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 …
Yield: 12 Servings 3 lb Brussels sprouts 1/4 cup Chopped fresh dill 2 tablespoons Wine vinegar Freshly ground black pepper Trim sprouts; halved if desired. In large pot of boiling water, cook Brussels sprouts for 8 minutes if whole, 6 Read More …
1 cup (4 ounces) blue cheese 1 pound lean ground beef 1 teaspoon salt 1 teaspoon ground black pepper 4 slices Monterey Jack cheese, cut into quarters 1/2 avocado, peeled and sliced into 8 sections 1/2 cup sprouts (i.e., alfalfa, Read More …
Yield: 6 servings. 2 cups fresh bread crumbs 2 pounds fresh tuna, cut into 1/4-inch cubes 1/3 cup mayonnaise 2 tablespoons Dijon mustard Kosher salt and freshly ground pepper 3/4 cup smooth peanut butter 1 cup brewed green tea Tabasco 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 …
2 carrot — diced 1 small parsnip — diced 2 small rutabagas — diced 2 C Brussel sprouts cut in half, core trimmed 2 T olive oil 1 cup diced bacon or lardoons 1/4 cup real maple syrup 4 T 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 …
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 …
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco, CA Made with: Eden Natural Berkshire Pork Loin Nueske Smoked Applewood Bacon Pork Brine Ingredients: 3 Cups Hot (150 degree) Water 1 Cup Kosher Salt 1/2 Cup Brown Sugar 1 Cup Apple 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 …