|Renaissance of Italian Cooking|
|by Lorenza De'Medici|
Medici is internationally renowned for her cookery classes in Tuscany. In this beautiful book she invites us into the kitchen and dining room of t...
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Cook Brussel sprouts as directed on package; drain. Pour dressing on hot Brussel ... halves and add to Brussel sprouts and toss. Serve on lettuce leaves.
Cover with water, let come to a boil and cook 5 minutes. Remove from heat and drain. Mix with brussels sprouts and let marinate overnight.
Prepare brussels sprouts according to package directions. Drain. Combine remaining ingredients; mix well. Pour over warm brussels sprouts.
Cook Brussels sprouts as directed on ... Put sprouts into tight fitting container. Add dressing and dill weed. Refrigerate 24 hours, periodically stirring.
Cook brussel sprouts until tender. Drain and pour a small bottle of Italian dressing over sprouts. Chill at least 4 hours. Serve as a side dish.
Cook brussel sprouts as directed on package. Pour salad dressing over hot (drained) ... tomatoes to brussel sprouts and toss. Serve in lettuce cups if desired.
Mix artichoke hearts (with liquid), salad dressing and parsley. Toss ... be refrigerated and used again within a week). 1/2 small tomato can also be used.
(Mix all 3 ... Thaw and drain Brussels sprouts. Wash and ... Mix Good Seasonings Italian dressing. Put 4 ... relish tray. Serves 10-15 people as an appetizer.
Cook brussel sprouts, but keep frim. Put in bowl with Italian dressing and added vinegar. Refrigerate overnight. To serve, drain, put in bowl, use toothpicks.
Cook Brussels sprouts until tender. Drain ... ingredients and pour over Brussels sprouts. Cover and chill at least 8 hours. Drain and serve with toothpicks.
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