|by Alastair Hendy|
Alastair Hendy, style guru and former "Sunday Times" cook, illuminates the comfort food we love to eat at home with this cookery "bible".
1 - 10 of 42 for cooking frozen brussel sprouts
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Add sour cream, salt and pepper and caraway seed to Brussel sprouts. Shredded green cabbage is good served this way too. 6-8 servings.
In a 1 1/2 quart casserole, place brussel sprouts and water. Microwave ... stirring well. Micro cook, until thickened ... Sprinkle chopped egg atop casserole.
Sprinkle cut up ... Arrange meat on skewers with tomatoes and Brussel sprouts. Broil 3" to 4" away from heat, about 9 to 10 minutes until desired doneness.
Simmer together until brussel sprouts are cooked. Serves 12 to 15.
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.
Cook sprouts; drain. Add rest of ingredients. Chill at least 4 hours before serving. Serve on a bed of lettuce or by itself.
Vegetables should be cooked to crisp tender stage and drained. Reserve 1/4 cup liquid. Place vegetables and liquid in 1 1/2 quart casserole. Combine: ...
Cook sprouts; don't add ... sprinkle cheese over all. Blend together milk and soup. Pour over casserole. Top with crumbs. Bake at 350 degrees for 20-25 minutes.
Saute onion in ... add tomato juice; cook over low heat, ... and onion. Place Brussels sprouts in a 1 ... with cheese. Bake at 350 degrees for 15 minutes.
Cook brussel sprouts until tender. Grease ... butter, add crumbs and walnuts. Sprinkle over brussel sprouts; cook 10 minutes in preheated oven at 400 degrees.
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