Brussel Sprouts?!
So! I was wondering if anyone had any brussel sprout recipes or alternitive preperation/cooking instructions!? (Besides the typical boil,steam) etc!. Just looking for a new recipe!
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Wow!!! I love brussel sprouts as well!. I was looking up different websites, and I think there many things one could do!. The best website is the following!. I did not know you could do so many things with them, but take a look!. i am sure you will be pleasantly surprised!.
http://search!.foodnetwork!.com/food/recip!.!.!.Www@FoodAQ@Com
http://search!.foodnetwork!.com/food/recip!.!.!.Www@FoodAQ@Com
they make a nice salad if you core them and then slice them thinly!.!.!.toss with warm bacon vinaigrette and toasted almondsWww@FoodAQ@Com
I cut them in half and sprinkle with herbs!.!.whatever you like, then drizzle a very small amount of olive oil and grill them in my grill pan on the stove top!.!.you could use just a regular pan though!.!.
they are very tasty this way--
I do this with some over-sized cherry tomatoes tooWww@FoodAQ@Com
they are very tasty this way--
I do this with some over-sized cherry tomatoes tooWww@FoodAQ@Com
I used chopped up brussel sprouts as a substitute for the artichokes in a hot artichoke dip once!.!.!.it turned out really good!. It gave it a little more flavor, believe it or not!.Www@FoodAQ@Com
I cut them in half and grill them!. I like to eat them with grilled peaches and a balsamic vinagerette
they are also good steamed with cheese (or soy cheese) sauce!.
yum yum!Www@FoodAQ@Com
they are also good steamed with cheese (or soy cheese) sauce!.
yum yum!Www@FoodAQ@Com
Roast them - chuck them in with your spuds when you're doing a roast dinnerWww@FoodAQ@Com
Inside-Out Brussels Sprouts
Ingredients:
2 pounds ground beef
1-1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
1 package (10 ounces) frozen brussels sprouts
2 cans (15 ounces each) tomato sauce
1 cup water
1 teaspoon dried thyme
Directions:
In a large bowl, combine the first six ingredients and mix well!. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball!. Place in an ungreased 15-in!. x 10-in!. x 1-in!. baking dish!. Combine tomato sauce, water and thyme; pour over meatballs!. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through!. Yield: 8-10 servings!.
Fancy Brussels Sprouts
Ingredients:
1 cup water
1/4 cup minced fresh parsley
1 teaspoon sugar
1/2 teaspoon salt, optional
2 pints fresh brussels sprouts, halved or 2 packages (10 ounces each) frozen brussels sprouts, thawed
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon butter or margarine
Directions:
In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil!. Add brussels sprouts!. Cover and simmer for 6-8 minutes or until tender; drain!. Add water chestnuts and butter; heat through!. Yield: 6 servings!.
Nutty Brussels Sprouts
Ingredients:
1 pound fresh or frozen brussels sprouts, thawed and halved
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/4 cup chopped pecans
Directions:
Trim brussels sprouts and cut an x in the core of each!. In a large saucepan, bring 1 in!. water, salt and brussels sprouts to a boil!. Reduce heat!. Cover and cook for 8-10 minutes or until crisp-tender; drain!. Sprinkle with pepper!.
Meanwhile, in a small skillet, melt butter over medium heat until golden brown!. Add pecans; cook for 1-2 minutes or until lightly browned!. Add brussels sprouts; toss to coat!. Yield: 4-6 servings!.
Fettuccine with Brussels Sprouts
Ingredients:
8 ounces uncooked fettuccine
1 pound fresh brussels sprouts, cored and separated into leaves
1/2 cup chopped red onion
1/2 teaspoon minced garlic
1/3 cup butter, cubed
1 cup (4 ounces) shredded Parmesan cheese
3/4 cup walnut halves, toasted
Directions:
Cook the fettuccine according to package directions!. Meanwhile, in a large skillet, saute the brussels sprouts, onion and garlic in butter until tender!. Drain fettuccine; add to the skillet and toss to coat!. Sprinkle with the Parmesan cheese and walnuts!. Yield: 4 servings!.
Saucy Brussels Sprouts
Ingredients:
1 package (10 ounces) frozen brussels sprouts
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
2 teaspoons brown sugar
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
Dash pepper
1/4 cup milk
1/4 cup sour cream
1 jar (2 ounces) diced pimientos, drained
Directions:
Cook the brussels sprouts according to package directions!. Meanwhile, in a saucepan, saute onion in butter until tender!. Stir in brown sugar, flour, salt, mustard and pepper until blended!. Gradually add milk!. bring to a boil; cook and stir for 1 minute!. Reduce heat to low!. Drain sprouts; cut in half!. Add to sauce and heat through!. Stir in sour cream and pimientos!. Yield: 2 servings!.
Herbed Brussels Sprouts
Ingredients:
8 cups fresh brussels sprouts (about 2-1/2 pounds)
1 cup sliced fresh mushrooms
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 cup chopped pimientos
Directions:
Remove any loose leaves and trim stem ends of brussels sprouts!. Cut an “X” in the core end with a sharp knife!. Place sprouts in a steamer basket; place in a saucepan over 1 in!. of water!. Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender!.
