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“When we lived in Seattle, my favorite restaurant served a wonderful dish I ordered every time I ate there. When we moved away, I came up with this to satisfy my craving.” Darlene Brenden - Salem, Oregon
This recipe is:
Quick
Nutritional Facts 1 cup equals 678 calories, 46 g fat (28 g saturated fat), 169 mg cholesterol, 914 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g protein.
Originally published as Broccoli Cheese Tortellini in Simple & Delicious November/December 2008, p31
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Oct. 26, 2011 by caseyjacie
Super awesome, super fast and easy.
Reviewed on Oct. 12, 2011 by Chef_Dad
Simple and delicious. I have made this a number of times and have been asked for the recipe each one. An easy addition to this dish is to cut one chicken breast into small chucks and cook it in a tbsp of oil before cooking the cream and broccoli. Set it aside and then add it back in after adding the cheese.
Reviewed on Sep. 13, 2011 by 21noah21
I have always loved this recipe. It's simple and quick to make, but OH SO YUMMY. It's one of the family favorites, my husband requests it quite often. I use dry parsley instead of fresh, and it tastes perfectly fine that way as well. I do also throw in some other seasonings/spices just to give it a different flavor every now and again.
Reviewed on Aug. 02, 2011 by andys_girl1823
I had a HORRIBLE time trying to make this dish. While the flavor was fantastic, I slaved over the stove forever and my cheese NEVER melted in. It all wanted to clump in the middle of the pot or stick to the spoon I was stirring with. I plan to try again, but with a higher quality cheese. My advice is to not buy Kraft Parmesan. However, my big mistake could have been cutting the ingredients in half, as I cook for 2, not 6.
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