Seasoned Broccoli Spears Food

CHILI-GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

MICROWAVED SEASONED BROCCOLI SPEARS

Steps:

• Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients. Pour over broccoli; toss to coat. Cover and microwave on high for 3-4 minutes or until tender.

THE BEST BROCCOLI SEASONING EVER!

Steps:

• Put your broccoli and your water in a microwave safe bowl and cover loosely with plastic wrap. Microwave for 3-7 minutes.
• When your broccoli is cooked according to your preferences, remove it from microwave and drain excess water, if any.
• Add all your seasonings and toss to coat.
• Serve with your favorite meal and enjoy!

SEASONED BROCCOLI SPEARS

Steps:

• Place the broccoli in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. Stir in the remaining ingredients.

OVEN ROASTED BROCCOLI SPEARS

Steps:

• 1. Preheat oven to 425 degrees. Place broccoli spears in a single layer on a large sheet pan lined with parchment paper or non-stick sheet pan. Drizzle with olive oil and sprinkle with seasoning, lemon zest and some cheese; toss. Bake for 15 minutes, stir to re-distribute seasoning and oil for even coating. Continue to bake for 10 minutes or until florets begin to brown. Remove from oven, sprinkle with additional cheese.

REALLY SIMPLE CHICKEN

Steps:

• Cut any excess fat off of the chicken breasts.
• In a baggie or Tupperware, pour 1 cup of Italian dressing.
• Add chicken breasts and marinate for an hour.
• Preheat oven to 400.
• Spray a baking dish with cooking spray.
• Remove chicken breasts from marinade and throw the marinade away.
• Lay chicken in the baking dish, pour 2 tbsp of Italian dressing on top of each piece.
• Season to taste and bake for 20 minutes, or until chicken is no longer pink inside.

BROCCOLI ALMONDINE

Steps:

• Sprinkle broccoli with a little salt and pepper and steam for 5 minutes or until tender. (Refer to notes if you don't have a steamer.) Sprinkle with a little bit of lemon juice and toss gently.
• In a small saucepan, melt the vegan butter over medium heat. Add the minced garlic and almonds and cook until golden brown.
• To serve, arrange the broccoli spears in a serving dish. Spoon the browned almond-garlic butter evenly over the broccoli spears.

HOW TO SEASON BROCCOLI

Steps:

• Cut the broccoli head into florets and place into a sauce pan. Pour the water over the top.
• Add the butter (just plunk it on top).
• Add the salt, pepper, red pepper by sprinkling over the top.
• Set the stove on medium and heat the broccoli, stir frequently. If the water evaporates, add more by the ½ cup full. This method of cooking mostly steams the broccoli.
• Cook for about 10 minutes or until the broccoli is the level of crunchiness that you prefer.
• Turn the stove off and add the soy sauce and lemon juice, stir well. Serve hot.

THREE CHEESE BROCCOLI

Steps:

• Place vegetables in container. Mix Seasoning Mix and milk in liquid measuring cup. Whisk until well blended. Pour mixture over vegetables. Close lid tightly. Shake gently to coat.
• Loosen lid to vent. Place in microwave.
• Microwave on HIGH 2 minutes or until desired texture. Let stand in microwave 2 minutes. Carefully remove cover. Stir before serving.
• Test Kitchen Tips:•For cauliflower florets, microwave on HIGH 4 minutes or until desired texture. •For potatoes, cut 2 medium potatoes into 1/2-inch chunks (about 4 cups), microwave on HIGH 6 to 7 minutes or until tender. •For cauliflower rice, microwave on HIGH 3 minutes or until desired texture. •For frozen vegetables, microwave according to package directions. Microwave ovens vary; cooking times may need to be adjusted. Cooking times are based on an 1100 watt microwave oven.•CAUTION: Container will be hot. Use pot holders when removing from microwave. Do not reuse container.

