I'll share my recipe, if you'll share yours, April 18, 2012

14 years ago

I'd love to try this one, but alas, DH doesn't like cheese or broccoli.

Broccoli Cheese Soup

2011 Ree Drummond, the Pioneer Woman

Ingredients

1 stick butter

1 whole onion, diced

1/3 cup all-purpose flour

4 cups whole milk

2 cups half-and-half

1 pinch nutmeg

4 heads broccoli, cut into florets

Salt and freshly ground black pepper

3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)

Chicken broth, if needed

Directions

Melt the butter in a pot over medium heat, and then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper.

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste the seasonings and adjust if needed. Then either serve as is, or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.)

Sort by:Oldest

Comments (4)

Jasdip
14 years ago
We love brussels sprouts, and this looks tasty.

Caramelized Brussels Sprouts (Heart Healthy Living)

5 cups small, firm fresh Brussels sprouts (1 1/2 lb)
1/4 cup sugar
1/8 cup butter
1/4 cup red wine vinegar
2/3 cup water
1/4 teaspoon salt

1. Prepare the Brussels sprouts by peeling off two or three of the dark outer leaves from each Brussels sprout; trim stem ends.

2. In a Dutch oven or 12-inch skillet, heat the sugar over medium-high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly. Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown. Add butter; stir until melted. Add red wine vinegar. Cook and stir for 1 minute.

3. Carefully add the water and salt. Bring to boiling; add the Brussels sprouts. Return to boiling; reduce heat. Cover and simmer for 6 minutes. Uncover and cook about 15 minutes more or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, gently stirring occasionally.
glenda_al
14 years ago
My son loves these when I serve them

Lemon pepper green beans

1 pound fresh green beans, rinsed and trimmed 2 tablespoons butter 1/4 cup sliced almonds 2 teaspoons lemon pepper
Directions
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.
Related Discussions
I'll share my recipe, if you'll share yours, April 12, 2012
Q
Comments (3)
I'm going to take the streusel part of this recipe and use it when I make Glenda's sour cream banana bread. Woo hoo! BANANA BREAD WITH CHOCOLATE CHIP STREUSEL (A Cook at Heart) 2/3 cups semisweet chocolate chips 1/2 cup light brown sugar 1/4 cup chopped walnuts 1 tablespoon ground cinnamon 1 1/2 cups all purpose flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 1 stick unsalted butter, room temperature 1 large egg 3 very ripe mashed bananas 3 tablespoons milk Preheat oven to 350Ã¯Â¿Â½F. Spray a 9Ã¯Â¿Â½5-inch metal loaf pan. Stir chocolate chips, brown sugar, and walnuts together in a small bowl. Set aside. Sift all purpose flour, baking soda, baking powder, cinnamon, and salt into medium bowl. Beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas and milk. Add dry ingredients and blend well. Spread half of batter in loaf pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake until tester inserted into center comes out clean, about 50 minutes. Cool coffee cake in pan on rack. Cooking time: 50 minute(s) Number of servings (yield): 12
...See More
I'll share my recipe, if you'll share yours, April 22, 2012
Q
Comments (3)
I like your recipe, Luckygardnr. I haven't made creamed cabbage in ages, because my recipe calls for white sauce and pre-cooking the cabbage. Takes too long. I'll sure try yours. I haven't made this because I'm not crazy about stuffed peppers, but the picture on foodgawker looked so good! PORK/SAUSAGE STUFFED PEPPERS (Kitchen Trials) 4 red bell peppers, stems left intact, halved lengthwise, and seeded 3 tbsp vegetable oil 8 oz ground pork 4 oz sweet Italian sausage 1 onion, chopped fine 3 garlic cloves, minced 1 (8.8 oz) package Uncle Ben's Brown Ready Rice (I'll used white or wild rice, precooked) 12 oz pepper Jack cheese, shredded (3 cups) 1/4 c. minced parsley Salt Pepper Adjust your oven rack to about 6" from the broiler. Place the prepped bell peppers in a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender. Meanwhile, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the pork and sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through. Turn off the heat and stir in 2 cups of the cheese, parsley, and add salt and pepper to taste. Pat the peppers dry with paper towel, then season with salt and pepper. Brush the bottom of your baking dish with vegetable oil so that the peppers don't stick. Arrange the peppers on your dish, cut side down, and broil until spotty brown, about 3 minutes. Flip the peppers over then stuff generously with the filling and top with remaining cheese. Broil until the cheese is bubbly and spotty brown, about 3 to 5 minutes.
...See More
I'll share my recipe, if you'll share yours, April 30, 2012
Q
Comments (9)
I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc
...See More
I'll share my recipe, if you'll share yours, April 23, 2012
Q
Comments (5)
Luckygardnr, I made the creamed cabbage recipe you posted yesterday and it was delicious. The nutmeg gave it just the zip it needed. Next time I'll try it using 1/2 and 1/2 and add some grated cheese. The cream really thickened nicely. This is my mother's recipe. She and I both won championship ribbons in the pie category at our county fairs in Indiana. I used her lard crust recipe, too. MOTHER'S PEACH PIE 5 c. sliced fresh peaches 1-1/2 c. sugar 4 Tbsp. flour 1 Tbsp. lemon juice 1 Tbsp. orange juice 1 tsp. grated orange rind Double pie crust Mix all ingredients together and pour into a pie shell. Top with second crust and bake on center rack at 450 for 10 minutes. Then reduce heat to 375 and bake for 30 minutes.
...See More
patti43
14 years ago
This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut.

Coconut Poke Cake

1 (18.25 oz.) pkg. white cake mix
1 (14 oz.) can cream of coconut
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. flaked coconut, toasted
2 c. heavy whipping cream
1 tsp. vanilla
1 tsp. coconut extract
2 Tbsp. powdered sugar

Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely.

While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely.

Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form.

Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately.

NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12.
glenda_al
14 years ago
That sounds like a pina colada cake I used to make, patti!

I'll share my recipe, if you'll share yours, April 18, 2012

Comments (4)

Jasdip

glenda_al

Related Discussions

patti43

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US