Fresh Broccoli With Cream Cheese Sauce Food

EASY BROCCOLI WITH CHEESE SAUCE

Steps:

• Gather the ingredients.
• Steam or boil broccoli following package instructions.
• If using fresh broccoli, steam in a covered saucepan over simmering water for 4 to 5 minutes, just until tender.
• In a medium saucepan or saucier over medium heat, combine cheese, milk, and onion powder. Heat, stirring frequently, until cheese is melted, and mixture is smooth, about 7 minutes. Add salt and pepper to taste, plus ground cayenne or hot sauce if desired.
• Pour sauce over broccoli arranged on a serving platter or in a bowl, or serve sauce separately.

BROCCOLI WITH CHEESE SAUCE

Steps:

• Place the broccoli and water in a microwave-safe bowl. Cover and microwave on high for 3-5 minutes or until tender., Meanwhile, in a small saucepan, whisk the cornstarch, seasonings and milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese and Worcestershire sauce until cheese is melted. Drain the broccoli; top with cheese sauce.

BROCCOLI & CREAM CHEESE CASSEROLE

Steps:

• Cook broccoli according to package directions until tender then drain well.
• Combine the cream cheese, sour cream, minced garlic and soup mix.
• Fold in water chestnuts and add seasonings to taste.
• Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
• Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
• Combine ritz crackers with melted butter.
• Top with grated cheddar cheese then top with crushed cracker mixture.
• Bake at 350 for 30 minutes or until topping is golden brown.

BROCCOLI WITH CHEESE SAUCE

Steps:

• Place broccoli in boiling water and add salt. Cook until tender. Drain well or it will turn your sauce into a soup.
• For cheese sauce: In separate saucepan melt butter over low heat. Gradually stir in flour until smooth.
• While stirring constantly, add milk slowly. Stir until smooth. Add salt and cheese, stirring until cheese is melted. Don't overcook.
• Serve broccoli with cheese sauce on top.

FRESH TAGLIATELLE WITH SPROUTING BROCCOLI AND OOZY CHEESE SAUCE

Steps:

• You can buy ready-made dried or fresh tagliatelle, but this is a really quick way to make your own.
• Crack the eggs into a food processor and add the flour. Whiz it up and listen for the sound changing to a rumble - this means the dough is coming together nicely. Turn the power off and test the consistency by pinching the dough. If it's a bit sticky add a little more flour and pulse again.
• Tip the dough mixture onto a floured surface and shape it into a ball using your hands. Give it a little knead until smooth, then divide your dough into 4 equal parts. Start on the thickest setting of your pasta machine and run the first bit of dough through 4 or 5 times, moving the rollers closer together each time until the pasta is silky, smooth and about as thick as a CD. Flour your finished sheet generously, then fold it up and cut across into 1/2-inch strips. Gather all the slices together and toss them through your fingers, with a little flour, to open them up and make your pile of tagliatelle. Place to 1 side and repeat with the rest of the dough.
• Bring a large pan of salted water to the boil. In a bowl large enough to rest on top of the pan, put your creme fraiche, fontina or other melting cheese and your Parmesan with a pinch of salt and pepper. Place the bowl over the pan for the cheeses to slowly melt. It won't take long. Meanwhile, trim any dry ends off the broccoli, then finely slice the stalks diagonally and leave the florets whole (cutting any larger ones in half).
• At this point the cheese sauce should be lovely and oozy, so remove the bowl from above the pan and drop the pasta and broccoli into the boiling water. Boil hard for 2 to 3 minutes, until the pasta is just cooked through. Whip up the 2 egg yolks and the marjoram, or other chosen herb leaves, into the sauce. Drain the pasta and broccoli, reserving a little of the cooking water, and quickly toss them with the sauce - the heat from the pasta will be enough to cook the eggs through. If the sauce is a little thick, add a few splashes of cooking water to make it silky and loose. Taste and season, if necessary. Serve as quickly as you can, with some extra Parmesan sprinkled over the top and a drizzle of extra-virgin olive oil. Grand!
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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.

BROCCOLI IN CREAM

Steps:

• Wash broccoli and trim stems.
• Cut stalks about the size or you thumb.
• Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes.
• Drain immediately and set on paper towelling to dry.
• Place on serving dish and top with Cream Sauce.
• Cream Sauce:.
• Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened.
• Do not bring to boil.

BROCCOLI AND CARROTS IN CREAM CHEESE SAUCE

Steps:

• Combine broccoli and carrots in a microwave-safe bowl; add a tablespoon of water to bowl.
• Cover and microwave on high 8 minutes or until crisp-tender, stirring halfway through.
• Combine remaining ingredients in a small microwave-safe bowl.
• Microwave on high 1-2 minutes or until melted.
• Pour cheese mixture over vegetables; stir well to coat.

FRESH BROCCOLI WITH CREAM CHEESE SAUCE RECIPE

Steps:

• Cook broccoli till barely tender Arrange in baking dish Melt butter and blend in flour, add cream and boullion cube dissolved in hot water Stirring, cook until smooth and thickened Add wine,lemon juice and pepper Pour sauce over broccoil. Sprinkle with grated cheeses. Bake for 20-30 min at 350

BROCCOLI CASSEROLE WITH CREAMY CHEESE SAUCE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Boil or steam the broccoli florets in a small amount of water until just fork tender; drain very well (this can be done hours or up to 1 day in advance).
• In a skillet melt butter over medium heat; add in the onion and saute for about 6-7 minutes or until very soft.
• Place the cooked broccoli, onion, water chestnuts and pimientos; mix to combine and season with salt and pepper; set aside while preparing the cheese sauce.
• For the cheese sauce; melt butter in a heavy saucepan over medium heat.
• Whisk in flour until smooth.
• Gradually whisk in half and half cream and cayenne; bring to a boil whisking constantly for about 1 minute.
• Remove from heat and add in the cheddar cheese; stir until melted and smooth.
• In a bowl beat the eggs with a fork until thick and pale.
• Gradually stir about one-forth of the hot cheese/cream mixture into the eggs; add egg mixture to the remaining hot cheese mixture stirring constantly.
• Pour the cheese sauce into the broccoli mixture in the bowl; stir with a wooden spoon to combine thoroughly.
• Season with more black pepper if desired.
• Spoon the mixture into prepared baking dish.
• Bake uncovered for about 15 minutes.
• Remove from oven and sprinkle with grated cheddar cheese; return to oven and bake for another 30-35 minutes more.
• Let stand for 10-15 minutes before serving.
• Delicious!

BROCCOLI WITH TWO-CHEESE HORSERADISH SAUCE

Steps:

• Steam broccoli for 8-10 minutes or until crisp-tender; set aside and keep warm.
• Whisk together flour and 1/2 cup whipping cream in a saucepan until smooth.
• Gradually add remaining whipping cream, and cook over medium heat, stirring constantly, until mixture thickens.
• Add the Co-Jack cheese, Parmesan, horseradish, and salt and pepper (to taste).
• Stir constantly until the cheeses melt and the sauce is smooth.
• Serve hot sauce at once over broccoli spears.

BROCCOLI WITH SOUR CREAM SAUCE

Steps:

• Steam broccoli.
• Meanwhile, make sauce by combining remaining ingredients in the top of a double boiler and cooking over hot water just until warm.
• To serve, drizzle sauce over steamed broccoli and sprinkle with paprika.