|Jewish Holiday Cookbook|
|by Gloria Kaufer Greene|
Here is a book for every Jewish cook-for the one who keeps a kosher household all year 'round and the one who likes to cook a traditional Jewish m...
1 - 10 of 49 for sauces for brussel sprouts
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In a 1 1/2 quart casserole, place brussel sprouts and water. Microwave ... until heated through (about 1 minute). Stir. Sprinkle chopped egg atop casserole.
Cook brussel sprouts and directed on ... sauce. Cook stirring constantly until sauce thickens. Pour over brussels sprouts and garnish with hard cooked egg.
Heat the butter. ... the mustard and lemon juice. Season with salt and pepper. Simmer gently for 5 minutes. Makes enough sauce for 20 ounces of vegetables.
Heat water in ... Add wine and brussel sprouts, cover and ... until sauce thickens. Add sour cream; stir until well heated. Serve warm with brussel sprouts.
Wash fresh sprouts thoroughly and trim ... (Or cook frozen brussels sprouts in boiling ... 325 degree oven for 20 minutes (35 ... Makes 8 to 10 servings.
Cook brussel sprouts according to package ... medium heat until hot, stirring constantly (do not boil). Pour over sprouts. Sprinkle with cheese and almonds.
Wash brussels sprouts thoroughly under cold ... and next 3 ingredients in a bowl; stir well. Drizzle over brussels sprouts. About 69 calories per serving.
Cut sprouts in half. Cook ... buttered casserole. Blend sour cream, lemon juice and dill seed. Pour over sprouts. Bake at 325 degrees for 25 minutes. Serves 4.
Wash Brussel sprouts and cook in ... of boiling water for about 15 minutes ... the sprouts and continue heating until hot. Serve immediately. Serves 4-6.
Melt butter in ... over low heat for 15 minutes, or ... to boil. Add sprouts, boil uncovered ... until tender. Serve with onion sauce. Makes 8 servings.
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