| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(1 lb.) Green Giant Select Frozen Broccoli Spears |
| 1 |
tb |
Olive or vegetable oil; up to 2 |
| 1/4 |
c |
Pine nuts; up to 1/2 |
| 1 |
md |
Yellow or red bell pepper; cut into thin strips |
| 1 |
c |
Purchased ranch salad dressing |
| 1 |
tb |
Chopped fresh dill or 1 teaspoon dried dill weed |
| 1 |
ts |
Prepared horseradish |
| 1 |
ts |
Honey |
| 1/4 |
ts |
Garlic powder |
|
|
Shredded fresh Parmesan cheese; if desired |
|
|
Fresh dill sprigs; if desired |
INSTRUCTIONS
Cook broccoli as directed on package. Drain; keep warm.
Meanwhile, heat oil in large skillet over medium heat until hot. Add pine
nuts and bell pepper; cook and stir 5 minutes or until pine nuts are golden
brown and bell pepper is crisp-tender. Drain; cover to keep warm.
In small saucepan, combine salad dressing, dill, horseradish, honey and
garlic powder; mix well. Cook over medium heat for 2 minutes or until
thoroughly heated, stirring constantly. DO NOT BOIL.
To serve, arrange broccoli spears on serving platter. Top with pine nuts
and bell pepper. Spoon sauce over top. Garnish with cheese and dill sprigs.
Prep Time: 20 minutes
Busted by KellyB kelly@hci.net 3/38/98
Recipe by: Copyright 1998 The Pillsbury Company
Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 28, 1998
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