|by Anne-Catherine Bley|
Hot, cold, savory and sweet for any occasion. Served hot in the heart of winter or cold on the hottest summer day, a well-crafted soup is always a...
Tip: Try sprouts cheese sauce for more results.
1 - 10 of 16 for brussel sprouts cheese sauce
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In a 1 1/2 quart casserole, place brussel sprouts and water. Microwave ... 30 seconds. Add cheese, stir until ... Stir. Sprinkle chopped egg atop casserole.
Trim the fennel, ... the grated Parmesan cheese over the fennel, ... Make the bechamel sauce and add the ... until cheese forms a golden crust. Serve hot.
Trim the Brussels sprouts, wash them ... a pouring bechamel sauce. Preheat oven ... the coarsely grated cheese and put in ... fish, eggs and pasta dishes.
Steam vegetables in ... 3 minutes. Prepare sauce: combine tomatoes ... vegetables. Top with sauce. Garnish with cheese. Serves 4. 340 calories per serving.
Remove any discolored ... to boiling. Add brussels sprouts. Cover and ... stir 1 minute. Add cheese, stir until cheese is melted. (Swiss cheese is great!)
Steam, microwave or ... in and melt cheese. Bring just ... add remaining ingredients. Pour over hot cooked vegetables. Recipe makes about 1 cup of sauce.
Pour boiling water ... large casserole: 1st, brussel sprouts; 2nd, broccoli spears; 3rd, cauliflower. Prepare sauce and pour over ... degrees. Serves 10 to 12.
In covered 3 ... Drain. In saucepan, combine soup, cream cheese, milk and pepper. Cook on medium until cheese is melted. Add vegetables. Toss and serve.
Cook brussel sprouts according to package ... medium heat until hot, stirring constantly (do not boil). Pour over sprouts. Sprinkle with cheese and almonds.
Cook vegetables according to package directions. Turn into a serving bowl; gently stir in pimientos, mustard and almonds.
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