Food recipes
Broccoli Parmesan Recipe
Broccoli Parmesan Recipe Ingredients: water, bottled, generic water, bottled, generic butter, without salt cheese, parmesan, hard milk, buttermilk, fluid, cultured, lowfat broccoli, raw onions, raw noodles, egg, dry,...
Broccoli Parmesan Recipe
Ingredients:
water, bottled, generic
water, bottled, generic
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
broccoli, raw
onions, raw
noodles, egg, dry, unenriched
Directions:
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
1.
Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
SET ASIDE FOR USE INSTEP 3.
2.
BLEND SOUP, WATER, AND Lowfat milk TOGETHER.
Add in PARMESAN CHEESE; MIX WELL.
3.
Add in SAUTEED ONIONS TO Mix; HEAT THOROUGHLY.
SET ASIDE FOR USE IN STEP 5.
4.
Add in SALT TO BOILING WATER.
5.
Add in BROCCOLI TO BOILING SALTED WATER; RETURN TO A BOIL.
COVER, REDUCE HEAT; COOK FOR 7 Min Or possibly Till TENDER.
DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
6.
POUR ABOUT 3 1/2 Quart SAUCE OVER BROCCOLI IN EACH PAN.
NOTE:
1.
IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P.
WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
NOTE:
2.
IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE
NOTE:
3.
IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/22CUPS) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
NOTE:
4.
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE CARD
SERVING SIZE: 1/2 C. W/
Ingredients:
water, bottled, generic
water, bottled, generic
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
broccoli, raw
onions, raw
noodles, egg, dry, unenriched
Directions:
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
1.
Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
SET ASIDE FOR USE INSTEP 3.
2.
BLEND SOUP, WATER, AND Lowfat milk TOGETHER.
Add in PARMESAN CHEESE; MIX WELL.
3.
Add in SAUTEED ONIONS TO Mix; HEAT THOROUGHLY.
SET ASIDE FOR USE IN STEP 5.
4.
Add in SALT TO BOILING WATER.
5.
Add in BROCCOLI TO BOILING SALTED WATER; RETURN TO A BOIL.
COVER, REDUCE HEAT; COOK FOR 7 Min Or possibly Till TENDER.
DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
6.
POUR ABOUT 3 1/2 Quart SAUCE OVER BROCCOLI IN EACH PAN.
NOTE:
1.
IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P.
WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
NOTE:
2.
IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE
NOTE:
3.
IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/22CUPS) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
NOTE:
4.
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE CARD
SERVING SIZE: 1/2 C. W/