heralding_bubble
Liar and Hypocrite
- Joined
- Sep 26, 2015
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I meant more the laying out the instructions
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I meant more the laying out the instructions
I quite like it to Raclette. It has a nice consistency and taste if melted and I think it fits well to the roasted meat and vegetables and such, but I don't use it too much for other things.To the foodies of QQ, how accurate is the hype for Raclette cheese?
Simmer for 5-10 minutes until everything is well cooked, stir occasionally as needed.
No, no, from the looks of it you cook them together.I imagine you cook the meat separately, or is it cooked in this step?
It's a one pot sauce.I imagine you cook the meat separately, or is it cooked in this step?
Erm... it's more yogurt flavored with veggies and spices.
Just stumbled upon this yogurt-flavored adventure with veggies and spices – sounds like a taste explosion!
...what would you call broth water?
*checks*
Broccoli & Cheese Soup
Ingredients:
5 Cups Water
1 Can Milk
1 Large Head Fresh Broccoli Washed and Chopped Coarse
1 Teaspoon Salt
¼ Teaspoon Pepper
4 Tablespoons Cornstarch (For Cornstarch Mixture)
¼ Cup Water (For Cornstarch Mixture)
1 Pound Easy Melt Cheese (Or Velveeta Cheese)
Directions:
Combine 5 Cups water, 1 Can Milk, and Broccoli to a pot. Simmer until Broccoli is done.
Cut cheese into one inch cubes.
Add in Salt, Pepper, and Easy Melt Cheese to pot.
Add the Cornstarch to the ¼ Cup Water and stir until thoroughly mixed, then stir into the pot.
Heat until thickened.
More generally, any sort of broccoli plus cheese sauce is good. Throw in some pasta too somehow if you want to make a proper meal of it.
Cheese and broccoli soup? Great.
Broccoli alfredo? Super.
Broccoli pasta with mornay sauce? Fantastic.
Some sort of baked macaroni cheese broccoli dish? Why not, sounds delicious.
Just don't overcook the broccoli. Anything beyond blanched semi-crispness is bad civilisation.