Free Recipes Archive
Makes 6 servings 1 tablespoon olive oil 1 onion, chopped 1 potato, cut in small cubes 1 bay leaf 1 pound Brussels sprouts, halved if large 1 red bell pepper, cut in 1/2-inch pieces 1/4 cup basic vegetable stock, or Read More …
1-1/2 lbs. fresh Brussels sprouts 1 teaspoon salt 4 tablespoon butter, melted 4 tablespoon grated Parmesan cheese 4 tablespoon dried bread crumbs 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground pepper 1/4 teaspoon seasoning salt Wash and trim Brussels sprouts. Read More …
From Chef Chris Douglas of Icarus Restaurant Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative. Yield: Serves 4 2 ounces smoked bacon 1 pound brussel sprouts 4-6 small Read More …
2 pounds Brussels sprouts 3 strips bacon (your Choice turkey or pork) 1/2 cup red wine vinegar Salt 1/4 cup pine nuts, toasted Trim Brussels sprouts, removing any outer leaves that are too dark or are damaged. Trim dried-out base Read More …
1 pound fresh Brussels sprouts, quartered 1 small onion, finely chopped 3 tablespoons butter or margarine 2 cloves garlic, minced 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/4 cup shredded Parmesan Read More …
1 can 10 3/4 ounces condensed Cream of Mushroom soup 1 cup Milk 1 tablespoon Butter 1 teaspoon Salt 3/4 teaspoons Caraway Seed 2/3 cups Regular Rice 2 packages Frozen Brussels Sprouts 10 ounces each, cut in half About 40 Read More …
10-ounce package frozen brussels sprouts 2 teaspoon water 2 teaspoon frozen orange juice concentrate 1 teaspoon margarine 1/4 teaspoon sesame seeds Cook brussels sprouts according to package directions; drain. Meanwhile, in a small saucepan, combine remaining ingredients. Cook and stir Read More …
from Chef Mike Potowski of Benjy’s On Washington – Houston, TX Yield: 4 Servings 2 free-range, de-boned chickens 1/2 cup duck fat 1/4 cup mirin 1/4 cup dry vermouth 1/4 cup chicken stock 2 sprigs thyme 2 bay leaves Zest Read More …
Toss: 1 lb. Brussels sprouts, halved lengthwise 2 cups red onions, cut into wedges 8 oz. kielbasa, 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage) 2 T. olive oil Salt and pepper Simmer: 1/2 cup heavy Read More …
250 ml brussels sprouts 1 cup 15 ml plain yogurt 1 tbsp 15 ml mayonnaise 1 tbsp 15 ml orange juice 1 tbsp 50 ml fresh parsley, chopped 1/4 cup salt & pepper to taste 1 large orange, peeled & Read More …
Chef Nick Oltarsh of Lobby at Twelve – Atlanta, GA Yield: 4 portions 1 pound Brussels sprouts Salted water, for boiling 1/2 pound plus 4 Tablespoons unsalted butter, cubed 1 teaspoon garlic, minced Salt and pepper 3 10-ounce rainbow trout Read More …
Roast baby potatoes, small onions, squash, Brussels sprouts or baby artichokes for the last 45 minutes of cooking the lamb for a delicious and very easy side dish. 1 leg of lamb, rolled if desired salt and pepper 1 teaspoon Read More …
This intensely autumnal side dish single-handedly makes the case for cooking with seasonal vegetables. It’s a perfect side dish to add to any Thanksgiving repertoire. Yield: 4 Servings 1/4 cup olive oil 3 Tablespoons shallots, finely diced 3/4 pound wild Read More …
1 pound fresh Brussels sprouts, quartered 2 medium onions, finely chopped 4 tablespoons butter or margarine, divided 1 cup sour cream 1 cup small-curd cottage cheese 1 clove garlic, minced 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon caraway seeds Read More …
500 g brussels sprouts, trimmed 1 lb 500 ml apple juice 2 cup 250 ml water 1 cup – salt & pepper to taste – 20 ml vegetable oil 1 1/2 tbsp 15 ml cider vinegar 1 tbsp 250 ml Read More …
1/2 pound Brussels sprouts 1/4 cup hazelnuts 3 tablespoons butter 2 slices bacon sea salt and pepper Trim and clean the sprouts, removing any yellow leaves and slice stem to top about 1/4 inch thick. Chop nuts in a food Read More …
