BROCCOLI MADELINE RECIPES

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BROCCOLI CASSEROLE RECIPE BY MADELINE BUIANO - THE DAILY M…



Broccoli Casserole Recipe by Madeline Buiano - The Daily M… image

This broccoli casserole recipe with melted cheese and cream of mushroom soup is topped with crushed Ritz crackers and butter for a crumbly, delicious finish. 

Provided by THEDAILYMEAL.COM

Total Time 44 minutes59S

Prep Time 19 minutes59S

Cook Time 24 minutes59S

Yield 8

Number Of Ingredients 8

1 package (10 ounces) frozen chopped broccoli
4 tablespoon butter (1/2 stick)
1 small onion, chopped
1/2 cup grated cheddar cheese
1/2 cup crushed ritz crackers
1/2 cup condensed cream of mushroom soup
1/4 cup mayonnaise
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees.
  • Steam broccoli (or cook in microwave) until limp.
  • Remove brocooli from heat, and drain.
  • Saute onion in butter and add to broccoli.
  • Add all remaining ingredients; mix well.
  • Pour mixture into casserole dish.
  • To make the topping, combine 1/2 cup crushed Ritz crackers and 1 tablespoon melted butter.
  • Spinkle on top of casserole.
  • Bake for 20 to 25 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 182 calories, SugarContent 1 g, FatContent 16 g, CarbohydrateContent 7 g, CholesterolContent 26 mg, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 6 g, SodiumContent 252 mg, TransFatContent 0.4 g

SPAGHETTI BOLOGNESE RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK



Spaghetti Bolognese Recipe | Geoffrey Zakarian | Food Network image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here’s what Geoffrey Zakarian’s daughter, Madeline, had to say about this bolognese dish: “”My dad makes the sauce fresh. It takes awhile, so we don’t have it very often. But it’s so good when we do!”

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 30 minutes

Yield 4 to 6 (plus extra sauce)

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 1/2 pounds ground beef chuck
1 1/2 pounds ground veal
1/2 pound ground mild Italian sausage
2 white onions, chopped
2 carrots, chopped
6 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 small bunch thyme
1 sprig rosemary 
1 cup dry red wine (or use beef stock)
2 cups beef stock
2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
1 3-inch piece pecorino romano cheese rind, plus shaved cheese for topping
1 pound spaghetti

Steps:

  • Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
  • Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
  • Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
  • About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

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