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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.

Cook Brussels sprouts until tender. Drain ... ingredients and pour over Brussels sprouts. Cover and chill at least 8 hours. Drain and serve with toothpicks.

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.

(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.

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.

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.

Cook Brussels sprouts as directed on ... Put sprouts into tight fitting container. Add dressing and dill weed. Refrigerate 24 hours, periodically stirring.

Prepare brussels sprouts according to package directions. Drain. Combine remaining ingredients; mix well. Pour over warm brussels sprouts.

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.

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.

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