|The New York Times 60-Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
Results 1 - 10 of 228 for brussel sprouts
Soak Brussels sprouts in warm water ... they seem dry, add a little more oil. Broil for 2-4 minutes or until they are nice and crispy. Let cool and serve.
Halve any large sprouts. If using fresh brussel sprouts in a ... garlic butter over sprouts and toss to coat. Sprinkle with Parmesan cheese. Makes 4 servings.
Cook brussel sprouts as directed on ... medium heat, stirring constantly until thick. Add sprouts, heat through. Sprinkle with crumbled bacon. Yield: 4.
Boil or steam sprouts until they are ... pieces and add to sprouts. Add garlic, pouring approximately 1/3 to 1/2 bottle over salad. Chill before serving.
Cover lentils generously ... blend well. Add Brussels sprouts. Cover and ... lentils, blend well and heat through. Serve with yogurt. Yield: 3 servings.
In 4 quart ... 15 minutes. Stir brussel sprouts in, heat to ... into small pieces; mix until coated with butter. Spoon onto vegetables. Bake 20 minutes.
Preheat oven to ... 3-4 minutes. Add Brussels sprouts to skillet and ... minutes. Add nutmeg, salt and pepper to taste. Stir in 1 cup of Parmesan cheese.
Saute celery in ... Mix with cooked Brussels sprouts. Fold in ... Sprinkle bread crumbs on top. Bake at 400 degrees until top is brown, 5 or 10 minutes.
Slice brussel sprouts into quarters. Fry ... steam for 7 to 12 minutes. (Don't make them soft.) During last 3 minutes add cheese and bacon and let melt.
Cook and drain well the brussel sprouts. Mix balance ... vegetables. Cover and refrigerate several hours or overnight. Great for picnics or take-a-longs.
top of page