• 1 cup heavy cream
• 1 cup freshly grated Asiago cheese
• 1 tablespoon unsalted butter 
• 1 small garlic clove, minced 
• ½ pound (8 ounces) medium shrimp, peeled and deveined 
• ½ cup small broccoli florets 
• 8 ounces pasta, cooked according to package directions
• salt and pepper to taste

Shrimp Alfredo with Broccoli

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• 1 pound fresh or frozen broccoli florets
• 1 small onion, minced
• 1 cup long-grain rice (not parboiled or instant), washed
• 1½ cups Cream of Celery Soup (preferably home made)
• 4 tablespoons butter, cut into pieces
• 1 teaspoon onion soup mix
• Pepper
• 1½ cups water or chicken stock
• ½ pound Velveeta, shredded

Broccoli, Rice, and Cheese Casserole

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• 4 large baking potatoes
• 1½ cups (6 oz.) sharp Cheddar cheese
• 4 slices bacon, diced, cooked crisp
• 2 cups small broccoli florets, cooked crisp-tender
• 1/2 cup thinly sliced green onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Salsa and/or sour cream (optional)

Cheddar Broccoli Bacon Stuffed Baked Potato

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• 1 bag (12 oz) Green Giant broccoli & cheese sauce
• 1 container (8 oz) chive and onion cream cheese spread
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup milk
• 1 can (14 oz) artichoke hearts, drained, coarsely chopped
• 1/4 cup roasted red bell peppers (from a jar), drained, chopped
• 1/4 teaspoon ground red pepper (cayenne)
• 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices

Broccoli Artichoke Dip

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• 2 cups cubed cornbread
• 1 can corn, drained (8-9 oz)
• 1/2 cup green chopped onions
• 1/2 cup chopped cucumber
• 1/2 cup chopped red pepper
• 1/2 cup chopped broccoli florets
• 1/2 cupe tomaotes, chopped
• 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
• 1/2 cup cheddar shredded cheese
• salt and pepper to taste
• 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

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• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 10 black olives, Greek or Italian
• 1 roasted red bell pepper, diced
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh parsley
• 1 head broccoli, separate florets and stems
• 4 ounces feta cheese or goats cheese
• salt and freshly ground black pepper
• 1 teaspoon lemon rind

Broccoli With Red Pepper, Olives, and Feta

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• 2 lbs broccoli
• 1/4 cup vegetable oil or olive oil
• 1 1/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/4 cup chopped leeks, white and light green parts only
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1/2 cup heavy cream, heated
• slt and pepper to taste
• fresh lemon juice to taste

Cream of Broccoli Soup

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• 1 pound broccoli florets
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1/2 teaspoon grated lemon zest
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons pine nuts, toasted

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

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​For the salad:

• 2 cups trimmed broccoli flowerettes
• ​1 cup 1/4-inch-thick round carrots
• ​4 large iceberg lettuce leaves
• ​1 cup finely chopped iceberg lettuce
• ​1 small canned beet or roasted beet, cut into 4 thick slices
• ​1 six-ounce tomato, sliced
• 1 recipe Delmonico Salad Dressing (as follows)

For the dressing:

• 2½ tablespoons Creole mustard or other mild whole-grain mustard
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil.
• 2 tablespoons water
• 3/4 teaspoon A1 Steak Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon lemon juice concentrate or fresh lemon juice
• 1/8 teaspoon salt
• Pinch of garlic powder
• 2 tablespoons red wine vinegar

Delmonico House Salad

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• 1/2 quart broccoli, minced (buds and stems)
• 1/4 quart onions, chopped
• 1/4 lb butter (1 stick)
• 1/2 cup flour
• 3/4 quart chicken stock or broth
• 3/4 cup half and half
• 1 tablespoon parsley flakes
• 1½ lbs sharp cheddar cheese, shredded

Broccoli and Cheese Soup

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