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Old 02-21-2006, 11:44 AM   #21
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Broccoli and Corn Scallop
Prep: 20 min - Total: 50 min

2 Tbsp. chopped onion
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) whole kernel corn, drained
1/2 cup crushed RITZ Crackers crumbs, divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
2 Tbsp. butter or margarine, divided


COOK and stir onion in 1 Tbsp. of the butter in medium saucepan on medium heat. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in corn and 1/4 cup of the crumbs.

ARRANGE broccoli in 12x8-inch baking dish; top with sauce. Mix remaining 1/4 cup crumbs and 1 Tbsp. butter, melted. Sprinkle over sauce in baking dish.

BAKE at 350F for 30 minutes or until thoroughly heated.

Makes 8 servings

Make-Ahead: Assemble casserole as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350F for 45 minutes or until thoroughly heated.
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Old 02-21-2006, 03:15 PM   #22
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welcome to DC.

I love broc in any shape or form... mostly just steamed w butter, salt and sometimes freshly grated Parm. Try squeezing some lemon juice or orange juice over the cooked broc. Add some mandarin oranges, or make a broc salad w or w/o bacon...if on a restricted diet, try turkey bacon. Hollandaise would have been another thought. Combine with roasted garlic and grilled or red chopped raw onions, & cherry tomatoes - or add roasted chestnuts or water chestnuts and sesame seeds and soy sauce. If you're a fan of bleu cheese or ranch, pour a little dressing over the combo or just some balsamic.
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Old 02-21-2006, 03:41 PM   #23
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how about an italian broccoli salad?

blanch florets of broccoli then shock in ice water. drain, then place atop a bed of romaine lettuce. top with diced roma tomatoes, diced celery, minced raw garlic, and diced onion. dress with a lemon viniagrette.
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Old 02-21-2006, 05:00 PM   #24
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Sounds good Bucky... how do you make the vinagrette?
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Old 02-21-2006, 05:25 PM   #25
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For me, there is no way to make broccoli delicious. But you guys go ahead.....
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Old 02-21-2006, 05:34 PM   #26
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I like to blanch it and then puree it with chicken stock, then use that to make a risotto. Finish the risotto off with soft goat cheese and extra virgin olive oil.
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Old 02-21-2006, 05:37 PM   #27
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Quote:
Originally Posted by mudbug
For me, there is no way to make broccoli delicious. But you guys go ahead.....
OK, Mudbug...I'll eat your share!
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Old 02-21-2006, 06:13 PM   #28
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Quote:
Originally Posted by ironchef
I like to blanch it and then puree it with chicken stock, then use that to make a risotto. Finish the risotto off with soft goat cheese and extra virgin olive oil.
How would you encorporate the pureed broccoli in with the risotto? Do you cook the risotto first and then add it in at the end?

This sounds really nice... i'm intrigued!
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Old 02-21-2006, 06:23 PM   #29
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Also try topping with a mixture of breadcrumbs, fresh herbs (basil/oregano) a little olive oil and parmesan cheese. Mix these together, top your broccoli, and bake until the bread crumbs are golden brown. Sounds great. I'm going to try this one tomorrow
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Old 02-21-2006, 06:43 PM   #30
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Quote:
Originally Posted by grumblebee
How would you encorporate the pureed broccoli in with the risotto? Do you cook the risotto first and then add it in at the end?

This sounds really nice... i'm intrigued!
Yeah, I cook the risotto until about 7/8th of the way done and then stir in the broccoli/stock mixture so that the risotto finishes cooking while absorbing the rest of the liquid from the puree. I then fold in the goat cheese off the heat (you don't need butter if adding the goat cheese) and then drizzle the extra virgin olive oil on top just before serving.
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