COOKING BROCCOLI ON STOVE - ON STOVE

Cooking Broccoli On Stove - Cooking With Hummus.

Cooking Broccoli On Stove


cooking broccoli on stove
    broccoli
  • plant with dense clusters of tight green flower buds
  • branched green undeveloped flower heads
  • Broccoli (from the Italian plural of '', referring to "the flowering top of a cabbage") is a plant of the mustard/cabbage family Brassicaceae (formerly Cruciferae). It is classified in the Italica cultivar group of the species Brassica oleracea''.
  • The flower stalk and head eaten as a vegetable
  • A cabbage of a variety similar to the cauliflower, bearing heads of green or purplish flower buds. It is widely cultivated as a vegetable
    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • The process of preparing food by heating it
  • Food that has been prepared in a particular way
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The practice or skill of preparing food
  • (cook) someone who cooks food
    stove
  • Treat (an object) by heating it in a stove in order to apply a desired surface coating
  • any heating apparatus
  • a kitchen appliance used for cooking food; "dinner was already on the stove"
  • Raise (plants) in a hothouse
  • (stave) staff: (music) the system of five horizontal lines on which the musical notes are written

Not Your Average Casserole
Not Your Average Casserole
Bethany came down to visit this weekend and she brought a bunch of casserole dishes that her grandmother gave her. I love to cook and consider myself to be pretty handy in the kitchen but casseroles are not my thing. We became determined to make a casserole this weekend. We looked up a recipe and went for one with chicken, broccoli, rice and cheese, favorite easy ingredients. As we put it together, we concluded there was not enough rice to feed us. It only called for 3/4 of a cup which from making lots of stove top rice I know is about enough for 1.5 people. We were hoping to feed 4. So, we added more rice. We knew we would need more liquid so we increased the water and condensed soup, stirred it up and called it good. 45 minutes in the oven at 375 degrees and we thought it looked and smelled scrumptious. We served up and dug in because we were very hungry. The rice was not fully cooked. Bummer! We stirred in more water and soup and cooked it for another 20 minutes. Another taste, still crunchy. More water and another 20 minutes in the oven. Finally the rice was cooked but it still tasted sort of bland. We added some salt, pepper, cayenne, oregano and basil. At last, pretty ok but the rice was kind of like a mass of mush. What I learned about casseroles: 1. Don't tamper with the major ratios in the recipe on your first attempt. 2. Cover the casserole as it bakes to keep the water from totally escaping (we only cooked it with the lid for the 2nd and 3rd rounds of 20 minutes). 3. Spice it up! Add favorite ingredients and spices to make it good. 4. Eating uncooked rice is a bad idea. 5. Rice is much harder to bake than cook on the stove. We will have to try again another weekend. We also made a pumpkin casserole dish for dessert that turned out quite well. It was sort of like a pumpkin cake. Very delicious!
Chicken and Broccoli Cheese Extravaganza (Recipe Below)
Chicken and Broccoli Cheese Extravaganza (Recipe Below)
And it's done...and yummy! What you'll need: Boneless chicken breast (I usually use three packs, each between 1.45-1.60 lb a piece...you can also use fresh chicken tenders if you can't find boneless breasts) One box Uncle Ben's Long Grain Wild Rice Fast Cook One 2 lb. bag of frozen broccoli 1/2 box Kraft Velveeta Cheese (I usually use the Mexican Mild, but regular is fine) One stick of butter Cut up your boneless chicken breasts by slicing the breast pieces down the middle and then cutting into chucks. Clean the chicken good and place in a bowl. In a large nonstick pan, melt 1/3 of the stick of butter on medium high. Brown your chicken 15 pieces at a time with Lawry's Seasoning, garlic powder, and pepper or your favorite seasoning. Make sure all sides of the chicken chunks get done. Remove them from the pan and place on a plate or in a bowl. Continue until all the chunks are browned. Add butter when needed. Open the Uncle Ben's rice and pour contents and seasoning pack into pan with the butter you used to brown the chicken. Add two cups of water and add chicken back into the pan. Bring to a boil for one minute, then turn heat down to medium setting. Add broccoli to the pan and cover. Depending on your stove, it should take about 20 minutes for the broccoli to steam. Once it's steamed to your satisfaction, spread the diced Velveeta cheese all over the top and cover. Once the cheese has melted, remove from heat and serve. This is really good with stuffing, but to tell you the truth, it's so filling that you really don't need anything else. It's a one-pan dish. As far as servings, I can't tell you. All I know is that it's enough to feed my family of three for two days. Enjoy. :) Price of dish: $20-$23.00 and worth every penny.

cooking broccoli on stove
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