Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Brisket with Mushrooms and a Cucumber Avocado Salad | View Edit | |
| Broccoli and Cheddar Frittata | View Edit | |
| Broccoli and Cheese Calzone | View Edit | |
| Broccoli Casserole | View Edit | |
| Broccoli Chicken Casserole | View Edit | |
| Broccoli Chicken Potato Parmesan | View Edit | |
| Broccoli Fish Bake | View Edit | |
| Broccoli Florets in Lemon Basil Cream Sauce | View Edit | |
| Broccoli Salad | View Edit | |
| Broccoli Slaw | View Edit | |
| Broccoli Stuffing Divan | View Edit | |
| Broccoli with Toasted Garlic | View Edit | |
| Broccoli-Cheddar Egg Puff | View Edit | |
| Broccoli, Parmesan and Lemon | 4 | View Edit |
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Servings: 4 DirectionsPreheat the oven to 400 degrees F. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon. IngredientsNo ingredients listed for this recipe. |
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| Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri | View Edit | |