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Serves 4

  • 2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
  • 1 c beef broth
  • 1/2 c soy sauce
  • 1/4 c brown sugar
  • 1 T sesame oil
  • 4 garlic cloves, minced
  • 4 T cornstarch
  • 4 T water
  • 1 head broccoli, cut into florets
  • White rice, cooked for serving
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cook orzo according to package cook broccoli and cheese sauce according to package In a large skillet heat butter...

  • 1 1/4 cups uncooked orzo pasta
  • 2 pkg ( 10 oz each) frozen broccoli with cheese sauce
  • 2 tbsp butter
  • 1 1/2 lbs boneless skinless chicken breast cut into 1/2 in cubes
  • 1 medium onion chopped
  • 3/4 tsp salt
  • 1/2 tsp pepper
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Heat olive oil in a large skillet over medium heat

  • 2 tablespoons olive oil
  • 1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
  • 1 pound broccoli florets
  • 2 cloves garlic, chopped
  • salt and pepper to taste
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1. Cook shells. Drain and rinse in cold water

  • 24 jumbo(6oz) pasta shells
  • 1 10 oz thawed frozen chopped broccoli (2cup)
  • 1 cup ricotta cheese
  • 1/2 cup shredded swiss cheese
  • 1 tbsp shredded onion
  • 3 cup canned tomatoes
  • shredded mozzarella for topping
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Mix dressing and pour over chopped broccoli, cheese, bacon and onions I have also added raisins, sunflower see

  • 2 bunches fresh broccoli, cut into bite size or smaller
  • 2 cups shredded cheddar cheese, or less
  • 1 lb crispy cooked bacon, crumbled
  • 4 green onions, chopped
  • Dressing
  • 1 cup mayo
  • 1/2 cup sugar
  • 2 tsp vinegar
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Heat a pot with boiling salted water and cover with a steamer basket

  • 1/3 lb Snow Peas (ends trimmed)
  • 1/3 lb Green Beans (ends trimmed)
  • 1 head Broccoli (cut into florets)
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*1 serving equals 1½ cup coleslaw and about 1 Tbsp

  • 1 cup lowfat Greek yogurt {8.5oz}
  • 1/3 cup raw sunflower seeds
  • 3/4 teaspoon salt, divided
  • 1/4 cup lowfat buttermilk {2.25oz}
  • 3 tablespoons lemon juice {1.5oz}
  • 2 tablespoons mayonnaise {.5oz}
  • 2 teaspoons spicy brown mustard
  • 1/4 teaspoon black pepper
  • 1.25 lb. broccoli stalks {2.5 lb.broccoli bunches}
  • 1 large or 2 medium carrots
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1. In a very large bowl combine shredded broccoli, grapes, and apples

  • 1 16-ounce package shredded broccoli (broccoli slaw mix)
  • 2 cups seedless red and/or green grapes, halved
  • 2 medium apples, cored and chopped
  • 2/3 cup bottled citrus salad dressing (such as tangerine vinaigrette)
  • 1 cup coarsely chopped pecans or walnuts, toasted if desired*
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Cook celery and onion in margarine, add soup water and cheese

  • 1/2 C chopped celery
  • 1/2 C chopped onion
  • 1/2 C margarine
  • 1 can cream of mushroom soup
  • 1/2 C water
  • 8 oz cheese whiz
  • 10 oz frozen broccoli
  • 2 C cooked rice or minute rice
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One of our family's favorites!

  • 2 big bunches of broccoli, cut into florets and steam until tender
  • 6 chicken breasts or 1 roaster chicken, cut into bite size pieces
  • 2 cans cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup mayo
  • 1 T. lemon juice
  • 1/4 tsp curry powder
  • 1/2 cup shredded cheddar
  • 1/2 cup bread crumbs
  • 1/2 stick butter
  • rice
  • 1-2 tsp curry powder
  • butter
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Season chicken with salt, pepper and paprika

  • 2 pounds (910g) boneless chicken breasts
  • kosher or sea salt, to taste
  • fresh cracked black pepper, to taste
  • 1/2 teaspoon paprika
  • 4 tablespoons (60g)  butter, divided
  • 4-5 cloves garlic, minced
  • 1 can (10 1/2 ounces - 298g) Condensed Cream of Chicken Soup
  • 3/4 cup (180ml) water
  • 2 to 3 cups (480-720ml) chopped broccoli
  • 1 teaspoon (10ml) chopped fresh parsley
  • lemon wedges, optional
  • Serve with rice or pasta
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double it and add extra broth

  • 1 tablespoon + 4 tablespoons unsalted butter, divided
  • 1 small/medium sweet yellow onion, diced small
  • 1 clove garlic, peeled and minced finely
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium vegetable stock (chicken stock may be substituted)
  • 2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)
  • 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
  • 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon smoked paprika or regular paprika, optional and to taste
  • 1/2 teaspoon dry mustard powder, optional and to taste
  • pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)
  • 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls
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