DEEP FRIED BROCCOLI - A MUST TRY RECIPE!
#spicyspivey #deepfriedbroccoli #veggies #crunchy #broccoli #recipe
Hey My Spices!
Today we have DEEP FRIED BROCCOLI. This is a must try recipe. This recipe was inspired by Red Lobster (they no longer have this dish on the menu).
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Recipe
Ingredients:
1- 8 oz box Plain Panko bread crumbs
2 Fresh broccoli crowns cut, cleaned and dried
1/2 tsp onion powder
1/2 tsp black pepper
Season salt (season to taste)
1/2 tsp garlic powder
1/2 tsp paprika
3 Eggs
3 tbsp water
1 c flour
Oil
Directions:
Season the bread crumbs and set aside. Beat your eggs and water, set aside. Lightly season your broccoli with season salt. Use a bag of choice and place the bread crumb mixture in and shake the bag really well. In another bag put your flour in there.
Take your broccoli and place it in the flour, making sure it is completely covered. Then take the broccoli and dip it in the egg wash. Then place the broccoli in the bread crumbs and make sure it is covered.
Heat oil to 350 and place the broccoli in the hot oil for about 2 minutes or until golden brown.
Serve with some ranch dip and enjoy!
Orecchiette with broccoli anchovies and sun-dried tomatoes - Italian recipe
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If you are an orecchiette lover, this is the ultimate dish for you: orecchiette with broccoli, anchovies and sun-dried tomatoes! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Start by making the dough for the orecchiette: sift the flour into a bowl, to remove any impurities. I’m using finely ground semolina flour, very common in South Italy. Add the extra virgin olive oil and the water; a little at a time, not all at once, because the dough should be quite firm. The amount of water varies depending on the type of flour. When the dough has come together, transfer to a work surface and knead until nice and smooth. Once smooth, place the dough in a bowl, cover with a cloth, or cling film if you prefer, and allow to rest at room temperature for at least half an hour.
Move on to the anchovies, here’s how to clean them: remove the head with your fingers and pull out the intestines; then split it open from head to tail, in this way, remove the backbone, and the tailt. In this way, you end up with 2 fillets. Rinse gently with water, being careful not to break them, and place on kitchen paper to drain. Repeat with all the other anchovies: pull out the intestines, split it open and remove the backbone. If you want to bread and fry them, butterfly the anchovies like this and leave the tail on for practical and decorative purposes.
Get back to the orecchiette: take the dough and roll into thin logs, then cut the logs into ½-inch (1 cm) pieces. Take a piece of dough, a knife, press and pull the dough towards you, then turn it inside out over your thumb… here it is.
I have all the ingredients I need for the sauce: start with the broccoli, separate the florets from the stalk and cut into pieces, this size more or less. You can also use the main stalk, as long as you remove the tough outer layer, then cut into pieces. Cut the anchovies into pieces as well, not too small. Chop the sun-dried tomatoes: you can find sun-dried tomatoes in oil, like mine, that should be patted dry before using, or plain sun-dried tomatoes, not in oil, that should be soaked in lukewarm water until softened. And finally, thyme, chili pepper and garlic: strip the leaves from the thyme sprigs: remove the stem from the chili pepper and the inner seeds; cut the garlic in half, roughly chop it, then finely chop all the seasonings. All that’s left to do is process the bread into fine crumbs and start cooking. Firstly, heat the oil in a pan, add half of the chopped garlic, chili pepper and thyme… then add the breadcrumbs and stir until crispy and just light golden brown. Turn off the heat and take them out of the pan, or they will burn from the residual heat.
