September 6th, 2010 • 01:09
I Have Some Broccoli And Some Cheese And I Want To Make Cheese And Broccoli.?
I would like to know if i need to add anything like milk? or butter?
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I would like to know if i need to add anything like milk? or butter?
Sep 6th 2010 • 03:09
by Jules or Juliet
BASIC CHEESE SAUCE
MAKES ABOUT 1-1/2 CUPS
This recipe is for a basic cheese sauce that uses a bechamel, or white sauce as the base. It can be used in many preparations, such as vegetable gratins, and in place of salty condensed cheese soups called for in other recipes. It can be made in any amount, being careful to adjust the ingredients accordingly.
INGREDIENTS
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup milk
* 1 cup shredded cheese, such as cheddar or swiss
* Salt and pepper to taste
Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.
Notes: For a thinner sauce, add a little more milk. For a milder cheese flavor, add less cheese. Add other seasonings as desired.
Cook broccoli n a steamer.
Sep 6th 2010 • 04:09
by theobrom
Broccoli Casserole
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Casserole Over
1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up
Preheat oven to 350 degrees F.
In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
*
Sep 6th 2010 • 04:09
by Hman
Broccoli or Cauliflower Cheese.
1 pkg. frozen cauliflower or broccoli, or fresh.
1 can cream of mushroom soup, or some other soup.
1/4 c. grated sharp cheese.
Simmer the broccoli/cauliflower until just tender and place in a casserole dish.
Pour in soup and top with cheese.
Bake at 180C until the soup is bubbling and the cheese is melted an turning brown. (15-20 minutes)
Sep 6th 2010 • 05:09
by ~LoVe~TR
Yes when making broccoli and cheese it helps to add milk to the cheese when you are heating it up. It will give you more and it will not clump as and dry as fast.
Sep 6th 2010 • 06:09
by ms know it all
I would like to know if i need to add anything like milk? or butter?
Sep 6th 2010 • 07:09
by Psi_Kick
Yes, add some milk to the cheese in a saucepan and heat on medium until the cheese is melted; stir while it is heating to prevent the cheese from sticking to the bottom of the pan and making a uniform creamy cheese sauce. Adding butter is optional.
By the way, you can add spices to the mix also – garlic, pepper, chives, toasted sesame seeds, parsley…whatever flavors/spices you like. It’s the heating of the sauce that releases the flavors of the spices.
I hope this helps. Enjoy!
Sep 6th 2010 • 07:09
by sarapark
Melt 2 T butter, stir in 2T flour to make a roux.It will get bubbly- be careful not to burn it! Slowly stir in 1 c. milk or chicken broth, bring to a boil, stir over low heat for a few minutes. Remove from heat stir in cheese and there you have it.Season with a little salt and WHITE pepper.Also, if you have it, a little bit of dried mustard powder or a dash of prepared good mustard, gives it a little zip.