1. In 3-quaart saucepan, heat oil over medium-high heat. Add pork; season with salt and pepper. Cook 3-5 minutes, stirring frequently until pork is browned.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender and pork is no longer pink in center.

How visitors found this page:

• Carrots as a vegetable recipe

2 tablespoons butter
2 onions, chopped
2 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 teaspoon rosemary, crushed
6 cups boullion, reconstituted
pearl barley
2-3 cups chopped broccoli
2 tablespoons cornstarch
1/4 cup water
milk

Methods:

Sauté onions, mushrooms, minced garlic and dried rosemary in butter. Pour in 6 cups bullion (vegetable, beef or chicken flavor) and 3/4 cup of pearl barley.

Simmer until barley is soft (about 45 minutes). For thickener, stir 2 tablespoons cornstarch into 1/4 cup of cold water and 2 cups milk.

Stir in 2-3 cups broccoli bits and simmer for 10-20 minutes over low heat. Season with salt and pepper, to taste.

2 tablespoons butter
2 tablespoons chopped onions
3 tablespoons all-purpose flour
2 cups milk
2 cups chopped broccoli, cooked
1 teaspoon salt
1 teaspoon pepper
1 teaspoon nutmeg
1 cup grated cheese
6 eggs, separated

Methods:

Brown onions in butter. Stir in flour; slowly add milk, stirring constantly. Stir in broccoli, seasonings and cheese and cook until thickened. Remove from heat and let cool.

Beat egg whites until stiff. Fold broccoli mixture into egg whites. Pour into casserole and bake at 350 degrees F for 45 minutes.

2 packages frozen broccoli
2 teaspoons salt
2 tablespoons lemon juice
Pepper
1 can cream of mushroom soup
1/2 cup grated Cheddar cheese

Methods:

Cook broccoli. Drain. Place in dish. Sprinkle with lemon juice and pepper and cover with soup. Sprinkle cheese on top. Bake at 350 degrees F for 20 minutes, or until cheese is melted and bubbly.

1 can Cheddar cheese soup
4 large hot baked potatoes, split
1 cup cooked broccoli florets

Methods:

Stir soup in can until soup is smooth. Place hot baked potatoes on microwave-safe plate. Carefully fluff up potatoes with fork. Top each potato with broccoli. Spoon soup over potatoes. Microwave on HIGH 4 minutes or until hot.

2 pounds broccoli (1 bunch)
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 cup water or vegetable stock
1/4 cup oil
1/8 teaspoon salt
2 tablespoons sherry

Methods:

Clean and peel broccoli. Cut stems on a 1/8-inch slant. Mix cornstarch, soy sauce and chicken stock or water. Set aside.

Heat a wok or cast iron pan until it is very hot and dry. Add oil, then salt. Turn heat to medium and add garlic. When golden brown, turn heat up and add broccoli. Stir fry for 3 minutes. Add sherry and cover the pan quickly. Cook, covered, for 2 minutes. Add cornstarch mixture and stir until thickened.

2 tablespoons butter or margarine
1 large onion, coarsely chopped (2 cups)
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded Monterey jack cheese (4 ounces)
Salt and ground pepper, to taste
3 pounds fresh broccoli, cut up

Methods:

Melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Stir in flour. Add milk cook and stir for several minutes until sauce thickens and comes to a boil. Stir in cheese until it melts season with salt and pepper.

Meanwhile, cook broccoli until tender-crisp. Drain well. Place broccoli in shallow serving dish and top with Onion-Jack Sauce.

1 1/2 pounds fresh broccoli
1 (4 ounce) package blue cheese
1/4 cup whipping cream
1 tablespoon butter
2 cloves garlic, minced
1/4 cup pine nuts or almonds

Methods:

Cut broccoli into florets. Cook broccoli until crisp tender.Combine blue cheese and whipping cream and mix until somewhat smooth. In small skillet saute garlic and nuts in butter. Stir nut mixture into blue cheese sauce. Serve over hot broccoli.

How visitors found this page:

• broccoli blue cheese recipe

Coarse salt
2 bunches baby broccoli (about 1 pound), untrimmed
1/2 cup fresh orange juice
2 shallots, halved lengthwise and thinly sliced
1 teaspoon balsamic vinegar
1/4 teaspoon red pepper flakes (optional)

Methods:

In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.

Meanwhile, in a small skillet, combine orange juice, shallots, vinegar and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes.

Spoon sauce over baby broccoli toss gently.

2 large bunches of broccoli
small onion
1 can chicken broth
dollops of Cheese Whiz
water to just cover

Methods:

Cut up broccoli florets and peel and chop up stalk. Dice onion and add to the pot along with the broccoli, water and Chicken stock. Simmer over low heat until tender.

Remove some broccoli to blender and puree until smooth, adding as much or as little Cheese Whiz as desired, to taste. Cook and stir until cheese is melted. Serve with extra shredded cheese.