoli Cheese Souffle recipe from Food.com.
Provided by FLFroggie
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
- Steam broccoli florets until tender.
- Melt butter in medium sauce pan.
- Add flour to melted butter until smooth.
- Slowly stir in milk.
- Once mixture is smooth add onion, nutmeg and cheese.
- Add broccoli to mix.
- Whipp egg whites into soft peaks.
- Slowly fold in cheese mixture, do not stir.
- Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
- Place dish in pan with water, bake for 50-60 minutes.
Nutrition Facts : Calories 195.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 43, Sodium 212.7, Carbohydrate 7.8, Fiber 0.4, Sugar 1, Protein 8.3
CHEESY BROCCOLI PUFFS
This recipe is sponsored by Birds Eye®. These impressive Thanksgiving appetizers are easy to prep thanks to frozen broccoli and store-bought puff pastry. Tucked inside each golden packet is a delicious mixture of vegetables, melty mozzarella, creamy ricotta and fragrant dill. A sprinkle of sesame seeds is the perfect finishing touch.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 48 puffs
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
- Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
- Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
- Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
- Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
- Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.
BROCCOLI PUFF CASSEROLE RECIPE - (3.7/5)
Provided by Taraespo
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Cut up broccoli into florets, and steam until crisp, drain. Put broccoli in casserole dish. Stir soup, cheese, milk may and egg and pour over broccoli. Combine bread crumbs and butter and sprinkle over top. Bake for 45 minutes.
BROCCOLI & CAULIFLOWER CHEESE
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Provided by Lucy Netherton
Categories Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
- To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.53 milligram of sodium
BROCCOLI-CHEESE PUFF
Here's a recipe I tend to lean on for make-me-feel-special comfort food. Based on a recipe from McCall's Cooking School, #6 under EGGS, CHEESE category. The introduction says, "A SAVORY VEGETABLE BREAD PUDDING. This is a truly magnificent vegetable side dish -- broccoli, cheddar cheese, and bread cubes baked in a basil-flavored egg custard and topped with rings of fresh bread. Prepare it up to 1 day in advance and then pop it into the oven to bake just before serving. The abundance of eggs and cheese makes this dish high in protein, and for a light lunch or dinner you need only add a big tossed salad." The only special tool that not every kitchen has is a 2.75-inch-diameter doughnut cutter required to give this dish its festive appearance; invest in one -- they're cheap! The resulting smiles will make you happy you did! You'll look like a genius! :) Neither prep nor cooking time includes 30 minutes standing time.
Provided by mersaydees
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
- Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
- Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
- Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
- Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
- Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
- Heat oven to 350°.
- Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
- Serve immediately.
Nutrition Facts : Calories 412.8, Fat 25.7, SaturatedFat 14.6, Cholesterol 225.8, Sodium 901.4, Carbohydrate 23.4, Fiber 1.8, Sugar 2.3, Protein 22.2
BROCCOLI PUFF
This has been a traditional Thanksgiving side dish at our house. I looked forward to this casserole almost as much as the turkey, if not more. Even ones who don't like broccoli will take to this dish.
Provided by Cyrene
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli; drain.
- Place broccoli in casserole dish.
- In separate bowl, combine soup, cheese, milk, mayo, and egg until blended.
- Pour over broccoli.
- Combine butter and crumbs; sprinkle on top.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 160.2, Fat 9.7, SaturatedFat 4.5, Cholesterol 47.5, Sodium 506.6, Carbohydrate 12.3, Fiber 2.2, Sugar 2.4, Protein 7.3
BROCCOLI PUFF
The broccoli puff is always better the next day. I make this dish around the holidays, it goes great with turkey, lamb, pork and chicken, a nice side dish.
Provided by philip cocuzza
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook and drain the broccoli.
- Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper.
- Stir in the drained broccoli.
- Pour mixture in 1-1/2 quart baking dish.
- Bake at 400°F for 25 minutes.
- In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed.
- Add buttered croutons to baked broccoli the last 5 minutes of baking time.
- Note: This dish is always better the next day.
Nutrition Facts : Calories 421, Fat 28.4, SaturatedFat 15.4, Cholesterol 122.5, Sodium 868.3, Carbohydrate 29.4, Fiber 4.3, Sugar 2.3, Protein 13.8
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