Broccoli Cheese Balls | Broccoli Bites Recipe | Cheese Balls Recipe | Kids Snacks | Broccoli Recipe
Broccoli Cheese Balls | Broccoli Bites Recipe | Cheese Balls Recipe | Kids Snacks | Broccoli Recipe@HomeCookingShow
#broccolicheeseballs #cheeseballs #broccolirecipe #cheeserecipe #snacks #eveningsnacks #kidsreceipe
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Prep Time: 10 mins
Cook Time: 20 mins
Servings: 5
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To Make Broccoli Cheese Balls
Potato - 4 Nos
Broccoli - 1 Bowl
Onion - 1 No.
Garlic - 1 Tbsp
Green Chilli - 2 Nos
Red Chili Flakes - 1 Tsp
Salt - 1 Tsp
Pepper - 1 Tsp
Italian Seasoning - 1 Tsp
Corn Flour - 2 Tsp
Bread Crumbs - 2 Tsp
Coriander Leaves - 1 Tbsp
Oil
METHOD
1. Take boiled potato pieces in a large bowl. Mash them nicely.
2. Add finely chopped broccoli to it.
3. Next add finely chopped onions, garlic, green chillies, red chilli flakes, salt, pepper powder, Italian seasoning, corn flour and mix well.
4. Once the dough-like mixture is ready, add bread crumbs and finely chopped coriander leaves.
5. Mix again. Dab a little oil on the palms and prepare balls out of the broccoli mixture.
6. Now take each ball and prepare it into a cup. Place a cheese cube in the center.
7. Cover the cheese cube with broccoli mixture and prepare a perfect ball again. Repeat the same with other broccoli balls too.
8. Coat all the broccoli balls with bread crumbs and keep them aside.
9. Heat a kadai with oil for deep frying.
10. Once the oil is hot enough, maintain the flame on medium and gently drop in the broccoli balls.
11. Fry them until they are golden brown in color and then remove them from the kadai.
12. Yummy broccoli cheese balls are ready to be served hot with tomato ketchup or spicy mayonnaise by the side.
Broccoli cheese balls is an interesting snack recipe which is loved by kids as well as adults. It has lots of broccoli and some potato along with other ingredients to add a solid base. A nice cheese cube is placed inside the broccoli base balls and then they are fried in oil. If you open the fried balls, you can see the cheese oozing out smoothly. So these broccoli cheese balls can be best experienced when they are hot and nice. You can have them with tomato ketchup or spicy mayonnaise by the side. These cheese balls are perfect for starters or for get-together parties. You can always prepare the cheese balls with bread crumb coating a day before, refrigerate and then fry them whenever you want. Watch this video till the end to get a step by step guidance on how to make broccoli cheese balls easily at home. Try the recipe and let me know how it turned out for you guys in the comments section below.
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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
How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
Need some new casseroles in the weeknight dinner rotation? These five quick and easy recipes that won’t break the bank are the answer. Nicole makes Texas’ own king ranch casserole, your new favorite side dish French onion mac and cheese, and cabbage roll casserole for when it's time to get adventurous. She even has a new twist on a classic broccoli dish, and she didn’t forget about breakfast, either!
#AllRecipes #YouCanCookThat #Casserole #Chicken #Food #Recipe
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00:00 Introduction
00:14 King Ranch Chicken Casserole
2:52 Chicken, Broccoli, And Cheddar Casserole
4:59 Cabbage Roll Casserole
7:32 French Onion Mac And Cheese
10:30 Breakfast Casserole
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
Easy Broccoli and Cheese Casserole | RadaCutlery.com
Creamy, cheesy broccoli with a buttery cracker crumb topping, it will become your family's favorite side dish. This easy and quick casserole will be ready to serve in less than an hour. It can be mixed up ahead of time for a busy weeknight dinner or a perfect side dish for your next potluck.
Ingredients needed:
2 (10 oz.) pkg. frozen chopped broccoli, cooked and drained
1 C. mayonnaise
1 C. shredded sharp Cheddar cheese
1 (10.7 oz.) can cream of mushroom soup
2 eggs, lightly beaten
2 C. crushed butter-flavored crackers
2 T. melted butter
Video Transcript:
Hi, welcome to the Rada Cutlery kitchen. My name is Kristy, and today I’m bringing you a recipe from our cookbook A Plan for Your Pan. The 9 x 13” pan is the most useful pan in your home. Everything from desserts to main dishes to side dishes and casseroles. I’m going to make a casserole today, it’s called Broccoli Cheesy Casserole. You’ll need to preheat your oven to 350 degrees and you’ll need a 9 x 13” pan, of course.
I’m going to use this Rada stoneware 9 x 13” pan. You don’t need to pre-season them. If you’re using a metal or glass pan you’ll want to grease it. Then you’ll need 2 10 ounce packages of broccoli. This has been cooked and drained. To cut this broccoli up, I love the Rada Super Parer. It gets into those little flowers and you can cut it smaller like that. You can use fresh broccoli, too.
So in this bowl I’m going to add a cup of mayonnaise and a cup of sharp cheddar cheese. Then add a 10.7 ounce can of cream fo mushroom soup. Even if your kids don’t like broccoli, they’ll love this casserole because they won’t know what’s in it. Then we’re going to add 2 eggs. You’re going to need to beat those. This is that Rada Handi-Stir. It just gets enough air to make those really light and fluffy scrambled eggs. We’re just going to lightly beat them and then stir everything together.
This is such an easy dish. It’s my go-to dish for potlucks because how many people bring vegetables to a potluck? It’s basically salads or desserts. So we just want to mix this really well and get everything evenly coated. Now we’re going to this to the 9 x 13” pan.
Now we’re going to add 2 cups of crushed, butter-flavored crackers. I want to show you a neat way to crush those. I like to take these flexible Rada Cutlery cutting boards. All you do is lay the crackers in there and crush. This way you don’t have to waste a plastic Ziploc bag, I always feel bad when I throw those away. And they’re all nicely crushed. The best part of this is the cutting board funnels it into your bowl.
Now we’re going to sprinkle these buttery crackers across the top. Then we’re going to take 2 tablespoons of melted butter and just drizzle that over those crackers. We’re going to put this in that 350 degree oven for 35 minutes or until it’s browned.
So our broccoli cheese casserole is ready to serve. It’s got that nice golden brown cracker crust. You want to serve it hot. Delicious broccoli cheese casserole, one of the recipes in our Plan for Your Pan cookbook.
End of Video Transcript:
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