ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Good Brussel sprouts reicpes

Misc.

Ok, this must be one of those impluse things I do every now and then. (Seem to be more often now.) I have eaten brussel sprouts in western restuarnts (particularly in Birtish, German and some Italian ones)a couple of times now and quite like the taste. I decided to buy some 2 days ago... Really just "some", about 20 small ones. Until now I haven't figured out how to cook it properly... Steam? or boil? Can they be "stir-fried" or "pan-fried"? I think there is usually some butter, and perhaps, salt and black pepper for seasoning? I would like to cook it as a side dish to go with the rack of lamb I am going to grill and the mash potato... Thanks for any advice!!!

MsgID: 25337
Shared by: eggy/oz
Board: Gab About Groceries at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Cucumber Soup (blender or food processor)
  • Creamy Cucumber Soup (blender or food processor) 3 large cucumbers (approximately 2 1/2 pounds), peeled and seeded 1 large clove garlic 2 cups sour cream salt and ground white pepper (to taste) thin slices of cucumber (...
  • Tuna Pasta Salad - a terrific new take on tuna salad
  • TUNA PASTA SALAD 1/2 pound green beans, trimmed, cut into 1 inch long pieces 3/4 pound rotini or other corkscrew pasta 2 cans (6 1/8 oz. each) solid white tuna, packed in water, drained 5 green onions, chopped 1 large...
  • Garlic Broth (vegetarian)
  • GARLIC BROTH 2 heads garlic, separated into cloves, peeled 2 quarts water 1 tablespoon olive oil 1 bay leaf 2 sprigs fresh thyme (or 1 tsp. dried) 4 sprigs fresh parsley pinch dried leaf sage 2 teaspoons salt Combine...
  • Clove-Spiced Cookies (1982)
  • CLOVE-SPICED COOKIES 1 cup butter or margarine, softened 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup f...
  • Mexican Shredded Pork (1980's)
  • MEXICAN SHREDDED PORK 1/4 cup corn oil 1 large onion, chopped 1 large jalapeno pepper, minced (with seeds) 2 pounds pork shoulder, cut into 2-inch cubes 1 teaspoon chili powder 2 teaspoons ground cumin 1/2 teaspoon gr...
ADVERTISEMENT
  • Lemon Dijon Vinaigrette (2)(Not Earl's)
  • LEMON DIJON VINAIGRETTE Source: Jozi's Vinaigrettes 1 small clove garlic, minced 1/2 tsp salt 1 Tbsp fresh lemon juice 2 Tbsp wine vinegar 1 Tbsp Dijon mustard 1/2 cup olive oil Freshly ground pepper to taste ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Good Brussel sprouts reicpes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!