|The New Great Vintage Wine Book|
|by Michael Broadbent|
The head of Christie's wine department, Michael Broadbent has been sampling virtually every great vintage, new and old, for more than 40 years.
1 - 10 of 32 for fried brussel sprouts
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Split brussel sprouts. Roll in flour, egg and cheese. Fry in butter slowly for 15 minutes or until tender.
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.
About 35 minutes ... add half of Brussels sprouts. Heat to ... 6 servings. Each Serving: About 250 calories, 12 g fat, 144 mg cholesterol, 650 mg sodium.
Heat 1 tablespoon ... the garlic and brussels sprouts and stir fry ... to the wok and stir fry long enough to heat through. Serve immediately over rice.
Cook brussel sprout in salted water ... peanuts. Dip brussel sprouts in egg mixture; ... sprout and fry, turning frequently, until golden brown on all sides.
Cut each large brussels sprouts in half. In wok or skillet heat oil. Stir fry brussels sprouts and water chestnuts. Add salt and pepper. Serve immediately.
Prepare frozen vegetables as directed on package (vegetables may all be cooked in one pot). Combine soup and cheese spread; stir over low heat. Place ...
Use amount of water as directed on packages of frozen vegetables. Bring water to a boil. Add the 3 vegetables and boil for 3 minutes. Drain well. ...
Cook vegetables in same pan (according to directions) and drain. Put in 9 x 13 c 2 inch pan. Heat soup and mushrooms and pour over top. Slice cheese ...
Preheat oven to ... Cook broccoli and Brussels sprouts as directed on ... until bubbly. Remove from oven and add onion rings. Return to oven for 10 minutes.
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