BROCCOLI SALAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Trisha Yearwood's Broccoli Salad recipe is the perfect make-ahead side dish for all of your warm weather gatherings.
Provided by Trisha Yearwood
Categories side-dish
Total Time 1 hours 15 minutes
Cook Time 15 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
- Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
GARLIC CHICKEN & BROCCOLI RECIPE: HOW TO MAKE IT
This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 15 minutes
Prep Time 15 minutes
Cook Time 03 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
Nutrition Facts : Calories 241 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 798mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
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GARLIC CHICKEN & BROCCOLI RECIPE: HOW TO MAKE IT
This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
From tasteofhome.com
Reviews 3.2
Total Time 03 hours 15 minutes
Category Dinner
Calories 241 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 03 hours 15 minutes
Category Dinner
Calories 241 calories per serving
- In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
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BROCCOLI BEEF - SKINNYTASTE
This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.
From skinnytaste.com
Reviews 4.4
Total Time 30 minutes
Category Brunch, Dinner, Lunch
Cuisine Asian, Chinese
Calories 315 kcal per serving
From skinnytaste.com
Reviews 4.4
Total Time 30 minutes
Category Brunch, Dinner, Lunch
Cuisine Asian, Chinese
Calories 315 kcal per serving
- Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.
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GARLIC CHICKEN & BROCCOLI RECIPE: HOW TO MAKE IT
This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
From tasteofhome.com
Reviews 3.2
Total Time 03 hours 15 minutes
Category Dinner
Calories 241 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 03 hours 15 minutes
Category Dinner
Calories 241 calories per serving
- In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
See details
BROCCOLI BEEF - SKINNYTASTE
This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.
From skinnytaste.com
Reviews 4.4
Total Time 30 minutes
Category Brunch, Dinner, Lunch
Cuisine Asian, Chinese
Calories 315 kcal per serving
From skinnytaste.com
Reviews 4.4
Total Time 30 minutes
Category Brunch, Dinner, Lunch
Cuisine Asian, Chinese
Calories 315 kcal per serving
- Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.
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Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.6
Total Time 25 minutes
Category side-dish
Cuisine american
From foodnetwork.com
Reviews 4.6
Total Time 25 minutes
Category side-dish
Cuisine american
- Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
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