Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes
I was never a fan of the meat filled ones- I usually stuck with pizza and broccolicheddar flavors. com I ran into a recipe for homemade broccolicheddar pockets
I have always been a big fan of cheddar and sour cream, so that’s what I always picked. When I was growing up, twice-bakedpotatoes were one of those things that we either got from the freezer section of the store or when we went out to dinner
Add in sharp cheddar and stir until blended. Add in broccoli and cook over low heat for an additional 20-25 minutes to continue to thicken soup as well as cook and soften the broccoli
Pierce the potatoes all over with a fork. I was exited when last month's Food Network Magazine had this broccoli soup recipe along with a side of cheddar potato skins (um yes please)
Combine the broccoli, about ¾ of the shredded cheddar, and the pre-cooked rice in a large bowl. Roughly chop the broccoli florets into smaller, bite-sized pieces
Low sodium, fat-free chicken broth and skim milk replace the cream and butter found in most broccoli soups, and just a cup of grated cheddar and a few pieces of turkey bacon add flavor and richness
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