BROCCOLI AND CHEDDAR STRATA
Reinvent leftover hot dog buns by turning them into this cheesy broccoli strata.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 8
Steps:
- Butter a 9-by-13-inch baking dish.
- Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
- Bring a medium pot of salted water to a boil. Add the broccoli florets and simmer until crisp-tender, 3 to 4 minutes; drain.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the broccoli. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
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.
BROCCOLI CHEESE STRUDEL RECIPE - (3.8/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- In 2-quart saucepan over low heat, melt 4 tablespoons butter; stir in flour, salt, and cayenne pepper until blended. Gradually stir milk into mixture; cook, stirring until thickened and smooth. Stir in cheese and broccoli; cook until cheese is melted, stirring constantly. Remove from heat. In small saucepan, melt 4 tablespoons butter. On waxed paper, overlap a few sheets of phyllo to make a 20 by 12 rectangle, brushing each sheet of phyllo with some melted butter. Sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing each sheet of phyllo with some butter and sprinkling every other layer with 1 tablespoon bread crumbs. Preheat oven to 375°F. Starting along a long side of phyllo, evenly spoon broccoli mixture to cover about half of rectangle. From broccoli-mixture side, roll phyllo, jelly-roll fashion. Place roll, seam side down, diagonally on large cookie sheet; brush with remaining melted butter. Bake 30 minutes or until golden. For easier slicing, cool strudel about 30 minutes on cookie sheets on wire rack. To serve, cut strudel into 1-inch thick slices. Serve warm. (Or, to serve later, cool strudel completely on wire rack; wrap in foil; refrigerate. Just before serving, unwrap strudel and place on cookie sheet; reheat in 375° oven 15 minutes or until warm. Makes 10 first-course servings Recipe by: Good Housekeeping) Note: Try puting the melted butter in a spray bottle. Much faster! Just watch the over-spray.
FLORET CHEESE STRUDEL
This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it. -Bonnie Zaparinuk, Whitehorse, Yukon Territory
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 strudels (4-6 servings each).
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside., In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside., Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased baking sheet. Repeat with remaining dough and vegetable mixture., Bake at 400° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.
Nutrition Facts : Calories 327 calories, Fat 21g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 8g protein.
CHEDDAR BROCCOLI STRUDEL
This is the first recipe I ever made with filo pastry (or phyllo, found in the frozen section of the grocery store). I was brave and made it for a dinner party for a bunch of non-vegetarian friends. It turned out beautifully, with a golden flaky crust and savory cheese-broccoli filling. Rave reviews. Some Notes: 1. Use really good bread crumbs, you can make 'em yourself using good bread thats a few days old and either a food processor or a cheese grater. 2. You can make it vegan easily enough by substituting soy cheese or omitting the cheese completely. 3. I think this is from a Mollie Katzen cookbook :)
Provided by veg head 4-ever
Categories Vegetable
Time 1h5m
Yield 12 slices, 11 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F, and oil a baking sheet.
- Melt butter or olive oil in a large pan. add onion and saute for about 5 minutes over medium heat.
- Add broccoli, salt and pepper, and cook for about 5 more minutes.
- Add garlic, and saute until broccoli is tender, about 5 more minutes, then remove from heat.
- Stir in bread crumbs, cheddar cheese, and lemon juice.
- To assemble: Place one sheet of phyllo on a clean, dry countertop. Brush the top lightly with olive oil, then add a second sheet. continue this process until there is a pile of five sheets. Add half the filling in the shape of a log to the short end of the phyllo pastry. fold in the sides (about 1/2 inch), then gently roll up so you have a neat little log (this process is easier than it sounds, think of it as a pastry burrito).
- Repeat the procedure to make a second roll.
- Carefully lift the pastries onto the baking sheet 4 inches apart.
- Bake for 25-30 minutes, until golden brown.
- Cut slices with a serated edge knife in a gentle sawing motion.
Nutrition Facts : Calories 281.7, Fat 13.8, SaturatedFat 6, Cholesterol 24.4, Sodium 487, Carbohydrate 29.4, Fiber 3, Sugar 3, Protein 10.8
BROCCOLI WITH CHEDDAR CHEESE SAUCE
Provided by Nancy Fuller
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
ROASTED CHEDDAR BROCCOLI
Steps:
- Cut 1 large head broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt. Roast at 450 degrees F until almost tender, 15 minutes. Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.
OKTOBERFEST STRUDELS
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 strudels (3 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.
Nutrition Facts :
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