|The Herbfarm Cookbook|
|by Jerry Traunfeld|
Not so long ago, parsley was the only fresh herb available to most American cooks.
Results 1 - 10 of 68 for fresh brussel sprouts
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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.
In large skillet ... from skillet. Add Brussels sprouts and stir to ... 12 minutes (for fresh) until brussels ... serving, add bacon, pecans, salt and pepper.
Fry bacon in ... reserve drippings. Add brussels sprouts and onion to ... casserole; sprinkle with cheese. Bake at 450°F until cheese melts. Makes 4 servings.
Cook Brussels sprouts in large amount ... grapes and Brussels sprouts and heat through. Arrange grape leaves around bowl. Turn sprouts into bowl and serve.
Heat 1 tablespoon ... the garlic and brussels sprouts and stir fry ... Preparation time: 25 minutes. Cooking time: 8 to 10 minutes. Yield: 4 to 6 servings.
Brussel sprouts - 2 packages ... juice, salt and pepper. Pour almond mixture over sprouts and grapes. Toss. Serves 8. Use fresh brussels sprouts if possible.
Heat 1 inch ... to boiling. Add brussels sprouts. Heat to ... Cook and stir onion in butter until tender. Pour over brussels sprouts; sprinkle with cheese.
Put in each ... as many trimmed Brussels sprouts as can fit ... rings on. Process in boiling water 10 minutes. Lids will pop down. Cook store or refrigerate.
Makes about 4 ... leaves from the Brussels sprouts, trim the ... take off the chill. Each half-cup serving contains about 5 grams of fat and 68 calories.
Wash fresh Brussels sprouts. Cook in ... remaining ingredients. Pour over Brussels sprouts; toss well. Chill for 8 hours. Drain; serve cold. Yield: 10 servings.
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