3 medium oranges 500 g brussels sprouts 1 lb 15 ml butter 1 tbsp 10 ml cornstarch 2 tsp 1 ml dried thyme, crushed 1/4 tsp 15 ml dijon style mustard 1 tbsp Finely shred portion of peel of one Read More …
Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the Read More …
2 lbs Brussels sprouts 3 slices bacon, finely diced 1/2 cup hazelnuts, toasted and chopped 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper Trim the stem end of the sprouts and remove any yellow or spotted out leaves. Read More …
1 1/2 pounds Brussels sprouts; trimmed and cut in half lengthwise 1 teaspoon butter 6 ounces blue cheese 3/4 cup cream 1/2 cup milk 1 tablespoon whole grain mustard salt and pepper 1/4 cup grated Parmesan Heat an oven to Read More …
500 g brussels sprouts 1 lb 125 ml butter 1/2 cup 50 ml brown sugar 1/4 cup 125 ml chestnuts, cooked & shelled 1/2 cup Trim brussels sprouts, removing coarse stems and any outer leaves. Add to large pan of Read More …
This red and green side dish is the perfect accompaniment to your Christmas dinner. 1 pound Brussels sprouts; Stemmed 3 tablespoons Maple syrup 1 tablespoon Vegetable oil 1 tablespoon Apple cider vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon Salt 1/4 Read More …
1/2 cup hazelnuts 6 cups Brussels sprouts; trimmed and halved 1 small red onion; cut into 1-inch wedges 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup maple syrup 2 teaspoons cider vinegar In small metal Read More …
1 spaghetti squash 1 pound Brussels sprouts 1 medium onion; halved and thinly sliced 3 cloves garlic pressed 1/2 cup vegetable broth 15 ounces chickpeas rinsed and drained 2 teaspoons dried basil 1/4 teaspoon red pepper flakes; (or to taste) Read More …
Super easy and deeply flavorful. Roasting makes the Brussels sprouts all crispy and caramelized on the outside while the insides are perfectly tender with none of the bitterness typically found in brussel sprouts. The roasting also gives them a sweeter Read More …
2 pounds Brussels sprouts, washed and trimmed, large sprouts halved 1 whole head garlic, cloves separated and peeled 1 tablespoon fresh thyme leaves 1/4 cup olive oil Salt and freshly ground black pepper Preheat oven to 350*F (175*C). Combine Brussels Read More …
1 kg brussels sprouts 2 lb 50 ml butter 4 tbsp 15 ml oil 1 tbsp 1 large onion, finely chopped 250 g fresh mushrooms, finely chopped 1/2 lb salt & pepper to taste pinch of nutmeg juice of one Read More …
1 kg fresh brussels sprouts 2 lb 125 ml onion, chopped 1/2 cup 30 ml butter 2 tbsp 15 ml flour 1 tbsp 15 ml packed brown sugar 1 tbsp 2 ml salt 1/2 tsp 2 ml dry mustard 1/2 Read More …
500 g brussels sprouts, trimmed & halved lengthwise 1 lb 15 ml olive oil 1 tbsp 1 garlic clove, minced salt & pepper to taste 60 ml vegetable or chicken stock 1/4 cup 60 ml pine nuts, toasted 1/4 cup Read More …
4 cups Brussels sprouts 3 cups chicken stock 6 tablespoons butter 3 tablespoons flour 2 cups milk pinch of nutmeg 1/2 cup heavy cream 2 drops Tabasco (or more if preferred) salt and pepper to taste Trim tough outer leaves Read More …
Makes 6 servings 1 tablespoon olive oil 1 onion, chopped 1 potato, cut in small cubes 1 bay leaf 1 pound Brussels sprouts, halved if large 1 red bell pepper, cut in 1/2-inch pieces 1/4 cup basic vegetable stock, or Read More …
1-1/2 lbs. fresh Brussels sprouts 1 teaspoon salt 4 tablespoon butter, melted 4 tablespoon grated Parmesan cheese 4 tablespoon dried bread crumbs 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground pepper 1/4 teaspoon seasoning salt Wash and trim Brussels sprouts. Read More …
From Chef Chris Douglas of Icarus Restaurant Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative. Yield: Serves 4 2 ounces smoked bacon 1 pound brussel sprouts 4-6 small Read More …
