Best Cooking Recipes in 30 mins

Saturday, April 16, 2016

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 preheat oven to 350 degrees.
2 melt butter or margarine in a 9x13 inch baking dish. steam broccoli, transfer to processor or blender and chop finely.
3 beat eggs in a large bowl. add flour, milk, and baking powder; mix. stir in cheese, broccoli and onion.
4 spread into prepared dish, spreading evenly. bake until set, about 30 minutes. cut into bite size pieces.

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

1 preheat oven to 350°f.
2 in a skillet melt the butter.
3 sauté onion and garlic, until onions are tender. set aside to cool.
4 steam the frozen broccoli until thawed, then drain well. let cool.
5 cook wild rice according to directions. (use any type of rice desired; wild rice is exceptionally good in this recipe).
6 it is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
7 when sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. put in a oven-proof baking dish or casserole dish (or 2 if needed).
8 spread reserved 1/2 cup of cheese on top. cover with foil.
9 bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

1 cook onions in butter over medium-heat until translucent. whisk in flour until well blended. stir in milk and cook for 2 minutes.
2 add cream cheese and cook until melted. stir in velveeta and broccoli. cook 5 minutes or until heated.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

1 wash and cut broccoli into small pieces.
2 chop onions fine and saute in butter or margarine until they look translucent.
3 add broccoli to the onions and saute together for a few minutes.
4 add vegetable stock & let cook for 15-20 minutes (i usually use water plus vegetable bouillon).
5 add cheese crumbled into small pieces.
6 keep stirring until cheese has melted and cook another few minutes.
7 add salt, pepper, cayenne pepper and nutmeg.
8 remove from heat.
9 add sour cream.
10 adjust seasonings and serve.
11 topping: heat flavored butter in a pan and add toast that has been cut into cubes.
12 when browned, top soup. add chives if desired.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 separate the broccoli into smaller, bite-sized pieces and set aside.
2 melt butter n a large saucepan over medium heat. add the onion and saute until softened, about 8 to 10 minutes.
3 add the broccoli, quinoa and chicken stock into the saucepan. cover and reduce the heat to low. simmer for about 18 minutes, until quinoa is tender.
4 puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
5 return the soup to the saucepan and add the cream.
6 season with salt and pepper.
7 reheat the soup on low heat, being careful not to boil it. when the soup is hot, stir in the cheese until just melted and serve immediately.

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

1 steam broccoli in microwaveable bowl with 1/4 cup water, for about 3-5 minutes. cool a bit, mash with a fork.
2 in a small saucepan, melt oil and butter.
3 saute onion on low heat, with salt and pepper for 2 minutes, add garlic, stir in flour to make a roux. slowly add milk, stirring constantly. add mashed up broccoli.
4 add cheeses, and cook until it thickens. sprinkle with desired cayenne pepper.
5 you may wish to add a splash of worcestershire sauce for an added zip!
6 if you dislike cheese whiz, use an extra cup of shredded cheddar.