Transfer to a 13-in!. x 9-in!. x 2-in!. baking dish coated with cooking spray!. Top with mushrooms!. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper!.
Drizzle over mushrooms and sprouts!. Sprinkle with pimientos!. Bake, uncovered, at 350° for 15-20 minutes or until vegetables are tender!. Yield: 8 servings!.Www@FoodAQ@Com
Ingredients:
2 pounds ground beef
1-1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
1 package (10 ounces) frozen brussels sprouts
2 cans (15 ounces each) tomato sauce
1 cup water
1 teaspoon dried thyme
Directions:
In a large bowl, combine the first six ingredients and mix well!. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball!. Place in an ungreased 15-in!. x 10-in!. x 1-in!. baking dish!. Combine tomato sauce, water and thyme; pour over meatballs!. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through!. Yield: 8-10 servings!.
Fancy Brussels Sprouts
Ingredients:
1 cup water
1/4 cup minced fresh parsley
1 teaspoon sugar
1/2 teaspoon salt, optional
2 pints fresh brussels sprouts, halved or 2 packages (10 ounces each) frozen brussels sprouts, thawed
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon butter or margarine
Directions:
In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil!. Add brussels sprouts!. Cover and simmer for 6-8 minutes or until tender; drain!. Add water chestnuts and butter; heat through!. Yield: 6 servings!.
Nutty Brussels Sprouts
Ingredients:
1 pound fresh or frozen brussels sprouts, thawed and halved
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/4 cup chopped pecans
Directions:
Trim brussels sprouts and cut an x in the core of each!. In a large saucepan, bring 1 in!. water, salt and brussels sprouts to a boil!. Reduce heat!. Cover and cook for 8-10 minutes or until crisp-tender; drain!. Sprinkle with pepper!.
Meanwhile, in a small skillet, melt butter over medium heat until golden brown!. Add pecans; cook for 1-2 minutes or until lightly browned!. Add brussels sprouts; toss to coat!. Yield: 4-6 servings!.
Fettuccine with Brussels Sprouts
Ingredients:
8 ounces uncooked fettuccine
1 pound fresh brussels sprouts, cored and separated into leaves
1/2 cup chopped red onion
1/2 teaspoon minced garlic
1/3 cup butter, cubed
1 cup (4 ounces) shredded Parmesan cheese
3/4 cup walnut halves, toasted
Directions:
Cook the fettuccine according to package directions!. Meanwhile, in a large skillet, saute the brussels sprouts, onion and garlic in butter until tender!. Drain fettuccine; add to the skillet and toss to coat!. Sprinkle with the Parmesan cheese and walnuts!. Yield: 4 servings!.
Saucy Brussels Sprouts
Ingredients:
1 package (10 ounces) frozen brussels sprouts
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
2 teaspoons brown sugar
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
Dash pepper
1/4 cup milk
1/4 cup sour cream
1 jar (2 ounces) diced pimientos, drained
Directions:
Cook the brussels sprouts according to package directions!. Meanwhile, in a saucepan, saute onion in butter until tender!. Stir in brown sugar, flour, salt, mustard and pepper until blended!. Gradually add milk!. bring to a boil; cook and stir for 1 minute!. Reduce heat to low!. Drain sprouts; cut in half!. Add to sauce and heat through!. Stir in sour cream and pimientos!. Yield: 2 servings!.
Herbed Brussels Sprouts
Ingredients:
8 cups fresh brussels sprouts (about 2-1/2 pounds)
1 cup sliced fresh mushrooms
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 cup chopped pimientos
Directions:
Remove any loose leaves and trim stem ends of brussels sprouts!. Cut an “X” in the core end with a sharp knife!. Place sprouts in a steamer basket; place in a saucepan over 1 in!. of water!. Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender!.
Transfer to a 13-in!. x 9-in!. x 2-in!. baking dish coated with cooking spray!. Top with mushrooms!. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper!.
Drizzle over mushrooms and sprouts!. Sprinkle with pimientos!. Bake, uncovered, at 350° for 15-20 minutes or until vegetables are tender!. Yield: 8 servings!.Www@FoodAQ@Com
Got this from Martha Stewart and they are fab!.
Pre-heat oven to 350!.
Slice sprouts in quarters!. Toss them in a Zip-loc bag and coat with a nut oil!. I use walnut because that is what I have at the house!.
Spread in single layer on baking pan (I use stone) and sprinkle with some salt & pepper & hazelnut pieces!.
Bake for about 20-30 minutes!. They are delish!Www@FoodAQ@Com
Pre-heat oven to 350!.
Slice sprouts in quarters!. Toss them in a Zip-loc bag and coat with a nut oil!. I use walnut because that is what I have at the house!.
Spread in single layer on baking pan (I use stone) and sprinkle with some salt & pepper & hazelnut pieces!.
Bake for about 20-30 minutes!. They are delish!Www@FoodAQ@Com