SEASONED PEAS AND CARROTS

Steps:

• 1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. 2. ADD VEGETABLES AND STIR WELL. ADD 1 TBSP SALT. 4. RETURN TO A BOIL AND COVER. 5. REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW OR UNTIL VEGETABLE IS JUST TENDER. : VEGETABLE COOKING TIME MINUTES (APPROX) ASPARAGUS 5 TO 8 BEANS, GREEN, WAX, OR FRENCH STYLE 5 TO 8 BEANS, LIMA 6 TO 12 BROCCOLI 6 TO 8 BRUSSELS SPROUTS 7 TO 9 CARROTS, SLICES 10 TO 13 CAULIFLOWER 4 TO 8 CORN-ON-THE-COB (100 EARS) 5 TO 10 GREENS, COLLARD, MUSTARD, OR TURNIP 15 TO 30 OKRA 4 TO 6 PEAS 7 TO 8 PEAS AND CARROTS 6 TO 8 SPINACH 4 TO 6 SQUASH, SUMMER 7 TO 9 SUCCOTASH 6 TO 12 VEGETABLES, MIXED 7 TO 8 : 6. DRAIN AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN STEP 7. PLACE VEGETABLES IN SERVING PAN. 7. COMBINE MELTED BUTTER OR MARGARINE WITH COOKING LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN. : NOTE: 1. VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE THE MAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED. 2. COOKING TIME REFERS TO THE TIME AFTER WATER HAS RETURNED TO A SECOND BOIL. 3. USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME AND SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS. COOK NO MORE THAN 50 PORTIONS AT A TIME. 4. TAP LIGHLTY TO BREAK UP SOLID BLOCKS. PARTIALLY THAW SPINACH AND OTHER LEAFY GREEN VEGETABLES. 5. TO PREVENT BREAKING UP, PLACE ASPARAGUS, BROCCOLI, BRUSSELS SPROUTS, AND CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER. SERVE 4 TO 5 ASPARAGUS SPEARS, 1 TO 2 BROCCOLI SPEARS, 5 BRUSSELS SPROUTS, OR 3 TO 4 CAULIFLOWER FLOWERETS. 6. TO COOK IN STEAMER, SEE GUIDELINES FOR STEAM COOKING VEGETABLES (RECIPE NO. QG6000). FOLLOW STEP 7. 7. LIMA BEANS REQUIRE 2 CUPS ADDITIONAL COOKING LIQUID WHEN HELD ON STEAM TABLE. 8. ONE NO. 8 SCOOP MAY BE USED FOR CARROTS, BEANS, CORN, AND PEAS. SEE RECIPE NO. A00400. 9. IN STEP 7, 1 TO 2 TSP BLACK PEPPER MAY BE ADDED. 10. IN STEP 7, 2 OZ (1 CUP) FRESH CHOPPED PARSLEY MAY BE ADDED TO CARROTS, CAULIFLOWER, SQUASH, AND SUCCOTASH. Recipe Number: QG3016 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

BROCCOLI SPEARS WITH GARLIC SAUCE

Steps:

• Peel off tough outer skin of broccoli stem, then halve broccoli crosswise (top half with florets should equal length of bottom half). Cut bottom half (stem) lengthwise into 1/2-inch-wide wedges, then cut top half (stem with florets) into long spears with 1/2-inch-wide wedges.
• Heat a wok over high heat until beginning to smoke, then add canola oil and swirl to coat sides. Stir-fry garlic until golden, about 30 seconds, then add broccoli and stir-fry 5 minutes. Stir in oyster sauce and stock and cook, covered, until broccoli is crisp-tender, about 3 minutes. Remove from heat and toss with sesame oil.

SESAME BROCCOLI

Steps:

• Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.
• Bring a large pot of water to a boil. Add a teaspoon of salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.
• Drain, and immediately shock in cold water to stop cooking. Drain well.
• Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

SEASONED BROCCOLI SPEARS

Steps:

• Place the broccoli in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. Stir in the remaining ingredients.

SEASONED BROCCOLI SPEARS

Steps:

• Place the broccoli in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. Stir in the remaining ingredients.