Broccolibread Recipes
EASY BROCCOLI BREAD
This is the easy, traditional Southern broccoli bread recipe. Always a big hit at potlucks -- it turns out very light and fluffy.
Provided by Canadian In Atlanta
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in the order listed.
- Pour batter into a greased 9x13-inch baking dish.
- Bake at 375 degrees for 25 to 30minutes.
Nutrition Facts : Calories 266, Fat 12.8, SaturatedFat 3.2, Cholesterol 65, Sodium 474.8, Carbohydrate 30.7, Fiber 3.3, Sugar 9.2, Protein 7.2
DELICIOUS BROCCOLI JIFFY CORNBREAD
Make and share this Delicious Broccoli Jiffy Cornbread recipe from Food.com.
Provided by mandabears
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Mix all ingredients together well.
- Grease a 8x8 pan, I use Pam.
- Pour into prepared pan.
- Bake@ 425 degrees Fahrenheit for 40 minutes or until bread is pulling away from side of pan.
- Let sit for 15 minutes until cutting.
Nutrition Facts : Calories 804.1, Fat 57.1, SaturatedFat 21.2, Cholesterol 268.7, Sodium 1811.9, Carbohydrate 52.6, Fiber 6.6, Sugar 15.4, Protein 22
BROCCOLI BREAD
This recipe was given to me by my Aunt "Bug". She is a wonderful cook and everything that comes out of her kitchen is incredible!
Provided by Laura Yoder
Categories Side Casseroles
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients together in a large bowl. Spread in a well greased 7X11 baking dish. Bake at 350 degrees for approx. 45 min. Cut into squares and serve hot.
CHICKEN & BROCCOLI BRAID
Year after year, this is the most-searched-for recipe on our site! This impressive braid is filled with chicken, crisp vegetables, and cheese.
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F (190°C). Add the chicken, broccoli, bell pepper, and garlic in a large bowl.Add the cheese and mix gently. Add the mayonnaise, dill, and salt and mix well.Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.Brush the egg white over the dough. Sprinkle the braid with almonds. Bake until deep golden brown, about 25-28 minutes.
Nutrition Facts :
BROCCOLI BREAD
This lovely cornbread recipe features chopped broccoli and cottage cheese. Family favorite is great served with soup or chili or as a side for any holiday menu.
Provided by Teresa
Categories Breads, Rolls and Muffins
Time 35m
Number Of Ingredients 7
Steps:
- Mix well with a wooden spoon and pour into greased pan (9X13").
- Bake at 400°, 30-45 minutes or until lightly brown.
- Cool slightly before cutting.
SAUSAGE BROCCOLI BREAD
"My husband is in the Air Force, so we move often," relates Kelly Praska of Bellevue, Nebraska. "This lifestyle lets me make friends - and share wonderful recipes like this one - with people from all over the United States."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 loaves.
Number Of Ingredients 7
Steps:
- Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool. , On a lightly floured surface, roll each loaf of dough into a 12x10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal. , Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 167 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
BROCCOLI BREAD
This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!
Provided by Lynx
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
- Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
- Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.
Nutrition Facts : Calories 296 calories, Carbohydrate 35.8 g, Cholesterol 63.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 631.3 mg, Sugar 5.6 g
ROASTED BROCCOLI WITH BUTTERY BREAD CRUMBS
This roasted broccoli recipe takes a vegetable side dish over the top! Buttery bread crumbs and store bought hollandaise sauce make this broccoli irresistible!
Provided by Dan
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Cut the broccoli into florets and place on a baking sheet. Toss with olive oil, salt, pepper and garlic powder and roast for 20 minutes, turning over halfway through.
- While the broccoli is roasting, melt the butter and garlic in a large skillet. Add the breadcrumbs and toast while tossing, about 5 minutes until golden brown. Remove the breadcrumbs from the skillet and set aside.
- Make the Hollandaise sauce according to the package directions.
- To serve, place the roasted broccoli on a serving platter and top with the breadcrumbs and the Hollandaise sauce. Serve any extra sauce on the side.
BROCCOLI CORNBREAD
if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); } The perfect combination of sweet & savory, Broccoli Cornbread made with "JIFFY" Corn Muffin Mix will be your family's new favorite dinner dish. This Recipe Uses: Vegetarian Corn Muffin Mix Bakes into a tasty, golden muffin or cornbread. Information Recipes Buy Online Corn Muffin Mix Bakes into a golden, delicious muffin or sweet cornbread. Information Recipes Buy Online Yields: 12 - 15 Servings if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }
Number Of Ingredients 7
Steps:
- Directions Step 1 Preheat oven to 350°F. Grease a 13" x 9" pan. Step 2 Melt butter in a skillet. Add onion; sauté until tender. Do not brown. Step 3 In separate bowl, combine onions with remaining ingredients. Blend well. Step 4 Pour into pan. Bake 40 - 45 minutes.
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Total Time 50 mins
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Calories 212 per serving
- Preheat the oven to 375 degree F. Grease a 9 X 13 inch baking dish, or spray with nonstick cooking spray.
- In a large mixing bowl, combine the cornbread mix, eggs, sour cream, melted butter, garlic powder, paprika, and salt. Whisk until smooth.
- Cut the largest broccoli florets in half. Add the broccoli, diced onion, and 1 1/4 cups shredded cheese to the cornbread mixture. Stir until well combined.
- Pour the batter into the prepared pan. Sprinkle the remaining 3/4 cup shredded cheese over the top.
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Servings 12
- Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set.
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- Preheat oven to 425 degrees. Cut the broccoli into bite size pieces. In a large bowl, toss the broccoli with the olive oil, garlic, salt, and pepper.
- Spread the bread crumbs in an even layer on a large, lightly greased baking sheet and bake in the preheated oven for 2 minutes or until lightly toasted. Remove from oven and add to the bowl with the broccoli mixture. Toss to combine.
- Return the broccoli mixture to the baking pan and roast just until the broccoli is just tender, 8-10 minutes. Remove from the oven and toss with Parmesan cheese. Serve immediately.
BROCCOLI BREAD RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
Servings 2
Category Bread + Dough
- Preheat the oven to 350°. Cook the broccoli in boiling salted water for 3 minutes. Drain and chop.
- In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the tomatoes, olives and red pepper and cook for 1 minute. Add the broccoli; season with salt and pepper.
- On a lightly floured work surface, roll each piece of dough into a 12-by-9-inch rectangle. Spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge. Top each with half of the feta and Parmesan. Roll the dough up around the filling; fold in the sides.
BROCCOLI BREAD RECIPE | MYRECIPES
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Servings 2
- Preheat the oven to 350°. Cook the broccoli in boiling salted water for 3 minutes. Drain and chop.
- In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the tomatoes, olives and red pepper and cook for 1 minute. Add the broccoli; season with salt and pepper.
- On a lightly floured work surface, roll each piece of dough into a 12-by-9-inch rectangle. Spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge. Top each with half of the feta and Parmesan. Roll the dough up around the filling; fold in the sides. Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.
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