Bring the water to a boil, salt to taste, drop in the broccoli and allow a couple of minutes from the time the water returns to a boil, they should remain crispy; make sure the water is not at a full boil, or the broccoli will fall apart. In a large saucepan, or pan in this case, heat a little oil and add the remaining chopped seasoning mix, sauté the anchovies and the tomatoes just until they change colour, meanwhile boil the orecchiette with the broccoli. All right, turn off the heat here and wait for the pasta to cook. It’s done, now drain and add to the saucepan. Cook until the liquid evaporates and finally sprinkle with the toasted breadcrumbs and the parsley. And while I’m plating up, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
For the orecchiette
- 2 cups (250 g) of finely ground semolina
- ⅔ cup (150 ml) of water
- ½ tbsp (8 g) of extra virgin olive oil
For the sauce
- ⅔ lb (300 g) of anchovies
- ⅔ lb (300 g) of broccoli
- 2 oz (60 g) of sun-dried tomatoes in oil
- 1 clove of garlic
- 1 chili pepper
- a few thyme sprigs
- 1 sprig of parsley
- a little extra virgin olive oil
- 1 pinch of salt
- pepper to taste
For the breadcrumbs
- ⅓ lb (150 g) of durum wheat bread
- a little extra virgin olive oil
Baked vegetables with white sauce
Baked vegetables with white sauce | बेक्ड वेजीटेबल वित व्हाइट सॉस | Chef Sanjyot Keer
Full recipe for Baked vegetables with white sauce
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
• Butter 3 tbsp
• Refined flour (maida) 3 tbsp
• Milk 200 ml
• Salt to taste
• Pepper powder a pinch
• Nutmeg powder a pinch
• Processed cheese 200 gm
• Olive oil 1 tbsp
• Carrot ½ cup (diced & blanched)
• Mushroom ½ cup (diced)
• Green peas ½ cup (blanched)
• Sweet corn ½ cup (blanched)
• French beans ½ cup (diced & blanched)
• Capsicum ½ cup (diced)
• Broccoli florets ½ cup (blanched)
• Salt to taste
• Black pepper a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Method:
• Heat butter in a pan on medium heat, add flour, stir and cook well ensuring the colour doesn’t changes a lot.
• Add the milk slowly and gradually and keep whisking to avoid lumps.
• Add salt & pepper, nutmeg powder and grate processed cheese, mix well and cook further for 2-3 minutes, make sure the sauce is silky smooth without any lumps.
• Set a wok on medium high heat, add olive oil add the veggies, salt & pepper, oregano and chilli flakes. Sauté for 2-3 minutes, add the freshly prepared white sauce, mix well and cook for 2-3 minutes.
• Pour the veggies with white sauce in a baking dish and grate some processed cheese over it.
• Preheat the oven for 10 mins and bake it at 180°C for 10-12 minutes.
• Serve hot with freshly toasted garlic bread.
For garlic bread
Ingredients:
• Melted butter ½ cup
• Garlic 4 tbsp (chopped)
• Fresh coriander 1 tbsp (chopped)
• Garlic bread 1 loaf
Method:
• Mix the melted butter with finely chopped garlic and fresh coriander leaves.
• Slice the garlic bread loaf diagonally and apply the freshly made garlic butter on the bread slice surface.
• Heat a grill pan or a normal pan on medium heat, toast the garlic bread on both the sides until crisp and golden brown.
Broccoli Cheese Casserole, EASY!!!!!!! So Good!
Cheesy fan favorite! Prepare it an an entree or side dish requested by Cristina CCC!
Follow Mornings with Granny using the link below:
Broccoli Cheese Casserole
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
¼ cup onions, chopped
20 ounces packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese or Colby Jack
salt and pepper to taste
1 sleeve butter crackers
2 tablespoons butter or margarine
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8 inch baking dish.
Step 2
In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
Step 3
Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, Season with salt, pepper and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Top with cracker mixture.
Step 4
Bake for 45 minutes to 1 hour, uncovered
Keto Creamy Chicken and Broccoli Casserole #ketodinner #ketocasseroles #lowcarbcasseroles #lowcarb
This weeks recipe is a Creamy Chicken Broccoli Casserole (Keto/Low Carb). This is idea for busy weeknight family dinners. Pair it with a rotisserie chicken and it makes it even faster to prepare. This dish is great for the whole family, whether they are practicing Keto or not -- this is sure to be a hit!
Get the full recipe and MACROS @
Oh Yeah! At the end of the video we take you on trip with our girls to Build-A-Bear!
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