2 pounds Brussels sprouts 3 strips bacon (your Choice turkey or pork) 1/2 cup red wine vinegar Salt 1/4 cup pine nuts, toasted Trim Brussels sprouts, removing any outer leaves that are too dark or are damaged. Trim dried-out base Read More …
1 pound fresh Brussels sprouts, quartered 1 small onion, finely chopped 3 tablespoons butter or margarine 2 cloves garlic, minced 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/4 cup shredded Parmesan Read More …
1 can 10 3/4 ounces condensed Cream of Mushroom soup 1 cup Milk 1 tablespoon Butter 1 teaspoon Salt 3/4 teaspoons Caraway Seed 2/3 cups Regular Rice 2 packages Frozen Brussels Sprouts 10 ounces each, cut in half About 40 Read More …
10-ounce package frozen brussels sprouts 2 teaspoon water 2 teaspoon frozen orange juice concentrate 1 teaspoon margarine 1/4 teaspoon sesame seeds Cook brussels sprouts according to package directions; drain. Meanwhile, in a small saucepan, combine remaining ingredients. Cook and stir Read More …
Toss: 1 lb. Brussels sprouts, halved lengthwise 2 cups red onions, cut into wedges 8 oz. kielbasa, 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage) 2 T. olive oil Salt and pepper Simmer: 1/2 cup heavy Read More …
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place partially thawed sprouts in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Brussels Sprouts, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to Read More …
1 kg fresh brussels sprouts 2 lb 125 ml onion, chopped 1/2 cup 30 ml butter 2 tbsp 15 ml flour 1 tbsp 15 ml packed brown sugar 1 tbsp 2 ml salt 1/2 tsp 2 ml dry mustard 1/2 Read More …
1 kg brussels sprouts 2 lb 50 ml butter 4 tbsp 15 ml oil 1 tbsp 1 large onion, finely chopped 250 g fresh mushrooms, finely chopped 1/2 lb salt & pepper to taste pinch of nutmeg juice of one Read More …
500 g brussels sprouts, trimmed & halved lengthwise 1 lb 15 ml olive oil 1 tbsp 1 garlic clove, minced salt & pepper to taste 60 ml vegetable or chicken stock 1/4 cup 60 ml pine nuts, toasted 1/4 cup Read More …
Makes 6 servings 1 tablespoon olive oil 1 onion, chopped 1 potato, cut in small cubes 1 bay leaf 1 pound Brussels sprouts, halved if large 1 red bell pepper, cut in 1/2-inch pieces 1/4 cup basic vegetable stock, or Read More …
1-1/2 lbs. fresh Brussels sprouts 1 teaspoon salt 4 tablespoon butter, melted 4 tablespoon grated Parmesan cheese 4 tablespoon dried bread crumbs 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground pepper 1/4 teaspoon seasoning salt Wash and trim Brussels sprouts. Read More …
From Chef Chris Douglas of Icarus Restaurant Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative. Yield: Serves 4 2 ounces smoked bacon 1 pound brussel sprouts 4-6 small Read More …
2 pounds Brussels sprouts 3 strips bacon (your Choice turkey or pork) 1/2 cup red wine vinegar Salt 1/4 cup pine nuts, toasted Trim Brussels sprouts, removing any outer leaves that are too dark or are damaged. Trim dried-out base Read More …
1 pound fresh Brussels sprouts, quartered 1 small onion, finely chopped 3 tablespoons butter or margarine 2 cloves garlic, minced 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/4 cup shredded Parmesan Read More …
1 can 10 3/4 ounces condensed Cream of Mushroom soup 1 cup Milk 1 tablespoon Butter 1 teaspoon Salt 3/4 teaspoons Caraway Seed 2/3 cups Regular Rice 2 packages Frozen Brussels Sprouts 10 ounces each, cut in half About 40 Read More …
10-ounce package frozen brussels sprouts 2 teaspoon water 2 teaspoon frozen orange juice concentrate 1 teaspoon margarine 1/4 teaspoon sesame seeds Cook brussels sprouts according to package directions; drain. Meanwhile, in a small saucepan, combine remaining ingredients. Cook and stir Read More …