HOW TO COOK FRESH BROCCOLI RECIPES

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FRESH BROCCOLI SALAD RECIPE | ALLRECIPES



Fresh Broccoli Salad Recipe | Allrecipes image

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.

Provided by deleteduser

Categories     Broccoli Salad

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

2 heads fresh broccoli
1 red onion
½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Steps:

  • Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  • Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
  • To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Nutrition Facts : Calories 373.8 calories, CarbohydrateContent 28.5 g, CholesterolContent 18.3 mg, FatContent 27.2 g, FiberContent 3.2 g, ProteinContent 7.3 g, SaturatedFatContent 4.4 g, SodiumContent 352.9 mg, SugarContent 20.3 g

BROCCOLI & ANCHOVY ORECCHIETTE | JAMIE OLIVER PASTA RECIPES



Broccoli & anchovy orecchiette | Jamie Oliver pasta recipes image

You must try this one. Penne and rigatoni work well in place of orecchiette – and are widely available everywhere.

Total Time 20 minutes

Yield 6

Number Of Ingredients 7

2 large heads of broccoli
2 large cloves of garlic
8 anchovy fillets in oil, from sustainable sources
4 good knobs of butter
2-4 small dried red chillies to taste
450 g dried orecchiette
Parmesan cheese

Steps:

    1. Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
    2. Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
    3. Something I like to do which is slightly different (but better, I’d like to think) is to cook the broccoli florets with the pasta for the last 4 minutes – this makes them soft enough to eat but leaves them with great colour and texture.
    4. Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
    5. Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
    6. Serve immediately, sprinkling with another good handful of finely grated Parmesan.

Nutrition Facts : Calories 367 calories, FatContent 9.5 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 59.4 g carbohydrate, SugarContent 3.0 g sugar, SodiumContent 1.3 g salt, FiberContent 2.4 g fibre

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