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Once the water reaches a boil, cook the broccoli for about 5 to 7 minutes, or until bright green and fork tender. Remove from the heat, drain the water, and let cool slightly.
Stir in broccoli florets, fried onions and shredded cheddar, then bake for 30 minutes. Top with even more cheese and onions before returning to the oven for a final bake. Sesame Broccoli Poppers ...
Lighter Side. Medicare
10 oz frozen broccoli spears, cooked and drained; 4 fresh or thawed frozen firm white fish fillet (cod, haddock or halibut) (about 1 pound) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup; 1 / 3 cup milk; 1 / 4 cup shredded cheddar cheese; 2 tbsp dry bread crumbs; 1 tsp butter, melted; 1 / 8 tsp paprika
Scatter the broccoli on the baking sheet in a single layer; don’t overcrowd or else the broccoli will steam rather than roast. Cook for 15 to 18 minutes, tossing halfway through.
Raw broccoli is 89% water, 7% carbohydrates, 3% protein, and contains negligible fat (table). A 100-gram (3 + 1 ⁄ 2-ounce) reference amount of raw broccoli provides 141 kilojoules (34 kilocalories) of food energy and is a rich source (20% or higher of the Daily Value, DV) of vitamin C (107% DV) and vitamin K (97% DV) (table).
In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage [1] or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels. [2] When parbaking is used to bake bread, it increases the shelf life of the loaf ...